Beef Barley Soup
This Beef Barley Soup is made with tender beef, pearl barley, carrots, celery, onion, and a rich beef broth.
It’s a one-pot dinner that is filling, simple to make, and perfect for meal prep or cold-weather family meals.
I like this soup because the barley makes it extra satisfying without needing a lot of extra ingredients.
You can make it on the stovetop or in the Crockpot, and the longer cooking time gives the beef plenty of time to become tender.
Serve it with crusty bread, dinner rolls, or a simple salad for an easy lunch or dinner.
If you like hearty, slow-simmered beef soups like this one, these are worth trying too:
- One Pot Beef and Chickpea Stew Packed with Protein and Fiber
- 20 High Protein Crockpot Soup Recipes for Fall
- Chili Con Carne Traditional Mexican Food
- Bean and Vegetable Stew with Smoked Sausage in Tomato Sauce
Ingredients You’ll Need
Browning the beef well before adding any liquid is what builds most of the flavor in this soup, so don’t rush that step.
Pearl barley (not hulled) cooks in about the same time as the beef simmers, so both finish together without extra fuss.
Print
Ingredients
2 tbsp olive oil
1 1/2 lbs beef stew meat, cut into 1-inch cubes
1 medium onion, diced
3 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tbsp tomato paste
8 cups beef broth
3/4 cup pearl barley
1 tsp dried thyme
1 bay leaf
1 cup frozen peas
Salt and pepper, to taste
Chopped fresh parsley, for serving
Directions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Pat the beef cubes dry and season with salt and pepper.
Sear the beef in batches for 3 to 4 minutes per side, until browned on most sides, then transfer to a plate. - In the same pot, add the onion, carrots, and celery, cooking for 6 to 7 minutes, until softened.
Stir in the garlic and tomato paste, cooking for about a minute until fragrant.
Browning the tomato paste here deepens its flavor before the liquid goes in. - Return the beef to the pot along with any accumulated juices.
Pour in the beef broth and add the barley, thyme, and bay leaf.
Bring to a boil, then reduce the heat to low and simmer, partially covered, for 1 hour to 1 hour 15 minutes. - Check the beef and barley for tenderness around the 1-hour mark – both should be tender, not chewy.
This one takes a bit of patience, just so you know, but a low, slow simmer is what makes the beef fall-apart tender.
Continue simmering another 10 to 15 minutes if either still needs more time. - Stir in the frozen peas and cook for 3 to 4 minutes, just until heated through.
Remove the bay leaf.
Taste and season with additional salt and pepper.
- Ladle into bowls, top with fresh parsley, and serve hot and enjoy!
rockpot Beef Barley Soup
Brown the beef in a skillet with a little oil, working in batches if needed. Transfer the beef to the Crockpot, then add the barley, carrots, celery, onion, garlic, beef broth, tomatoes if using, and seasonings.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef and barley are tender. Taste before serving and adjust the salt and pepper.
Add a little extra broth if the soup becomes thicker than you prefer.
Important Recipe Notes
- Brown the beef well before adding liquid. This is the step that builds the most flavor in the whole pot. Don’t crowd the pan while searing, or the beef will steam instead of browning.
- Use pearl barley, not hulled barley. Pearl barley cooks in about an hour, while hulled barley can take twice as long. Check your package to make sure you have the right kind.
- Add the peas near the end. They only need a few minutes to heat through, and adding them too early turns them mushy and dull in color.
- This soup thickens as it sits, since the barley keeps absorbing liquid. Thin leftovers with extra broth when reheating.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. This soup tastes even better the next day, once the flavors have had time to meld.
- No beef stew meat on hand? A chuck roast cut into cubes works well and is often more affordable.
How to Serve, Store & Customize This Recipe
Serving:
Serve hot with crusty bread on the side for dipping. A sprinkle of fresh parsley over the top adds a bit of brightness to the rich broth.
Storage:
Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. The barley absorbs more broth as it sits, so thin with extra broth when reheating.
Customization:
Add sliced mushrooms along with the other vegetables for extra umami, or swap the barley for farro if you want a different grain.
A splash of Worcestershire sauce added with the broth deepens the flavor even more.
Beef Barley Soup
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
2 tbsp olive oil
1 1/2 lbs beef stew meat, cut into 1-inch cubes
1 medium onion, diced
3 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tbsp tomato paste
8 cups beef broth
3/4 cup pearl barley
1 tsp dried thyme
1 bay leaf
1 cup frozen peas
Salt and pepper, to taste
Chopped fresh parsley, for serving
Directions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat, then pat the beef cubes dry, season with salt and pepper, and sear in batches for 3 to 4 minutes per side, until browned. Transfer the beef to a plate.
- In the same pot, add the onion, carrots, and celery and cook for 6 to 7 minutes, until softened. Stir in the garlic and tomato paste and cook for about a minute, until fragrant.
- Return the beef to the pot with any accumulated juices, then pour in the beef broth and add the barley, thyme, and bay leaf. Bring to a boil, reduce the heat to low, and simmer partially covered for 1 hour to 1 hour 15 minutes.
- Check the beef and barley for tenderness around the 1-hour mark; both should be tender, not chewy. Continue simmering another 10 to 15 minutes if either still needs more time.
- Stir in the frozen peas and cook for 3 to 4 minutes, just until heated through, then remove the bay leaf. Taste and season with additional salt and pepper.
- Ladle into bowls, top with fresh parsley, and serve hot.
