Beef and Barley Soup is a hearty, comforting bowl filled with tender chunks of beef, chewy barley, and a mix of fresh veggies all simmered together in a rich broth. It’s the kind of soup that feels like a warm hug on a chilly day, with every spoonful bringing a perfect balance of flavors and textures.
I love making this soup when I want something that’s both filling and nourishing without a lot of fuss. The barley adds a nice chew and makes the soup extra satisfying, while the beef gives it a wonderful depth of flavor. I usually brown the beef first to get that lovely caramelized taste before letting everything simmer slowly. It’s one of those recipes that gets better the next day, so I always make a big pot!
My favorite way to enjoy this soup is with a slice of crusty bread to dip into the warm broth. It’s perfect for a cozy lunch or a simple weeknight dinner. Plus, it’s easy to customize with whatever vegetables you have on hand, so it never gets boring. Whenever I serve this to friends or family, it always gets rave reviews and warm smiles all around.
Key Ingredients & Substitutions
Beef Stew Meat: Chuck is my go-to because it gets tender and flavorful when simmered. If you want a leaner option, try sirloin, but expect it to cook faster and be less tender.
Pearl Barley: This ingredient adds great texture and a nutty flavor. If you can’t find pearl barley, you can swap it for farro or even brown rice, but cooking times may vary.
Vegetables: Onion, carrots, and celery create a classic flavor base called mirepoix. You can add mushrooms or potatoes for more body, or swap carrots for parsnips for a sweeter taste.
Beef Broth: A good-quality broth lifts the soup’s flavor. If you don’t have beef broth, use vegetable broth or a mix of beef stock and water with a splash of soy sauce for depth.
Tomato Paste (Optional): This adds a subtle richness and color. If you don’t have tomato paste, you can add a small splash of Worcestershire sauce or a bit of canned tomato sauce instead.
How Do You Get Tender Beef and Perfectly Cooked Barley?
The key is to brown the beef well before simmering. Browning seals in juices and adds flavor through caramelization. Then slow cook the soup gently so the beef becomes tender without drying out.
- Heat the oil and brown the beef cubes in batches to avoid crowding, which can steam the meat instead.
- After adding broth and barley, bring to a boil then reduce to low simmer, cover, and cook slowly for about an hour.
- Check the barley halfway through; if it softens too quickly, you can add it later to avoid overcooking.
Patience in simmering pays off with tender beef and chewy, flavorful barley that hold up nicely in the soup.
Equipment You’ll Need
- Large soup pot or Dutch oven – I like this because it helps everything cook evenly and has plenty of space for all ingredients.
- Wooden spoon or spatula – perfect for stirring and scraping the bottom to prevent sticking.
- Measuring cups and spoons – for precise ingredient portions, especially for broth and seasonings.
- Knife and cutting board – essential for chopping vegetables and meat easily.
- Soup ladle – makes serving easier, especially with a big pot of hearty soup.
Flavor Variations & Add-Ins
- Replace beef stew meat with ground beef or shredded cooked chicken for a different texture.
- Mix in chopped greens like spinach or kale toward the end for extra color and nutrients.
- Add a splash of Worcestershire sauce or soy sauce to boost the umami flavor.
- Stir in cooked mushrooms or peas during the last few minutes for added flavor and variety.
How to Make Beef and Barley Soup
Ingredients You’ll Need:
- 1 lb beef stew meat (chuck or similar), cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup pearl barley
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped
- Optional: 1 tablespoon tomato paste
Time Needed
This soup takes about 15 minutes to prep and about 1 hour to cook. So in total, you’ll spend around 1 hour and 15 minutes before you get to enjoy a warm, comforting bowl of soup.
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef cubes and cook them until browned on all sides, which should take about 5 to 7 minutes. Once browned, remove the beef and set it aside.
2. Cook the Vegetables:
In the same pot, add the diced onion, chopped carrots, and celery. Sauté them for about 5 minutes, until the veggies start to soften. Then add the minced garlic and cook for another minute until you can smell its lovely aroma.
3. Add Tomato Paste (Optional):
If you’re using tomato paste, stir it into the veggies now and cook for 1 to 2 minutes. This adds a delicious depth to the soup.
4. Combine and Simmer:
Put the browned beef back into the pot. Add the pearl barley, beef broth, bay leaf, and dried thyme. Stir everything together and bring the soup to a boil. Then reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes to 1 hour. The beef should get tender, and the barley will absorb all the flavors.
5. Finish and Serve:
Season your soup with salt and pepper to your liking. Remove the bay leaf, stir in the fresh chopped parsley, and ladle the soup into bowls. It’s great served with some crusty bread on the side for dipping.
Enjoy your hearty and tasty beef and barley soup, perfect for cozy days!
Can I Use Frozen Beef Stew Meat?
Yes! Just make sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown evenly and prevents the soup from becoming watery.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the vegetables first, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or until the beef and barley are tender.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave. The flavors often deepen after a day!
Can I Substitute Barley with Another Grain?
Yes, you can use farro, brown rice, or quinoa instead. Just keep in mind the cooking times vary—add grains accordingly to avoid overcooking or undercooking.
