Old-Fashioned Beef and Barley Soup

Yields 6 servings.


  • 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


  1. 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.
  2. 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.
  3. Add barley, peas, corn, and carrots, and simmer, covered, for 20 minutes.
  4. 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.

Published on Dec 2, 2019

Grit Magazine

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