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Wholesome, filling, and tasty, Beef Barley Soup is a country-style favorite that’s simple to make. You’ll love this cozy, one pot meal featuring tender veggies and comforting pearl barley.
Beef Barley Soup Recipe
Comfort in a bowl is precisely what this beef barley soup delivers! Tender beef, hearty vegetables, and old-fashioned pearl barley simmer together to create a thick, cozy soup that tastes like it’s been cooking all day. It’s rich, savory, and filling in the best way.
This is one of those classic beef and barley soup recipes that never disappoints. It’s great for meal prep, freezes beautifully, and reheats like a dream. If you’re craving a wholesome, homemade soup that actually sticks to your ribs, this easy beef barley soup is the one to save.
Ingredients You’ll Need
- Olive Oil and Butter: For sauteing.
- Chuck Roast: A flavorful, budget-friendly cut that’s perfect for soups, pot roasts, and stews. Trim off any large pieces of fat and cut it into ½-inch cubes so it cooks evenly and stays tender.
- Onion: I usually choose yellow onions, but any color is fine.
- Parsley: Chopped fresh parsley is brightest, but dried parsley is also good.
- Bell Pepper: A small amount of diced green bell pepper adds color, texture, and flavor to the soup.
- Carrots: Peel and slice two big carrots (or several smaller carrots) into coins.
- Celery: The celery should be washed well to remove any grit, and sliced.
- Salt and Pepper: To taste.
- Dried Herbs: I used thyme and rosemary, but you can substitute whichever dried herbs you prefer.
- Garlic: Mince up some fresh garlic, or use garlic from a jar, or garlic powder.
- Tomato Paste: Tomato paste adds depth of flavor and appetizing color to soups and stews.
- Worcestershire Sauce: Just a tablespoon helps bring out the flavor of the beef.
- Broth: I prefer to use low-sodium beef broth, but vegetable broth is also a good choice here.
- Barley: You’ll need less than a cup of pearl barley for the whole pot of soup.
How To Make Beef Barley Soup
This is an easy soup to make in my Dutch oven – one of the most versatile pots ever. You can also use a plain large soup pot or a smaller stock pot.
- Brown the Beef. Heat up a small amount of oil, and brown the beef and set aside.
- Cook the Vegetables and Seasonings. Melt the butter and add the onions and parsley. Saute for a minute before adding the peppers, carrots, celery, salt, pepper, dried herbs, and the garlic.
- Add the Tomato Paste, Worcestershire, and Broth. Stir in the tomato paste and Worcestershire sauce, followed by the broth. Return the meat to the pot. Bring the soup to a simmer, reduce the heat to low, cover the pot, and let simmer for about 45 minutes.
- Add the Barley. Uncover the pot and stir in the barley. Cover the pot again, and cook for another 45 minutes to an hour, until the barley is soft and the beef is very tender.
- Enjoy! Turn off the heat, and taste the soup carefully for salt and pepper. Adjust as needed, and then ladle the soup into bowls. Garnish with parsley, and serve hot.
Recipe Tips
- Sear the beef: Pat the beef dry before browning to achieve a better sear. Browning the beef helps in building a rich flavor base for the soup.
- Add veggies: You can easily add a few more to this hearty recipe. From a diced tomato to some leftover sauteed mushrooms, leeks to green beans to English peas, you can’t go wrong!
- Use ground beef: For a quicker beef barley soup, you can replace the beef cubes with browned ground beef, as I do in my stuffed pepper soup! You can just ignore the initial 45-minute cooking time if you do this.
- Final touches: Allow the soup to rest for a few minutes off the heat before serving. It helps the flavors to meld together.
Serving Ideas
For a cozy, filling meal, serve this beef and barley soup with something hearty on the side. Warm, crusty bread, spinach quiche, or a slice of Irish soda bread is always a win for dunking into that rich broth. A simple green salad or a cabbage cucumber salad adds a fresh bite that balances the savory beef.
If you want something a little more substantial, roasted veggies, like carrots, Brussels sprouts, or cabbage steaks, make a perfect match. Or add a rustic veggie option like this asparagus mozzarella cheese tart!
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Beef Barley Soup
Ingredients
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 2 pounds chuck roast, trimmed and cut into about ½-inch cubes
- 1 yellow onion, chopped
- ¼ cup chopped fresh parsley
- ½ cup diced green bell pepper
- 2 large carrots, sliced
- 2 stalks celery, sliced
- salt and freshly ground black pepper, to taste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 8 cups low sodium beef broth
- ½ to ¾ cup pearl barley
- chopped fresh parsley, for garnish
Instructions
- Sear the beef. Heat 1 tablespoon olive oil in a large Dutch oven or a large soup pot set over medium-high heat. Add half of the cubed beef to the hot oil and cook for about 3 minutes, or until browned on all sides. Remove beef from the pot and set aside. Repeat the process with the remaining beef. Again, remove the beef from the pot and set it aside.
- Sauté the aromatics and veggies. Add the butter to the pot and melt it over medium-high heat. Stir in the chopped onion and parsley; cook for 1 minute. Stir in the peppers, carrots, and celery. Season with salt, pepper, rosemary, and thyme, and cook for about 3 minutes. Stir in the garlic and cook for 15 seconds or until fragrant.
- Combine and cook. Add the browned beef back into the pot. Stir in the tomato paste and Worcestershire sauce. Add the broth and bring the mixture to a steady simmer. Reduce the heat to low, cover, and continue simmering for 45 minutes.
- Add the barley. Stir in the barley, cover, and continue to cook for about 45 minutes to 1 hour, or until the beef is fall-apart tender.
- Finish and serve. Remove the soup from the heat. Taste for salt and pepper, and adjust accordingly. Ladle into bowls, garnish with parsley, and serve.
Equipment
Notes
- Pat dry the meat: Give the chuck roast a good pat dry before you start the browning process to get a golden, crispy sear. This step is essential for developing those deep, savory flavors in the soup.
- Add veggies: Feel free to toss in extra veggies you have on hand, like diced tomatoes, sautéed mushrooms, or even leeks, green beans, and English peas.
- Use ground beef: Swap out the beef cubes for ground beef, cook it for about 8 minutes or until browned, and skip the initial 45-minute simmer. You’ll have a tasty beef barley soup in no time.
- Finishes: Give your soup a moment to sit off the heat before diving in. Those extra few minutes allow the flavors to come together.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Store and Reheat Leftovers
- Store leftover soup in the refrigerator, covered well, or in an airtight container. It will keep in the fridge for 3 to 4 days.
- Reheat your soup on the stovetop, over low to medium heat, stirring occasionally.
- To freeze, cool the soup, and then pack it into freezer bags or airtight freezer containers, leaving a small amount of room for the liquid to expand as it freezes. It will keep in the freezer for up to 3 months.
This was very easy and delicious. I am not a cook whatsoever and even I could put together with the instructions. I never leave comments or review anything as a norm so this was a special one.
That’s wonderful to hear! I am thrilled you enjoyed it! Thank YOU! 🙂