Beef and Barley Soup – We Heart Local BC

Beef and Barley Soup

Beef And Barley Soup

Submitted by: Recipe & photo courtesy of Canada Beef & BC Cattlemen's Association
You can use Beef Simmering Steak instead of Stewing Cubes in this recipe, if you like. Trim the steak and cut into 1-inch cubes.


  • 1 tbsp vegetable oil
  • 1 lb Beef Stewing Cubes, trimmed
  • 6 cups vegetables, cut in small pieces (ie. onions, carrots, celery, rutabaga, and/or potatoes)
  • 1/4 cup pot or pearl barley
  • 284 mL Beef Broth
  • 1/4 tsp dried thyme
  • 1/4 tsp dried dillweed
  • 1/4 tsp dried pepper
  • 1 bay leaf


  1. Heat oil in Dutch oven over medium-high heat; brown beef cubes. Stir in vegetables, barley, broth, thyme, dillweed, pepper and bay leaf.
  2. Add 4 cups water; bring to boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender.
  3. Discard bay leaf before serving.

For more recipes, visit Make it Beef

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