Beef, Barley and Mushroom Soup

Beef, Barley and Mushroom Soup


4 people made this

This is a thick soup, more of a stew really, filled with steak, onions, carrots, barley and more. It will definitely fill you up!

Zoë Harpham

Serves: 6 

  • 1 tablespoon vegetable oil
  • 375g lean braising steak, cut into 2 1/2 cm cubes
  • 3 onions, roughly chopped
  • 300g Swiss brown or portobello mushrooms, sliced
  • 3 large carrots, peeled and sliced
  • 1/2 cup pearl barley
  • 1 3/4 litres beef stock
  • 1 cup red wine
  • salt and freshly ground black pepper
  • 1 cup frozen peas, thawed and drained
  • 2 teaspoons lemon juice

Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

  1. Heat the vegetable oil in a large heavy-based saucepan over a moderate heat. Add the beef and sauté for about 5 minutes until browned all over. Remove the beef to a plate, using a slotted spoon. Keep warm.
  2. Add the onions to the pan and cook gently for 5 minutes, then stir in the sliced mushrooms and cook for a further 4 minutes. Return the beef to the pan. Stir in the carrots, barley, stock, wine and seasoning and bring to the boil.
  3. Reduce the heat, partially cover the pan and simmer for 1–1 1/4 hours, or until the beef and barley are tender.
  4. Stir in the peas and cook, uncovered, for 5 minutes. Add the lemon juice and stir before serving.

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Reviews (1)


All I can say is YUMMY! Very hearty and satisfying dish. I will be making this time and time again. - 24 Mar 2009

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