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Baked Beef and Barley Soup

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 servings
Category
Meat
Course
Main Dish
Preparation Method
Bake
Sources
The Old Farmer's Almanac Everyday Cookbook

This simple and satisfying Beef and Barley Soup is a bowl full of comfort, packed with protein and whole grains. Serve with a salad and French bread.

Ingredients
1-1/2 pounds stew beef
3 tablespoons olive or vegetable oil
1 medium onion, chopped
5 cups beef stock
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1 cup pearl barley
1 tablespoon finely chopped fresh parsley, for garnish
salt and pepper to season

Instructions

Preheat the oven to 350°F. Trim all of the fat from the beef. (Optional: season with salt a pepper.) Cut beef into 1/2-inch cubes. Heat the oil in a large skillet over medium-high heat and sauté the onion. Add the beef cubes and brown them on all sides (about 8 to 10 minutes). Transfer the onion and beef to a 3-quart ungreased casserole and set aside. Combine the stock, herbs, and barley in the skillet and bring to a boil. Pour the stock mixture over the sautéed onion and beef, cover, and bake for 1 hour. Garnish with parsley and serve in shallow soup bowls with French bread. 

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Denise T</span> Sun, 01/16/2022 - 11:39
Beef barley soup. Who doesn't love it? After high school my first job was with Tiffany and Co. in Manhattan. Yes, that Tiffany. Across the street was an old-fashioned diner that served a different home-made soup each day. Tuesday's soup was beef barley and every lunch time there would be a line out the door waiting to purchase a cup of this wonderful soup. Now this was one of the swankiest areas in the city and there would be folks in 3-piece suits and tailored dresses queuing up for some old-fashioned soup. I was always one of them, minus the suit or designer clothes of course.
<span>Glenna F Geiger</span> Tue, 10/28/2014 - 11:04
The ultimate comfort food! This recipe is so easy. It can be converted to a soup or a stew by adding vegetables and more liquid. Fantastic just as is.