about contact privacy-policy
Beef Barley Soup

Beef Barley Soup

by
Jump to Recipe·Leave a Review

Beef Barley Soup is a hearty and comforting dish packed with tender beef, wholesome barley, and a flavorful broth infused with aromatic vegetables and herbs. Perfect for chilly days, this one-pot meal delivers rich, deep flavors and satisfying textures, making it a family favorite.

Why You’ll Love This Recipe

  • Hearty and Filling – Loaded with protein-rich beef and fiber-packed barley.
  • One-Pot Meal – Easy to prepare with minimal cleanup.
  • Great for Meal Prep – Tastes even better the next day as the flavors develop.
  • Customizable – Easily adjust seasonings and ingredients to suit your taste.
  • Comforting and Warm – A perfect dish for cold weather or when you need a cozy meal.

Ingredients

Beef Barley Soup this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Beef chuck or stew meat, cut into cubes
  • Pearl barley
  • Beef broth
  • Carrots, celery, and onion
  • Garlic
  • Diced tomatoes
  • Worcestershire sauce
  • Bay leaves
  • Thyme and rosemary
  • Olive oil
  • Salt and pepper

Directions

  1. Brown the Beef – In a large pot, heat olive oil over medium heat. Sear beef cubes until browned on all sides. Remove and set aside.
  2. Sauté Vegetables – Add onions, garlic, carrots, and celery to the pot. Cook until softened.
  3. Simmer the Soup – Return the beef to the pot. Add barley, diced tomatoes, beef broth, Worcestershire sauce, and seasonings. Bring to a boil.
  4. Cook Until Tender – Reduce heat and let the soup simmer for about 45-50 minutes until the barley is tender and the beef is fully cooked.
  5. Serve and Enjoy – Remove bay leaves, adjust seasoning if needed, and serve warm.

Servings and Timing

  • Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes

Variations

  • Slow Cooker Version: Add all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  • Spicy Kick: Add red pepper flakes or a splash of hot sauce.
  • Vegetable Boost: Stir in peas, mushrooms, or spinach for added nutrients.
  • Gluten-Free Option: Substitute barley with quinoa or brown rice.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring in between.

FAQs

Beef Barley Soup

Can I use ground beef instead of stew meat?

Yes, but the texture will be different. Brown ground beef before adding the vegetables.

Does barley thicken the soup?

Yes, barley absorbs liquid, naturally thickening the soup. Add extra broth if needed.

What’s the best cut of beef for this soup?

Chuck roast, stew meat, or short ribs work well for a tender and flavorful result.

Can I make this in an Instant Pot?

Yes! Sauté the beef and vegetables, then cook on high pressure for 20 minutes, followed by a natural release.

What vegetables can I add?

Potatoes, bell peppers, zucchini, or mushrooms make great additions.

How do I prevent barley from becoming mushy?

Avoid overcooking and use the correct barley-to-liquid ratio.

Can I use quick-cooking barley?

Yes, but add it in the last 10-15 minutes of cooking to prevent overcooking.

What can I serve with this soup?

Crusty bread, a fresh salad, or roasted vegetables complement this dish well.

Can I use vegetable broth instead of beef broth?

Yes, but the soup will have a lighter flavor. You may want to add extra seasonings.

How can I enhance the flavor?

A splash of balsamic vinegar, a Parmesan rind, or extra fresh herbs can add depth to the broth.

Conclusion

Beef Barley Soup is a delicious, nutrient-packed meal that’s perfect for any occasion. Whether you’re making it for a cozy night in or meal prepping for the week, this comforting soup is sure to satisfy. Serve it with your favorite sides and enjoy a warm, hearty bowl of goodness!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Beef Barley Soup

Beef Barley Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This Beef Barley Soup is a rich, savory dish packed with tender beef, wholesome barley, and a medley of vegetables simmered in a flavorful broth. Perfect for chilly nights, this one-pot meal is nutritious, filling, and even better the next day!

Ingredients

Scale
  • 1.5 lbs beef stew meat (chuck roast or sirloin, cut into bite-sized pieces)
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 8 oz mushrooms, sliced (optional but adds depth)
  • 6 cups beef broth (low-sodium preferred)
  • 1 cup water
  • 1 (14.5 oz) can diced tomatoes (with juices)
  • 2/3 cup pearl barley (rinsed)
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional, for a little heat)
  • 2 tsp Worcestershire sauce (adds depth of flavor)
  • 1 tbsp tomato paste
  • 1/2 cup frozen peas (optional)
  • 1/4 cup fresh parsley, chopped
  • Juice of 1/2 lemon (for a fresh finish)

Instructions

Stovetop Method:

  1. Brown the Beef:

    • Heat olive oil in a large pot over medium-high heat.
    • Season beef with salt and pepper, then sear for 3-4 minutes per side until browned.
    • Remove and set aside.

  2. Sauté the Vegetables:

    • In the same pot, add onion, carrots, celery, and mushrooms. Sauté for 5 minutes until softened.
    • Stir in garlic, tomato paste, thyme, oregano, paprika, and red pepper flakes. Cook for 1 minute until fragrant.

  3. Simmer the Soup:

    • Return beef to the pot. Add beef broth, water, diced tomatoes, barley, Worcestershire sauce, and bay leaf.
    • Bring to a boil, then reduce heat and simmer uncovered for 45-60 minutes, stirring occasionally, until beef is tender and barley is cooked.

  4. Final Touches:

    • Stir in frozen peas, lemon juice, and parsley. Simmer for 5 more minutes.
    • Remove bay leaf and adjust seasoning as needed.

  5. Serve & Enjoy:

    • Ladle into bowls and serve hot with crusty bread or a side salad.

Slow Cooker Method:

  1. Sear beef in a pan, then transfer to a slow cooker.
  2. Add all ingredients except barley, peas, parsley, and lemon juice.
  3. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  4. Add barley in the last 2 hours of cooking.
  5. Stir in peas, parsley, and lemon juice before serving.

Instant Pot Method:

  1. Use the Sauté function to sear beef and sauté vegetables.
  2. Add all remaining ingredients except peas, parsley, and lemon juice.
  3. Pressure cook on HIGH for 25 minutes, then do a 10-minute natural release.
  4. Stir in peas, parsley, and lemon juice, then serve

Notes

  • Want a thicker soup? Mash some of the barley or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
  • For extra richness, add a splash of red wine while sautéing the veggies.
  • Make it gluten-free: Use brown rice instead of barley.

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *