Beef and Barley Soup

Beef and Barley Soup

One of our favourite winter warmer soups - Beef and Barley Soup. Quick, easy to prepare and perfect as a hearty meal - it's so delicious, your family will be asking for more.


  • 2 tablespoons olive oil
  • 600g Beef Blade Roast, fat trimmed off and cut into 3cm chunky pieces
  • 1 large brown onion, halved
  • 2 large potatoes, chopped
  • 2 carrots, chopped
  • 2 thyme sprigs
  • 1 bay leaf
  • 3 garlic cloves, crushed
  • 1.25L Beef stock
  • 3 cups (750ml) water
  • 1 cup (150g) pearl barley, rinsed
  • 1/2 cup frozen peas


  1. Heat oil in a large saucepan over medium-high heat. Add beef and cook for 5 mins or until browned all over. Remove beef to a plate.
  2. Add onion, thyme, potato, carrot, bay leaf and garlic. Cook for 3 mins or until onion is starting to brown, stirring frequently.
  3. Add stock and water. Bring to the boil. Return beef to pan. Reduce heat to medium-low and simmer, covered, for 1 hour or until beef is just tender.
  4. Add barley and return to a simmer.
  5. Simmer, uncovered, for 30-40 mins or until barley is tender.
  6. Season with salt and pepper.
  7. Stir in peas and cook for a further five minutes until peas are warmed through.
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