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Filled with fall-apart chunks of beef, nutritious veggies, and chewy barley in a savory, rich, and beefy tomato-based broth, this Beef Barley Soup is the best, hands down. It’s easy to make and the perfect hearty, feel-good, wintertime soup.
My top tip – Sear the beef over high heat for a beautiful golden brown crust packed with flavor! It takes just 15 minutes. Read on for more!
There isn’t one part of this beef barley soup recipe that I would change. It has everything needed to nourish, comfort, and warm your body from the inside out. It’s a soup recipe my dad would have loved – and one that I wish I could have shared with him.
Beef and barley soup is a hearty, filling soup made with chunks of beef, chewy barley, and a variety of vegetables simmered in a flavorful and delicious tomato beef broth. A meal in itself, this incredible beef and barley soup is just as amazing leftover and reheated the next day – maybe even better!
To make it, plan on spending around one-and-a-half to two hours. You will need to allow enough time for the barley and the beef to cook until completely tender. Trust me, it’s totally worth it!
Prefer something a little lighter but just as comforting? Try my chicken barley soup for a delicious alternative.
Table of Contents
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Reader Reviews
“This is a stick to your ribs cold weather comfort meal. It’s on regular rotation at my house now.” -Beth
“The best barley soup I have had. The flavor was so delicious. I had left over roast beef to use and allowed the barley to cook before adding the roast beef. Outstanding recipe.” -M Gail Hill
Key Ingredients
Beef: You’ll need about 2 pounds of beef, although a little extra wouldn’t hurt. Don’t plan on buying the most expensive filet or tenderloin cuts. Chuck roast or beef stew meat are your best bets.
Barley: I used hulled barley because it’s the more nutritious version, but pearl barley will work just as well.
Veggies: I’ve added the classic, go-in-everything mirepoix (onion, celery, carrots) and potatoes. You can also add other veggies like mushrooms, tomatoes, chard, kale, leeks, pumpkin, butternut squash, or green beans.
Waxy vs. starchy potatoes: which should I add to soup?
Not all potatoes are the same. Some are starchy, like russets, and are perfect for baked potatoes and air fryer French fries. Others are waxy, like red bliss and Yukon Golds. These waxy potatoes are what we want whenever we are making soup, stews, or casseroles. They’re creamy and dense, have thin skin, and don’t fall apart even after prolonged cooking periods.
How to Make Beef Barley Soup
- Sear the beef: Start by searing the beef in a large Dutch oven. This extra step adds a ton of flavor. Once the beef is nicely browned, sprinkle it with a couple of tablespoons of flour and cook for another minute or two, stirring to coat. Transfer the beef to a clean plate and set aside.
- Cook the vegetables: In the same Dutch oven set over medium heat, add the onions, carrots, and celery. Cook until they start to soften, scraping up any browned bits from the bottom of the pot as you go. Those little brown bits add so much flavor to the soup.
- Add flavor boosters: Stir in the potatoes, garlic, fresh herbs, tomato paste, and Worcestershire sauce. Cook over medium heat for a couple of minutes so the flavors can start to come together.
- Simmer the soup: Return the browned beef to the pot, then add the beef broth, water, and barley. Stir well, bring everything to a simmer, cover, and cook for at least 1 hour, stirring occasionally.
- Finish and serve: When the beef is tender and the barley is cooked, taste and season with additional salt and pepper as needed. Stir in extra fresh herbs, such as parsley or thyme, if you like. Serve hot with a big hunk of crusty bread to soak up all that delicious broth.
Recipes Tips
- I made this beef barley soup recipe in my Lodge 7.5 quart Dutch oven (my favorite). You will need a pot or Dutch oven of at least the same size.
- Pat the beef dry before seasoning with salt and pepper and browning. This helps guarantee a great sear.
- Sear the beef in a hot pot. Set your pot over high heat – medium-high heat will not be hot enough. You want a deep brown sear on at least one side of your beef cubes.
- Leftovers can be stored in the refrigerator for up to 4 days. Reheat thoroughly before serving again.
- You can also make this recipe with other types of meat. Try making it with pork butt (one of my family’s favorite alternatives) or try my Chicken Barley Soup.
Frequently Asked Questions
For this recipe, I’ve added hulled barley. Hulled barley is more nutritious than pearl barley since it still retains the bran layer. It may take a little longer to cook, but it keeps its chewy texture even after prolonged periods of cooking. If you only have pearl barley available, go ahead and use that, it will work just as well.
The best, and most convenient, beef that you can use is stew meat/beef. You can find it pre-cut into large chunks at most major grocery stores. Just be sure to cut the chunks into smaller pieces before cooking. If stewing meat isn’t available, look for beef chuck roast or short ribs.
Yes. Allow your soup to cool to room temperature before transferring it to freezer-safe airtight containers or ziplock bags. Freeze for up to 6 months.
Couscous, brown rice, farro, or wild rice.
Yes. Add everything to a large slow cooker and cook on high for 5-6 hours or on low for 8 hours.
No, hulled barley is a whole-grain and not gluten-free.
More Beef Stew Recipes
Beef Barley Soup Recipe
Ingredients
- 2 pounds stewing beef, or chuck roast, cut into ¾-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon olive oil, divided
- 2 tablespoon all-purpose flour
- 2 large onions, diced
- 4 large carrots, chopped
- 3 stalks celery, chopped
- 2 cups Yukon gold potatoes, chopped into 1-inch cubes (about 3 potatoes)
- 5 cloves garlic, minced
- 1 tablespoon fresh oregano , minced
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 4 cups low-sodium beef broth, or beef stock
- 6 cups water
- 1 cup hulled barley
Instructions
- Pat the stewing beef dry with paper towels and season with salt and black pepper.
- Heat the olive oil in a large Dutch oven set over high heat. Add the beef to the pot in a single layer (you may need to cook your beef in two batches to prevent overcrowding) and cook just until the beef starts to brown on the outside – about 3-5 minutes.
- Once all the beef has been browned, return all the beef to the pot, reduce heat to medium, and sprinkle with two tablespoons of all-purpose flour. Cook for about a minute, continuously mixing the beef to evenly distribute the flour. Remove the beef to a clean plate and set aside.
- Heat an additional tablespoon of olive oil in the same pot or Dutch oven set over medium heat. Add the mirepoix (onions, carrots, celery) and cook for about 10 minutes. Scrape up any brown bit stuck to the bottom of the pot and cook with the vegetables (those brown bits are loaded with yummy flavor!)
- After the vegetables have started to soften, add the cubed potatoes, fresh garlic, fresh oregano, tomato paste, and Worcestershire sauce. Gently mix to combine.
- Return the seared beef back to the pot and add the beef broth, water, and barley. Mix well to combine and increase to high heat. Bring to a boil, then cover and reduce the heat to medium-low. Add bay leaves. Simmer for at least 1 hour, stirring occasionally.
- Once the vegetables are soft, the barley is tender, and the beef melts in your mouth, remove from heat and season with additional salt, pepper, and fresh oregano, to taste. Enjoy!
Video
Notes
- No hulled barley available? Use 1 cup pearl barley instead.
- Both hulled barley and pearl barley are not gluten-free.
- Gluten-free option – Omit the barley and add a gluten-free option like brown or wild rice, use gluten-free all-purpose flour (or omit altogether), and purchase a certified gluten-free Worcestershire sauce.
- The barley will continue to absorb water even after cooking and your soup will thicken slightly. This will be especially apparent after cooling. To get back the desired soupy consistency you started with originally, simply add water, one cup at a time, until you reach your desired consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you enjoy the hearty richness of Beef and Barley Soup, you’ll love the bold, aromatic depth of this homemade Pho recipe —comforting, fragrant, and perfect for cozy nights.
Outstanding taste to the soup. The result exceeded my expectations! I have made this soup twice and my family loved it.
Thank you for the recipe. In my opinion one bowl of this soup is a complete meal.
Thank you, Janice! I am so happy it exceeded your expectations, and I love that you have made it twice already. You are right, one bowl really is a complete meal. Thanks for sharing!
This soup is amazing and I made it using my own, homemade beef bone broth. I added just two more ingredients to it: an 80z package of crimini mushrooms and about a cup and a half of pinot noir wine to de-glaze pan and for more flavor. I highly recommend using this recipe.
Thank you, Paul! I am so glad you loved it, and homemade beef bone broth is such a flavor boost. Adding crimini mushrooms and a splash of pinot noir to deglaze sounds incredible. Thanks for sharing your additions and the recommendation!
It def lacked flavor. I followed the instructions to a T, no changes. Personally, I would leave out the tomato paste next time.
Sheryl, thank you so much for making it and for the 4-star rating. I am sorry it still felt like it lacked flavor for you. Broth brands and salt levels can vary a lot, so I always recommend seasoning to taste in step 7. And if you prefer a more classic beef-and-barley flavor, you can absolutely skip the tomato paste next time.
This is the first recipe of yours that I have tried; It was fantastic. I used a lb of mushrooms instead place of a second lb of beef, and added fresh thyme. Looking forward to leftovers and checking out your other recipes.
Thank you so much, Heather! I am thrilled your first recipe was a hit. I love that you are already excited for leftovers. Can not wait for you to try more recipes! 🙂
I have made a few different been barley recipes. This recipe is close to a 10. It waz so very tasty and easy to make!! thanks!!
Thank you, Lori! I am so glad you enjoyed it and found it easy to make. I love that it is close to a 10, thanks so much for sharing!