Beef and Barley Soup

Why You’ll Love This Recipe

Beef and Barley Soup is a hearty, comforting dish packed with tender chunks of beef, wholesome barley, and a medley of vegetables in a rich, savory broth. Perfect for chilly days or whenever you crave a nourishing meal, this soup is both filling and flavorful. Its slow-simmered depth makes it a timeless favorite in home kitchens.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

stewing beef (cut into bite-sized pieces)olive oilonionsgarliccarrotscelerytomatoes (diced or crushed)beef brothpearl barleybay leavesdried thymeparsleysaltblack pepper

directions

Heat olive oil in a large pot over medium-high heat.

Add the beef and brown on all sides. Remove and set aside.

In the same pot, add onions, garlic, carrots, and celery. Sauté until softened.

Return the beef to the pot and add diced tomatoes, beef broth, bay leaves, thyme, salt, and pepper.

Bring to a boil, then reduce heat to a simmer.

Cover and cook for about 45 minutes, or until the beef begins to tenderize.

Stir in the barley and simmer uncovered for an additional 30-40 minutes, or until the barley is fully cooked and the beef is tender.

Adjust seasoning if needed and stir in chopped parsley before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesInitial cooking time: 45 minutesBarley simmering time: 30-40 minutesTotal time: 90-100 minutes

Variations

Use mushrooms for added depth and a meaty texture.

Add potatoes for a heartier version.

Swap beef with leftover roast or shredded rotisserie beef.

Include a splash of red wine during the sautéing step for extra richness.

Use vegetable broth and omit beef for a vegetarian version with mushrooms and beans.

storage/reheating

Store Beef and Barley Soup in an airtight container in the refrigerator for up to 4 days.It also freezes well for up to 3 months.Reheat on the stovetop over medium heat or in the microwave, adding a splash of broth or water if the soup thickens too much.

FAQs

What kind of beef is best for Beef and Barley Soup?

Chuck roast or stewing beef is ideal because it becomes tender with slow cooking.

Can I use quick-cooking barley?

Yes, but add it during the last 15 minutes of cooking instead of 30-40 minutes.

How do I prevent the barley from getting mushy?

Don’t overcook and avoid using too much barley; follow timing guidelines closely.

Is this soup gluten-free?

Barley contains gluten, so substitute with rice or quinoa for a gluten-free version.

Can I make this in a slow cooker?

Yes, cook on low for 7-8 hours or high for 4-5 hours, adding barley halfway through.

Can I use canned tomatoes?

Yes, canned diced or crushed tomatoes work perfectly.

Should I sear the beef first?

Searing enhances flavor, but you can skip this step if short on time.

Can I make it ahead?

Absolutely, it tastes even better the next day as flavors meld.

How do I thin it if it gets too thick?

Add more broth or water when reheating to reach desired consistency.

Can I add greens?

Yes, spinach or kale can be stirred in during the last 5 minutes of cooking.

Conclusion

Beef and Barley Soup is a satisfying and nourishing choice for any day of the week. With its tender beef, chewy barley, and aromatic broth, it’s a dish that warms the soul and fills the belly. Make a big pot and enjoy the leftovers—they only get better with time.

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