Beef Barley Soup Recipe

In this post, we’ll cover everything you need to know to make the best beef barley soup, including selecting the best cut of meat, how long it takes to cook the barley in soup, choosing the right spices, and mastering storage and freezing tips. Follow these steps, and you’ll have a comforting bowl of soup that turns out just right, even on your first try.

If you’re a fan of hearty soups like this, you’ll also love our vegetable beef soup and crockpot beef vegetable soup, which features even more veggies for a lighter yet equally comforting option.

Recipe Ingredients:

This vegetable beef barley soup recipe relies on a handful of wholesome ingredients, each bringing unique flavors and textures. At first glance, the ingredient list might look long, but don’t let that intimidate you—most are everyday staples you likely already have in a well-stocked pantry.

• Beef Chuck Roast: A relatively affordable cut of meat, chuck roast is perfect for slow cooking because it comes from the shoulder area of the cow, which contains plenty of connective tissue. The long cooking process helps break the connective tissue, resulting in tender bites and a rich flavor. We prefer to buy a large piece and cut it into smaller ½-inch pieces ourselves.
• Vegetable Oil: You can use olive or any other neutral vegetable oil, such as avocado oil to sear the meat.
• Kosher Salt and black pepper
• Vegetables: Chopped onion, carrots, and celery are the classic trio we are using. 
• Fresh Garlic Cloves

• Tomato Paste: Adds depth and richness to the broth.
• Red Wine: A medium-bodied red wine such as Pinot Noir or Merlot helps enhance the soup’s subtle, earthy flavor. However, if you prefer an alcohol-free barley beef soup recipe, you can substitute it with an equal amount of beef broth.
• Beef Broth: You can use homemade beef stock or buy from the store. If you go with store-bought, get a low-sodium beef broth so that it is easier to control the salt level in your soup.
• Diced Tomatoes: We used only one 14-ounce can of diced tomatoes to give a hint of acidity and sweetness to the overall soup. However, you can double it if you prefer a more pronounced tomato flavor or want a slightly heartier base.
• Pearl Barley: When shopping for barley, be sure to choose pearl barley rather than hulled barley. Pearl barley has had its outer bran layer removed, allowing it to cook more quickly and develop a tender, chewy texture perfect for beef stews and soups. While hulled barley is an option, it takes much longer to cook.
• Worcestershire Sauce: This classic flavor enhancer adds a touch of umami, deepening the overall taste of the soup. Its savory, slightly tangy notes help balance the richness of the beef and barley.
• Fresh Herbs: A few sprigs of fresh thyme tied together into a bundle imparts a gentle, herby aroma, and it is easy to remove in the end. We also used a handful of fresh chopped parsley for a vibrant finish and a pop of color.
• Apple Cider Vinegar (Optional): While optional, a splash of an acidic ingredient like vinegar or lemon juice helps brighten the dish with a slight tang.

How To Make Beef Barley Soup

This beef vegetable barley soup comes together in one pot, making it both simple to prepare and easy to clean up. Let’s break it down step by 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. Use paper towels to pat them dry before seasoning with salt and pepper on all sides.
2. Sear the Meat: Heat oil in a large Dutch oven (5.5 quart or more) and brown the beef on all sides. 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. Depending on your meat, the beef might release some juices, and that’s okay. Also, keep in mind that they will shrink as they cook. Stir it frequently until the meat is browned on all sides for about 6 to 8 minutes. Transfer the now-seared beef onto a plate and cover with foil to keep warm.
3. Cook the Vegetables: Using the same pot, add 1 large diced onion (about 340 grams or 3 cups), 3 sliced carrots (180 grams or 1 ½ cups), and 2 stalks of sliced celery. Cook them over medium-high heat, stirring frequently, for about 10 minutes or until they’ve softened and started to release their natural sweetness. We intentionally did not use oil as our meat was pretty marbled, meaning it had a good amount of fat on it, and some of that fat was already at the bottom, but if you feel like you need it, feel free to use a tablespoon of olive oil to saute your veggies. 
4. Add the aromatics: Add 4 cloves of garlic and saute until fragrant. Add 3 tablespoons of tomato paste, 1 teaspoon of salt and ½ teaspoon of black pepper. Cook, stirring constantly, for about a minute. 

5. Deglaze the Pot: Stir in ½ cup of red wine; scrape up all those flavorful brown bits from the bottom of the pot using a wooden spoon.
6. Add the Broth: Return the beef to the pot with all the juices collected on the plate. Add 7 cups of beef broth, 14 ounces can of diced tomatoes, and 3-4 sprigs of fresh thyme tied together with kitchen twine. Turn the heat down to medium-low and simmer, partially covered, for 30–45 minutes.

7. Add Barley and Finish Cooking: Stir in 1 cup of pearl barley and 1 tablespoon of Worcestershire sauce, and let it simmer until the barley is tender, about 45–55 minutes. During this process, it is best to keep a close eye on it and stir it every 15-minutes or so. In the end, barley should be softer but still have a bite to it.
8. Season and Serve: Remove the thyme bundle and stir in a splash of apple cider vinegar (if using). Taste for seasoning and add more if necessary. Garnish with parsley and serve hot.

Variations & Substitutions

What I love most about this barley beef soup recipe 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 are equally suited 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.
  • 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 for a flavorful alternative.
  • Already cooked (leftover) beef: If you have some leftover roast, prime rib, or beef tenderloin, you can cut them into bite-size chunks and use them in this veggie beef barley soup. 
• Additional Vegetables: Parsnips, turnips, mushrooms, peas, green beans, or leeks would all be delicious additions (just like it is in our Vegetable Beef Soup recipe.)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—it’s not traditional, but it works beautifully. 
• Spices To Add: While we kept the recipe below 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.
• Slow Cooker Beef and Barley Soup: If you’re looking for a more hands-off approach—or want to make it ahead—you can cook this soup in your crockpot. The process is similar but with a few key differences. Simply:
  • Sear the meat, set it aside, sauté the vegetables, and cook the wine while scraping up those browned bits. 
  • Store the meat and veggies separately in airtight containers in the fridge overnight. 
  • In the morning, transfer everything to a slow cooker and the rest of the ingredients. Cook it on low for 7-9 hours or high for 4-5 hours until the meat is tender. If you can, stir it a few times during the process. 
  • When done, stir in the apple cider vinegar and parsley right before serving. 

FAQs

Storage Instructions

It goes without saying that soups and stews like this taste even better the next day as the flavors develop and meld. 

• Storing leftovers: Bring the soup to room temperature and transfer it to an airtight container. Store it in the refrigerator for 4-5 days.
• Freezing and Thawing: 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. Keep in mind that it tends to thicken as it sits, so adding a cup or so of water or beef broth can help bring it back to the right consistency. Give it a good stir and warm it over medium heat until it’s heated. 

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Beef Barley Soup Recipe

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By: Aysegul Sanford

Yields6 servings

Prep Time30 minutes mins

Cook Time1 hour hr 50 minutes mins

Total Time2 hours hrs 20 minutes mins

Warm yourself from the inside out with this hearty Beef Barley Soup recipe! Tender beef, nutty barley, and hearty veggies come together in a savory broth. It is the perfect cozy soup for chilly days.

Ingredients 

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For The Meat:

• ▢ 2 lbs chuck roast
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ 2 tablespoons vegetable oil, such as olive oil or avocado oil

For The Soup:

• ▢ 1 onion, 340g/3 cups, roughly chopped
• ▢ 3 carrots, 180g/1 ½ cups, peeled and sliced thinly
• ▢ 2 stalks celery, about 1 cup, sliced thinly
• ▢ 4 garlic cloves, finely minced
• ▢ 3 tablespoons tomato paste
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ ½ cup red wine
• ▢ 7 cups beef broth, plus more as needed
• ▢ 1 14- ounce can diced tomatoes
• ▢ 3-4 sprigs fresh thyme, tied with kitchen twine
• ▢ 1 cup pearl barley
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 2 tablespoons apple cider vinegar, optional
• ▢ ½ cup fresh parsley, roughly chopped plus more for garnish

Instructions 

• Using a sharp chef’s knife, cut 2 lbs of chuck roast into ½-inch cubes. Pat them dry using a sheet of paper towel.
• Season the cubed beef with 1 teaspoon kosher salt and ½ teaspoon of black pepper on all sides. Set aside.
• Heat two tablespoons of olive oil in the Dutch oven over medium-high heat until it shimmers.
• Add the beef cubes and brown them on all sides for about 6-7 minutes, about a minute or two per side. Transfer them onto a plate, cover it with aluminum foil, and set it aside. Do not wash the pot.
• Add 3 cups chopped onion, 1 ½ cups of carrots, and 1 cup celery to the pot and cook on medium-high heat, until softened, stirring frequently, for about 10 minutes.
• Add the 4 minced cloves of garlic and cook for 30 seconds.
• Add 3 tablespoons of tomato paste and cook, stirring constantly for about a minute or so. Season with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
• Stir in ½ cup of red wine and scrape any brown “bits” at the bottom of the pot using a wooden spoon.
• Add the browned beef (with all the juices), 7 cups of beef broth, one 14-ounce can of diced tomatoes, and 3-4 sprigs of fresh thyme. Give it a stir, place the lid ajar, and bring it to a boil. Then, turn the heat down to medium-low and let it simmer for 30-45 minutes or until your meat is fully cooked and tender.
• Next, stir in 1 cup pearl barley and 1 tablespoon of Worcestershire sauce.
• Let it simmer, with the lid ajar, for 45-55 minutes, keeping a close eye on it and stirring occasionally, until the pearl barley is tender but has a slight “bite”.
• Turn the heat off, remove the thyme bundle, and stir in 2 tablespoons of apple cider vinegar if using. Taste for seasoning and add more if necessary.
• Add ½ cup of chopped fresh parsley and serve right away.

Video

Notes

• Yields: This recipe makes about 11-12 cups of soup ideal for serving 6 adults. The nutritional information below is per serving.
• Consistency of the soup: As the soup simmers, you’ll see some of the liquid evaporating, which results in a thicker soup. We recommend keeping the lid slightly ajar while simmering to prevent too much liquid from evaporating. This helps maintain the soup’s rich flavor without diluting it. Still, you can add additional broth or water if you want a thinner consistency. However, be sure to add warm liquid to keep the soup’s temperature consistent.
• Storage and freezing: You can store the leftovers in an airtight container in the fridge for up to 4-5 days and in the freezer for up to 3 months. Just be sure to bring it to room temperature before storing it. Thaw it overnight in the fridge.
• Reheating: Transfer the leftovers to a saucepan, add a cup (more or less) of water or broth, and warm in medium heat, stirring regularly. 

Nutrition

Calories: 462kcal | Carbohydrates: 35g | Protein: 37g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 2069mg | Potassium: 1051mg | Fiber: 7g | Sugar: 4g | Vitamin A: 5700IU | Vitamin C: 13mg | Calcium: 89mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: American

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