Old-Fashioned Beef and Barley Soup

Warm up and stay cozy when the weather turns cold with this hearty soup.

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by Valerie Boese


  • 2 tablespoons vegetable oil
  • 1/2 cup diced onion
  • 1 pound beef chuck roast, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper      
  • 7 cups water
  • 2 tablespoons beef base, or
  • 6 beef bouillon cubes
  • 3/4 cup uncooked barley
  • 3/4 cup peas
  • 3/4 cup corn
  • 3/4 cup chopped carrots
  • Parsley and crackers, for garnish


  • In a stockpot over medium heat, heat oil, and then add onion, chuck roast, salt, and pepper. Cook until meat is browned, about 5 to 10 minutes.
  • Add water and beef base, and bring to a boil. Turn down heat to low, and cover. Simmer for 1 to 2 hours, or until beef is tender and falls apart.
  • Add barley, peas, corn, and carrots, and simmer, covered, for 20 minutes.
  • Garnish with fresh parsley and choice of crackers.

For more Seasonal Soup Recipes, check out Winter Soups to Warm You Up.

Valerie Boese is a fourth-generation chicken keeper, and the owner of TarBox Hollow Poultry.