Name: Beef Barley Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 tablespoons extra virgin olive oil, divided; 1 1/2 pounds chuck roast, trimmed (or beef stew meat); 1 teaspoon fine sea salt; 1/2 teaspoon fresh ground black pepper; 2 tablespoons all-purpose flour; 3 large carrots, peeled and chopped; 2 stalks celery, diced; 1 medium onion (yellow or white), diced; 2 teaspoons Italian seasoning; 2 teaspoons minced garlic; 3 tablespoons tomato paste; 8 cups low-sodium beef broth or stock (substitute in 1 can beef consommé for richer flavor); 2 cups water; 1 bay leaf; 2/3 cup barley; Chopped parsley, for garnish (optional)

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A hearty, classic comfort food, this beef barley soup features tender chunks of beef, nutty barley, and aromatic vegetables simmered in a rich, savory broth. Perfect for cozy evenings, it’s a wholesome and satisfying meal in a bowl.

Why You’ll Love This Recipe

This soup is a full, balanced meal—protein-rich beef, fiber-packed barley, and plenty of vegetables all in one pot. Slow simmering infuses the broth with deep flavor, while the barley adds a pleasant chewiness. It’s also an excellent make-ahead recipe, as the flavors deepen and improve after a day in the fridge. Beef Barley Soup

Ingredients

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

4 tablespoons extra virgin olive oil, divided
1½ pounds chuck roast, trimmed (or beef stew meat)
1 teaspoon fine sea salt
½ teaspoon fresh ground black pepper
2 tablespoons all-purpose flour
3 large carrots, peeled and chopped
2 stalks celery, diced
1 medium onion (yellow or white), diced
2 teaspoons Italian seasoning
2 teaspoons minced garlic
3 tablespoons tomato paste
8 cups low-sodium beef broth or stock (substitute in 1 can beef consommé for richer flavor)
2 cups water
1 bay leaf
⅔ cup barley
Chopped parsley, for garnish (optional)

Directions

Heat 2 tablespoons olive oil in a large Dutch oven or stockpot over medium heat.
Season beef with salt and pepper. Place in a bowl or bag with flour and toss to coat.
Sear beef in batches for 1–2 minutes per side until browned, avoiding overcrowding. Transfer to a plate.
Add remaining olive oil to the pot, scraping up browned bits. Add carrots, celery, and onion; cook over medium-low heat for 7–9 minutes until softened.
Stir in Italian seasoning, garlic, and tomato paste; cook for 2–3 minutes until fragrant.
Return beef to the pot. Add broth and water, scraping the bottom again.
Add bay leaf and barley; stir to combine.
Bring to a boil over medium-high heat for 2–3 minutes, then reduce to medium-low. Cover partially and simmer 45–60 minutes, stirring occasionally, until beef is tender and barley is cooked.
Remove bay leaf, ladle into bowls, and garnish with parsley if desired.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Variations

Mushroom addition: Add sliced mushrooms with the vegetables for an earthy flavor boost.
Tomato-forward: Stir in a can of diced tomatoes along with the broth.
Herb swap: Replace Italian seasoning with fresh rosemary and thyme for a more rustic flavor.
Vegetarian version: Use vegetable broth and swap beef for hearty mushrooms and extra vegetables.
Spicy twist: Add a pinch of crushed red pepper flakes during the sauté step.

Storage/Reheating

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low to medium heat, adding a splash of broth or water if needed. Beef barley soup also freezes well—store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use pearl barley instead of hulled barley?

Yes, pearl barley cooks faster and has a softer texture.

Can I make this in a slow cooker?

Yes—brown the beef and sauté vegetables first, then cook on low for 6–8 hours or high for 3–4 hours.

What cut of beef works best?

Chuck roast is ideal because it becomes tender and flavorful after simmering.

Can I use quick-cooking barley?

Yes, but add it during the last 15–20 minutes of cooking to prevent overcooking.

Is this soup gluten-free?

Not as written, since barley contains gluten. To make it gluten-free, replace barley with rice or quinoa.

How do I make it richer in flavor?

Use part beef consommé instead of all broth, and sear the beef well before simmering.

Can I freeze it with barley in it?

Yes, but barley continues to absorb liquid, so the soup will thicken after thawing. Add a bit of broth when reheating.

What vegetables can I add?

Parsnips, turnips, peas, or green beans work well in beef barley soup.

Can I use leftover roast beef?

Yes, just skip the searing step and reduce the simmering time.

Does it taste better the next day?

Yes, the flavors meld and deepen after resting overnight in the fridge.

Conclusion

Beef barley soup is a timeless, nourishing dish that’s perfect for chilly days or when you crave a satisfying, one-pot meal. With its tender beef, hearty grains, and rich broth, it’s a recipe you’ll want to make again and again for both comfort and flavor.

Emma