Beef Barley Soup

Beef Barley Soup

Right after I joined Facebook I reconnected with some childhood friends – sisters Patti Elliott and Erin Anderson.  Erin would make her famous Beef Barley Soup and invite her sister over for dinner via a Facebook post.  I’m guessing this is one of Patti’s favorite dishes that her sister makes because Erin would comment on how the soup is on, Patti would return the comment about how she couldn’t wait and so on.  Well this went on every time Erin would make the soup.  Finally I thought, I’ve got to the try this soup!  I messaged Erin and she was happy to hand over her recipe.  We have had it a handful of times in our home and with the unseasonably cold weather here this spring, I decided to make it again and share it all with you, with Erin’s permission of course.

Do you have a recipe that everyone wants?  One that you’re always writing out?  Please send it to me and I’d love to make it and share it here with all of you.  Then you can simply refer your friends here for your famous recipe.

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2-3 lb. Chuck roast

1 1/2 tsp. garlic powder

1/2 tsp. black pepper

5 Tbsp. beef soup base

4 celery ribs, diced

4 medium sized carrots, sliced or diced (however you like)

1 medium onion, chopped

Olive oil

1 Tbsp. dried parsley flakes

1 1/4 cup quick cooking barley

1 cup frozen sweet peas



Season the roast all over with garlic powder and black pepper.  Use as much as you like.  I went a little heavy on both as Erin does.  The measurements given above are simply a guide.  Place the roast in your crockpot and add water until it reaches the halfway point on the roast.  Add 1 Tbsp. of your favorite beef base.  Tones (which is what Erin uses) or Better than Bouillon is also good.  Note that Better than Bouillon is a higher concentrate, so use less.  I have been using Orrington Farms Broth Base (also makes a great gravy).




Cook on low for 8 hours.  After the roast is finished let it cool and remove it as well as all the liquid and place both the meat and liquid in a container and put in the refrigerator overnight.  Erin says that this step is crucial to the outcome of the recipe, this is why it takes 2 days.

On the next day – heat a stock pot with a few tablespoon of olive oil.  Sauté the onions, carrots and celery until the have softened, stirring occasionally, about 8 minutes.  While this cooks, cut the roast into bite sized pieces, keep the liquid, but remove the big pieces of fat that has settled to the top.

Sprinkle additional garlic powder and pepper to taste.  Add the parsley.  Stir to combine.  Add the reserved liquid to the pan.

Add in the meat to the pot and stir to combine.  Add 12 cups of water to the pot and 4 Tbsp. of the Beef Base.  Simmer for 45 minutes and taste.  Adjust the seasoning to your liking.  Can add more beef base or water depending on how you like it.  Add the barley and stir, bring to a boil and simmer until the barley has softened.  This may take about 15 minutes or so.  Add the peas and stir to heat through about 3 minutes.  Enjoy!

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