Slow-Simmered Beef and Barley Soup

Comfort food doesn’t get any better than this! This classic has a lightened touch with the addition of dried thyme. This soup is a perfect balanced meal with whole grain, powerful protein and a variety of veggies.
Yield 6 Servings Prep. Time 15 min Cooking Time 150 min Total Time 165 min


Here are the following ingredients:

  • 1 tbsp (15 mL) vegetable oil (approx)
  • 1 lb (500 g) Beef Shoulder Cross Rib Simmering Steaks, cut in ¾-inch (2 cm) cubes
  • 6 cups (1.5 L) finely diced vegetables (onions, carrots, celery, rutabaga and/or potatoes)
  • ¼ cup (60 mL) pot or pearl barley
  • ¼ tsp (1 mL) EACH dried thyme, dillweed and pepper
  • 1 bay leaf
  • 4 cups (1 L) beef broth
  • Chopped fresh parsley (optional)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Heat oil over medium-high heat in Dutch oven or enamelled cast-iron roaster until sizzling hot. Brown beef, in batches and adding more oil as needed, for 8 to 10 minutes, turning until browned on all sides. Return beef and accumulated juices to pot.

  2. Stir in vegetables, barley, thyme, dill, pepper and bay leaf. Add broth and bring to a boil, stirring and scraping up browned bits from pan.

  3. Cover, reduce heat and simmer for about 2 hours or until beef and barley are tender. Discard bay leaf. Serve sprinkled with parsley, if desired.