Beef Barley Soup

Olive Oil
  • 3 lb beef shoulder, cut into cubes
  • 2 tbsp Filippo Berio Olive Oil
  • 8 cups beef stock
  • 4 oz tomato pasta
  • 1 cup celery, diced
  • 3 carrots, peeled and chopped
  • 1 large onion, chopped
  • 1/2 cup pearl barley, well rinsed
  • 6 large garlic cloves, chopped
  • 3 bay leaves
  • 6 oz mushrooms, sliced
  • Kosher salt and freshly ground pepper
    • Heat olive oil in large skillet set over medium heat; add beef and cook until well browned.
    • Using slotted spoon, transfer beef to large stockpot. Add stock, tomato pasta, celery, carrots, onion, barley, garlic, bay leaves, mushroom, and salt and pepper to taste; bring to boil.
    • Reduce heat; simmer, stirring occasionally, for about 1 hour or until beef is very tender and starting to shred. Ladle into large bowls.
    • Recipe provided by Joseph Ciminera

    Prep Time

    10 min

    Cook Time

    1 hr 10 min

    Total Time

    1 hr 20 min






    Appetizers & Snacks

    Ingredient: Beef & Veal

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Olive Oil


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