Beef Barley Soup is a hearty and comforting bowl filled with tender chunks of beef, chewy barley, and a mix of wholesome vegetables like carrots, celery, and onions. It’s the kind of soup that warms you up from the inside out, perfect for chilly days or whenever you’re craving something filling and tasty.
I love making this soup because it’s so straightforward but feels like a real treat. The barley adds a nice texture that makes the soup more substantial without being heavy, and the slow-cooked beef falls apart beautifully, soaking up all the rich flavors from the broth and veggies. I usually let it simmer for a good while—it makes all the ingredients blend together in the best way.
One of my favorite ways to enjoy this soup is with a slice of crusty bread on the side for dipping. It’s an easy meal to bring for lunch or serve for dinner when you want something homey and satisfying. Plus, it makes great leftovers, so I end up looking forward to having it again the next day!
Key Ingredients & Substitutions
Beef Stew Meat: This is the heart of the soup. Chuck roast or brisket works great since they get tender and flavorful with slow cooking. If you want a leaner option, use sirloin, but keep an eye on the cooking time to avoid dryness.
Pearl Barley: It gives the soup a nice chewy texture and makes it filling. If you’re short on time, quick-cooking barley is a good swap. For gluten-free, try using quinoa or rice instead.
Vegetables: Carrots, celery, onions, and garlic form the soup base. I like to keep these classic for the best flavor. You can add mushrooms or parsnips for a twist.
Beef Broth: Use a good quality broth for deep flavor. Low sodium lets you control salt better. If you don’t have broth, beef bouillon cubes mixed with water work in a pinch.
Tomato Paste: Adds richness and slight sweetness. If you don’t have it, a spoonful of ketchup or a bit of crushed tomatoes can work.
How Do You Get Tender Beef and Perfectly Cooked Barley?
Two ingredients, slow-cooked beef and barley, need special care to get right. Here’s how I manage both for the best results:
- Browning the Beef: Don’t skip this step! Brown beef on all sides in hot oil for flavor and texture. It seals in juices and adds richness to the broth.
- Low and Slow Simmer: After adding broth, simmer gently for about an hour. This breaks down tough fibers and makes the meat tender without drying out.
- Adding Barley Later: Pearled barley takes less time to cook than beef, so add it after the meat has softened. Cook uncovered so the soup thickens while barley absorbs liquid.
- Watch the Texture: Barley should be chewy but tender, not mushy. If it cooks too long, it can become slimy, so taste frequently in the last 10 minutes.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it holds all the ingredients and heats evenly for slow cooking.
- Sharp chef’s knife – perfect for chopping the beef and vegetables cleanly and quickly.
- Cutting board – gives you a stable, safe surface to prep your ingredients.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Measuring cups and spoons – to get your broth, barley, and seasonings just right.
Flavor Variations & Add-Ins
- Swap beef with cubed venison or lamb for a richer, gamey twist.
- Add chopped mushrooms for earthiness and extra texture.
- Stir in a handful of fresh spinach or kale near the end for a boost of color and nutrition.
- Use smoked paprika or a dash of cumin to give the broth a subtle smoky warmth.
How to Make Beef Barley Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 cup pearl barley, rinsed
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth (low sodium preferred)
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Preparing this soup will take about 15 minutes of hands-on prep and about 1 hour and 40 minutes for cooking. Most of the time, the soup simmers gently, making it easy to prepare while doing other things. The total time is approximately 2 hours.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot. Brown the beef on all sides, which adds great flavor. Once browned, remove the beef and set it aside.
2. Cook the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Cook the vegetables, stirring occasionally, until they soften—about 5 minutes. Then add the minced garlic and tomato paste, stirring constantly for 1-2 minutes until everything is well combined.
3. Simmer the Soup:
Return the browned beef to the pot. Pour in the beef broth and add the dried thyme and bay leaf. 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 becomes tender.
4. Add Barley and Finish Cooking:
Add the rinsed pearl barley to the pot. Simmer the soup uncovered for another 30 to 40 minutes until the barley is tender and the soup thickens slightly. This makes the soup hearty and filling.
5. Final Touches and Serve:
Remove the bay leaf and thyme sprigs if you used fresh thyme. Taste the soup and add more salt or pepper if needed. Ladle the soup into bowls, sprinkle with chopped fresh parsley, and serve hot. Enjoy your warm, comforting Beef Barley Soup!
Can I Use Frozen Beef Stew Meat in This Recipe?
Yes, just be sure to thaw it completely before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave. Pat the meat dry before browning to get a nice sear.
Can I Make Beef Barley Soup Ahead of Time?
Absolutely! This soup tastes even better the next day after the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. To freeze, transfer to a freezer-safe container and use within 2-3 months. Thaw overnight in the fridge before reheating.
Can I Substitute the Barley?
You can swap pearl barley with quick-cooking barley or even brown rice if you prefer, but cooking times might vary. For a gluten-free option, quinoa works well too—just adjust the cooking time accordingly.
