Cold days call for warm, rich, and deeply satisfying meals, and nothing fits the bill better than a bowl of Beef Barley Soup. The first time I made this, I was looking for something simple yet packed with flavor.
Slow-simmered beef, tender barley, and a broth filled with aromatic vegetables came together so well that it became an instant favorite.
This soup is both filling and nourishing, with the chewiness of barley complementing the fork-tender beef. The broth absorbs every bit of flavor from the beef and vegetables, creating a meal that’s hearty without feeling too heavy.
Whether made on the stovetop, in a slow cooker, or in an Instant Pot, this dish is one that brings comfort with every spoonful.
Why This Beef Barley Soup Stands Out
A great soup builds layers of flavor with simple ingredients, and this one does just that. The beef is browned first, locking in its juices before it simmers for hours in a broth filled with vegetables and barley. The result? A soup that’s rich, slightly thickened from the grains, and packed with deep, savory flavor.
- Slow-Cooked for Maximum Flavor – Simmering the beef low and slow allows it to become incredibly tender.
- Nutritious and Hearty – Barley adds a great texture while making the soup extra satisfying.
- Balanced with Aromatics – Carrots, celery, garlic, and onions add depth and natural sweetness to the broth.
- Freezer-Friendly – This soup stores well and tastes even better the next day, making it great for meal prep.
Every bite is packed with slow-cooked beef, chewy barley, and a broth that’s been simmered to perfection.
Key Ingredients for a Rich and Savory Broth
A handful of simple ingredients come together to create a deep, well-rounded broth that’s full of flavor.
- Beef Stew Meat – Cuts like chuck roast or brisket work well, as they become tender with slow cooking.
- Pearl Barley – Adds texture and slightly thickens the broth as it cooks.
- Beef Broth – The foundation of the soup, giving it a deep, rich base.
- Carrots, Celery, and Onion – The classic vegetable trio that adds natural sweetness and depth.
- Garlic – Brings a bold, aromatic quality that enhances every spoonful.
- Tomato Paste – A small amount adds richness and a subtle depth to the broth.
- Bay Leaves & Thyme – Infuse the broth with earthy and slightly floral notes.
Each ingredient works together to create a broth that’s full-bodied and rich without needing heavy seasonings.
How to Make Beef Barley Soup Step by Step
The process for making this soup is simple but rewarding—browning the beef, building the broth, and simmering until everything comes together.
- Brown the Beef – Heat oil in a pot and sear the beef on all sides until golden brown. Remove and set aside.
- Sauté the Vegetables – In the same pot, cook onions, carrots, celery, and garlic until softened. Stir in tomato paste.
- Build the Broth – Return the beef to the pot and add the broth, bay leaves, and thyme. Bring to a simmer.
- Cook Low and Slow – Cover and let it simmer for 1.5 to 2 hours, until the beef is tender.
- Add the Barley – Stir in the barley and let it cook for another 30 minutes, until tender.
- Finish and Serve – Remove bay leaves, adjust seasoning, and serve hot.
The barley thickens the broth slightly, making every spoonful rich, flavorful, and deeply comforting.
Best Sides to Serve with Beef Barley Soup
This soup is hearty enough to be a meal on its own, but a few sides make it even more satisfying.
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| Side Dish | Why It Works |
|---|---|
| Crusty Bread | Great for soaking up the rich broth. |
| Buttery Biscuits | Adds a soft, flaky contrast to the soup’s texture. |
| Side Salad | Brings a fresh, crisp element to balance the heartiness. |
| Roasted Vegetables | A warm, earthy addition that pairs well. |
| Garlic Bread | Buttery, crispy, and full of flavor. |
Pairing the soup with something warm and slightly crunchy makes it an even more enjoyable meal.
How to Store and Reheat Leftovers
Beef Barley Soup stores and reheats well, making it a great option for meal prep.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 3 months.
- Reheat: Warm on the stove over low heat, adding a little broth if needed to thin it out.
Since barley continues to absorb liquid, adding extra broth when reheating helps maintain the soup’s texture.
Frequently Asked Questions
1. Can I use a different type of grain?
Yes! Farro or brown rice can be used instead of barley for a slightly different texture.
2. What’s the best cut of beef for this soup?
Chuck roast, brisket, or stew meat work best since they become tender after slow cooking.
3. Can I make this soup in a slow cooker?
Yes! Brown the beef first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
4. How do I keep the barley from getting too soft?
If you plan to store leftovers, cook the barley separately and add it when reheating.
5. Can I add more vegetables?
Absolutely! Mushrooms, potatoes, or parsnips make great additions.
Beef Barley Soup
Equipment
- Large Pot or Dutch Oven For slow-simmering the soup
- Cutting Board For prepping the vegetables and beef
- Wooden spoon For stirring and deglazing the pot
Ingredients
- 1.5 lb beef stew meat cut into small chunks
- 1 cup pearl barley
- 8 cups beef broth
- 2 carrots diced
- 2 celery stalks diced
- 1 onion chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon thyme dried or fresh
- 2 tablespoons olive oil
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper freshly ground
Instructions
- Heat olive oil in a large pot over medium heat. Add the beef and brown on all sides. Remove and set aside.
- In the same pot, sauté the onions, carrots, and celery until softened. Stir in the garlic and tomato paste and cook for another minute.
- Return the beef to the pot. Add the beef broth, bay leaves, thyme, salt, and black pepper. Bring to a simmer.
- Reduce heat to low, cover, and let simmer for 1.5 to 2 hours until the beef is tender.
- Stir in the barley and continue cooking for another 30 minutes until the grains are tender.
- Remove the bay leaves, adjust seasoning if needed, and serve hot.
Notes
- For extra depth, add a splash of red wine when sautéing the vegetables.
- Store leftovers in an airtight container for up to 4 days.
- Reheat with a little extra broth to keep the soup from getting too thick.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!