Beef Barley Soup is a hearty, comforting bowl filled with tender chunks of beef, chewy barley, and lots of veggies like carrots and celery. It’s the kind of soup that feels like a warm hug on a chilly day, grounding and satisfying without being too heavy.
I love making this soup when I want something filling that also feels wholesome. The barley adds a nice texture that’s a little different from your typical soup noodles, and it soaks up all the flavors from the broth and beef. I usually let it simmer low and slow so the beef gets super tender and the flavors deepen.
My favorite way to enjoy Beef Barley Soup is with a slice of crusty bread on the side, perfect for dipping. It’s also one of those recipes that tastes even better the next day, so I always make extra to have as leftovers. Whenever I serve it, people leave the table feeling cozy and well fed—this soup really has a way of bringing people together around the dinner table.
Key Ingredients & Substitutions
Beef stew meat: Choose cuts like chuck or brisket; they become tender and flavorful after slow cooking. If you want a leaner option, try stew beef with less marbling, but avoid very lean cuts as they may get tough.
Pearl barley: This adds great chew and thickness. If you don’t have pearl barley, you can use hulled barley (takes longer to cook) or substitute with farro or brown rice for a different texture.
Beef broth: Homemade or store-bought both work. For a richer taste, use low-sodium broth so you can control salt better. Vegetable broth works if you prefer a lighter soup or want a beef-free base.
Vegetables: Classic carrots, celery, and onions give a nice flavor base. Feel free to add mushrooms or parsnips for extra depth, or swap celery with fennel if you want a slightly different taste.
How Do You Get Tender Beef and Perfect Barley in This Soup?
Getting tender beef and perfectly cooked barley is all about timing and simmering gently.
- After searing the beef, simmer the soup on low heat, covered, so the meat breaks down slowly without drying out.
- Keep it at a low simmer rather than a hard boil to avoid toughening the beef.
- Check the barley after about an hour; it should be chewy but not mushy. If it’s too firm, cook a bit longer.
- Add more water or broth if the soup becomes too thick during cooking to keep a nice consistency.
- Removing bay leaves before serving ensures your soup has the perfect flavor balance without bitterness.
Patience here really pays off—you’ll be rewarded with a rich soup where every ingredient shines.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even heat and slow simmering without burning.
- Wooden spoon – perfect for stirring without scratching your pot.
- Sharp chef’s knife – helps you dice veggies and cut the beef easily.
- Cutting board – a sturdy surface for chopping all your ingredients safely.
- Measuring cups and spoons – to measure broth, barley, and seasonings accurately.
Flavor Variations & Add-Ins
- Swap beef for lamb stew meat for a richer, gamey flavor that pairs well with barley.
- Add diced mushrooms for extra earthiness and texture.
- Stir in chopped kale or spinach near the end for a pop of green and added nutrients.
- Use smoked paprika or a splash of Worcestershire sauce to boost the depth of flavor.
How to Make Beef Barley Soup
Ingredients You’ll Need:
- 1 lb beef stew meat, cut into bite-sized chunks
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup pearl barley
- 6 cups beef broth
- 1 cup water (optional, to adjust consistency)
- 2 bay leaves
- 1 teaspoon dried thyme (or 2-3 sprigs fresh thyme)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Time Needed
This recipe takes about 15 minutes to prepare and about 1 to 1.5 hours to simmer. So, plan for roughly 1 hour and 30 minutes total from start to finish. The slow simmer helps the beef become tender and the barley cook perfectly!
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 chunks and cook until browned on all sides, about 5-7 minutes. Once browned, remove the beef and set it aside.
2. Cook the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Stir and cook until they soften, about 5 minutes. Add the minced garlic and cook for another minute until you smell that lovely aroma.
3. Combine and Simmer:
Return the beef to the pot. Pour in the beef broth, then add the pearl barley, bay leaves, and thyme. Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 to 1.5 hours, until the beef is tender and barley is cooked.
4. Final Touches:
Check the soup sometimes, adding water if it gets too thick. Season with salt and pepper to your taste. When done, pull out the bay leaves and thyme sprigs, and stir in the fresh parsley.
5. Serve and Enjoy:
Ladle the soup into bowls and serve hot. A slice of crusty bread on the side makes a perfect companion for this comforting, hearty soup.
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 cook evenly and become tender.
Can I Prepare Beef Barley Soup in a Slow Cooker?
Absolutely! After browning the beef and sautéing the veggies, transfer everything to a 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 leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened too much.
Can I Substitute Pearl Barley?
Yes! If you don’t have pearl barley, try farro, brown rice, or even quinoa. Just keep in mind that cooking times and texture will vary slightly depending on the grain you choose.
