March 2013 – Beef and Barley Soup

March 2013

Beef and Barley Soup


2 cups beef, cubed
1 tablespoon vegetable oil
1-1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
1-1/2 cup chopped cabbage
salt and pepper to taste


  1. Season beef cubes with salt and pepper to taste. Place seasoned beef in a large soup pot. Add 2 tablespoons of oil and saute for 5 minutes on high heat. Remove meat.
  2. In the same large soup pot over medium heat, combine the oil, onions, celery and carrots. Saute for 5 minutes, or until tender.
  3. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not muchy.
  4. Add the wine, potatoes and beef.
  5. Simmer for another 15 minutes and add the cabbage.
  6. Allow to simmer another 15 minutes, or until all vegetables are tender.
  7. Salt and pepper to taste.

Makes 12 servings