Beef Barley and Mushroom Soup

Fall is in the air.  I can’t tell you how happy that makes me.  Autumn is my favorite time of year because it’s time to bust out the crock pot for flavorful soups and stews.  Beef barley is one of hubby’s faves, so it seemed like the thing to kick off the season.  This is a crock pot recipe that requires virtually no thought.  Love that kind.  Makes 4 servings at 400 calories and 8 grams of fat.


  • 1.25 lbs beef stew meat
  • 1/2 cup red wine
  • 40 oz beef broth
  • 1 tsp olive oil
  • 1.5 cups carrot, chunked
  • 1 tbs garlic, minced
  • 1 tbs tomato paste
  • 1 onion chopped
  • 1 cup barley (quick cook)
  • 6 oz. mushrooms sliced
  • 1 tsp parsley
  • 1 tsp kosher salt
  • 1/2 tsp  fresh ground pepper


1. Heat the olive oil over medium high heat in a good non stick or cast iron skillet.
2. Add the meat and allow to brown thoroughly on all sides until you get a good caramelization.
3. Add the meat, broth, carrots, onion, garlic, wine, parsley, salt, pepper, and tomato paste to your crock pot.  Stir well.
4. Cook on high for approximately 4 hours or low for 8.
5. Add the barley and mushrooms and cook for an additional 30-60 minutes or until barley is cooked through.

Printable version.

One thought on “Beef Barley and Mushroom Soup

  1. Love the German potato salad recipe. I made this for part of my culinary school final and added celery seeds…a key ingredient I discovered that my favorite German deli uses. Thanks

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