Beef & Barley Soup – The Hearty Bowl That Warms You From the Inside Out
There’s something timeless about a pot of beef & barley soup simmering on the stove. It’s the kind of meal that feels steady and reassuring — rich broth, tender beef, and chewy barley that turns a simple soup into a filling, satisfying dinner.
This is old-fashioned comfort at its best. It’s what you make when the weather turns cold, when you want leftovers that taste even better the next day, or when you need a bowl of something that sticks with you. Simple ingredients, slow simmer, and deep, savory flavor.
Beef & Barley Soup
Ingredients
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1½ lbs beef chuck, cut into bite-sized pieces
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2 tbsp olive oil
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Salt and black pepper, to taste
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1 small onion, diced
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2 carrots, sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
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8 cups beef broth (low sodium)
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¾ cup pearl barley, rinsed
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1 tsp dried thyme
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1 bay leaf
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1 tbsp tomato paste (optional, for depth)
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Optional: fresh parsley for serving
Instructions
1) Brown the Beef
Heat olive oil in a large pot over medium-high heat.
Season beef with salt and pepper, then brown in batches until well-seared. Remove and set aside.
2) Build the Base
In the same pot, add onion, carrots, and celery.
Cook 5–7 minutes until softened.
Add garlic and tomato paste (if using). Cook 30 seconds.
3) Simmer
Return beef to the pot.
Add beef broth, barley, thyme, and bay leaf.
Bring to a gentle boil, then reduce heat and simmer 45–60 minutes, until beef is tender and barley is cooked.
4) Finish
Remove bay leaf.
Taste and adjust seasoning.
5) Serve
Ladle into bowls and garnish with fresh parsley.
Why This Soup Works
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Beef chuck becomes tender with slow simmering
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Barley thickens the broth naturally
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Simple aromatics build deep flavor
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One-pot meal that gets better with time
Tips for the Best Beef & Barley Soup
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Cut beef evenly for consistent cooking
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Rinse barley to remove excess starch
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Simmer gently — boiling makes beef tough
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Add extra broth if soup thickens too much
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Let it rest 10 minutes before serving for best flavor
Easy Variations
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Slow cooker: Cook on LOW 7–8 hours
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Instant Pot: Pressure cook 25 minutes, natural release
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Veggie-packed: add mushrooms or green beans
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Richer broth: add a splash of Worcestershire sauce
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Tomato-forward: add a can of diced tomatoes
What to Serve With It
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Crusty bread or rolls
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Simple green salad
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Cornbread
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Crackers with butter
FAQ – Beef & Barley Soup
Can I make this ahead of time?
Yes — it tastes even better the next day.
How long does it last?
Refrigerate in an airtight container up to 5 days.
Can I freeze it?
Yes. Freeze up to 3 months. Add extra broth when reheating if needed.
Why is my soup too thick?
Barley absorbs liquid as it sits. Add more broth when reheating.
