Name: Beef and Barley Soup Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1.5 lbs stew beef or chuck roast, cut into cubes; 2 tbsp olive oil; 1 medium onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 8 cups beef broth; 1 bay leaf; 1 tsp dried thyme; 3/4 cup pearl barley; 1 tsp salt (or to taste); 1/2 tsp black pepper; 2 tbsp fresh parsley, chopped (optional, for garnish)

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This hearty beef and barley soup is the kind of comforting dish I crave when the weather gets chilly. Loaded with tender beef, nutty barley, and a medley of vegetables, it’s a soul-warming meal that’s both nourishing and filling.

Why You’ll Love This Recipe

I love how this soup brings together rich, savory flavors with simple, wholesome ingredients. It’s one of those one-pot meals that simmers away and makes the whole kitchen smell amazing. The beef becomes melt-in-the-mouth tender, and the barley gives it a satisfying, chewy texture. Plus, it freezes beautifully, so I can always have some on hand for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Stew beef or chuck roast, cut into cubes
Olive oil
Onion
Carrots
Celery
Garlic
Tomato paste
Beef broth
Bay leaf
Dried thyme
Pearl barley
Salt
Black pepper
Fresh parsley (optional, for garnish)

Directions

I heat olive oil in a large pot over medium-high heat and brown the beef cubes on all sides. Then I remove them and set aside.
In the same pot, I sauté onion, carrots, and celery until softened.
I stir in the garlic and tomato paste and cook for another minute to build flavor.
I return the beef to the pot, then pour in the beef broth. I add the bay leaf, thyme, salt, and pepper.
I bring the soup to a boil, then reduce the heat to low and let it simmer for about 45 minutes.
I add the barley and continue simmering for another 30–40 minutes, or until both the barley and beef are tender.
I remove the bay leaf and adjust seasoning if needed. I garnish with chopped parsley before serving.

Servings and timing

This recipe makes about 6 servings. Prep time is 15 minutes, cook time is about 1 hour and 30 minutes.

Variations

Sometimes I add mushrooms for a deeper, earthy flavor.
I use quick-cooking barley if I’m short on time and reduce the final simmer time.
For a lighter version, I use ground beef or even shredded chicken instead.

storage/reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. It thickens as it sits, so I add a splash of broth or water when reheating on the stove or in the microwave. It also freezes well for up to 3 months.

FAQs

Can I use a slow cooker for this soup?

Yes, I brown the meat and vegetables first, then add everything to the slow cooker and cook on low for 6–8 hours.

What cut of beef works best?

I like using chuck roast or stew meat because they become tender and flavorful during the long simmer.

Can I use vegetable broth instead of beef broth?

Yes, if I want a slightly lighter or vegetarian-friendly version with plant-based beef alternatives.

Should I rinse the barley before cooking?

I give it a quick rinse to remove any debris and reduce the starchiness.

Can I make this soup ahead of time?

Absolutely. In fact, I think it tastes even better the next day after the flavors have melded.

Conclusion

Beef and barley soup is one of my ultimate comfort meals. It’s cozy, filling, and packed with rich flavor and texture. I love how simple ingredients come together to create such a hearty bowl, perfect for any cold day or whenever I need a nourishing meal.