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A photo of a deep ceramic dish containing a steaming bowl of beef barley soup. The soup is filled with tender chunks of beef, plump barley, and vibrant vegetables. The rich broth glistens under the light. A sprinkle of fresh parsley adds a final touch. A slice of crusty bread rests on the side, ready for dipping.

Beef Barley Soup

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Beef Barley Soup is a rich and comforting dish made with slow-simmered beef, tender barley, and a savory broth packed with aromatic vegetables. This hearty soup is perfect for a cozy meal and tastes even better the next day.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

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
  • ½ teaspoon black pepper freshly ground

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

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the beef and brown on all sides. Remove and set aside.
  2. In the same pot, sauté the onions, carrots, and celery until softened. Stir in the garlic and tomato paste and cook for another minute.
  3. Return the beef to the pot. Add the beef broth, bay leaves, thyme, salt, and black pepper. Bring to a simmer.
  4. Reduce heat to low, cover, and let simmer for 1.5 to 2 hours until the beef is tender.
  5. Stir in the barley and continue cooking for another 30 minutes until the grains are tender.
  6. 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.

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