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Homemade Beef Barley Soup | Worth the time and effort for this extraordinary soup!

Homemade Beef Barley Soup

Fabulous beef barley soup made from scratch


For the beef stock:

For the soup:


For the beef stock:

  1. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, brown the meat and onion on all sides. Set the browned meat and onions aside.
  2. Add the red wine to the pot and cook, using a spoon or spatula to scrape up browned bits from the bottom of the pot, till wine reduces a bit.
  3. Return the meat and onions to the pot, reduce the heat to low, cover the pot and cook till they sweat and release 1/2-3/4 cup juices. Add 2 quarts of water and the salt and bring to a simmer. Reduce the heat to low, and allow to simmer very gently, with the lid partially off. Simmer till meat is tender, about 2 hours.
  4. Strain broth and discard onions. Remove meat and set aside to cool.
  5. Let the stock cool, then strain again and pour into a fat separator. Let stand and pour off stock and discard fat. Alternatively, skim the fat off the top of the stock. I elected to also chill the stock overnight and remove the small amount of congealed fat remaining.
  6. Shred meat, removing excess fat. Reserve at least 2 cups for the soup.
  7. To make the soup, add oil to a large Dutch oven over medium-high heat. Add the chopped onions, carrots and celery and cook till they begin to soften. Add the mushrooms and cook till they soften and any liquid released evaporates.
  8. Add the tomatoes, thyme, bay leaf, beef stock, shredded beef and barley to the pot, bring to a boil, then reduce the heat and simmer until the barley is tender, about 45-50 minutes. Taste and season with salt and pepper if needed.