Beef Barley Soup Recipe

Why This Version Succeeds Where Other Recipes Fall Short

A big pot of beef soup on the stove is one of the coziest things during the colder months, and beef and barley soup is a true classic.

The problem is that many versions end up with mushy barley, dry beef, or a soup that’s either too thick or a little bland.

Over the last few years, I’ve made it my mission to develop a recipe that avoids those exact issues. After many tests, I am here with my version of the best beef and barley soup. Here are the reasons why:

• Chuck roast stays tender during a long simmer. I cut a whole chuck roast myself (instead of buying precut stew meat made up of odds and ends of leftover cuts), so the pieces cook evenly, stay juicy, and taste consistent throughout the soup.
• Barley is added later (after the meat is browned and veggies cooked) to prevent it from turning mushy. It gets just enough time to cook through while keeping a nice texture.
• A splash of apple cider vinegar keeps the soup from tasting bland. It balances the richness of the beef and the earthiness of the barley.
• Simmering with the lid slightly ajar helps control thickness. Keeping the lid ajar lets excess moisture escape slowly so the soup thickens naturally without becoming gluey or overly dense.

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Ingredients for Beef Barley Soup

While you can find the full list of ingredients in the recipe card below, here are a few helpful notes to guide you as you prepare the soup and make it your own.

Choosing The Right Meat

Chuck roast: Chuck roast is my go-to cut for beef barley soup because it is well-suited for longer cooking times. Cut from the shoulder, it contains plenty of connective tissue that slowly breaks down as the soup simmers, resulting in fall-apart tender, rich bites of beef. 

Vegetable oil: You can use olive oil or any neutral oil, such as avocado oil, to sear the meat. The goal is to use an oil with a higher smoke point so the beef browns properly without burning.

For the Soup + Tips on Buying Barley

Pearl barley: When shopping for barley, be sure to choose pearl barley rather than hulled barley. Pearl barley differs in that its outer bran layer is removed, allowing it to cook more quickly and develop a tender, slightly chewy texture that works especially well in soups and stews. 

Hulled barley can be used, but it takes much longer to cook.

Vegetables: We are using chopped onion, carrots, and celery, the classic combination of veggies that pretty much any meat soup recipe like this uses. As you are chopping them, take your time to cut them into even pieces so they cook evenly.

Beef broth: You can use homemade beef stock or buy it from the store. If you choose to use store-bought, get low-sodium beef broth so you can easily control the salt level in your soup.

Red wine: A medium-bodied red wine, such as Pinot Noir or Merlot, enhances the soup’s subtle, earthy flavor.

Diced tomatoes: I use one 14-ounce can of diced tomatoes (unsalted) to add just a hint of acidity and subtle sweetness to the soup without overpowering it.

Worcestershire sauce: This classic seasoning adds a subtle umami depth to the soup. Its savory, slightly tangy notes help balance the richness of the beef.

Fresh herbs: I use a few sprigs of fresh thyme, tied together with kitchen twine so they are easy to remove before serving. I also add a handful of fresh chopped parsley at the end for a vibrant finish. You can use dried herbs in a pinch, but I would use no more than a teaspoon of dried thyme as a substitute.

Apple cider vinegar (optional): While optional, a splash of an acidic ingredient, such as vinegar or lemon juice, is my secret move to take this beef and barley soup from good to great. It adds a nice tang that helps balance the rich flavors of the beef and earthy flavors of all the veggies in the soup.

How to Make Beef Barley Soup (Step-by-Step)

This homemade beef barley soup comes together in one pot, making it both simple to prepare and easy to clean up. I highly recommend having all your ingredients ready before you start. Here is how I make it:

Step 1 – Prepare the beef: Using a sharp knife, cut the meat into ½-inch cubes. You can cut them larger (about 1-inch cubes) if you prefer more stew-sized meat in your soup. It is a personal preference. 

Then, pat the beef really well with paper towels on all sides so it browns instead of steaming, which is what gives you that deep, rich base in the soup.  Once it’s dry, season all sides with salt and pepper so every piece is properly seasoned from the start.

Step 2 – Sear the meat: Heat the oil in a large Dutch oven (at least 5.5 quarts) over medium-high heat until it shimmers. Add the beef in an even layer. Since we’re using a large Dutch oven with a rather large surface area and the beef is cut into small pieces, we can add all the meat at once. 

Spread it out in an even layer as much as possible. Let it cook undisturbed for a minute or two before stirring, which gives it a chance to brown, which is imperative for building that rich meat flavor that this soup is known for.

Once done, transfer the now-seared beef to a plate and cover it with foil to keep it warm. Do not wash the pot!

Step 3 – Cook the vegetables: Using the same large pot, add the diced onion, sliced carrots, and sliced celery. Cook them over medium-high heat, stirring frequently, for about 10 minutes, or until they soften and start to release their natural sweetness.

Step 4 – Add the aromatics: Add the minced garlic and sauté for about 30 seconds, just until fragrant. Keep an eye on it, as garlic can burn quickly. Stir in the tomato paste, salt, and black pepper and cook, stirring constantly, for about 1 minute.

Step 5 – Deglaze the pot: Pour in the red wine, then use a wooden spoon to gently scrape up the browned bits from the bottom of the pot. Those bits hold a lot of flavor, and the wine helps lift them while adding depth to the soup. 

Let it simmer for a minute or two, so some of the alcohol cooks off and further concentrates before we move on to the next part.

Step 6 – Add the broth: Return the seared beef to the pot along with any juices collected on the plate (those juices are pure flavor, so don’t skip them). Add the beef broth, diced tomatoes, and the thyme sprigs tied together with kitchen twine.

Give everything a good stir, then reduce the heat to medium-low. Let the soup simmer, partially covered, for 30–45 minutes, allowing the beef to slowly tenderize while the flavors come together.

Step 7 – Add barley and finish cooking: Stir in the pearl barley and Worcestershire sauce, and let it simmer until the barley is tender, about 45-55 minutes. 

You’ll notice the barley absorbs liquid as it goes, so check on the soup and give it a stir about every 15 minutes to prevent it from sticking to the bottom. The barley is ready when it’s tender but still has a slight bite.

Step 8 – Season and serve: Remove the thyme bundle and stir in a splash of apple cider vinegar. Give it a taste and adjust the seasoning as needed, then finish with a sprinkle of fresh parsley and serve while hot.

Storage, Freezing, and Reheating

One of the great things about this vegetable beef barley soup is that it tastes even better the next day as the flavors develop and meld, so you can make a big pot as a part of your meal plan and enjoy it throughout the week. 

Here is how I do it:

Storing leftovers: Let the soup cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for 4-5 days. As it sits, the soup will thicken since the barley continues to absorb liquid. When reheating, add a splash of broth (or water) to thin it out.

Freezing: Once it comes to room temperature, transfer it to freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge for the best texture and flavor.

Reheating: To reheat, transfer the soup to a saucepan and warm it over medium heat, stirring occasionally. Since it thickens as it sits, add a small amount (no more than ¼ cup) of water or beef broth as needed to loosen it.

Variations & Substitutions

What I love most about this recipe for beef barley soup is that it is easily adaptable with whatever you have on hand. Here are some substitution and variation ideas to make this soup your own:

Other types of beef: When it comes to meat choice, you have options:

• Other cuts: Instead of chuck roast, you can also use boneless short ribs, beef shank, or brisket, all of which work for slow cooking.
• Beef stew meat: You can use pre-cut packaged beef stew meat from most grocery stores, but be sure to check that it’s sourced from the same cut, such as chuck roast, rather than a mix of random trimmings from different leftover cuts. Doing so ensures that you end up with evenly cooked meat with a similar texture and taste.
• Ground beef: You can use ground beef for a quick and easy beef barley soup. This version, often called hamburger barley soup, allows you to skip the longer cooking time required for tougher cuts. Simply sauté the ground beef (hamburger meat), then cook the vegetables in the same pot.
• Already cooked (leftover) beef: If you have some leftover roast, prime rib, or beef tenderloin, you can cut them into bite-sized chunks and use them in this veggie beef barley soup. Since the leftover meat is already cooked, you can skip sautéing it at the beginning and add it when you add the broth.

Additional vegetables: Parsnips, turnips, mushrooms, peas, green beans, or leeks would all be delicious additions. And if you want to sneak in some greens, you can stir in a handful of baby spinach or even kale at the very end. 

Spices: While I kept the recipe simple with salt and pepper, you can enhance the flavors and bring warmth to your soup by adding a small amount of ground cumin, ground coriander, sweet paprika, and a few bay leaves. These additions add depth to the broth without overpowering the overall flavor.

FAQs

What to Serve With Beef Barley Soup

While this barley vegetable beef soup is excellent on its own, here are my favorite pairings:

• Bread: Serve it with a loaf of crusty bread such as sourdough, our No Knead Artisan Bread, or even my 15-minute Air Fryer Garlic Bread to soak up all the juices.
• Salad: A light side salad, such as our Greek Cucumber Salad or Spring Mix Salad, gives a refreshing contrast to the rich soup.
• Red wine: Pair it with a glass of Pinot Noir or Merlot for a restaurant-quality dinner at home.

Other Beef Soup Recipes You Might Like

It is no secret that beef soups and stews are the classic winter comfort food. If you are in need of more inspiration, here are a few more recipes:

• Freezer favorite: If you love slow cooker meals, try my Crockpot Vegetable Beef Soup. It’s a set-it-and-forget-it version of classic vegetable beef soup, made with similar ingredients. It’s great for meal prep and freezes well.
• An Old-Fashion Classic: For a quicker but similar soup, try my Vegetable Beef Soup is an old-fashioned favorite that comes together in under an hour. 
• Weekend Meal Prep Favorite: If you’re in the mood for a cozy weekend supper, my Eggplant Beef Stew is a slow-simmered stew with pull-apart beef and a rich sauce.

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