Beef and Barley Soup is a hearty and comforting dish that brings together tender chunks of beef, chewy barley, and a mix of vegetables simmered in a rich, savory broth. It’s a great way to enjoy a filling meal that feels like a warm hug on a chilly day. The barley adds a lovely texture and soaks up all the flavors, making each spoonful extra satisfying.
I love making this soup when I want something that’s both simple and nourishing. It’s one of those recipes where the longer it cooks, the better it tastes, so I usually let it simmer slowly on the stove. I also like adding a bit of fresh herbs at the end—it makes all the difference by adding a fresh pop of flavor. Plus, it’s so easy to throw together with pantry staples!
This soup is perfect for lunch or dinner, and I find it even better the next day when the flavors have had time to meld. I often serve it with a crusty piece of bread to soak up every last drop. Beef and Barley Soup feels like a classic family recipe you can come back to over and over, especially when you want something warm, wholesome, and truly satisfying.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and flavorful when simmered. If you want a leaner option, try using stew beef, but keep an eye on cooking time to avoid dryness.
Pearl barley: Barley adds a nice chewy texture and helps thicken the soup. If you prefer gluten-free, you can swap it with quinoa or rice, but the texture will be different.
Vegetables: Carrots, celery, and onion give the soup its classic base flavor. If you don’t have celery, fennel is a nice substitute for that slight crunch and aroma.
Beef broth: Homemade broth is best for deep flavor, but store-bought works well too. You can use low-sodium broth to control salt levels better.
Tomato paste and diced tomatoes: These add a mild tang and richness. If you want a smoother broth, just use tomato paste; omit the diced tomatoes.
How Do You Get Tender Beef and Perfect Barley Texture?
Cooking beef and barley perfectly can feel tricky, but here’s what works for me:
- Brown the beef first: This step seals in flavor and adds depth. Don’t rush—get a nice brown crust on the meat.
- Simmer low and slow: After adding broth, cook the beef gently at a low simmer. This breaks down tough fibers until tender, usually about an hour.
- Add barley later: Since barley cooks faster than beef softens, add it only after the beef is tender to prevent it from turning mushy.
- Simmer uncovered with barley: This lets liquid reduce a bit, resulting in a thicker, more satisfying soup.
Following these steps helps the beef stay juicy and the barley chewy but soft, making your soup just right every time.
Equipment You’ll Need
- Large soup pot – I prefer a big, sturdy pot to hold all the ingredients and make stirring easy.
- Cutting board and sharp knife – for chopping beef, vegetables, and herbs so everything cooks evenly.
- Measuring spoons and cups – to ensure the ingredients, like broth and tomato paste, are just right.
- Wooden spoon or ladle – for stirring the soup without scratching the pot and serving later.
- Strainer or colander – to rinse the barley before adding it to the soup.
Flavor Variations & Add-Ins
- Use ground beef or turkey instead of chunks for a quicker, different texture.
- Add chopped spinach or kale near the end for a burst of greens.
- Stir in a splash of Worcestershire or soy sauce for extra depth.
- Include a dash of smoked paprika or cayenne for a smoky or spicy kick.
Beef and Barley Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) beef chuck, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup pearl barley, rinsed
- 6 cups beef broth
- 1 (14 oz) can diced tomatoes (optional, for a hint of acidity)
- 2 teaspoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and brown the beef and veggies. Then, it simmers for 1 hour until the beef is tender, with an additional 30-40 minutes cooking the barley. In total, expect about 1 hour and 45 minutes from start to finish. Most of this time is hands-off simmering, so it’s a great dish to cook while doing other things.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and cook until nicely browned on all sides, about 5 to 7 minutes. This step adds great flavor. When the beef is browned, remove it from the pot and set it aside.
2. Cook the Vegetables:
In the same pot, add the onions, carrots, and celery. Sauté the vegetables until they soften, about 5 minutes. Then add the minced garlic and cook for another minute until you can smell its fragrance.
3. Add Tomato Paste and Beef:
Stir in the tomato paste and cook it for 1 to 2 minutes to bring out its rich flavor. Then, put the browned beef back into the pot along with the beef broth and optional diced tomatoes. Toss in the bay leaves and thyme.
4. Simmer the Soup:
Bring the soup to a boil. Once boiling, reduce the heat to low and cover the pot. Let it gently simmer for about 1 hour, until the beef is tender and full of flavor.
5. Cook the Barley:
After the beef is tender, add the rinsed pearl barley to the soup. Continue simmering, uncovered this time, for 30 to 40 minutes. This lets the barley cook through and the soup thicken slightly.
6. Final Touches and Serve:
Season your soup with salt and black pepper to taste. Remove the bay leaves. Ladle the soup into bowls, and sprinkle fresh chopped parsley on top for a pretty, fresh taste. Enjoy your warm, hearty bowl of Beef and Barley Soup!
Can I Use Instant or Quick-Cooking Barley Instead of Pearl Barley?
Yes! Just reduce the cooking time when you add the barley—quick-cooking barley usually takes about 10-15 minutes. Add it toward the end to avoid overcooking.
Can I Make Beef and Barley Soup in a Slow Cooker?
Absolutely! Brown the beef first, then add all ingredients except the barley to the slow cooker. Cook on low for 6-8 hours. Add the barley during the last 30-40 minutes to keep its texture.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The barley may absorb more liquid over time, so add a little beef broth or water when reheating to loosen it up.
Can I Freeze Beef and Barley Soup?
Yes! Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.