Hearty Beef, Vegetable and Barley Soup

clock 10 minutes + 1 hour 40 minutes bowl Serves 4


  • 1 Tbsp olive oil
  • 1 kg beef chuck steak, trimmed of fat, cubed
  • 200 g button mushrooms, quartered
  • 2 onions, roughly chopped
  • 3 celery stalks, trimmed, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, crushed
  • 1 L beef stock
  • ³/₄ cup barley pearl
  • 2 sprigs thyme, stalks removed
  • 1 bay leaf
  • To serve:
  • chopped parsley
  • sliced baguette, grilled
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  • 1. In a large, heavy-based saucepan, heat oil over a high heat. Brown half of the beef for 3-4 minutes, then remove from pan. Repeat with the other half.

  • 2. In the same pan, sauté mushrooms, onions, celery, carrot, and garlic for 3-4 minutes until onion softens.

  • 3. Return beef to pan. Add stock, water, pearl barley, thyme and bay leaf. Bring to a boil, then simmer, partially covered, for 90 minutes, stirring occasionally until the beef is tender. Season to taste with salt and pepper.

  • 4. Remove bay leaf. Garnish soup with parsley and serve with grilled baguette on the side.

  • Tip: If you ever have leftover stock, freeze it in an ice-cube tray or zip-lock bag so you can use it next time a recipe calls for stock.

By Food to Love

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