Beef and Barley Soup is a hearty, comforting bowl filled with tender chunks of beef, chewy barley, and a mix of fresh vegetables like carrots, celery, and onions. It’s the kind of soup that warms you right up, especially on chilly days, with rich flavors that make you feel cozy and satisfied.
I love making this soup because it’s both filling and nutritious, and it’s pretty simple to throw together. The best part is letting it simmer slowly so all the flavors blend perfectly — the barley adds a nice bite that keeps every spoonful interesting. I usually make a big pot so there’s plenty to enjoy for leftovers, which always taste even better the next day.
One of my favorite ways to enjoy this soup is with a slice of crusty bread on the side, perfect for dipping and soaking up every tasty drop. It’s a great meal for family dinners or anytime you want something wholesome and satisfying without too much fuss. This beef and barley combo never fails to make me feel cozy and content.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and flavorful after slow cooking. If you can’t find chuck, brisket or stew meat work fine too.
Pearl barley: Adds a nice chewy texture and soaks up the soup’s flavor well. If barley isn’t an option, you can swap in farro or brown rice for a similar feel.
Beef broth: Using a good-quality broth gives the soup a rich base. You can make it from bouillon cubes or use vegetable broth for a lighter taste, though it won’t be as hearty.
Thyme and bay leaf: These herbs add depth. Fresh thyme brings more brightness, but dried works well. Don’t leave out the bay leaf—it gives a subtle background flavor.
How Do You Get Tender Beef and Perfect Barley in Soup?
Cooking beef and barley just right can be tricky, but here’s my go-to approach:
- First, brown the beef cubes on all sides. This seals in juices and adds flavor.
- Use medium-low heat to simmer the soup gently so the beef becomes tender without drying out.
- Add barley early on since it takes longer to cook and becomes pleasantly chewy.
- Keep the soup covered during simmering to trap steam and help ingredients cook evenly.
- If soup thickens too much, stir in a little water or broth to loosen it before serving.
Patience is key here—the slow simmer lets flavors blend and textures develop perfectly.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – I prefer this because it heats evenly and is great for simmering the soup slowly.
- Wooden spoon or ladle – perfect for stirring and scraping the bottom without scratching the pot.
- Measuring cups and spoons – to ensure you add the right amount of ingredients for consistent results.
- Knife and cutting board – handy for chopping vegetables and beef into nice pieces.
Flavor Variations & Add-Ins
- Extra veggies: Add chopped potatoes, green beans, or peas for more color and nutrients.
- Different protein: Swap beef for ground turkey or chicken for a leaner version.
- Spices & herbs: Include a dash of smoked paprika or fresh rosemary to change up the flavor profile.
- Tomatoes: Mix in diced tomatoes or tomato paste for a richer, slightly tangy taste.
Beef and Barley Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) beef chuck, cut into bite-sized cubes
- 1 cup pearl barley, rinsed
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 2 tbsp olive oil
- 1 tsp dried thyme or 1 sprig fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and brown the beef and vegetables. Then, it simmers gently for about 1 to 1 1/4 hours until the beef is tender and barley is cooked perfectly. So, in total, expect around 1 hour and 30 minutes from start to finish.
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 until browned on all sides, about 5 to 7 minutes. This adds great flavor. Once browned, remove the beef and set it aside.
2. Cook the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté them until they start to soften, about 5 minutes. Add the minced garlic and cook for another minute until it smells wonderful.
3. Combine Ingredients and Simmer:
Put the browned beef back into the pot. Stir in the rinsed pearl barley, beef broth, thyme, and bay leaf. Bring everything to a boil, then reduce the heat to low. Cover and let it simmer gently for about 1 to 1 1/4 hours. This slow cooking makes the beef tender and the barley chewy and delicious.
4. Final Touches:
Remove the bay leaf and thyme sprig if you used fresh thyme. Taste the soup and add salt and pepper as you like. Stir well to blend all those delicious flavors.
5. Serve and Enjoy:
Ladle the soup into bowls. Sprinkle with freshly chopped parsley for a bright, fresh finish. Best served hot, with a slice of crusty bread to dunk and enjoy every last drop!
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot for even heat and slow simmering
- Wooden spoon or ladle for stirring gently
- Measuring cups and spoons for accuracy
- Sharp knife and cutting board to chop your ingredients
Flavor Variations & Add-Ins
- More veggies: Add diced potatoes, green beans, or peas for extra color and nutrients.
- Different meats: Swap beef for ground turkey or chicken if you prefer something leaner.
- Extra herbs and spices: Try adding smoked paprika, rosemary, or a pinch of red pepper flakes for a new twist.
- Tomato touch: Mix in a can of diced tomatoes or a tablespoon of tomato paste for a richer, slightly tangy flavor.
Can I Use Frozen Beef for This Soup?
Yes, you can! Just make sure to fully thaw the beef in the fridge overnight before cooking. Pat it dry to help it brown nicely without steaming.
How Do I Store Leftover Beef and Barley Soup?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Prepare This Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the veggies first for best flavor, then add everything to your slow cooker. Cook on low for 6-8 hours or until the beef and barley are tender.
What Can I Serve with Beef and Barley Soup?
Crusty bread or a fresh green salad pairs wonderfully with this hearty soup. For a cozy touch, try warm dinner rolls or garlic breadsticks on the side.
