Beef and Barley Soup is a hearty, comforting bowl filled with tender chunks of beef, chewy barley, and plenty of veggies all cooked together in a rich, flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day, with the barley adding a nice texture that makes each spoonful satisfying.
I love making this soup when I want something that sticks to my ribs but still feels fresh and homemade. One of my favorite things to do is to slow-cook the beef until it’s melt-in-your-mouth tender, and let the barley soak up all those tasty juices. It’s such a simple recipe, but it always manages to bring back memories of cozy evenings and family dinners.
When I serve this soup, I like to pair it with some crusty bread or a simple green salad to keep things balanced. It’s perfect for sharing with friends or meal prepping because it tastes even better the next day. If you’re ever unsure how to make a comforting soup that’s easy and filling, this one is a go-to in my kitchen.
Key Ingredients & Substitutions
Beef stew meat: This cut is great for slow cooking because it becomes tender and flavorful. If you prefer, chuck roast cut into cubes works well too. For a leaner option, use sirloin, but cook time may be shorter.
Pearl barley: This adds a lovely, chewy texture and helps thicken the soup. If you need a gluten-free substitute, try quinoa or rice, but the texture will be different. Always rinse barley to remove dust.
Vegetables: Onion, carrots, and celery form the classic soup base called mirepoix. You can add other veggies like parsnips or peas if you like. Fresh garlic adds depth, but garlic powder can work in a pinch.
Herbs and broth: Thyme, rosemary, and bay leaf bring earthy flavor. Fresh herbs are great if available. Beef broth gives richness, but you can use vegetable broth for a lighter soup or if avoiding meat stock.
How Do I Get Tender Beef and Perfectly Cooked Barley in Soup?
The secret to tender beef and barley is slow, gentle cooking. Start by browning the beef to lock in juices and flavor, then simmer slowly to break down connective tissues.
- Brown beef over medium-high heat for a nice crust without crowding the pan.
- Simmer soup on low heat, covered, to allow beef to become tender (about 1 to 1¼ hours).
- Add barley at the start to cook fully; it should be soft but still chewy.
- Check liquid levels during cooking and add broth or water if it gets too thick.
- Remove herbs like bay leaf and rosemary stems before serving for best texture.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it heats evenly and can hold plenty of soup. It’s perfect for slow simmering.
- Cutting board and sharp knife – These make chopping vegetables and meat safe and easy.
- Measuring spoons and cups – Helps you keep the recipe just right, especially with herbs and liquids.
- Spoon or ladle – For stirring and serving the soup comfortably.
- Rimmed baking sheet (optional for browning beef) – Makes it easy to brown meat in batches and keeps the mess contained.
Flavor Variations & Add-Ins
- Use ground beef or turkey instead of stew meat for a quicker, easier version.
- Add chopped spinach or kale toward the end for a boost of greens and color.
- Stir in a splash of Worcestershire sauce or a dash of smoked paprika for extra flavor depth.
- Try different herbs like bay leaves, oregano, or thyme to customize the aroma and taste.
How to Make Beef and Barley Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 cup pearl barley, rinsed
- 6 cups beef broth
- 1 (14 oz) can diced tomatoes (optional for a richer base)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (plus a fresh sprig for garnish)
- 1 bay leaf
- 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 around 1 to 1 hour 15 minutes of simmering. So, plan for a total of about 1 hour 30 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large pot over medium-high heat. Add beef cubes and cook, turning occasionally, until browned on all sides (about 5-7 minutes). Take the beef out of the pot and set it aside for now.
2. Cook Vegetables:
In the same pot, add diced onion, carrots, and celery. Stir now and then as they cook until soft, about 5 minutes. Add minced garlic and cook for another minute until you smell its aroma.
3. Combine Ingredients & Simmer:
Put the browned beef back into the pot. Add rinsed barley, thyme, rosemary, and bay leaf. Pour in beef broth and diced tomatoes if you like. Stir everything together well.
Increase heat and bring the soup to a boil. Then lower the heat to a gentle simmer. Cover the pot and let it cook for 1 to 1 hour 15 minutes, stirring occasionally. Check the liquid level and add more water or broth if it gets too thick.
4. Final Touches:
Once the beef is tender and barley cooked through, season with salt and pepper to your liking. Remove the bay leaf and fresh rosemary sprig.
5. Serve and Garnish:
Ladle the warm soup into bowls. Sprinkle chopped fresh parsley on top and add a sprig of rosemary if you want a nice touch. Serve hot and enjoy your hearty, delicious beef and barley soup!
Can I Use Frozen Beef for This Soup?
Yes! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to remove excess moisture so it browns nicely.
Can I Substitute Pearl Barley with Something Else?
You can substitute pearl barley with brown rice or quinoa for a gluten-free option, but cook times and texture will vary. Add these alternatives toward the end of cooking to avoid overcooking.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the veggies first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until beef and barley are tender.