Beef Barley Soup is a hearty and comforting dish packed with tender chunks of beef, chewy barley grains, and a mix of fresh vegetables like carrots, celery, and onions. It’s the kind of soup that feels warm and filling after a long day, with a rich broth that carries all those wonderful flavors together perfectly.
I love making this soup on chilly days when I want something that’s both satisfying and nourishing without being too complicated. The barley adds a nice texture that makes it stand out from your typical beef soup. Plus, it’s a great way to sneak in some whole grains and veggies while keeping everything delicious and wholesome.
My favorite way to enjoy Beef Barley Soup is with a slice of crusty bread on the side for dipping. It makes for a simple, cozy meal that’s just right for lunch or dinner. I always find that it tastes even better the next day once all the flavors have had time to blend together. This soup definitely earns a spot on my list of go-to comfort foods!
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Beef Stew Meat: This is the heart of the soup. Choose chuck or any cut that becomes tender when slow-cooked. If you want a leaner option, try beef sirloin, but watch the cooking time as it cooks faster and can get tough.
Pearl Barley: It adds a chewy texture and nuttiness. If you want a gluten-free option, substitute with quinoa or brown rice, though the texture will change a bit.
Vegetables: Carrots, celery, and onion form the classic base. Feel free to add or swap in parsnips, leeks, or mushrooms for variety. Fresh garlic always boosts flavor but garlic powder can work in a pinch.
Herbs: Thyme, rosemary, and bay leaves give a fragrant aroma. Dried herbs work fine if fresh aren’t available; just add a little less if very strong. Fresh parsley at the end brightens it up.
How Do You Get Tender Beef and Perfect Barley Texture?
The key is patience. Browning the beef first locks in flavor and seals juices. Then, slow simmering the beef in broth for about an hour breaks down tough fibers, making it soft.
- Brown beef cubes well on all sides; don’t crowd the pan to get a nice sear.
- Simmer covered first to tenderize beef, then add barley and cook uncovered to control soup thickness.
- Stir occasionally to prevent barley sticking and check liquid levels, adding more broth or water if needed.
- Remember, barley takes about 30-40 minutes to soften; don’t rush it or your barley will feel hard or crunchy.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for browning beef and slow simmering the soup evenly.
- Wooden spoon – gentle on your pot and great for stirring without scratching.
- Chef’s knife – helps you chop veggies quickly and safely.
- Cutting board – keeps your workspace clean and safe while prepping ingredients.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap beef for diced lamb for a richer, slightly gamey flavor that works well with barley.
- Add mushrooms for earthiness and extra texture; shiitake or cremini are great choices.
- Use pearl couscous instead of barley for a quicker-cooking grain substitute.
- Stir in fresh spinach or kale at the end for a boost of color and nutrients.
How to Make Beef Barley Soup?
Ingredients You’ll Need:
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 cup pearl barley
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 cup canned diced tomatoes (with juice)
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme (or 1 sprig fresh thyme)
- 1 sprig fresh rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and brown the beef and vegetables, then about 1 hour simmering for the beef to become tender, plus an additional 30 to 40 minutes cooking the barley and finishing the soup. In total, plan for around 1 hour and 45 minutes to 2 hours.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them well on all sides, about 5 to 7 minutes. Remove the beef and set aside.
2. Cook the Vegetables:
In the same pot, add chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften. Add minced garlic and cook for another minute until fragrant.
3. Add Tomato Paste and Return Beef:
Stir in the tomato paste and cook it for 2 minutes to deepen the flavor. Then put the browned beef back in the pot along with beef broth, diced tomatoes with their juice, thyme, rosemary, and bay leaves.
4. Simmer the Soup:
Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for about 1 hour, or until the beef is becoming tender.
5. Add Barley and Finish Cooking:
Stir in the pearl barley and continue simmering the soup uncovered for another 30 to 40 minutes. The barley and beef should be tender when done.
6. Season and Serve:
Remove the bay leaves and rosemary sprig. Taste and add salt and pepper as you like. Ladle soup into bowls and garnish with fresh chopped parsley.
7. Enjoy!
Serve the soup hot, with crusty bread on the side if you like. It’s a warm, rich meal perfect for cozy days.
Can I Use Frozen Beef for This Soup?
Yes, you can! Just be sure to fully thaw the beef in the refrigerator overnight before cooking. This helps it brown properly and ensures even cooking.
Can I Make Beef Barley Soup Ahead of Time?
Absolutely! It tastes even better the next day as the flavors meld. Store the soup in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze the soup in portions for up to 3 months—just thaw in the fridge overnight before reheating.
Can I Substitute Pearl Barley with Something Else?
Yes, you can swap pearl barley for quinoa or brown rice for a different texture or if you need a gluten-free option. Keep in mind cooking times may vary slightly.
