This easy Beef Barley Soup recipe is loaded with tender chunks of beef, hearty barley and a rich, flavorful broth in every spoonful – the perfect thing to warm up with on a cold day! One taste of this classic, comforting soup and you’ll be hooked!
Love a good comforting soup? Try these ones next: Chicken Taco Soup, Zuppa Toscana and this Italian Wedding Soup!
Beef Barley Soup Recipe
This beef and barley soup recipe is a classic comfort food that’s perfect for enjoying on those chilly days. There’s something so satisfying about the hearty combination of tender beef, hearty barley, fresh veggies all simmering in a rich, flavorful beef broth. This recipe is a staple in our household, and I can’t wait to share it with you! It’s the kind of soup that warms you from the inside out, and it’s always a crowd-pleaser.
One of the best things about this beef barley soup is that it’s so versatile. You can adjust the ingredients to your liking. Add more carrots, throw in some potatoes, or even toss in some frozen peas for extra veggies.
Don’t forget the bread or rolls! Our favorite Dinner Rolls, Homemade Cornbread or Irish Soda Bread are the perfect accompaniment to this hearty soup!
Why You’ll Love This Recipe
This recipe is a tried and true family favorite that’s been warming our bellies for years! Here’s why we love it so much:
- Classic Comfort Food: There’s nothing quite like a bowl of homemade beef barley soup to warm you up. It’s a classic recipe packed with flavor that your family is sure to love!
- Easy to Make: You may look at the ingredient list and think, “No way!”, but this recipe is easier than it looks. With only 15 minutes of prep time, your stovetop will be doing the rest of the work, and you’ll be serving a warm, comforting soup in no time!
- Versatile: While this beef and barley soup recipe is a classic, it’s also incredibly versatile. Feel free to experiment with different vegetables, herbs, and spices to create your own unique version. Whether you prefer the original beef barley soup or want to add your own twist using up the leftover veggies from last night’s dinner, this recipe is a great starting point.
How to Make Beef Barley Soup
This recipe for Beef Barley Soup is so easy to prep! It comes together quickly and then you just let the soup simmer until the beef is tender and the barley is cooked. Your stove will be doing most of the work!.
As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.
- Season beef with salt and pepper and toss with flour to coat. Add to heated dutch oven with olive oil and cook in batches, 1 to 2 minutes per side.
- Add carrots, celery and onion and cook until vegetables have softened, about 7 to 9 minutes.
- Stir in Italian seasoning, minced garlic and tomato paste.
- Transfer beef to the pot and add beef broth and water, bay leaf and barley, stir to combine. Bring to a boil and then reduce heat.
- Cover and simmer until barley is cooked and beef is tender.
- Ladle into bowls, top with chopped parsley – enjoy!
Chuck roast is an excellent choice for this recipe for beef barley soup as it becomes really tender after slow cooking and adds amazing flavor to the broth. Stew meat is also a great choice for easier preparation.
Storage Information
Refrigerator: After it has cooled to room temperature, leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezer: For longer storage, you can freeze the soup. Let it cool completely before transferring it to a freezer-safe container. The soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: The texture of the barley may slightly change after freezing and reheating.
Reheating: To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid boiling the soup, as this can alter its texture. You can also reheat individual portions in the microwave instead.
Trish’s Tips
- While not strictly necessary, browning the beef before adding it to the pot creates a deeper, more complex flavor.
- Use a high-quality beef bone broth for the richest flavor. Homemade is best, but a good store-bought option will work too.
- Pearl barley is the most common type used in soup. It cooks quickly and has a chewy texture. Rinse it before adding it to the pot to remove any excess starch.
- The key to tender beef and flavorful broth is low and slow cooking. Allow plenty of time for the flavors to meld together.
- Feel free to experiment with different vegetables. Carrots, potatoes, and onions are classic choices, but you can also add parsnips, turnips, or celery root for added depth of flavor.
- Taste the soup as it cooks and adjust seasonings accordingly. Salt, pepper, and a pinch of dried thyme are essential, but don’t be afraid to add other herbs like rosemary or bay leaf.
Serving Suggestions
This recipe for beef barley soup is delicious on it’s own but I’m always game for a side of warm bread, rolls or biscuits! Here are some great options:
- Bread: Whole Wheat Bread, Corn Bread, Garlic Herb Bread Wreath or Air Fryer Garlic Bread
- Rolls: Dinner Rolls, Homemade Crescent Rolls or Parker House Rolls
- Biscuits: Biscuit, Easy Drop Biscuits or Cheddar Bay Biscuits
More Comforting Soup Recipes to Try
- Taco Soup
- Chicken Cordon Bleu Soup
- Creamy Chicken Noodle Soup
- Chicken Enchilada Soup
- Butternut Squash Soup
Beef Barley Soup
Ingredients
- 4 tablespoons extra virgin olive oil divided
- 1 ½ pounds chuck roast trimmed, or beef stew meat
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- 2 tablespoons all purpose flour
- 3 large carrots peeled and chopped
- 2 stalks celery diced
- 1 medium onion diced (yellow or white)
- 2 teaspoons Italian seasoning
- 2 teaspoons minced garlic
- 3 tablespoons tomato paste
- 8 cups low sodium beef broth or stock, substitute in one can of Beef Consomme for richer beef flavor
- 2 cups water
- 1 bay leaf
- ⅔ cup barley
Garnish (Optional)
- chopped parsley
Instructions
- Add 2 tablespoons of extra virgin olive oil to a large dutch oven or stock pot and place over medium heat.4 tablespoons extra virgin olive oil
- Transfer beef to a large ziploc bag or large mixing bowl and season with salt and pepper. Add flour and toss to coat.1 ½ pounds chuck roast, 1 teaspoon fine sea salt, ½ teaspoon fresh ground black pepper, 2 tablespoons all purpose flour
- Cook the beef by adding the meat to the dutch oven in batches, cooking for 1 to 2 minutes per side, just until the meat is seared and browned. Be careful not to overcrowd. Remove to a plate and then continue cooking until all meat is seared adding additional oil as needed.
- Add remaining olive oil to pot and scrape the bottom to loosen any bits on the bottom. Add carrots, celery and onion and reduce heat to medium low, cooking until vegetables have softened, about 7 to 9 minutes, stirring frequently.4 tablespoons extra virgin olive oil, 3 large carrots, 2 stalks celery, 1 medium onion
- Stir in the Italian seasoning, minced garlic and tomato paste until the garlic is aromatic, about 2 to 3 minutes.2 teaspoons Italian seasoning, 2 teaspoons minced garlic, 3 tablespoons tomato paste
- Add the beef back to the pot and pour in the beef broth and water. Use a spatula to scrape the bottom of the pot again.8 cups low sodium beef broth, 2 cups water
- Add bay leaf and barley and stir to combine.1 bay leaf, ⅔ cup barley
- Increase the heat to medium-high and bring the mixture to a boil. Let boil for 2 to 3 minutes before reducing the heat to medium-low.
- Place lid on pot with the lid slightly cracked and cook at a simmer for 45 minutes to 1 hour or until barley is cooked through and the beef is tender, stirring occasionally.
- Remove the bay leaf, ladle into bowls and top with chopped parsley. Enjoy!chopped parsley
Notes
- Refrigerator: After it has cooled to room temperature, leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: For longer storage, you can freeze the soup. Let it cool completely before transferring it to a freezer-safe container. The soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid boiling the soup, as this can alter its texture. You can also reheat individual portions in the microwave instead. Note: The texture of the barley may slightly change after freezing and reheating.
Please see post above for more information and recipe tips.
Leave a Reply