Beef and Barley Soup is a hearty and comforting meal that’s perfect for chilly days. It brings together tender chunks of beef, chewy barley, and a mix of vegetables all simmered in a rich broth that tastes like a warm hug in a bowl.
I love making this soup when I want something filling but not too heavy. The barley adds a nice texture that makes every spoonful interesting, and the beef gives it a satisfying depth of flavor. It’s one of those recipes that feels like it’s been cooking all day, even though it’s really simple to put together.
My favorite way to enjoy this soup is with a slice of crusty bread to soak up all the tasty broth. It’s a perfect meal for sharing with family or when you need a little pick-me-up after a busy day. Plus, leftovers taste just as good the next day, which is always a win in my book!
Key Ingredients & Substitutions
Beef stew meat: I like using chuck roast cut into chunks because it becomes tender and flavorful when slow-cooked. If you prefer a leaner option, try sirloin or even stew beef.
Pearl barley: This adds a lovely chewy texture and absorbs the broth well. You can swap for quick-cooking barley if short on time, but keep an eye on cooking time to avoid mushiness.
Carrots, celery & onion: Classic soup veggies that create a tasty base. Feel free to add other vegetables like diced potatoes or parsnips for variety.
Beef broth: Using a good-quality broth makes a big difference in flavor. Low-sodium broth works well to control saltiness. For a richer soup, homemade broth is always a great choice.
Tomato paste and diced tomatoes: These boost the soup’s depth and color. If you don’t have diced tomatoes, just increase the tomato paste or omit for a lighter broth.
How Do I Get Tender Beef and Perfect Barley in My Soup?
Achieving tender beef and barley that isn’t mushy is key for this soup. Here’s how:
- Brown the beef well: This step adds rich flavor. Don’t crowd the pan; brown the meat in batches if needed.
- Slow simmer: After adding broth and seasonings, simmer covered on low for about an hour. This breaks down the beef fibers, making it tender.
- Add barley later: Barley cooks faster than beef, so add it after the beef is partly tender. Cook for about 30-40 minutes more until barley is chewy but not mushy.
- Adjust liquid: Barley absorbs a lot of liquid, so keep extra broth or water handy to keep soup at your desired consistency.
With these tips, your soup will have tender chunks of beef and perfectly cooked barley every time!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it heats evenly and is perfect for simmering the soup low and slow.
- Wooden spoon or spatula – for stirring and scraping up flavorful browned bits from the bottom of the pot.
- Measuring cups and spoons – to keep ingredients precise and balanced.
- Knife and cutting board – for chopping the vegetables and beef.
Flavor Variations & Add-Ins
- Swap beef for turkey or chicken: Use ground or diced turkey/chicken for a lighter version and a different flavor profile.
- Add mushrooms: Sauté sliced mushrooms with the vegetables for earthiness and extra heartiness.
- Use different herbs: Fresh rosemary or thyme can enhance the aroma and taste, especially if you like a more aromatic soup.
- Include greens: Stir in spinach or kale at the end for added color, nutrients, and freshness.
Beef and Barley Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) beef stew meat, cut into bite-sized chunks
- 1 cup pearl barley, rinsed
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth (or stock)
- 1 cup water (optional, as needed)
- 1 can (14.5 oz) diced tomatoes (optional, for a richer broth)
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and brown the beef and veggies, then around 1 hour and 40 minutes for simmering and cooking the beef and barley until tender. Total time is roughly 2 hours, mostly hands-off simmering.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper, then add them to the pot. Brown the beef on all sides, about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
2. Cook the Vegetables:
In the same pot, add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
3. Build the Soup Base:
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Return the browned beef to the pot. Add the beef broth, diced tomatoes if using, dried thyme, dried parsley, and the bay leaf. Stir everything together well.
4. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1 hour or until the beef starts to get tender.
5. Add Barley and Finish Cooking:
Add the rinsed pearl barley to the pot. If needed, add extra water or broth to keep enough liquid in the soup. Cover and continue simmering for another 30-40 minutes, until the barley is tender and the beef is fully cooked.
6. Final Touches:
Remove the bay leaf and taste the soup. Add salt and pepper if needed. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Enjoy your warm, hearty bowl of beef and barley soup!
Can I Use Frozen Beef Instead of Fresh?
Yes, you can! Just be sure to thaw the beef completely in the refrigerator overnight before cooking. Pat it dry to remove excess moisture, which helps with browning.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef first for best flavor, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until beef and barley are tender.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3-4 days. When reheating, add a splash of broth or water if it has thickened too much.
Can I Substitute Barley with Another Grain?
Yes! You can use brown rice, quinoa, or even farro as alternatives. Keep in mind cooking times may vary, so add them accordingly to ensure they cook through without overcooking the beef.
