I love making a hearty soup on a cold winter’s day. This Beef and Barley Soup is easy, flavorful and really warms you up! I love it when my kids ask if I made this from scratch, and I can say “YES”!

Warm and Hearty Beef & Barley Soup from SimpleSolutionsDiva.com.


  • 1 pound sirloin tip steak, cubed
  • 1 Tablespoon flour
  • 1-2 Tablespoons olive oil
  • 2 cups water
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, pressed
  • 2 bay leaves
  • 1 pound carrots, sliced
  • 1 can (16 oz.) crushed tomatoes
  • 1 cup barley (I used quick cooking)
  • 1/2 teaspoon salt (optional)


Place cubed steak and flour into a gallon-sized zip-lock plastic bag; close and shake, thoroughly covering steak with flour.

Heat olive oil in heavy soup/stock pot over medium heat. Add flour-covered steak to oil and brown meat.  Add water to pot, covering the meat and let simmer until meat is tender (approx. one hour). Note: Do not drain off fluid – this is the homemade beef stock for the soup!

Add thyme, pepper, garlic, bay leaves, tomatoes, and carrots to pot (add salt, if desired). Simmer until carrots are tender (approx. 1 hour).

Add barley and let simmer until barley is cooked (with quick cook barley, takes approximately 20 minutes).  Feel free to add 1/2 cup water if soup is too thick.

Serve with crusty bread!

Note: I let this simmer all afternoon, then add the quick cooking barley in the last half hour of cooking.


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