Angie's favorite beef barley soup

Beef and Barley Soup


"This Beef Barley Soup is even better if you make it a day or two in advance and refrigerate.  We are weekend warriors and farm on the weekends with my parents about 35 miles from where we live. So, I make this recipe on a free weeknight, then we enjoy on a night when we have one of our kids' sporting events, a 4-H meeting, Faith Formation class, or whatever life has in store that week."  Angie Horkan, Onion Hollow Angus and WBC Director of Marketing 


  • 1 boneless Beef Chuck Roast, cut into 1/2-inch pieces (about 2-1/2 pounds) 
  • 2 tablespoons olive oil 
  • 1 whole large onion, diced 
  • 2 whole carrots, smaller ends cut into rounds, larger ends diced 
  • 2 whole potatoes, chunked 
  • 1 ½ teaspoons seasoned salt 
  • 1 teaspoon Kosher salt 
  • Ground black pepper to taste 
  • 6 cups beef stock 
  • 2 cups water, or as needed 
  • 1/2 cup pearl barley 
  • 1/2 teaspoon thyme 
  • 1 whole bay leaf 
  • 1 (14 oz.) can diced tomatoes 


1.     Heat oil in stockpot over medium heat until hot. Brown half of beef Chuck Roast; remove from stockpot. Repeat with remaining beef; remove from stockpot.  Add the onions and garlic. Lower the heat to medium-low and cook until the onions are cooked and just start to caramelize. Drizzle in more oil if needed. 

Cook's Tip:
 Beef Stew Meat may be substituted for beef Chuck Roast. 

 2.     Add rest of the ingredients, except diced tomatoes; stir well. Increase the heat and bring the soup to a boil. Turn heat to low, cover and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a low simmer. If the soup thickens too much, add a little more water or beef broth. 

 3.     Add tomatoes and simmer for one more hour. Remove bay leaf before serving.      

Onion Hollow Angus