Beef and Barley Soup is a hearty and comforting dish that brings together tender chunks of beef, chewy barley, and a mix of vegetables simmered in a rich broth. It’s the kind of soup that feels like a warm hug on a chilly day, with a nice balance of protein, grains, and veggies all in one bowl.
I love making this soup when I want something filling but not too complicated. The barley adds a lovely texture that makes the soup extra satisfying, and the beef becomes wonderfully tender after simmering for a while. One tip I have is to let it cook low and slow so all the flavors have time to meld together—it’s worth the wait!
We usually enjoy this soup with a slice of crusty bread or a simple green salad on the side. It’s perfect for lunch or dinner and often gets even better the next day. Whenever I make a big pot, I always look forward to the leftovers and feel lucky to have a wholesome, delicious meal ready to go.
Key Ingredients & Substitutions
Beef Stew Meat: Choose cuts like chuck for tenderness after slow cooking. If you want a leaner option, use sirloin, though it may be less tender.
Pearl Barley: This gives the soup its chewy texture and nutty flavor. If you can’t find pearl barley, you can substitute with steel-cut oats or even farro for a similar bite.
Beef Broth: Use a good-quality broth for deep flavor. You can swap for vegetable broth for a lighter taste or make your own for extra richness.
Vegetables: Carrots, celery, and onions form the soup’s base. Feel free to add mushrooms or parsnips for more earthiness.
How Do You Get Tender Beef and Perfectly Cooked Barley?
Browning the beef first is key to building flavor. Don’t rush this step—get a nice brown crust on the meat for richer taste.
- Sauté beef in batches on medium-high heat until all sides are browned.
- Cook veggies gently to soften and release their sweetness before adding broth.
- Simmer soup slowly, covered, so the beef becomes tender without drying out.
- Keep an eye on barley as it cooks; it should be tender but still slightly chewy, around 1 to 1.5 hours.
- Adjust seasoning at the end so salt and pepper are balanced.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend it because it heats evenly and can handle long simmering.
- Wooden spoon or silicone spatula – makes stirring easy without scratching the pot.
- Measuring cups and spoons – helpful for accurately adding liquids and seasonings.
- Cutting board and sharp knife – for prepping beef and vegetables.
Flavor Variations & Add-Ins
- Use beef shank instead of stew meat for richer flavor and more tender meat after slow cooking.
- Add diced potatoes or turnips for extra heartiness and variety.
- Stir in a splash of soy sauce or Worcestershire sauce for a deeper savory taste.
- Top with shredded cheese or a squeeze of lemon for a fresh touch before serving.
Beef and Barley Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) beef stew meat, cut into bite-sized chunks
- 3 tbsp olive oil or vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 large carrots, sliced
- 2 celery stalks, sliced
- 1 cup pearl barley
- 8 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 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 vegetables. Then you’ll simmer it gently for 1 to 1.5 hours, until the beef is tender and the barley is cooked to a nice chewy softness. Plan for about 1 hour and 30 minutes total.
Step-by-Step Instructions:
1. Brown the Beef:
Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the beef chunks and cook them until nicely browned on all sides, around 5 to 7 minutes. This gives great flavor. Remove the beef from the pot and set it aside for now.
2. Sauté the Vegetables:
In the same pot, add the remaining tablespoon of oil. Toss in the diced onion, sliced carrots, and celery. Cook until they start to soften, about 5 minutes. Then stir in the minced garlic and cook for another 30 seconds until you smell that wonderful aroma.
3. Simmer the Soup:
Put the browned beef back in the pot. Add the pearl barley, beef broth, bay leaf, and thyme. Stir everything together. Bring the soup to a boil, then turn the heat down to low. Cover the pot and let it simmer gently for 1 to 1.5 hours—this slow cooking makes the beef tender and cooks the barley just right.
4. Final Touches:
When your soup is ready, season it with salt and black pepper to your taste. Don’t forget to fish out the bay leaf before serving. Ladle the soup into bowls and sprinkle chopped fresh parsley on top for a pretty, fresh finish.
5. Serve and Enjoy:
Enjoy your warm beef and barley soup with some crusty bread or a crisp side salad for a satisfying meal perfect for any day.
Can I Use Frozen Beef Stew Meat for This Soup?
Yes, you can! Just be sure to thaw the beef completely in the fridge overnight before cooking. Pat it dry with paper towels to avoid excess moisture, which can prevent proper browning.
Can I Make Beef and Barley Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days, and reheat gently on the stove or in the microwave.
Is It Okay to Use Quick-Cooking Barley Instead of Pearl Barley?
You can, but adjust the cooking time accordingly. Quick-cooking barley usually needs only about 25-30 minutes. Add it later in the cooking process to avoid overcooking and mushy texture.
How Should I Store Leftover Soup?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze soup in portions for up to 3 months. Thaw in the fridge overnight before reheating.