If you’re craving a bowl of true comfort, nothing satisfies quite like Beef and Barley Soup. This hearty classic brings together tender morsels of beef, chewy pearls of barley, and a symphony of colorful vegetables, all bathed in a rich, savory broth. Perfect for chilly evenings or when you need to nourish a crowd, this soup is both effortless and deeply flavorful. It’s the kind of meal that has everyone reaching for a second helping, and the leftovers—if you’re lucky enough to have any—taste even better the next day!
Ingredients You’ll Need
Simple, honest ingredients are the secret to outstanding Beef and Barley Soup. Each one earns its place, contributing to the soup’s robust character, velvety texture, and inviting aroma. Here’s what you’ll need and why you don’t want to leave anything out:
- Olive oil: This creates a flavorful base for browning the beef and sautéing the veggies.
- Beef stew meat (cut into bite-sized pieces): Go for well-marbled beef for the most tender, succulent bites.
- Salt and black pepper: Essential for bringing out all the natural flavors of the soup.
- Onion (chopped): The sweet backbone of any good soup, adding both flavor and a luscious texture.
- Garlic (minced): Just enough to bring a warm, mellow depth to the broth.
- Carrots (peeled and sliced): These add lovely color, sweetness, and a touch of earthiness.
- Celery (sliced): Balances the soup’s sweetness with a subtle savory note.
- Beef broth: Provides a rich, comforting base for all the delicious elements to simmer together.
- Diced tomatoes (with juice): Brings brightness and a gentle tartness that lifts the whole bowl.
- Pearl barley: The star grain, giving the soup its iconic chewy texture and nutty notes.
- Dried thyme: A cozy herb that quietly supports the beefy flavors.
- Dried rosemary: Infuses everything with a hint of woodsy fragrance.
- Bay leaf: Adds subtle depth and a subtle complexity to the entire pot.
- Fresh parsley (optional for garnish): Sprinkled on top, it adds a pop of green and a breath of freshness.
How to Make Beef and Barley Soup
Step 1: Brown the Beef
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef pieces with salt and pepper, then add them to the hot oil. Sear the beef in batches if your pot is crowded; you want each piece to develop a deep brown crust for the best flavor. Once browned, transfer the beef to a plate and set it aside.
Step 2: Sauté the Vegetables
In the same pot (don’t clean it out—the browned bits add tons of flavor!), toss in the chopped onion, carrots, and celery. Stir occasionally, letting everything soften and mingle for about 5 to 7 minutes. The vegetables should begin to release their aroma and become just tender. Then, stir in the garlic and sauté for another minute, just until fragrant.
Step 3: Build the Soup Base
Return the browned beef and any juices to the pot. Pour in the beef broth and diced tomatoes with their juice. Add the pearl barley, dried thyme, rosemary, and the bay leaf. Give everything a gentle stir, making sure to scrape up any bits stuck to the bottom of the pot. This is where the magic begins!
Step 4: Simmer to Perfection
Bring the soup up to a boil, then immediately reduce the heat to low. Cover the pot, and let it simmer for 1 hour and 15 minutes. During this cozy time, the beef will turn meltingly tender and the barley will plump up, soaking in all the savory flavors. If you prefer a thicker soup, uncover for the last 15 minutes and let it reduce a bit.
Step 5: Finish and Serve
Before serving, fish out the bay leaf and taste your creation. Adjust with more salt and pepper if needed. Ladle the Beef and Barley Soup into bowls and top generously with fresh parsley for a burst of color and brightness. If you’re anything like me, you’ll find it hard to resist a steamy spoonful right away!
How to Serve Beef and Barley Soup
Garnishes
Freshly chopped parsley is a classic, but don’t stop there! Try a little swirl of extra-virgin olive oil, or scatter some finely diced green onions or even a dusting of grated Parmesan for added umami. Each sprinkle transforms your bowl into something special.
Side Dishes
This soup is hearty enough to stand on its own, but it absolutely shines with a side of crusty bread for dunking or a warm baguette. If you want something lighter, a crisp green salad or roasted root veggies make wonderful company without competing for attention.
Creative Ways to Present
For a cozy dinner party, serve Beef and Barley Soup in rustic mugs or mini cocottes, paired with individual bread rolls. For a casual family supper, dish it up in deep bowls and set a toppings bar—herbs, cheese, or even sour cream—so everyone can jazz up their bowl just the way they like it. Leftovers can be ladled into thermoses for a warming lunch al desko!
Make Ahead and Storage
Storing Leftovers
Allow any leftover Beef and Barley Soup to cool fully before transferring it to airtight containers. It keeps beautifully in the refrigerator for up to four days, and the flavors only deepen over time, making each bowl even more satisfying the next day.
Freezing
This soup is a freezer hero! Simply portion the cooled soup into freezer-safe containers, leaving a little space at the top for expansion. It’ll stay delicious for up to three months. Defrost overnight in the fridge or quickly in the microwave when you’re ready for a cozy meal.
Reheating
Warm your soup in a saucepan over medium heat, stirring occasionally and adding a splash of broth or water if it thickens too much. You can also microwave single servings for a quick lunch—just be sure to cover the bowl to avoid splatters and stir halfway through for even heating.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While stew meat is convenient and affordable, chuck roast or even short ribs (cut into bite-sized pieces) work very well. Just be sure to choose a cut with enough marbling for the most tender results.
What if I only have quick-cooking barley?
You can substitute it in a pinch! Just add the quick-cooking barley during the last 20 to 25 minutes of simmering, instead of at the beginning, to prevent it from becoming mushy.
Can this Beef and Barley Soup be made in a slow cooker?
Yes, with a few easy adjustments! Brown the beef and sauté the veggies as directed, then transfer everything to your slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours, adding the barley halfway through if you like a bit more bite.
Is this soup gluten-free?
Traditional pearl barley is not gluten-free, so those with sensitivities should opt for a gluten-free grain (like short-grain brown rice or quinoa) instead. The soup’s flavors will still shine!
What other vegetables can I add?
Feel free to make the most of what’s in your crisper. Potatoes, parsnips, peas, or even chopped kale or spinach stirred in at the end will all blend beautifully with the Beef and Barley Soup’s rich base.
Final Thoughts
If you haven’t tried homemade Beef and Barley Soup yet, now’s your moment—there’s just nothing quite like it for warmth and comfort. Gather your favorite bowl, spoon, and maybe a chunky slice of bread, and let this classic bring you joy, bite after hearty bite. Enjoy every simmered spoonful!
Print
Beef and Barley Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with a hearty bowl of Beef and Barley Soup, a comforting and flavorful dish perfect for chilly days. Tender beef, nutritious barley, and an array of vegetables simmered in a savory broth create a satisfying meal that’s easy to make.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 1/2 pounds beef stew meat (cut into bite-sized pieces)
- Salt and black pepper to taste
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 8 cups beef broth
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 2/3 cup pearl barley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Brown the Beef: Heat olive oil in a large pot. Season beef with salt and pepper, then brown in batches. Set aside.
- Saute Vegetables: In the same pot, cook onion, carrots, and celery until slightly soft. Add garlic and cook briefly.
- Add Remaining Ingredients: Return beef to pot. Pour in beef broth, diced tomatoes, barley, thyme, rosemary, and bay leaf. Bring to a boil.
- Simmer: Reduce heat, cover, and simmer for 1 hour and 15 minutes until beef is tender and barley is cooked.
- Season and Serve: Remove bay leaf, adjust seasoning, and garnish with parsley before serving.
Notes
- For a thicker soup, simmer uncovered during the last 15 minutes of cooking.
- You can use quick-cooking barley but adjust the cooking time.
- This soup tastes even better the next day.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
