Beef Barley Soup is a hearty and nourishing dish made with tender beef, chewy barley, and a medley of vegetables simmered in a rich, savory broth. It’s a comforting meal that fills the kitchen with the smell of home and keeps me warm on colder days.
Why I Love This Recipe
I love this recipe because it combines simple ingredients to create something deeply satisfying. The beef becomes incredibly tender after simmering, the barley adds a nice bite and nutty flavor, and the vegetables bring warmth and color. It's the kind of soup I enjoy making in big batches—it tastes even better the next day.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Beef chuck roast or stew meat, cut into bite-sized pieces
- Olive oil
- Onion, chopped
- Carrots, sliced
- Celery, sliced
- Garlic, minced
- Tomato paste
- Beef broth
- Pearl barley
- Bay leaf
- Dried thyme
- Salt
- Black pepper
- Fresh parsley, chopped (for garnish)
Directions
- Brown the beef: I heat olive oil in a large soup pot or Dutch oven over medium-high heat. I add the beef in batches, browning it on all sides. Once browned, I remove it and set it aside.
- Sauté the vegetables: In the same pot, I add a bit more oil if needed, then sauté the onions, carrots, and celery until softened, about 5-7 minutes. I stir in the garlic and tomato paste, cooking for another minute.
- Deglaze and simmer: I pour in a splash of beef broth and scrape up the browned bits from the bottom. Then I return the beef to the pot, add the rest of the broth, bay leaf, thyme, salt, and pepper.
- Simmer the soup: I bring the soup to a boil, then reduce the heat, cover, and simmer for about 45 minutes, or until the beef is tender.
- Add the barley: I stir in the pearl barley and continue simmering for another 30-40 minutes, until the barley is tender.
- Finish and serve: I remove the bay leaf, taste and adjust seasoning, then ladle the soup into bowls and garnish with chopped fresh parsley.
Servings and Timing
This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes
Variations
- Vegetable twist: I sometimes add mushrooms, green beans, or even spinach near the end of cooking.
- Grain swap: If I’m out of barley, I use farro or brown rice instead—just adjust the cooking time accordingly.
- Tomato version: Adding a can of diced tomatoes brings a slightly tangier flavor, which I enjoy when I want a brighter broth.
Storage and Reheating
I let the soup cool completely before storing it in airtight containers.
- In the fridge: up to 4 days
- In the freezer: up to 3 months
To reheat, I warm it on the stove over medium heat or in the microwave. If the soup has thickened too much, I stir in a little extra broth or water until it reaches the consistency I like.
FAQs
What kind of beef works best?
I usually use chuck roast or stew meat. Both get nice and tender after simmering, and they have great flavor.
Do I need to soak the barley first?
No, I use pearl barley which doesn’t require soaking. It cooks directly in the soup and absorbs all that delicious flavor.
Can I make this in a slow cooker?
Yes. I brown the beef and sauté the veggies first, then transfer everything to the slow cooker. I cook on low for 7–8 hours, adding the barley about 2 hours before it’s done.
How do I keep the barley from absorbing too much liquid?
Barley tends to soak up broth as it sits. I sometimes keep extra broth on hand to stir in when reheating leftovers.
Can I make it ahead of time?
Definitely. In fact, I think it tastes even better the next day. The flavors have more time to meld, and the texture becomes even more comforting.
Conclusion
Beef Barley Soup is one of those classic, cozy meals that I always come back to. It’s rich, satisfying, and packed with nutrition. Whether I’m feeding the family or making a big batch for the week, this soup never disappoints. It’s timeless comfort food that fills both the stomach and the soul.
Beef Barley Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef Barley Soup features tender chunks of beef, nutty pearl barley, and vegetables simmered in a rich, savory broth. It’s a classic comfort food perfect for cold days, meal prep, or a satisfying family dinner. Packed with flavor and easy to make!
Ingredients
- For the soup:
- Beef chuck roast or stew meat, cut into bite-sized pieces
- Olive oil
- Onion, chopped
- Carrots, sliced
- Celery, sliced
- Garlic, minced
- Tomato paste
- Beef broth
- Pearl barley
- Bay leaf
- Dried thyme
- Salt
- Black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches, then set aside.
- In the same pot, sauté onions, carrots, and celery until softened (about 5–7 minutes). Add garlic and tomato paste; cook for 1 minute.
- Deglaze with a splash of broth, scraping up browned bits. Return beef to the pot. Add remaining broth, bay leaf, thyme, salt, and pepper.
- Bring to a boil, reduce heat, cover, and simmer for 45 minutes or until beef is tender.
- Stir in pearl barley and simmer for another 30–40 minutes until barley is cooked through.
- Remove bay leaf, adjust seasoning, and garnish with chopped parsley before serving.
Notes
- Add mushrooms, green beans, or spinach near the end of cooking for extra veggies.
- Swap barley for farro or brown rice if needed (adjust cook time).
- For a tomato-based broth, add a can of diced tomatoes.
- Barley continues to absorb liquid—add extra broth when reheating if needed.
