Beef Barley Soup
When the days grow colder, there’s nothing quite like a hearty bowl of Beef Barley Soup to warm both body and soul. This classic comfort dish has been a staple in our home for years, offering a perfect blend of tender beef, wholesome barley, and nourishing vegetables simmered in a flavorful broth.
What I love most about this recipe is its simplicity—it’s packed with rich, deep flavors that taste like you spent hours in the kitchen, but it’s surprisingly easy to make. My family always goes back for seconds, and it’s one of those meals that gets even better the next day. Whether you’re making it for a family dinner or meal prepping for the week, this soup is a must-try.
Questions I Often Get Asked About This Recipe
Q: Can I use a different grain instead of barley?
A: Absolutely! Quinoa, farro, or brown rice can be great substitutes, though the texture will vary slightly.
Q: What kind of beef should I use?
A: Chuck roast or stew meat works best because they become tender and flavorful as they simmer.
Q: Can I make this soup in a slow cooker?
A: Yes! Brown the beef and vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Q: Can I freeze this soup?
A: Yes, it freezes beautifully. Let it cool completely, then store in airtight containers for up to 3 months. Just note that the barley may absorb more liquid upon reheating.
Q: How do I make it gluten-free?
A: Substitute the barley with a gluten-free grain like rice or quinoa, and check your broth to ensure it’s gluten-free.
What You Need to Make Beef Barley Soup
- For the Soup Base:
- 1 1/2 pounds beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- For the Broth:
- 8 cups beef broth or stock
- 1 cup water
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- For the Add-Ins:
- 3/4 cup pearl barley, rinsed
- Salt and pepper, to taste
- Fresh parsley for garnish
How to Make Beef Barley Soup
- Sear the Beef:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
- Cook the Vegetables:
- In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes, or until softened. Stir in the garlic and cook for an additional minute.
- Build the Broth:
- Add the beef back to the pot along with the beef broth, water, diced tomatoes, tomato paste, thyme, rosemary, and bay leaves. Bring to a boil, then reduce the heat to a simmer.
- Add the Barley:
- Stir in the rinsed barley. Cover and let the soup simmer for 45-50 minutes, or until the beef is tender and the barley is cooked through. Stir occasionally.
- Adjust Seasoning and Serve:
- Remove the bay leaves and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.
Tips for Perfect Beef Barley Soup
- Don’t Skip Searing the Beef: It adds depth and flavor to the soup.
- Use Low-Sodium Broth: This gives you more control over the saltiness of the dish.
- Prep Ahead: Chop your veggies and rinse the barley beforehand to save time.
- Add a Splash of Vinegar: A teaspoon of red wine vinegar or lemon juice at the end brightens the flavors.
- Make It Your Own: Add mushrooms, parsnips, or potatoes for extra heartiness.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This soup is pure comfort in a bowl. My family loved it, and it made plenty of leftovers for the week!” – Julia
⭐️⭐️⭐️⭐️ “I substituted quinoa for the barley, and it turned out great. Perfect for a chilly evening!” – Mark
⭐️⭐️⭐️⭐️⭐️ “The flavor is incredible! The beef was so tender, and the barley gave the soup a great texture.” – Emma
⭐️⭐️⭐️⭐️⭐️ “This recipe was easy to follow and came out delicious. I added some mushrooms for an earthy touch.” – Susan
⭐️⭐️⭐️⭐️⭐️ “I made this in my slow cooker, and it was amazing! I’ll definitely make it again.” – Mike
Printable Recipe
Beef Barley Soup
Beef Barley Soup is a hearty and comforting classic, featuring tender beef, wholesome barley, and a rich, flavorful broth. Perfect for chilly days!
Ingredients
- For the Soup Base:
- 1 1/2 pounds beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- For the Broth:
- 8 cups beef broth or stock
- 1 cup water
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- For the Add-Ins:
- 3/4 cup pearl barley, rinsed
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
Sear the Beef:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
Cook the Vegetables:
- In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes, or until softened. Stir in the garlic and cook for an additional minute.
Build the Broth:
- Add the beef back to the pot along with the beef broth, water, diced tomatoes, tomato paste, thyme, rosemary, and bay leaves. Bring to a boil, then reduce the heat to a simmer.
Add the Barley:
- Stir in the rinsed barley. Cover and let the soup simmer for 45-50 minutes, or until the beef is tender and the barley is cooked through. Stir occasionally.
Adjust Seasoning and Serve:
- Remove the bay leaves and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.
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If You Enjoyed This Recipe, Please Share!
Beef Barley Soup is the kind of dish that brings people together. If you loved this recipe as much as we do, please share it with your friends and family on social media. Sharing recipes is a great way to spread a little warmth and inspire others to try something new. Don’t forget to tag me—I’d love to see how your soup turned out!
