There’s just something about a big bowl of warm, homemade soup that feels like a hug from the inside out. And when that soup is loaded with tender beef, wholesome barley, and flavorful veggies? Well, that’s comfort food at its finest. This Beef Barley Soup is rich, satisfying, and absolutely packed with flavor—perfect for chilly evenings, meal prepping, or just whenever you need a little extra coziness in your life.
This recipe is easy to make with simple pantry staples, yet it tastes like it’s been simmering for hours. The combination of beef, barley, and a savory broth creates a soup that’s not only filling but also incredibly nourishing. Plus, it reheats beautifully, making it an excellent choice for leftovers. Let’s dive right in!
Why You’ll Love This Beef Barley Soup
- Rich and Hearty: Packed with protein from the beef and fiber from the barley, this soup is a complete meal in itself.
- Incredibly Flavorful: The combination of seared beef, aromatic vegetables, and a well-seasoned broth makes every spoonful delicious.
- Perfect for Meal Prep: Like many soups, this one tastes even better the next day!
- Simple, Wholesome Ingredients: No fancy ingredients needed—just good, old-fashioned home cooking.
Now, let’s get cooking!
Step 1: Sear the Beef for Maximum Flavor
The key to a rich and flavorful soup starts with browning the beef. This step adds an extra depth of flavor that you just can’t get by skipping straight to simmering.
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- While the oil heats up, season 1 pound of beef stew meat with a pinch of salt and black pepper.
- Add the beef to the pot, making sure not to overcrowd it. Let it sear for 3-4 minutes per side until you get a nice golden-brown crust.
- Once browned, remove the beef from the pot and set it aside for later.
Tip: If you want even more depth of flavor, you can deglaze the pot with a splash of red wine before moving on to the next step. This helps lift all those delicious browned bits off the bottom of the pot and into your broth.
Step 2: Sauté the Vegetables
Now that we’ve got that incredible beefy base, it’s time to build the soup’s flavor with aromatics and vegetables.
- In the same pot, add a little more oil if needed, then toss in 1 diced onion, 3 diced carrots, and 2 diced celery stalks.
- Sauté everything over medium heat for about 5-7 minutes, stirring occasionally, until the veggies start to soften.
- Add 3 cloves of minced garlic and cook for another minute or so, just until it becomes fragrant.
At this point, your kitchen should be smelling amazing! These softened vegetables will add a natural sweetness and balance out the savory richness of the soup.
Step 3: Build the Soup Base
Now it’s time to bring everything together and let the magic happen.
- Pour in 8 cups of beef broth and 1 can (14.5 oz) of diced tomatoes with their juices.
- Add 1 teaspoon of dried thyme, 1 bay leaf, and return the browned beef to the pot.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, partially covered, for about 30 minutes.
Step 4: Add the Barley and Let It Simmer
After the soup has been simmering for about 30 minutes, it’s time to add the star ingredient—pearl barley. Barley is what gives this soup its heartiness, adding a slight chew and helping to thicken the broth naturally.
- Stir in ½ cup of pearl barley, making sure it’s evenly distributed throughout the soup.
- Let the soup continue to simmer for another 30–40 minutes, stirring occasionally. The barley will absorb the broth as it cooks, becoming tender and adding a rich, velvety texture to the soup.
- Check on the beef—it should be tender and easy to pull apart with a fork. If it’s still a bit tough, let it cook for another 10 minutes.
Tip: If the soup starts to thicken too much while the barley cooks, simply add a little extra broth or water to loosen it up.
Step 5: Final Seasoning and Serving
Now that the soup is fully cooked, it’s time to taste and adjust the seasonings.
- Remove the bay leaf—it’s done its job of infusing flavor.
- Give the soup a taste and adjust the salt and black pepper as needed. Depending on the saltiness of your broth, you may need to add a little more.
- For a fresh pop of flavor, stir in ¼ cup of chopped fresh parsley just before serving.
Ladle the hot soup into bowls and serve with crusty bread or a side salad for a complete meal. The combination of tender beef, chewy barley, and a deeply savory broth makes every bite incredibly satisfying.
Tip: If you have leftovers, store them in an airtight container in the fridge. The soup will continue to thicken as it sits, so you may need to add a splash of broth or water when reheating.
Ways to Customize This Soup
This beef barley soup is already packed with flavor, but there are plenty of ways to tweak it to your liking:
- Make it heartier: Add diced potatoes or extra barley for an even more filling soup.
- Boost the veggies: Throw in mushrooms, bell peppers, or green beans for more color and nutrients.
- Add extra seasoning: A dash of Worcestershire sauce or a sprinkle of smoked paprika can enhance the depth of flavor.
- Try a slow cooker version: Brown the beef and sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
Frequently Asked Questions
Before you dig into your bowl of beef barley soup, here are some common questions and helpful tips to make sure your soup turns out perfect every time.
1. Can I use a different type of barley?
Yes! This recipe calls for pearl barley, which cooks relatively quickly and has a soft, chewy texture. If you use hulled barley, be aware that it takes longer to cook (about 50-60 minutes) and has a firmer texture. Quick-cooking barley is also an option, but it may become too soft if overcooked.
2. Can I make this soup ahead of time?
Absolutely! In fact, this soup tastes even better the next day because the flavors continue to develop as it sits. Store it in an airtight container in the refrigerator for up to 4 days.
3. Can I freeze beef barley soup?
Yes, but keep in mind that barley continues to absorb liquid over time, which can make the soup thicker when thawed. If freezing, let the soup cool completely and store it in airtight containers for up to 3 months. When reheating, add extra broth or water to adjust the consistency.
4. What’s the best cut of beef for this soup?
Beef stew meat is a great option because it becomes tender as it simmers. Other good choices include chuck roast or brisket, cut into bite-sized pieces. Avoid lean cuts like sirloin, which can become tough when simmered for a long time.
5. Can I make this in a slow cooker or Instant Pot?
Yes! For a slow cooker, brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 4-5 hours. For an Instant Pot, use the sauté function to brown the beef and veggies, then pressure cook on high for 25 minutes, followed by a 10-minute natural release.
6. How can I make this soup gluten-free?
Barley contains gluten, so if you need a gluten-free version, swap it for brown rice, quinoa, or gluten-free pasta. Adjust cooking times accordingly.
7. What can I serve with beef barley soup?
This soup is hearty on its own, but it pairs wonderfully with crusty bread, buttered biscuits, or a simple green salad for a complete meal.
Conclusion: A Soup You’ll Want to Make Again and Again
There’s a reason beef barley soup is a classic—it’s warm, hearty, and packed with rich, savory flavors that make every bite feel like pure comfort. Whether you’re making it for a cozy weeknight dinner, meal prepping for the week, or freezing a batch for later, this soup is a guaranteed winner.
Give it a try and let me know how it turns out! Do you have any special twists or add-ins you like to use? Share your thoughts in the comments—I’d love to hear how you make this recipe your own!
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Beef Barley Soup
Description
A hearty and comforting soup packed with tender beef, wholesome barley, and flavorful vegetables. Perfect for a cozy meal on a chilly day.
Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 8 cups beef broth
- 1/2 cup pearl barley
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
Sear the Beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef stew meat with a pinch of salt and pepper, then add it to the pot. Sear the beef for 3–4 minutes on each side until browned. Remove from the pot and set aside.
Sauté the Vegetables
In the same pot, add more oil if needed, then sauté the onion, carrots, and celery for 5–7 minutes, until softened. Stir in the garlic and cook for an additional 1 minute until fragrant.
Build the Soup
Add the beef broth, diced tomatoes, thyme, bay leaf, and the browned beef back into the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, partially covered.
Cook the Barley
After 30 minutes, stir in the pearl barley. Continue to simmer the soup for another 30–40 minutes, or until the barley is tender and the beef is cooked through.
Season and Serve
Taste the soup and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.
Notes
- For extra depth of flavor, deglaze the pot with a splash of red wine before adding the broth.
- If the soup thickens too much, add more broth or water as needed.
- This soup stores well and tastes even better the next day—perfect for meal prep!
