Beef Barley Soup

May 31, 2017 | Salads and Soups | 0 comments

Again, is it a stew or a soup? Whatever it is, its hearty and filling and one of my favourites! For gluten free alternative try using quinoa or buckwheat in place of the barley.


Serves 2

  • 1 brown onion
  • 2 sticks of celery – cut in half lengthways and roughly chopped
  • 2 carrots – peeled, cut in quarters lengthways and cut into large chunks
  • 80g pearl barley
  • 400g tinned of chopped tomatoes
  • 700ml beef stock or bone broth
  • 1 tbsp flour (optional)
  • 1 bay leaf
  • 400g stewing steak – diced


  1. Place a saucepan over medium heat and place the 2 tbsp olive oil
  2. Add the diced beef and the flour
  3. Season with salt and pepper
  4. Cook the beef until browned and then remove form the pan with a slotted spoon
  5. Add in 2tbsp olive oil
  6. Add the onions and celery and sweat for 10 minutes
  7. Add the carrots and sweat for a further 5 minutes
  8. Add the pearl barley and stir for 1 minute
  9. Add the tinned tomatoes, bay leaf & stock and return the beef to the pan.
  10. Stir the ingredients, bring to a boil, then simmer for 25 minutes or until pearl barley is cooked.
  11. Remove from the heat and serve immediately!