Beef Barley Soup
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This Beef Barley Soup is rich, satisfying, comfort food in a bowl. A hearty and delicious soup, loaded with tender chunks of beef, barley, fresh herbs and veggies!
I have to tell you, there is nothing like a good hearty soup. When I make a soup, I am aiming for one that warms you from the inside out, and makes you feel good all over.
This beef barley soup is unbelievably delicious, comforting and so meaty! Loaded with barley, veggies, and melt in your mouth beef chunks, this hearty soup is easy to make and will become a new winter favorite!
Why Make This Beef Barley Soup
- Simple Ingredient List
- Filling & Hearty
- Foolproof Process
- Can Be Made In Advance
I love soups like this, ones that can be eaten as a meal! Simple ingredients, foolproof process, delicious soup – what more could you ask for?
Ingredient Notes
- Beef – You’ll need stewing beef, such as chuck, bone-in short rib, or fatty brisket. See “FAQs & Expert Tips” for more info on substitutions!
- Flour – I used all-purpose flour! We are going to use the flour to dredge the beef, this will help it brown up in the pan to develop rich flavor in the soup and also thicken the soup a bit!
- Olive Oil – Substitute to sunflower, safflower or avocado oil.
- Veggies – Let’s face it, what’s soup without onions, celery and carrots? It’s the mirepoix of soups, the trio of aromatics. No soup leaves home without it!
- Garlic – Fresh garlic is always best! Minced.
- Oregano – Fresh or dried, either works. You can add other herbs like Italian seasoning.
- Tomato Paste – Make sure to grab tomato paste, it’s much thicker and has a more concentrated flavor to enhance our soup.
- Beef Broth – I always opt for low sodium to control the sodium in the dish! You would be surprised by how much added salt are in broths!
- Barley – I used pearl barley for this soup, but hulled barley works too! There are many types of barley, but pearl is the most commonly used! See “FAQs & Expert Tips” for more info on barley.
How to Make Beef Barley Soup
- Prep the Beef – Season the stewing beef generously with salt and pepper. Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. You can also do this in a bowl.
- Sear the Beef: Heat the olive oil in a Dutch oven over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown about 3 minutes per side. You will have to do this in 2 or 3 batches, since you do not want to crowd the meat. Remove the meat from the pot after you’re done and set aside.
- Cook the Mirepoix: In the same pot, you will have a lot of brown bits on the bottom. Add more olive oil if needed, then add the chopped onion, carrots and celery. Cook the vegetables until soft, about 5 minutes, stirring occasionally.
- Season and Cook the Beef: Add the garlic, oregano and tomato paste to the pot and stir. Cook for 30 seconds until aromatic. Add a bit of the beef broth to the pot to deglaze all the brown bits at the bottom. Add the meat back to the pot, then the beef broth and water and season with salt and pepper. Bring to a boil, then turn down the heat to a medium, cover the pot and cook for about 30 to 45 minutes, stirring occasionally. You want to cook this for so long so that the beef becomes tender, it will melt in your mouth.
- Add Barley and Cook: Add the barley to the pot, cover it and cook for another 30 minutes or until the barley is cooked through. Make sure you stir occasionally so the barley won’t stick. If you find that the soup is too thick add more water as necessary until you get the desired consistency, though this is quite a thick soup.
- Finish and Serve: Remove the soup from heat and garnish with fresh parsley before serving.
Frequently Asked Questions
What Is the Best Beef for Beef Barley Soup?
The best beef for this soup is stewing beef! You can find it readily available in all grocery stores. It comes already cut into cubes, ready for you to just cook with it. If you cannot find stewing beef, go for collagen-rich cuts such as chuck or short rib. These cuts of beef are usually tough if you cook them for a short period of time, but become ultra tender when slow cooked over a long period of time.
What Is Barley?
Barley is a grain that is very similar in size and texture of brown rice. There are several different types of barley, so you’ll have to test them out to decide which is your favorite!
Can I Make This In Advance?
Absolutely! You can make this soup in advance, and store it in the fridge or freezer in an airtight container until ready to serve. Just keep in mind, if you make this ahead of time, don’t add the barley until the day you serve it!! See u0022Leftovers/Freezingu0022 for full instructions.
Can I Make This In The Crockpot?
Yes! This beef barley soup can be made in a crockpot. Cook for either 4 hours on high, or 8 hours on low.
Tips
- You’ll want to use low sodium beef broth, just to reduce the sodium in the soup a bit!
- I usually put my beef and flour in a large ziploc bag, close it, and shake the heck out of it until each piece of meat is covered in flour. You can also use a bowl to stir everything together.
- It’s important to brown your meat in a bit of oil, because this will create those brown bits in the bottom of your pan which will really give the soup that rich flavor! Trust me, those brown bits is where it’s at!
- If you can’t find barley, use rice or couscous instead.
- Feel free to incorporate any veggies, herbs or spices you see fit!
Leftovers
Store leftover beef barley soup in an airtight container for 3-4 days.
Reheating
Reheat either in the microwave at 30 second intervals, stirring in between, or on the stovetop over medium heat.
Freezing
You can also store your leftovers in the freezer up to 6 months. I find it’s easiest to first transfer the soup to the fridge to thaw overnight, then heat it up using your preferred method.
More Delicious Soup Recipes To Try
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Beef Barley Soup
Video
Ingredients
- 1 pound stewing beef
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- ½ cup all-purpose flour
- 2 tablespoon olive oil (or more if needed)
- 1 large onion (chopped)
- 1 large carrot (peeled and chopped)
- 2 stalks celery (cleaned and chopped)
- 3 cloves garlic (minced)
- 1 tablespoon oregano (fresh, chopped (or 1 tsp dried oregano))
- 3 tablespoon tomato paste
- 4 cups beef broth (low sodium )
- 3 cups water
- ¾ cup barley (I used pearl barley, see notes)
- 1 tablespoon parsley (fresh, chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the Beef: Season the stewing beef generously with salt and pepper. Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. You can also do this in a bowl.
- Sear the Beef: Heat the olive oil in a Dutch oven over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown about 3 minutes per side. You will have to do this in 2 or 3 batches, since you do not want to crowd the meat. Remove the meat from the pot after you're done and set aside.
- Cook the Mirepoix: In the same pot, you will have a lot of brown bits on the bottom. Add more olive oil if needed, then add the chopped onion, carrots and celery. Cook the vegetables until soft, about 5 minutes, stirring occasionally.
- Season and Cook the Beef: Add the garlic, oregano and tomato paste to the pot and stir. Cook for 30 seconds until aromatic. Add a bit of the beef broth to the pot to deglaze all the brown bits at the bottom. Add the meat back to the pot, then the beef broth and water and season with salt and pepper. Bring to a boil, then turn down the heat to a medium, cover the pot and cook for about 30 to 45 minutes, stirring occasionally. You want to cook this for so long so that the beef becomes tender, it will melt in your mouth.
- Add Barley and Cook: Add the barley to the pot, cover it and cook for another 30 minutes or until the barley is cooked through. Make sure you stir occasionally so the barley won't stick. If you find that the soup is too thick add more water as necessary until you get the desired consistency, though this is quite a thick soup.
- Finish and Serve: Remove the soup from heat and garnish with fresh parsley before serving.
Equipment
Notes
- I used pearl barley. Pearl barley usually takes 25-30 minutes to cook and hulled barley usually takes 40-50 minutes. Barley is cooked when it’s tender yet chewy. If using hulled barley, make sure you add it before covering the pot and cooking the beef.
- If you can’t find barley, use rice or couscous instead.
- If you make this ahead of time, add the barley the day you serve it.
- This can be made in a crockpot. Cook for either 4 hours on high, or 8 hours on low.
- Store leftover beef barley soup in an airtight container for 3-4 days.
- Reheat either in the microwave at 30 second intervals, stirring in between, or on the stovetop over medium heat.
- You can also store your leftovers in the freezer up to 6 months. I find it’s easiest to first transfer the soup to the fridge to thaw overnight, then heat it up using your preferred method.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I’ve made this soup twice now. I followed recipe with addition of worcestershire and pot barley (It’s what I had on hand). It is great to the last drop! My go to recipe for beef barley. Thank you for sharing.
My pleasure, glad you like the soup!
I made this beef barley last night and it is delicious I followed the recipe and just added one little flavor I felt needed for my liking but gave it a great burst of beef flavor I added 1 -1/2 teaspoons of Worcestershire sauce my whole family loves this thank you for sharing your recipe
Glad you enjoyed it! Thank you for sharing your feedback and for trying out the recipe!
I actually pressure cook this in my instant pot! It makes cuts of stewing beef so tender and cooks the barley at the same time. This has come a go-to meal for our family and for gifting to others like new moms or meal trains!
Great idea cooking this in the instant pot. Glad you liked it!
I made this last night, and I will make it again. I wish I would have made a double batch. There were no leftovers, and I would love to have another bowl right now!
So glad you enjoyed it! Guess you do have to make some more!
This was the best beef barley soup I have ever tasted. It was so easy to make. It freezes really well. Highly recommend it!
I have been making this delicious soup for at least five years and now I have a wonderful memory to share it;
My father loved this soup when I brought it to him and it was a great source of protein when he was on hospice, now that he’s gone when I make the soup, it reminds me of my dad, and how happy he was even in the end.
That’s such a touching memory. It’s amazing how certain dishes can hold so much emotion and memory, becoming more than just a meal. It’s a beautiful way to remember and honor your father, keeping those cherished moments alive with every simmering pot. Food truly has the power to connect us to our loved ones in the most heartfelt ways.
Best recipe,it’s a go to for me and I make all my soup.
So delicious. A must try!! I’m making a batch of this for my friend for when she is postpartum.
What a thoughtful gesture! I’m sure your friend will appreciate and enjoy the soup. It’s perfect for nourishment and recovery.
Hi Joanne,
Thanks for this recipe I cannot wait to try it. If I’m doing this in the slow cooker, when would I add the barley? Or do I just add it at the beginning?
Cheers! Will come back to leave a review again once I’ve made it. 🙂
For the slow cooker, add the barley about 30-40 minutes before the end of cooking time to ensure it doesn’t get too mushy. Can’t wait to hear how it turns out.
Hi Jo, this is the absolute best recipe for Beef Barley soup. It hits all the right notes! If I wanted to add mushrooms can you tell me what kind, how many and when I should add them? Thank you so much for your help!
Hi there! Thrilled you loved the soup! For mushrooms, try cremini or button mushrooms, about 1-1½ cups, chopped. Add them when you put in the carrots and celery, so they get nice and tender.
Absolutely delicious. I initially made this as a soft food for my 8 month old who was starting to eat chunky food. He loved it and so did everyone else. This recipe is a staple in our house. The second day it gets more of a stew consistency but we all prefer it that way.
It’s a joy to hear that the beef barley soup has become a staple in your home and that it’s baby-approved too! Here’s to many more bowls of comfort! 🍲💕
Love this recipe. I have made it several times now and my family loves it. It is hearty, delicious, and easy to prepare. It is perfect with a crusty bread.
Oh, you’re hitting all my happy notes here! 🎶 Hearty, delicious, and easy—that’s what I aim for. So thrilled that the Beef Barley Soup has become a family favorite for you. And yes, nothing like a slice of crusty bread to make it a full-on comfort meal. Keep enjoying those cozy soup nights! 🍲❤️
This is a wonderful recipe for Beef and Barley soup – I make if all the time!
That’s music to my ears! So thrilled you love the Beef and Barley Soup enough to make it a regular. It’s one of those hearty, soul-warming dishes that just never gets old, right? Thanks for sharing the love and happy cooking! 🍲😊
One of my favorites!
I used a can of Dinty Moore beef stew. Added the olive oil and tomato paste, 3 cups beef broth and 1 cup barely. Came out great. “Lazy man’s” barley soup. I did not want to labor over the vegetables. 😉 Brian
Hey Brian, that’s a fantastic “lazy man’s” take on the Beef Barley Soup! It’s all about making recipes work for you, and I love that you did just that. Using a can of Dinty Moore beef stew is a clever shortcut, and I’m glad to hear it came out great. Cooking should be fun and convenient, and it sounds like you nailed both. Thanks for sharing your adaptation! 😊🥣👏