If you’re searching for the ultimate comfort meal that’s both nourishing and packed with flavor, you need to try Beef and Barley Soup. Tender chunks of beef, nutty pearled barley, and a vibrant mix of vegetables mingle in a savory, herb-kissed broth that warms you from the inside out. With its hearty texture and satisfying blend of ingredients, this soup tastes like a cozy hug in a bowl — perfect for chilly evenings, quick weeknight dinners, or lazy Sunday lunches with family. It’s old-fashioned, wholesome, and absolutely irresistible!
Ingredients You’ll Need
This Beef and Barley Soup comes together with everyday pantry staples and a handful of fresh ingredients. Each one brings character and depth, so you don’t need anything fancy to create a recipe that truly shines.
- Beef stew meat (1 pound): Choose lean pieces cut into bite-sized cubes for succulent, tender bites throughout your soup.
- Olive oil (2 tablespoons): Adds richness and helps brown the beef for deep, savory notes right from the start.
- Onion (1 medium, chopped): A classic, aromatic base for rounding out the soup’s flavor.
- Garlic (3 cloves, minced): Brings an unmistakable fragrant kick that pairs perfectly with the beef and broth.
- Carrots (3 medium, sliced): For a touch of sweetness and vibrant color in every spoonful.
- Celery (2 stalks, sliced): Adds freshness and subtle crunch, making the broth extra satisfying.
- Beef broth (6 cups): The essential, savory backbone for the whole soup — use a good-quality broth for the best results.
- Pearl barley (1 cup): Nutty, chewy, and filling; this is what transforms your soup into a complete meal.
- Diced tomatoes (1 can, 14.5 oz): They lend tang, sweetness, and a lovely rosy hue to the soup.
- Dried thyme (1 teaspoon): Adds an earthy undertone that plays beautifully with beef and barley.
- Dried rosemary (1 teaspoon): Gives a woodsy aroma that fills your kitchen and enhances the broth.
- Bay leaves (2): These infuse the soup with gentle depth — don’t forget to remove them before serving!
- Salt (½ teaspoon): Pulls all the flavors together and seasons everything just right.
- Black pepper (¼ teaspoon): For subtle warmth and a little kick.
- Fresh parsley (2 tablespoons, chopped): Brightens up the finish as a garnish, both visually and in taste.
How to Make Beef and Barley Soup
Step 1: Brown the Beef
Start by heating the olive oil in a large heavy-bottomed pot over medium-high heat. Add your beef cubes in a single layer and let them brown on all sides, about 5–7 minutes. This is where the rich, foundational flavor of your Beef and Barley Soup is built. Take care not to overcrowd the pan — let the beef develop a golden crust before removing it with a slotted spoon and setting it aside.
Step 2: Sauté the Vegetables
With the flavorful fond left behind, toss in the chopped onion, garlic, carrots, and celery. Sauté everything together until the veggies soften and the onions turn translucent, about 5 minutes. This step creates an aromatic base, layering even more goodness into your soup.
Step 3: Combine and Simmer
Return the browned beef to the pot and pour in the beef broth. Add the diced tomatoes, pearl barley, thyme, rosemary, bay leaves, salt, and black pepper. Give everything a good stir to combine. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 1 to 1½ hours. During this time, the beef becomes tender and the barley soaks up the flavors, transforming the broth into something truly magical.
Step 4: Final Touches
After the simmer, taste and adjust your seasoning if needed. Don’t forget to fish out the bay leaves! For a slightly thicker Beef and Barley Soup, let it simmer uncovered for the last 15 minutes. Right before serving, sprinkle with fresh chopped parsley for a burst of color and a hint of garden-fresh flavor.
How to Serve Beef and Barley Soup
Garnishes
A little garnish can make your bowl of Beef and Barley Soup feel restaurant-worthy. Sprinkle a handful of fresh chopped parsley or a touch of cracked black pepper on top. For extra decadence, try a swirl of good olive oil or a few shavings of Parmesan cheese — totally optional, but highly recommended!
Side Dishes
This is a soup that comfortably stands on its own, but if you’re looking to round out the meal, serve with a hunk of warm, crusty bread or a slice of rustic sourdough. A crisp green salad dressed with lemon and olive oil provides a refreshing balance to the hearty flavors and makes dinner feel extra special.
Creative Ways to Present
For a fun twist when serving Beef and Barley Soup to guests, try ladling it into hollowed-out bread bowls. It also looks stunning in oversized mugs for a cozy, fireside supper. Garnish with extra herbs or microgreens for a modern touch, or offer lemon wedges on the side to brighten the flavors at the table.
Make Ahead and Storage
Storing Leftovers
Beef and Barley Soup makes fantastic leftovers and tastes nearly better the next day! Allow the soup to cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. The barley may continue to absorb liquid as it sits, so add a splash of extra broth or water when reheating if needed.
Freezing
This soup is a meal-prep superstar. Pour cooled Beef and Barley Soup into freezer-safe containers or resealable bags (leaving a little space for expansion), and freeze for up to 3 months. Thaw overnight in the fridge before reheating, or reheat gently from frozen over low heat.
Reheating
Warm individual servings in the microwave or reheat a big batch on the stovetop over gentle heat until hot and bubbly. Stir occasionally, and if the soup seems a bit thick, loosen it up with a splash of broth or water. Garnish with fresh parsley again before enjoying!
FAQs
Can I use a different cut of beef?
Absolutely! While stew meat is easy and economical, you can also use chuck roast or even leftover roast beef. Just cut it into cubes, and if your beef is already cooked, simply add it to the pot after simmering the vegetables to keep it tender.
Is there a gluten-free alternative to pearl barley?
Yes, if you need to keep the soup gluten-free, substitute pearl barley with brown rice, quinoa, or a certified gluten-free grain blend. You’ll get a similar hearty texture with all the same cozy vibes!
Can I make Beef and Barley Soup in a slow cooker?
Definitely! Brown the beef and sauté the veggies as directed, then transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the barley is cooked through.
How do I thicken or thin the soup?
For a thicker consistency, simmer uncovered for the last 15 minutes of cooking. If the soup is too thick, just add extra beef broth or water until it reaches your preferred texture.
What’s the best way to add more vegetables?
Feel free to stir in extra veggies such as peas, mushrooms, or chopped kale for added nutrition and color. Add them during the last 20 minutes of cooking so they stay bright and flavorful!
Final Thoughts
There’s truly nothing like a steaming bowl of Beef and Barley Soup to bring everyone together around the table. However you serve it, this is a dish that’s both deeply satisfying and endlessly adaptable. Try it soon — you may just find it becomes your family’s new favorite comfort food!
Print
Beef and Barley Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Beef and Barley Soup, a hearty and flavorful dish perfect for chilly days. Tender beef, nutritious barley, and aromatic herbs come together in a rich broth for a satisfying meal.
Ingredients
Beef Stew:
- 1 pound beef stew meat (cut into bite-sized cubes)
- 2 tablespoons olive oil
Vegetables:
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 3 medium carrots (sliced)
- 2 celery stalks (sliced)
Broth and Seasonings:
- 6 cups beef broth
- 1 cup pearl barley
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish:
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Brown the Beef: Heat olive oil in a large pot, brown beef cubes on all sides, then set aside.
- Sauté Vegetables: In the same pot, sauté onion, garlic, carrots, and celery until softened.
- Cook the Soup: Return beef to the pot, add broth, tomatoes, barley, herbs, and seasonings. Simmer covered until beef is tender and barley is cooked.
- Adjust and Serve: Remove bay leaves, adjust seasoning, and garnish with parsley before serving.
Notes
- For a thicker soup, simmer uncovered for the last 15 minutes.
- This soup freezes well for up to 3 months.
- Use pearl barley for best texture.
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