Beef Barley Soup
Beef Barley Soup
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Beef Barley Soup

20 MIN
1 H 10 MIN
Choix sain



  1. In a large saucepan, brown the meat in the oil. Season with salt and pepper. Transfer to a plate.
  2. In the same pan, brown the onion and mushrooms. Season with salt and pepper. Add oil, if needed. Add the carrots, barley, and garlic and sauté for 2 to 3 minutes. Return the meat to the pan. Add the broth and water and bring to boil.
  3. Cover and simmer for about 1 hour or until the barley and meat are tender. Adjust the seasoning. Add broth, if needed.


Take advantage on the cheapest beef cuts: Sirloin tip, round, etc.. They are perfect for this type of dish's cooking time. Indeed, the long, slow cooking is ideal for tenderizing the toughest cuts of meat.


  1. Excellent. Used mushrooms and celery as well as a cup of veg broth. Sooo good!

  2. This soup is a meal. Exactly what we need on these cold winter days. Amazing and so nutritious.

  3. Soooo easy to make and so flavourful. I had to keep adding broth, especially the next day.

  4. Excellent! Delicious! Easy to make!

  5. This recipe is excellent! I did not have any mushrooms so I added some celery and a little more broth because I love a soup with a lot of broth. Also instead of round steak, I used a blase roast... The meat was so tender that it practically melted in your mouth....yum, yum... Bravo Ricardo for another winning recipe! :)

  6. Best soup I've ever made. Replaced the mushrooms with celery. mmmmmm

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.