A steaming bowl of beef barley soup with tender beef, chewy barley, carrots, celery, and herbs in a rich savory broth, served with crusty bread.
Beef barley soup is the kind of dinner that feels like a warm hug. You get tender beef, chewy barley, and a rich broth loaded with carrots and celery. This beef barley soup is a one-pot meal that’s perfect for easy weeknight dinners, and it’s meal prep friendly because it tastes even better the next day.
Introduction
When the weather feels chilly (or you just want comfort food), beef barley soup always hits the spot. It’s hearty, filling, and made with simple ingredients that turn into something cozy and special.
The standout trick is browning the beef before you simmer. That quick sear builds deep flavor in the pot, so your soup tastes like it cooked all day. Trust me, don’t skip this step… it’s where the magic starts.
This beef barley soup is also a fan-favorite because it’s flexible. Add extra veggies, swap herbs, or make it thicker—either way, you’ll love every spoonful.
Why You’ll Love This Beef Barley Soup
- Ultimate comfort food: Rich broth, tender beef, and chewy barley for a cozy dinner.
- One-pot cleanup: Everything cooks in one pot for easy cleanup.
- Better than restaurant: Deep flavor from browning and slow simmering.
- Meal prep friendly: Leftovers reheat beautifully for lunches.
- Family-friendly: Classic, familiar flavors everyone enjoys.
- Filling and satisfying: A hearty soup that keeps you full.
Ingredients for the Best Beef Barley Soup
- Beef stew meat, cut into 1-inch pieces (2 pounds) – becomes tender with simmering; chuck roast works too.
- Salt (1 1/2 teaspoons) and black pepper (1 teaspoon) – seasons every layer.
- Olive oil (2 tablespoons) – for searing; avocado oil works too.
- Yellow onion, diced (1 large) – savory base.
- Carrots, diced (3 large) – sweetness and color; parsnips can sub.
- Celery, diced (3 stalks) – classic soup flavor.
- Garlic, minced (4 cloves) – boosts flavor; garlic powder works (1 teaspoon).
- Tomato paste (2 tablespoons) – adds richness and color; crushed tomatoes work in a pinch (3 tablespoons).
- Low-sodium beef broth (10 cups) – rich base; low-sodium helps you control salt.
- Pearl barley (3/4 cup) – chewy and hearty; quick-cooking barley cooks faster, so watch time.
- Bay leaves (2) – subtle depth.
- Dried thyme (1 teaspoon) – cozy flavor; Italian seasoning works.
- Optional: chopped parsley (2 tablespoons) – fresh finish.
Helpful note: Barley keeps absorbing broth as it sits. That’s normal—just add a splash of broth when reheating.
Beef Barley Soup Recipe Step-by-Step
- 1. Sear: Pat beef dry and season with salt and pepper. Heat oil in a large pot over medium-high heat. Sear beef in batches 3–4 minutes per side until browned. Move browned beef to a plate.
- 2. Sauté: Reduce heat to medium. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- 3. Stir: Add tomato paste and cook 1 minute, scraping up browned bits from the bottom of the pot.
- 4. Simmer: Add broth, barley, bay leaves, and thyme. Return beef (and juices) to the pot. Bring to a boil, then reduce to a gentle simmer.
- 5. Cook: Cover and simmer 45–60 minutes, stirring occasionally, until beef is tender and barley is chewy but soft.
- 6. Finish: Remove bay leaves. Taste and adjust salt and pepper. Sprinkle parsley on top. If it looks too thick, whisk in a splash of broth until it’s silky.
Tips for Perfect Beef Barley Soup
- Brown the beef in batches for deep flavor (don’t overcrowd).
- Keep a gentle simmer so the beef turns tender.
- Stir occasionally so barley doesn’t stick.
- If soup thickens overnight, add extra broth when reheating.
- Taste at the end—sometimes it just needs a pinch more salt.
Variations & Substitutions
- More veggies: Add mushrooms or green beans in the last 20 minutes.
- Tomato-rich: Add 1 more tablespoon tomato paste.
- Gluten-free: Swap barley for brown rice (cook time may change).
- Extra herby: Add 1 teaspoon dried rosemary.
- Leftover idea: Serve over mashed potatoes for an extra cozy bowl.
Make-Ahead & Freezing
Fridge: Store in an airtight container 4–5 days.
Reheat: Warm on the stove over medium-low. Add broth as needed.
Freezer: Freeze up to 3 months. Thaw overnight in the fridge and reheat gently.
Serving Suggestions & Pairings
- Crusty bread or dinner rolls
- Simple green salad
- Roasted vegetables on the side
- Crackers and a squeeze of lemon (surprisingly good)
Recipe Card
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yield: 10 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Dairy-free
Reader Review: This was thick, hearty, and so flavorful. The barley makes it extra satisfying and it tasted even better the next day.
If you make this beef barley soup, please leave a rating and comment. Do you like your soup thicker or more brothy?