Margarita's International Recipes


Hearty Beef & Barley Soup

Hearty Beef & Barley Soup

This hearty soup was probably not the right choice for dinner on a warm May evening in California. But it was very tasty and I kept going back to the pot for more - and sweating it out! The soup is very well balanced and very tasty. I wasn't super fond of the barley and I didn't like the carrots - but I don't like carrots either. It would have been better with chuck, but then it would have had to cook for hours, not just 20 minutes. Sirloin was a good compromise. In all, I'm looking forward to leftovers.


Hearty Beef & Barley Soup


  • 2 Tbsp butter
  • 1 1/2 lbs top sirloin, cubed
  • 2 onions, chopped
  • 6 garlic cloves, minced
  • 3 carrots, diced
  • 1 tsp dried thyme
  • 4 cups sliced mushrooms
  • 1 cup pearl onion
  • 5 cups beef broth
  • 1/4 cup Worcestershire sauce
  • 3 Tbsp flour
  • 3 cups milk
  • salt & pepper to taste
  • 2 cups shredded cheddar cheese


Melt butter over high heat in a large saucepan or stock pot. Add the beef and brown on all sides. Reduce heat to medium-high. Add the onions, garlic, carrots and thyme. Cook, stirring, until the onions soften, about 5 minutes. Stir in the mushrooms and barley. Add the beef broth and Worcestershire sauce and stir well. Turn heat to high and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes or until the barley is tender. Meanwhile, whisk the flour and milk together. Add the milk mixture to the stew and stir to combine. Increase heat to medium and cook, uncovered for 5 minutes, stirring often. Taste and adjust seasoning. Ladle into bowls and sprinkle with cheese.

Adapted from Patsy Golka's recipe at Kashubian Recipes from Lipusz in Kashubia and Madawaska Valley

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