Beef and Barley Soup
Beef and Barley Soup is a hearty, comforting bowl filled with tender chunks of beef, chewy pearl barley, and plenty of vegetables simmered in a rich broth. It's the kind…
Tip: save now, cook later.Beef and Barley Soup is a hearty, comforting bowl filled with tender chunks of beef, chewy pearl barley, and plenty of vegetables simmered in a rich broth. It’s the kind of soup that feels warm and filling, perfect for chilly days when you want something that sticks to your ribs without being too heavy.
I love making this soup because it’s so straightforward yet packed with flavor. The barley adds a nice texture that’s a little nutty and chewy, which makes it different from your usual soup experience. I usually let it simmer slowly to really bring out the depth of flavors, and I find that the longer it cooks, the better it tastes — plus, it fills the whole kitchen with such a cozy smell.
My favorite way to enjoy Beef and Barley Soup is with a thick slice of crusty bread right on the side. It’s great for dunking and really rounds out the meal. This soup also makes excellent leftovers, so I often make a big pot and enjoy it for a couple of days. It’s the kind of recipe that feels like a warm hug in a bowl every time.
Key Ingredients & Substitutions
Beef stew meat: This cut works well because it becomes tender after slow cooking. If you prefer, chuck roast or short ribs cut into pieces also work fine. For a leaner option, use beef sirloin, but the soup may be a bit less rich.
Pearl barley: Adds a nice chewy texture and nutty flavor. If you can’t find pearl barley, you can substitute with farro or even brown rice for a similar texture. Just adjust cooking times accordingly.
Vegetables: Carrots, celery, and onion create a classic flavor base. If you want to add more depth, try adding mushrooms or parsnips. Fresh garlic is best, but garlic powder can be used if needed.
Tomato paste and diced tomatoes: These add a subtle tang and richness. You can skip the diced tomatoes if you prefer a clearer broth or replace with a splash of Worcestershire sauce for umami.
How Do I Get Tender Beef and Perfectly Cooked Barley?
The secret lies in slow simmering to break down the beef and soften the barley without turning them mushy.
- Brown the beef first to add flavor and seal juices.
- Cook veggies in the same pot to build depth.
- Add broth and barley, then simmer gently on low heat.
- Cover the pot to keep moisture in and stir occasionally.
- Check tenderness after about an hour; continue cooking until beef is fork-tender and barley is chewy but not mushy.
Patience is key! A slow simmer makes the soup hearty and full of flavor. Avoid using high heat to keep the beef tender and barley texture just right.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – helps brown the beef evenly and simmer the soup without burning.
- Wooden spoon or silicone spatula – perfect for stirring the soup without scratching your pot.
- Chef’s knife – sharp for cutting beef and chopping vegetables safely and quickly.
- Cutting board – a sturdy spot to chop all your ingredients.
- Measuring cups and spoons – so you get the right amount of barley, broth, and seasonings every time.
Flavor Variations & Add-Ins
- Swap beef for diced lamb for a richer, more robust flavor that pairs well with barley.
- Add diced mushrooms or parsnips for extra earthiness and texture.
- Stir in fresh herbs like thyme or rosemary at the end for a bright, herbal note.
- Mix in leafy greens like kale or spinach in the last few minutes to boost nutrition and color.
How to Make Beef and Barley Soup
Ingredients You’ll Need:
For The Soup:
- 1 lb beef stew meat, cut into bite-sized pieces
- 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
- 1 cup water (optional, for desired consistency)
- 1 can (14.5 oz) diced tomatoes (optional, for extra flavor)
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 1 to 1.5 hours to simmer until the beef is tender and the barley is cooked perfectly. Expect a total of about 1 hour 20 minutes to 1 hour 45 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef stew meat and brown all sides, about 5-7 minutes. Once browned, remove the beef and set it aside.
2. Cook Vegetables:
In the same pot, add onion, carrots, and celery. Cook while stirring occasionally until vegetables soften, about 4-5 minutes.
3. Add Garlic and Tomato Paste:
Add minced garlic and tomato paste to the vegetables. Cook for 1 to 2 minutes more until fragrant.
4. Combine Ingredients:
Return the beef to the pot. Pour in beef broth and optional water. Add diced tomatoes if you’d like a richer tomato flavor. Stir in pearl barley, dried thyme, oregano, bay leaves, and season with salt and pepper.
5. Simmer the Soup:
Bring the soup to a boil. Then reduce heat to low, cover the pot, and simmer gently for 1 to 1.5 hours. Check that the beef is tender and the barley is cooked through.
6. Final Touches:
Remove bay leaves. Adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley before serving.
Can I Use Frozen Beef Instead of Fresh?
Yes, but be sure to thaw the beef completely before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat the beef dry before browning to avoid excess moisture.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the vegetables first, then add all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until 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, stirring occasionally. You can also freeze the soup for up to 3 months.
Can I Use Instant or Quick-Cooking Barley?
You can substitute quick-cooking barley, but add it in the last 20-30 minutes of cooking to prevent it from becoming mushy. Adjust liquid if necessary, since quick-cooking barley absorbs less liquid than pearl barley.