Warm, cozy, and deeply flavorful – this Beef Barley Soup is a classic comfort food that tastes like a hug in a bowl. With tender chunks of beef, wholesome barley, and a medley of vegetables, this soup is perfect for chilly nights or meal prep for the week.
This recipe brings back memories of winter evenings in my grandmother’s kitchen.
She would simmer a big pot of beef barley soup on the stove, letting the aroma fill the house.
We’d gather around the table, bowls in hand, with slices of crusty bread and talk for hours.
What made her version special was the slow-cooked beef that melted in your mouth, the earthy depth of barley, and the loving patience she put into every spoonful.
That’s what I’ve tried to recreate in this recipe – something hearty, nourishing, and heartwarming.
Why You’ll Love This
1. One-Pot Wonder:
This soup comes together in a single pot, making clean-up a breeze and the process delightfully simple.
2. Freezer-Friendly & Meal Prep Approved:
Beef barley soup freezes beautifully and tastes even better the next day — ideal for batch cooking and saving leftovers.
3. Nutrient-Rich & Satisfying:
Packed with protein from beef, fiber from barley, and a variety of vegetables, it’s both filling and balanced.
4. Comforting & Customizable:
Whether you prefer it thick and stew-like or a bit more brothy, you can easily adjust it to suit your taste.
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Cuisines: American, Classic Comfort Food
Servings: 6 bowls
Estimated Cost: $18–$22 (depending on beef cut)
Equipments:
- Large heavy-bottomed soup pot or Dutch oven
- Sharp knife & cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1.5 lbs beef stew meat (chuck roast or sirloin), cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup pearl barley (rinsed)
- 2 tablespoons tomato paste
- 6 cups beef broth (low-sodium preferred)
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
- 1 tablespoon Worcestershire sauce (optional, for depth)
- 1 cup frozen peas (optional, added near end)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Sear the Beef
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef cubes in a single layer (do this in batches if needed) and sear on all sides until browned. This helps build deep flavor. Remove the browned beef and set aside.
Step 2: Sauté the Aromatics
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the veggies begin to soften. Add garlic and cook for another minute until fragrant.
Step 3: Add Tomato Paste and Herbs
Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Add the thyme, rosemary, and a pinch of salt and pepper.
Step 4: Deglaze and Simmer
Return the seared beef to the pot. Pour in the beef broth and water. Scrape the bottom of the pot to release any browned bits (flavor gold!). Add in the bay leaf and Worcestershire sauce. Bring everything to a boil.
Step 5: Simmer Low and Slow
Once boiling, reduce the heat to low. Cover partially and let it simmer for about 1 hour, or until the beef is tender.
Step 6: Add Barley and Finish Cooking
Stir in the rinsed barley and simmer for another 35–40 minutes, uncovered, stirring occasionally to prevent sticking. Add peas during the last 5 minutes if using.
Step 7: Final Touch
Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with fresh parsley sprinkled on top and a side of crusty bread if desired.
Nutrition Facts
(Per Serving — based on 6 servings)
- Calories: 410
- Protein: 32g
- Carbohydrates: 34g
- Fiber: 6g
- Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 80mg
- Sodium: 780mg
- Sugar: 5g
- Vitamin A: 110% DV
- Iron: 25% DV
DV = Daily Value
Tips for Success
1. Brown the Beef Well:
Don’t rush this step. A deep sear adds layers of flavor that elevate the whole soup.
2. Use Pearl Barley:
Pearl barley cooks faster and adds a creamy texture as it releases starch — perfect for this style of soup.
3. Don’t Add Barley Too Early:
If added too soon, barley can overcook and soak up too much broth. Always wait until the beef is nearly tender.
4. Store Smartly:
This soup thickens as it cools. When reheating, add a splash of broth or water to loosen it back to your desired consistency.
Hearty Beef Barley Soup
Ingredients
- 1.5 lbs beef stew meat (chuck roast or sirloin), cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 carrots peeled and sliced
- 2 celery stalks sliced
- 1 cup pearl barley rinsed
- 2 tablespoons tomato paste
- 6 cups beef broth low-sodium preferred
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 tablespoon Worcestershire sauce optional, for depth
- 1 cup frozen peas optional, added near end
- Fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef cubes in a single layer (do this in batches if needed) and sear on all sides until browned. This helps build deep flavor. Remove the browned beef and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the veggies begin to soften. Add garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Add the thyme, rosemary, and a pinch of salt and pepper.
- Return the seared beef to the pot. Pour in the beef broth and water. Scrape the bottom of the pot to release any browned bits (flavor gold!). Add in the bay leaf and Worcestershire sauce. Bring everything to a boil.
- Once boiling, reduce the heat to low. Cover partially and let it simmer for about 1 hour, or until the beef is tender.
- Stir in the rinsed barley and simmer for another 35–40 minutes, uncovered, stirring occasionally to prevent sticking. Add peas during the last 5 minutes if using.
- Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with fresh parsley sprinkled on top and a side of crusty bread if desired.
Notes
Don’t rush this step. A deep sear adds layers of flavor that elevate the whole soup. 2. Use Pearl Barley:
Pearl barley cooks faster and adds a creamy texture as it releases starch – perfect for this style of soup. 3. Don’t Add Barley Too Early:
If added too soon, barley can overcook and soak up too much broth. Always wait until the beef is nearly tender. 4. Store Smartly:
This soup thickens as it cools. When reheating, add a splash of broth or water to loosen it back to your desired consistency.
Common Questions
Q1: Can I use a different grain instead of barley?
Yes! Farro or brown rice are good alternatives. Cooking time may vary, so adjust accordingly.
Q2: Can I make this in a slow cooker?
Absolutely. Sear the beef and sauté the vegetables first, then transfer everything (except barley and peas) to a slow cooker. Cook on low for 7–8 hours, add barley during the last 2 hours.
Q3: How long will this soup last in the fridge?
It keeps well for up to 4 days in an airtight container. Reheat gently on the stovetop or in the microwave.
Q4: Can I freeze beef barley soup?
Yes, it freezes beautifully. Let the soup cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed.
I hope this hearty Beef Barley Soup warms your home and heart just like it has for mine.
Whether you’re cooking it for a cozy family dinner or prepping meals for the week, it’s the kind of recipe that never goes out of season.
Stay warm, eat well, and happy cooking!
