Beef Blarney (Barley) Soup Recipe

Do you have a recipe from a friend that you asked for but have never made yourself? I have a stack of them I have begun to make and this barley soup recipe is one that I made on a rainy, drizzly afternoon. It was so hearty and delicious I had to share!

You know it’s called “Blarney” because of St. Patrick’s Day.


Beef Blarney Soup

ingredsonionServes: 4


1 Cup Pearl Barley (not the quick kind)

1.5 lbs. Stew Meat or any beef steak that is easy to cube

Olive Oil

1 Onion (at least) in big chunks or diced

3 Carrots, sliced,  but not too thin as you do not want them to cook to mush

Salt, Pepper, Garlic to taste

Bay Leaf

6 cups Homemade Vegetable or Beef Stock (or 2 cubes beef bullion and 6 cups of water)


ingredsmeat1. Brown the meat in olive oil in – I like my cast iron frying pan for this, but you can use whatever you have. When all the meat is browned there will be remains in the pan. Do not throw these away.

2. In the large pot that will cook the soup, pour in a couple tablespoons of olive oil and saute the onion with garlic and lots of ground pepper. The onion pieces will become translucent.

3. Add 6 cups of broth to pot or 2 cubes of bullion and 6 cups of water.

4. Add a little water to the remain and loosen them up. Add them to the soup. Heat to boiling.

ingredscar5. Add carrots and barley and the bay leaf. Simmer for 1 hour.

6. Salt to taste, but if you used bullion it may be salty enough already.

7. Remove bay leaf before serving.

Yummy with grilled cheese sandwiches or biscuits.

Lynn Haworth of Praying Monk Ranch gets credit for the original recipe in my assistant Carol’s cookbook that she made for her daughter.)

Tip: Lynn said she likes to cube her meat with kitchen shears. Great tips! I found it to be easier than slicing with a knife.