Beef and Barley Soup is a hearty and comforting bowl filled with tender chunks of beef, chewy pearl barley, and a mix of fresh vegetables like carrots and celery. It’s the kind of soup that warms you up from the inside out, perfect for chilly days or when you need a simple, satisfying meal.
I always love making this soup because it’s so easy to prepare and the flavors just get better the longer it simmers. The barley adds a lovely texture that makes the soup feel extra filling without being heavy. I like to add a little splash of Worcestershire sauce or some fresh herbs to give it a nice boost.
Serving this soup with a slice of crusty bread or a simple green salad makes it a complete meal that everyone at the table enjoys. It’s one of those recipes that feels like a warm hug and leftovers taste just as great the next day, which is always a win in my book!
Key Ingredients & Substitutions
Beef Stew Meat: Using chuck or brisket works best since they get tender with slow cooking. If you want a leaner option, try sirloin, but it might cook quicker and be less tender.
Pearl Barley: This adds nice chew and thickens the soup. If you can’t find pearl barley, you can use hulled barley (takes longer to cook) or substitute with brown rice for a similar texture.
Beef Broth: Good-quality broth gives the soup rich flavor. For a lighter version, use low-sodium broth or vegetable broth instead.
Fresh Herbs: Rosemary and thyme bring wonderful aroma. If you don’t have fresh, dried works well—just reduce the quantity since dried herbs are stronger.
How Do You Get Tender Beef and Perfectly Cooked Barley?
Key to this soup is cooking the beef and barley just right. Here’s how:
- Brown the beef in a hot pan to seal in juices. This step adds flavor and keeps meat tender.
- Simmer the soup low and slow for at least an hour so the beef softens beautifully.
- Add barley early and let it cook in the soup liquid to absorb all flavors while getting chewy but tender.
- Keep the pot partially covered to prevent too much liquid from evaporating but allow some reduction.
Patience here makes all the difference—you’ll end up with melt-in-your-mouth beef and barley that isn’t mushy but just right.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it heats evenly and is great for slow simmering.
- Cutting board and sharp knife – makes chopping the beef and vegetables quick and safe.
- Measuring cups and spoons – helps you get the seasonings just right.
- Wooden spoon or spatula – perfect for stirring and scraping up flavors from the bottom of the pot.
Flavor Variations & Add-Ins
- Use diced sweet potatoes instead of carrots for a sweeter twist and extra nutrients.
- Stir in a splash of red wine or Worcestershire sauce for richer depth of flavor.
- Add chopped kale or spinach near the end for a boost of greens.
- Sprinkle with grated Parmesan or a squeeze of lemon for a touch of brightness on serving.
Beef and Barley Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) beef stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup pearl barley, rinsed
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes (optional for a slightly tomato base)
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Time You’ll Need:
Preparing this soup will take about 15 minutes for chopping and browning, and then around 1 to 1.5 hours of gentle simmering to tenderize the beef and cook the barley. Total time is roughly 1 hour 15 minutes to 1 hour 45 minutes.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook, turning occasionally, until browned on all sides (about 5–7 minutes). Once browned, remove the beef and set it aside.
2. Cook the Vegetables:
In the same pot, add the diced onion, chopped carrots, and celery. Sauté for about 5–6 minutes until the vegetables soften. Then, stir in the minced garlic and cook for one more minute until fragrant.
3. Combine and Simmer:
Return the browned beef to the pot. Add the rinsed pearly barley, beef broth, diced tomatoes (if using), rosemary sprig, bay leaves, and thyme. Bring everything to a boil, then lower the heat to a gentle simmer.
4. Slow Cook the Soup:
Let the soup simmer partially covered for 1 to 1.5 hours, or until the beef is tender and the barley is cooked through. Stir occasionally and check the texture.
5. Finish and Serve:
Remove the rosemary sprig and bay leaves. Taste the soup and season with salt and black pepper as needed. Stir in the fresh parsley just before serving. Ladle the soup into bowls and enjoy it hot, with some crusty bread if you like.
Can I Use Frozen Beef Stew Meat in This Soup?
Yes, you can! Just be sure to thaw it completely in the refrigerator overnight before cooking to ensure even browning and proper cooking.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef and barley are tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Substitute Barley With Another Grain?
You can substitute barley with brown rice or quinoa if preferred, but cooking times might vary. Add these grains during the last 30 minutes of cooking to avoid overcooking.