Beef and Barley Soup – We Heart Local BC

Beef and Barley Soup

Beef And Barley Soup

Recipe courtesy of Canada Beef and 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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