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 ½ 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 one can of beef consommé for richer flavor); 2 cups water; 1 bay leaf; 2/3 cup barley; Chopped parsley, for garnish (optional)

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This hearty Beef Barley Soup is the perfect comfort food for chilly days. Packed with tender chunks of beef, filling barley, and savory vegetables in a rich broth, it’s a wholesome and satisfying meal that will warm you from the inside out. One bowl of this classic soup, and it’s sure to become a cold-weather favorite.

Why You’ll Love This Recipe

Beef Barley Soup is a timeless recipe that combines simple ingredients into a nourishing, one-pot meal. It’s easy to make, deeply flavorful, and perfect for make-ahead meals or leftovers. The beef is seared for richness, the vegetables add texture and nutrition, and the barley makes it hearty and satisfying without the need for extra sides. It freezes beautifully, making it a go-to meal for busy weeks.

Beef Barley Soup

Ingredients

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

extra virgin olive oil
beef chuck roast or stew meat
fine sea salt
fresh ground black pepper
all-purpose flour
carrots
celery
onion (yellow or white)
Italian seasoning
minced garlic
tomato paste
low sodium beef broth or stock
water
bay leaf
barley
chopped parsley (optional, for garnish)

Directions

Heat 2 tablespoons of olive oil in a large Dutch oven or stock pot over medium heat.
Season the beef with salt and pepper, then toss with flour to coat.
Sear the beef in batches, 1–2 minutes per side, until browned. Don’t overcrowd the pot. Transfer browned beef to a plate and continue searing the rest, adding more oil as needed.
Add the remaining olive oil to the pot. Scrape up any browned bits, then add chopped carrots, celery, and onion. Cook over medium-low heat for 7–9 minutes, stirring often, until vegetables soften.
Stir in Italian seasoning, garlic, and tomato paste. Cook for 2–3 minutes until the garlic is fragrant.
Return the seared beef to the pot. Pour in beef broth and water, scraping the bottom of the pot.
Add the bay leaf and barley, stirring to combine.
Increase heat to medium-high and bring to a boil. Boil for 2–3 minutes, then reduce heat to medium-low.
Cover the pot with the lid slightly ajar and simmer for 45 minutes to 1 hour, stirring occasionally, until the barley is tender and the beef is fully cooked and tender.
Remove the bay leaf before serving. Ladle soup into bowls and garnish with chopped parsley if desired.

Servings and timing

This recipe makes approximately 6 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Add mushrooms: Sauté sliced mushrooms with the vegetables for earthy flavor.
Use quick-cooking barley: Reduce simmering time if using quick-cooking or pearl barley.
Slow cooker method: Sear beef and sauté veggies, then transfer everything to a slow cooker and cook on low for 7–8 hours.
Low-carb version: Omit barley and use chopped cauliflower or rutabaga for texture.
Tomato-based broth: Add a can of diced tomatoes for a slightly tangy broth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, allow soup to cool completely and store in freezer-safe containers for up to 3 months.
Reheat on the stovetop over medium heat until hot, or microwave individual portions for 2–3 minutes, stirring halfway through.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors deepen. Just reheat and serve.

What type of beef is best for this recipe?

Chuck roast is ideal because it becomes tender when simmered, but stew meat works well too.

Can I use pearl barley?

Yes, pearl barley is commonly used and gives the soup a hearty, chewy texture.

Do I need to rinse barley before cooking?

Rinsing barley helps remove any dust or debris. It’s a good idea but not strictly necessary.

Can I make this in an Instant Pot?

Yes. Use the sauté function to brown the beef and veggies, then pressure cook on high for 20 minutes, followed by a natural release.

Is this soup gluten-free?

Barley contains gluten, so for a gluten-free version, substitute with rice or quinoa.

Can I add potatoes?

Yes, diced potatoes can be added in the last 20–30 minutes of cooking for extra heartiness.

How do I thicken the soup?

If you prefer a thicker consistency, simmer uncovered for the last 15 minutes or mash a few pieces of the cooked vegetables into the broth.

Can I use store-bought beef stock?

Yes, low-sodium beef broth or stock works great. Adding a can of beef consommé boosts the flavor.

What’s the best way to freeze this soup?

Portion the cooled soup into airtight containers, leaving room for expansion. Label and freeze for up to 3 months.

Conclusion

Beef Barley Soup is the ultimate cozy meal—rich, hearty, and full of flavor. Whether you’re cooking for a family dinner, meal prepping for the week, or looking for something comforting on a cold day, this classic soup is a reliable and delicious choice. Make a big batch, enjoy a bowl today, and save the rest for another day—it’s comfort food that keeps on giving.