Beef, Barley, and Vegetable Soup


Cooking the Beef:

Ingredients to Simmer With Beef:

Remainder of Ingredients to Add to Dutch Oven:


  1. Heat oil in a 4 to 5-quart Dutch oven on medium-high heat.
  2. Add beef and cook until lightly browned.
  3. Stir in water, Worcestershire sauce, and spices.
  4. Cover and simmer until beef is tender, 1 to 1½ hours. Check pot occasionally; if there is no liquid left in the bottom of the pot add a little bit more water.
  5. Add remainder of ingredients.
  6. Heat to boiling; reduce heat.
  7. Cover and simmer until barley is cooked through; about 45 minutes to 1 hour.
  8. Serve.


Serves 8-10 people.

Do Ahead Tip: Place chopped onion, sliced carrots, sliced celery, and chopped potatoes in a large bowl; pour the 8 cups of beef broth over the vegetables and refrigerate until it is time to add to the soup pot.

Serve with Valerie's famous buttermilk biscuits or cornbread.

Categorized in

Recipe adapted from Betty Crocker's Cookbook. New York: Golden Press (1980).