Baked Beef and Barley Soup

Sam Jones/Quinn Brein


1-1/2 pounds stew beef
3 tablespoons olive or vegetable oil
1 medium onion, chopped
5 cups beef stock
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1 cup pearl barley
1 tablespoon finely chopped fresh parsley, for garnish
salt and pepper to season


Preheat the oven to 350°F. Trim all of the fat from the beef. (Optional: season with salt a pepper.) Cut beef into ½-inch cubes. Heat the oil in a large skillet over medium-high heat and sauté the onion. Add the beef cubes and brown them on all sides (about 8 to 10 minutes). Transfer the onion and beef to a 3-quart ungreased casserole and set aside. Combine the stock, herbs, and barley in the skillet and bring to a boil. Pour the stock mixture over the sautéed onion and beef, cover, and bake for 1 hour. Garnish with parsley and serve in shallow soup bowls with French bread. 


4 servings

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The ultimate comfort food!

The ultimate comfort food! This recipe is so easy. It can be converted to a soup or a stew by adding vegetables and more liquid. Fantastic just as is.