How to make it

  • First you want to take some olive oil in medium pot over medium flame.
  • Saute the onions, celery, carrots, and garlic approx. 5 min.
  • Now add in the beef stock, barley, bay leaf, and the thyme until barley is tender.
  • Next add in the wine, potatoes, and the beef.
  • You can add in the browning and seasoning sauce
  • Let this siimer approx. 15 min and add the cabbage.
  • This will need to simmer another 15 min until all veggies are tender.
  • Ladle and serve.

Reviews & Comments 5

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    " It was excellent "
    Good4U ate it and said...
    This is a wonderful soup. I tried to cut the recipe in half by just eyeballing the amounts and it turned out to be just right. I also used mushroom stock instead of beef stock and I didn't add potatoes but added a chopped green pepper instead. I also did not add the wine either. All in all a delightful soup for a cold Fall day. November 18, 2017
    Beef Barley Soup
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  • catwomen 9 years ago
    I used venison and veggies from my garden. YUMMO!
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    " It was excellent "
    lagoulue ate it and said...
    Like Linebb956 a few years back, I was looking for a beef-barley soup to use up leftover pot roast. This is perfect! The cabbage adds a yummy, nutritious extra touch and texture to a traditional winter warmer. Thanks!
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    " It was excellent "
    notyourmomma ate it and said...
    Comfort food at it's finest. Delicious.
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  • socrafty 14 years ago
    Sounds great, though I would probably omit the wine.
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  • pointsevenout 14 years ago
    Why is this recipe in the crockpot group?
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  • linebb956 14 years ago
    this looks like a real good recipe to use up left over roast beef. Bookmarking for this winter.. Thanks.
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