The perfect Mexican cuisine for a chilly winter day—nice, healthful, and spicy! If preferred, garnish the soup with diced avocado, lime juice, and Cheddar cheese.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound cubed beef stew meat
- 1 tablespoon vegetable oil
- 2 cups water
- 2 tablespoons margarine
- 2 large carrots, diced
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 pound fresh mushrooms, sliced
- 6 cups water
- 3 cubes beef bouillon cube
- ¼ cup pearl barley
- ¼ cup sour cream
Instructions
- Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
- In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
- Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 6 g |
| Sodium | 422 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
A new family favorite. I added a little extra barley and we skip the sour cream -it real doesn’t need it. So very good!
This soup is outstanding! Only thing I changed was I did not add sour cream as I am allergic to milk and limit how much I have in a day. But we didn’t even notice it was missing. Has a wonderful flavor!
This is delicious; it tastes quite similar to beef stroganoff. I made the following tweaks: – Used 4 c low-sodium beef broth instead of the 2 c water in the first part of the recipe, and used water for the remaining 6 cups of water required. (The extra liquid was required since I used extra pearl barley.) – I was out of garlic so substituted powdered garlic and about 1T of Better than Bouillon Roasted Beef Base, and 2 t Better than Bouillon Mushroom Base, which I had on hand, to the broth. -Added 1/2 c pearl barley (instead of 1/4 c). When adding the barley & veggies, I put in about 1/2 cup red wine and threw in some dried thyme and a few dashes of habanero sauce. The leftovers would be great over rice or noodles the next day, which is what we plan to do!
I doubled the recipe. It was delicious even though I forgot to add the sour cream!
I followed the recipe except for the sour cream at the end and I deglazed the pan of stew beef with a half cup of red wine before adding it all to the sauteed veggies. It was fabulous and I wouldn’t change anything else! Good recipe…it’s a keeper for me!
The family loved this soup. I used 1.5 pounds of sirloin, I doubled the barley and I added thinly sliced Savoy cabbage 20 minutes before serving. I followed the cooking directions exactly, simmering the meat for about an hour in 1.5 cups of water and a half cup of red wine. After an hour, I combined the meat and sauce mixture with the sautéed vegetables and added about 40 oz of beef broth and 14.5 oz of chicken broth.
I used Beef Broth instead of water and bullion and added a Bay leaf. Next time I’ll add more barley. Wonderful on a cold fall day.
My husband and I loved it!! And it was even better the next day!
This is a GREAT soup! I used a small roast as the meat for tenderness. I left out the sour cream although my husband placed a dollop on top. I added two pinches red pepper flakes. The chopped green onions added a fresh pop and I served it with a toasted, buttered baguette slice—yummy and warming!
I made this according to the recipe. I cooked the chuck roast whole in the liquid, then shredded. Came out nice and tender. It was a great recipe, but I thought it needed something. It tasted too much like a pot roast. I ended up adding a 14-oz can of diced tomatoes, which really hit the spot. I’d recommend doing the same if you find that it’s a little bland, but try the recipe straight first. It really was good.
best ever
This is excellent! I have made it a couple of times now. I did try it with chicken also, which was good, but my family preferred the beef. I used beef sirloin kebab meat which was extremely tender. I think this is my new favorite soup this winter
Probably one of my favorite beef soups. A couple of tips I would recommend. After browning your beef add about 4 cups of water & simmer for about an hour & make your own stock. I save all the peelings, ends, and normally discarded raw bits from our vegetables and keep them in a freezer bag in our freezer (you can keep them for about a month). Put these tasty bits in with the beef to simmer. Add salt and pepper to taste and you end up with very flavorful stock. It allows you to cut back on the amount of bouillon required. Also recommend to pre-crack your barley by placing them in a pot first with a little butter and oil. Fry them for 2 – 3 minutes before adding the rest of your veggies. This gives the barley a little boost in flavor and allows it to soften faster. Great soup for the cold weather and will definitely make again and again.
Best beef soup I ever made! My husband is on a salt restricted diet so I omitted the bouillon and sour cream, and used unsalted vegetable stock instead of water. Used beef shanks as that’s what was in the freezer, so low simmered longer, about 2 and a half hours. Other than that, followed recipe to the letter. I meant to buy beef stock but the soup was so good as made, I’m sticking with the veg. Thanks for this awesome recipe!
Subbed beef broth for the water/bullion, upped the barley to 1/2 cup and added seasonings to my liking didn’t have sour cream….This was really delicious, I will make this again…
Made this last night and it came out excellent! I did add some roasted onion base while browning the meat and simmering. I even forgot the sour cream and it was still fantastic! It’s a keeper!!
Will make again. Followed suggestion to double barley – good comfort food
I used the little left over oil from cooking the meat to sauté the veggies. I also used beef broth, no sour cream or butter. Turned out absolutely delicious
This recipe is great. I’ll make a double batch next time to freeze for lunches!
I added potatoes. Very tasty!
Fully browned the beef cubes and added potatoes and spices to the soup – perfect! Served with warm bread. We loved that it was hearty yet light (vs a stew).