Hey y'all! If you're craving a cozy, hearty meal that warms you from the inside out, this Beef Barley Soup recipe is just what you need. Tender chunks of beef, wholesome barley, and an aromatic medley of vegetables simmer together to create a soul-soothing bowl that's perfect for chilly nights, meal prep, or feeding a hungry crowd. Whether you're new to homemade soups or a seasoned pro, this recipe's classic flavors and easy preparation will have you coming back for seconds. Let's get cooking!
Why You'll Love This Beef Barley Soup
- Hearty and Filling: Packed with protein, fiber, and wholesome veggies, it’s a meal in a bowl.
- Simple to Make: Uses everyday ingredients and easy techniques for stress-free prep.
- Great for Leftovers: Flavors deepen after a day in the fridge—perfect for make-ahead meals.
- Customizable: Swap in your favorite veggies or grains for endless variations.
- Family-Friendly: A comfort classic that pleases adults and kids alike!
Beef Barley Soup Ingredients
- 1 ½ lbs beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 ribs celery, chopped
- 8 cups beef broth (low sodium preferred)
- 1 can (14.5 oz) diced tomatoes, undrained
- ¾ cup pearl barley
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Optional: 1 cup frozen peas
How to Make Beef Barley Soup
Step 1: Brown the Beef
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add beef cubes in a single layer (work in batches if needed) and brown on all sides, about 6-8 minutes. Transfer browned beef to a plate and set aside.
Step 2: Sauté Aromatics
Add onions, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until vegetables are softened and onions are translucent. Add garlic and cook for another 1 minute until fragrant.
Step 3: Simmer the Soup
Return beef to the pot. Add beef broth, diced tomatoes (with juices), pearl barley, bay leaves, thyme, and parsley. Stir well, scraping up any browned bits from the bottom. Season with salt and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour 15 minutes, or until beef and barley are tender.
Step 4: Add Final Touches
If using, stir in frozen peas during the last 10 minutes of cooking. Taste and adjust seasoning as needed. Remove bay leaves before serving.
Notes & Tips for Perfect Beef Barley Soup
- For a richer flavor, try using homemade beef broth—learn how from Simply Recipes.
- If you prefer a thicker soup, let it simmer uncovered for the last 15-20 minutes.
- Barley absorbs liquid as it sits, so add a splash of extra broth when reheating.
Variations: Beef Barley Soup Your Way
- Vegetarian Barley Soup: Swap beef with more veggies (like mushrooms) and use vegetable broth.
- Slow Cooker Beef Barley Soup: Brown beef and veggies, then transfer all ingredients to a slow cooker and cook on low for 7-8 hours.
- Mushroom Barley Soup: Add 2 cups chopped mushrooms for extra earthy flavor.
Required Equipment for Beef Barley Soup
- Large Dutch oven or soup pot (at least 6-quart capacity)
- Sharp chef’s knife
- Cutting board
- Ladle
Beef Barley Soup Storage & Shelf Life
Let soup cool completely, then store in airtight containers in the refrigerator for up to 4 days. Freeze portions for up to 3 months; thaw in the fridge overnight and reheat gently on the stove, adding broth as needed.
Serving Ideas & Pairings for Beef Barley Soup
- Serve with warm crusty bread or a fresh garlic bread.
- Pair with a crisp green salad or roasted vegetables for a balanced meal.
- Top with fresh parsley and a sprinkle of parmesan for extra flavor.
Pro Tips for Best Beef Barley Soup Results
- Browning the beef well adds depth and rich flavor—don't skip this step!
- For perfectly tender barley, use pearl barley (learn more about barley types from Bon Appétit).
- Add a splash of Worcestershire sauce or a squeeze of lemon for brightness at the end.
Beef Barley Soup FAQ
- Can I make Beef Barley Soup ahead of time?
- Absolutely! The flavors improve after a day in the fridge, making it a perfect make-ahead meal.
- Can I use quick-cooking barley?
- Yes, but add it during the last 20-25 minutes of cooking, as it cooks much faster than pearl barley.
- Can I freeze Beef Barley Soup?
- Definitely—just cool it completely before freezing in individual portions for up to 3 months.
Prep time: 20 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 40 minutes
Servings: 6
Ingredients
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 cup pearl barley, rinsed
- 8 cups beef broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoon olive oil
Instructions
-
1Heat olive oil in a large pot over medium-high heat. Add beef stew meat and brown on all sides, about 5-7 minutes.
-
2Add chopped onion, carrots, celery, and mushrooms to the pot. Sauté for 5 minutes until vegetables begin to soften.
-
3Stir in minced garlic, dried thyme, and bay leaf. Cook for 1 minute until fragrant.
-
4Pour in beef broth and bring to a boil. Add rinsed barley, reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
-
5Remove bay leaf. Season soup with salt and black pepper to taste. Serve hot, garnished with fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!