1. In a bowl, use flour to dredge meat. Reserve flour.

  2. In a large pot, add 2 tablespoons oil and heat over medium heat. Brown meat and reserve on plate.

  3. Add rest of the oil, then add celery, carrots, onion, turnip, and mushrooms. At this point, add a little wine to get all the good stuff off the pan (deglazing). Cook for 2 minutes.

  4. Add barley and stir to coat barley in the resulting sauce.

  5. In separate bowl, mix 1 cup stock and flour, and whisk until incorporated.

  6. Add this mixture, the rest of the stock, the bay leaf and meat to the pot. Bring to a boil then reduce to a simmer. Stir occasionally until the sauce is thickened and the meat is tender. This takes roughly an hour.

  7. Garnish with the parsley, serve and enjoy!

Beef & Barley Vegetable Soup

Serves: 6 — Prep Time: 20Min — Cook Time: 15 min


  • 1/4 cup flour

  • 1 pound beef round cubed

  • 3 tablespoons olive oil extra virgin, divided

  • 1-3 bay leaves

  • 1 cup celery medium dice

  • 1 cup Onion medium dice

  • 1 cup carrot medium dice

  • 1 cup turnips peeled, medium dice

  • 1 cup mushrooms

  • 1/3 cup barley medium

  • 1 quart beef broth or vegetable broth

  • 1/4 cup parsley garnish

  • Salt and pepper to taste