Beef and Barley Soup is a hearty, comforting bowl filled with tender chunks of beef, chewy barley, and plenty of vegetables simmered together in a rich broth. It’s a classic that warms you up from the inside out, perfect for chilly days when you want something filling and good for the soul.
I love making this soup because it’s so easy to throw together, and it fills the kitchen with an amazing aroma while it simmers. A little tip I’ve learned: browning the beef first really adds extra flavor that makes the soup taste even better. Plus, the barley gives the soup a nice texture that feels satisfying in every spoonful.
For me, this soup is best enjoyed with a slice of crusty bread on the side, ready for dipping into all that delicious broth. It’s a dish that feels like a warm hug, and my family always asks for seconds. Whenever I make it, I’m reminded of cozy dinners and good conversation around the table—this soup just brings people together.
Key Ingredients & Substitutions
Beef stew meat: Choose chuck or round roast cut into cubes. These cuts become tender when simmered long. If you want leaner meat, try stew beef labeled “lean” or even cubed stew cuts from sirloin.
Pearl barley: This adds chewy texture and nuttiness. You can swap it with steel-cut oats for a similar texture, or use rice if barley isn’t available, but barley is best for that classic feel.
Vegetables: Carrots, celery, and onions form a flavorful base known as mirepoix. Frozen mixed vegetables can substitute if fresh aren’t on hand, but fresh gives the best taste and texture.
Herbs: Thyme and rosemary bring warmth to the soup. Feel free to use fresh versions if available, just add a bit more. Dried oregano or marjoram can also work for a slightly different herbal note.
How Do You Get Tender Beef and Perfectly Cooked Barley in Soup?
Getting tender beef and chewy but soft barley needs low and slow cooking. Here’s how to nail it:
- Brown the beef first: This step locks in flavor through caramelization and creates depth in the broth.
- Simmer gently: After adding broth and barley, keep the heat low so the beef becomes tender without toughening up.
- Don’t overcook barley: Check barley after 45 minutes. It should be chewy but tender; cook longer if needed but avoid mushiness.
- Cover the pot: Retains moisture and ensures even cooking of meat and barley.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like it because it heats evenly and can handle long simmering.
- Wooden spoon or spatula – perfect for stirring and scraping up bits from the bottom.
- Measuring cups and spoons – for accuracy when adding ingredients and seasonings.
- Chopping knife and cutting board – handy for prepping vegetables and beef.
- Serving bowls and ladle – for a nice presentation and easy serving of hot soup.
Flavor Variations & Add-Ins
- Use ground beef or turkey instead of stew meat for a leaner option.
- Add chopped spinach or kale towards the end for extra greens and nutrients.
- Stir in a splash of soy sauce or Worcestershire sauce for more depth.
- Swap fresh parsley for cilantro or basil for a different herbal kick.
Beef and Barley Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 cup pearl barley
- 2 large carrots, peeled and sliced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 45 to 60 minutes to simmer the soup, making a total of approximately 1 to 1 hour and 15 minutes. Most of the time is hands-off cooking while the soup gently simmers and the flavors meld together.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and cook them until browned on all sides, which should take about 5 to 7 minutes. Once browned, remove the beef and set it aside on a plate.
2. Cook the Vegetables:
In the same pot, add the diced onion, sliced carrots, and chopped celery. Cook these vegetables, stirring occasionally, until they are softened, about 5 minutes.
3. Add Garlic:
Add the minced garlic to the pot with the vegetables and cook for about 1 minute, until it becomes fragrant but not browned.
4. Combine Ingredients and Simmer:
Return the browned beef to the pot. Pour in the beef broth and bring the mixture to a boil. Once boiling, stir in the pearl barley, dried thyme, and dried rosemary. Reduce the heat to low, cover the pot, and let it simmer gently for 45 to 60 minutes. The beef should be tender, and the barley cooked through.
5. Season and Garnish:
Check the soup for seasoning and add salt and black pepper to taste. Just before serving, stir in the chopped fresh parsley to add a bright, fresh flavor.
6. Serve:
Ladle the soup into bowls and serve hot. This delicious soup goes great with a slice of crusty bread for dipping.
Can I Use Frozen Beef Stew Meat in This Soup?
Yes, you can use frozen beef stew meat—just be sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking in the soup.
Can I Prepare Beef and Barley Soup in a Slow Cooker?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and barley is cooked through.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to warm evenly.
Can I Substitute Pearl Barley with Something Else?
If barley isn’t available, you can use brown rice, quinoa, or steel-cut oats as an alternative. Keep in mind these substitutes may change the texture and cooking time slightly.