Cubed Beef (or Venison) Barley Soup

Why not use up the venison in your freezer so you’re ready for the fall hunt!!!


  • 1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
  • Or you could use venison!!!
  • 1 tablespoon canola oil
  • 1 carton (32 ounces) beef broth
  • 1 bottle (12 ounces) beer or nonalcoholic beer
  • 1 small onion, chopped
  • 1/2 cup medium pearl barley
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 bay leaf
  • 2 cups frozen mixed vegetables, thawed


  1. In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker.
  2. Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low, 8-10 hours.
  3. Stir in vegetables; cover and cook until meat is tender and vegetables are heated through, 30 minutes longer. Discard bay leaf.
Recent Posts

Start typing and press Enter to search