Name: Beef and Barley Soup Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 lb beef stew meat, cut into bite-sized pieces; 1 tablespoon olive oil; 1 small onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 6 cups beef broth; 1 (14.5 oz) can diced tomatoes, with juices; 2/3 cup pearl barley, rinsed; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 bay leaf; Salt and black pepper to taste; Chopped fresh parsley for garnish (optional)

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If you’re longing for a meal that warms you from head to toe, fills your kitchen with rich aromas, and invites everyone back for seconds, Beef and Barley Soup is exactly what you need. Picture melt-in-your-mouth beef, hearty barley, and a medley of colorful veggies all swimming in a savory broth—it’s the kind of old-fashioned comfort food that feels like a warm, familiar hug. Whether you’re feeding a crowd or making a week’s worth of cozy lunches, this soup is simple to prepare and deliciously satisfying at every spoonful.

Beef and Barley Soup Recipe - Recipe Image

Ingredients You’ll Need

This Beef and Barley Soup comes together with everyday ingredients, but each one is thoughtfully chosen to add flavor, texture, or that touch of color that turns a simple pot of soup into something special. Here’s what you’ll need and why it matters:

Beef stew meat: Choose well-marbled beef for the richest flavor and tender bites in every spoonful.
Olive oil: A drizzle of this brings out the best in both the beef and the veggies while they brown.
Onion: Provides sweetness and depth, forming the essential base of the soup.
Carrots: Bring a bit of sweetness and a lovely pop of brilliant orange color.
Celery: Delivers a delicate savoriness and classic soup flavor that ties everything together.
Garlic: Adds warmth and aroma that makes the whole pot irresistible.
Beef broth: The backbone of the soup’s rich, hearty broth—choose a good-quality one for the best taste.
Canned diced tomatoes (with juices): Brings brightness and balance, with a touch of acidity.
Pearl barley: This classic grain adds body and a lovely chewiness, making the soup extra satisfying.
Dried thyme: Gives a subtle earthiness and beautiful herbal notes.
Dried rosemary: Adds piney depth and that unmistakable cozy scent.
Bay leaf: A tiny touch, but it infuses the soup with layers of savory flavor as it simmers.
Salt and black pepper: Essential for seasoning and bringing out all the flavors in the pot.
Chopped fresh parsley (optional): A sprinkling at the end makes everything look and taste fresh.

How to Make Beef and Barley Soup

Step 1: Brown the Beef

Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. When it’s shimmering, add the beef stew meat in a single layer, letting each piece get a golden-brown crust. Browning the beef first locks in the juices and lays a delicious foundation for your Beef and Barley Soup. Once browned, transfer it to a plate and keep it close—you’ll be adding it back soon!

Step 2: Sauté the Vegetables

Into the same pot (no need to clean!), toss in your onion, carrots, and celery. Sauté these for about 4–5 minutes, stirring now and then, until they start to soften and smell absolutely heavenly. Add in the minced garlic and give it 30 seconds—just until it’s fragrant and mingling with the other veggies.

Step 3: Simmer with the Good Stuff

Return the browned beef (and all those yummy juices) to the pot. Pour in the beef broth, then stir in the diced tomatoes and pearl barley. Sprinkle in the thyme, rosemary, bay leaf, a big pinch of salt, and several grinds of black pepper. Give everything a good stir, bring the pot to a gentle boil, then reduce the heat, cover, and let the magic happen. Simmer for 45–55 minutes, stirring occasionally, until the beef is meltingly tender and the barley has plumped up and softened beautifully.

Step 4: Finish and Serve

Don’t forget to fish out the bay leaf before serving—no one wants to find that surprise in their bowl! Taste one last time for salt and pepper, then ladle the steaming soup into bowls. If you like, shower each bowl with a little chopped parsley for a burst of freshness and color. Your Beef and Barley Soup is ready for the spotlight!

How to Serve Beef and Barley Soup

Garnishes

Give your Beef and Barley Soup a finishing flourish with a sprinkle of chopped fresh parsley, a twist of cracked black pepper, or even a drizzle of really good olive oil. A little parmesan grated on top is also a game-changer if you’re feeling fancy. These tiny touches add both color and that extra pop of flavor that will have everyone swooning.

Side Dishes

This soup shines alongside thick slices of crusty bread—sourdough, baguette, or a rustic wheat loaf are all perfect for dunking and soaking up every last drop. For a more complete meal, pair it with a crisp green salad tossed in a zingy vinaigrette or simple roasted vegetables. It’s hearty enough to stand alone, but friendly with just about any side.

Creative Ways to Present

Try serving Beef and Barley Soup in bread bowls for a cozy, rustic touch that doubles as dinner and dish. For individual portions, ladle soup into pretty crock bowls and pop them under the broiler for a minute with a little cheese on top. Hosting a crowd? Set up a soup bar with a range of toppings like fresh herbs, grated cheese, and hot sauce—let everyone customize their own bowl!

Make Ahead and Storage

Storing Leftovers

Leftover Beef and Barley Soup tastes even better the next day as the flavors have time to deepen. Let the soup cool to room temperature, then ladle it into airtight containers and keep it in the fridge for up to 4 days. If the soup thickens as it sits, just add a splash of broth or water when reheating to reach your perfect consistency.

Freezing

Beef and Barley Soup is excellent for freezing! Cool the soup completely, then transfer to freezer-safe containers or zip-top bags, leaving a little space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for an easy, soul-soothing meal on demand.

Reheating

To reheat, pour the desired amount of soup into a saucepan and warm gently over medium-low heat, stirring occasionally and adding extra broth or water as needed. You can also microwave single portions in a microwave-safe bowl, stirring halfway through to ensure it heats evenly. Just be sure not to boil the soup, as this can toughen the beef.

FAQs

Can I use a different cut of beef?

Absolutely! Chuck roast, bottom round, or leftover pot roast are all great options for Beef and Barley Soup—just cut them into bite-sized pieces and proceed as directed. If the beef is already cooked, add it during the last 15 minutes so it doesn’t get overcooked.

Is it possible to use quick-cooking barley?

Yes, you can substitute quick-cooking barley, but add it about 15–20 minutes before the soup is finished simmering so it doesn’t get mushy. Keep an eye on the cooking time and texture for best results.

Can I make this soup vegetarian?

Certainly! Omit the beef entirely, use vegetable broth, and add extra beans or mushrooms for a similar texture and body. The result is still a delicious, filling bowl that highlights all the best flavors of classic barley soup.

What vegetables can I add to switch things up?

Feel free to get creative! Potatoes, turnips, peas, green beans, or even leafy greens like spinach can be stirred in. Just add heartier veggies at the start and delicate greens a few minutes before serving.

How do I keep barley from soaking up all the broth?

Barley is naturally thirsty and will continue to absorb liquid as the soup sits. Store any leftovers with a bit of extra broth or simply stir in a splash of water or broth before reheating to keep your Beef and Barley Soup nice and soupy.

Final Thoughts

There’s a reason Beef and Barley Soup is such a beloved classic—it’s affordable, nourishing, and pure comfort in a bowl. Whether you make it on a chilly Sunday or as meal prep for the week, I hope you’ll find yourself coming back to this recipe again and again. Give it a try and let your kitchen be filled with the joy (and aroma) of homemade soup!

Beef and Barley Soup Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty Beef and Barley Soup recipe that is perfect for cold weather. Tender beef, nutritious barley, and aromatic herbs simmered in a flavorful broth make this soup a satisfying meal on its own.

Ingredients

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For the Soup:

1 lb beef stew meat, cut into bite-sized pieces
1 tablespoon olive oil
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups beef broth
1 (14.5 oz) can diced tomatoes, with juices
2/3 cup pearl barley, rinsed
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Salt and black pepper to taste
Chopped fresh parsley for garnish (optional)

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Instructions

Heat the olive oil: In a large pot or Dutch oven, heat olive oil over medium-high heat.
Brown the beef: Add beef to the pot and cook until browned on all sides, about 5–6 minutes. Remove beef and set aside.
Sauté vegetables: Add onion, carrots, and celery to the pot. Sauté for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds.
Add remaining ingredients: Return beef to the pot. Add beef broth, diced tomatoes, barley, thyme, rosemary, bay leaf, salt, and pepper.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 45–55 minutes, stirring occasionally, until beef is tender and barley is cooked.
Finish and serve: Remove bay leaf. Garnish with parsley if desired before serving.