Beef Barley Soup is a comforting, hearty dish that’s perfect for chilly days. It’s filled with tender chunks of beef, chewy barley, and a mix of fresh vegetables like carrots, celery, and onions, all simmered together in a flavorful broth. The barley gives it a lovely, filling texture that makes this soup feel like a warm hug in a bowl.
I love making this soup on weekends when I have a little more time to let all the flavors meld perfectly. One tip I’ve learned is to brown the beef first, which really helps bring out a deep, rich taste. It’s such a satisfying soup that feels hearty but not too heavy.
My favorite way to enjoy Beef Barley Soup is with a piece of crusty bread on the side to soak up all the broth. It’s a meal that everyone in my family looks forward to, especially when the weather turns colder. Plus, it’s great for leftovers because the flavors just keep getting better the next day!
Key Ingredients & Substitutions
Beef Stew Meat: This cut is perfect for slow cooking because it becomes tender and flavorful. If you can’t find stew meat, chuck roast cut into cubes works great too.
Pearl Barley: Pearl barley adds a nice chewy texture and heartiness. If you want a gluten-free option, try using quinoa or rice instead, though the texture will change.
Beef Broth: A good quality beef broth gives depth to the soup. You can also use homemade broth or broth concentrates. For a lighter soup, low-sodium broth is a good choice.
Vegetables (Onion, Carrots, Celery, Garlic): These form the soup’s flavor base. Feel free to add or swap in other veggies like parsnips or potatoes for variety.
Herbs (Thyme and Bay Leaves): Fresh thyme adds brightness, but dried thyme works well too. If you don’t have bay leaves, a pinch of dried rosemary is a good substitute.
How Do You Get Tender Beef and Perfectly Cooked Barley?
The key to tender beef and chewy barley is patient simmering. Here’s how I like to do it:
- Brown the beef first. This locks in flavor and adds a rich depth to the broth.
- Simmer slowly. Keep the heat low so the beef becomes tender without drying out. This takes about 1 to 1.5 hours.
- Add barley at the right time. Stir barley in with the broth after the beef and veggies are ready for simmering so it cooks fully and absorbs flavor.
- Watch the liquid level. Add water if the soup gets too thick or if the barley absorbs too much broth. You want a nice soupy consistency.
- Season at the end. Salt and pepper can concentrate during cooking, so wait until near the end to adjust seasoning.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – great for even heat and slow simmering.
- Wooden spoon – perfect for stirring without scratching your pot.
- Sharp chef’s knife – helps you dice vegetables and trim beef easily.
- Cutting board – a sturdy surface makes prep safer and faster.
- Measuring cups and spoons – keep ingredient amounts accurate for best flavor.
Flavor Variations & Add-Ins
- Swap beef for lamb or venison for a richer, gamey flavor.
- Add mushrooms for earthiness that pairs well with barley.
- Stir in kale or spinach near the end for extra greens and nutrients.
- Use smoked paprika or a dash of chili flakes to add smoky heat.
Beef Barley Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) beef stew meat, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup pearl barley, rinsed
- 6 cups beef broth
- 1 cup water (optional, as needed)
- 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
- 1-2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes for prep and browning the meat, plus 1 to 1.5 hours of simmering until the beef is tender and the barley is cooked through. Altogether, plan around 1 hour and 40 minutes for a warm, flavorful soup.
Step-by-Step Instructions:
1. Brown the Beef:
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan. Brown each piece on all sides for about 5-7 minutes until nicely seared. Remove the browned beef and set it aside.
2. Cook Vegetables:
In the same pot, add the remaining tablespoon of olive oil if needed. Toss in diced onion, carrots, and celery. Sauté for around 5 minutes, or until vegetables soften. Add the minced garlic and cook for another 30 seconds until you smell that wonderful garlicky aroma.
3. Combine and Simmer:
Return the browned beef to the pot. Stir in the rinsed pearl barley, thyme, bay leaves, and beef broth. Add water only if needed to cover the ingredients. Bring everything to a boil. Then reduce the heat to low, cover, and let it simmer gently for 1 to 1.5 hours, until the beef is tender and the barley has cooked through.
4. Finish and Serve:
Take out the bay leaves and thyme sprigs if you used fresh thyme. Give the soup a taste and season with salt and pepper as you like. Serve hot, garnished with fresh chopped parsley. It’s delicious with crusty bread or a light salad on the side!
Can I Use Frozen Beef for This Soup?
Yes, you can use frozen beef stew meat, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the veggies first, then combine everything in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and barley is cooked.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth if needed to loosen the soup, then warm gently on the stove or microwave.
Can I Substitute Pearled Barley with Another Grain?
Yes! You can swap barley for quinoa, rice, or farro if you prefer. Just adjust the cooking time accordingly, as these grains cook faster or slower than barley.
