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A cozy classic, Beef and Barley Soup is the ultimate comfort food! Hearty, satisfying, and packed with tender chunks of beef simmered with pearled barley, vegetables, and herbs in a rich beef broth for a perfect one-pot meal. With simple ingredients and big flavors, this soup is a cold-weather favorite that’s perfect with crusty bread or a crisp salad.
If you like this, try my Slow Cooker Pot Roast or Hearty Vegetable Soup next!
Why I Love This Recipe
- Ultimate comfort food – Comforting and filling, with just one pot to clean.
- Complete meal – Packed with protein, fiber, and veggies. This soup is beyond satisfying.
- Easy prep – Just 15 minutes of prep before a hands-off simmer.
- Great make-ahead option – Makes excellent leftovers and freezes well.
RECIPE WALK-THROUGH
Before You Begin
Assemble all of your ingredients and get that early prep work done.
- Beef Stew Meat: Lean cuts with minimal fat work best.
- Pearled Barley: Cooks evenly and adds a chewy, nutty texture. If substituting with a different grain like farro, adjust cook time accordingly.
- Beef Base: Adds depth of flavor—look for a low-sodium version.
- Vegetables: Onions, celery, carrots, and garlic are included in this hearty homemade soup. Get those prepped and chopped.
How To Make Beef and Barley Soup
See the recipe card below for full, detailed instructions
This soup is so versatile. If you don’t have one of the ingredients or have extra vegetables, feel free to throw them in. Potatoes, canned tomatoes, and green beans can all be used for Beef Barley Soup.
Start by browning seasoned beef cubes in a large Dutch oven to develop a deep flavor base.
Sauté your aromatics—onion, celery, carrots, and garlic—then add broth, beef base, herbs, and the browned meat.
Simmer for about an hour to tenderize the beef.
Stir in the pearl barley and continue cooking until everything is tender. Add peas at the end for a pop of color and sweetness.
Finish with fresh parsley and serve warm.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes! Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours. Add the barley during the last 60-90 minutes of cooking so it doesn’t overcook.
Can I use quick-cooking barley instead of pearled barley?
You can, but quick-cooking barley has a much shorter cook time. It usually takes about 10-15 minutes. Add it closer to the end of cooking and check the texture often to avoid it becoming mushy.
Is this soup gluten-free?
Traditional pearled barley contains gluten, so this recipe as written is not gluten-free. To make it gluten-free, you can substitute the barley with a gluten-free grain like rice or quinoa, keeping in mind their different cooking times.
How do I prevent the soup from becoming too thick when reheated?
Barley will absorb a lot of the broth as it sits. When reheating, simply add more beef broth or water to thin it back out to your desired consistency. Warm gently on the stove or in the microwave.
Serving Suggestions
This soup pairs well with crusty bread or a simple green salad. Add a splash of Worcestershire sauce, balsamic vinegar, or a spoonful of tomato paste for extra depth. Try serving with my Steakhouse Chopped Salad!
To make it more kid-friendly, chop the veggies smaller and skip the peas if they’re not a hit. Want more veggies? Stir in chopped spinach or kale at the end.
Storage Tips
The Best Way to Store Leftovers
Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave until hot.
Reheating: Reheat in the microwave until steaming hot. The barley will soak up liquid, so add extra broth or water when reheating.
Recipe Tips
- Take your time and brown the beef in batches to avoid steaming.
- Simmer low and slow for the most tender beef.
- Add the barley later in the cooking process to avoid overcooking.
More Soup and Stew Recipes
- Easy Hamburger Soup Recipe
- Albondigas Soup Recipe
- Cheeseburger Soup
- Pork Stew Recipe
- Simple Beef Stew Recipe
- Instant Pot Chicken Stew
Beef and Barley Soup
Equipment
- Enameled Dutch Oven
Ingredients
- 1 pound Lean beef stew meat cut into ½” cubes
- 2 tablespoons Neutral oil
- 1 ½ teaspoons Salt
- ½ teaspoon Black pepper
- 1 large Onion diced
- 2 stalks Celery sliced
- 2 large Carrots sliced
- 3 Garlic cloves minced
- 6 cups Low sodium beef broth or stock
- 2 teaspoons Bouillon beef base I like Better Than Bouillion
- ½ teaspoon Dried thyme leaves
- 1 Dried bay leaf
- ¾ cup Pearled barley
- ⅓ cup Frozen peas
- Fresh chopped parsley for garnish
Instructions
- Heat a large dutch oven over medium high heat.
- Season beef with salt and pepper. Add oil to the pan and add about half of the seasoned meat once hot, making sure there is plenty of room between pieces.
- Brown meat on all sides, about 6-7 minutes, remove to plate. Repeat until all beef is browned, adding a drizzle of oil as needed.
- Reduce heat to medium and add in the onion, celery, and carrot and cook for 4-5 minutes or until softened and lightly browned.
- Add in the garlic and cook for 1 minute more.
- Pour in the beef broth, and add in the beef base, thyme, bay leaf and the beef and any juices from the plate.
- Cover with a lid and simmer over low heat for 1 hour.
- Remove the lid and stir in the barley. Cook until the beef and barley are tender, about 25-30 minutes.
- Stir in the peas, taste, and adjust seasoning with salt and pepper before removing from the heat.
- Remove the bay leaf and garnish with chopped parsley.
- Serve in bowls with a crisp salad or crusty bread.
Notes
- Leftovers can be stored in an airtight container for up to 5 days, or frozen for up to 3 months. When refrigerated, the barley will soak up the broth, making the soup very thick. You may wish to add in a good amount of broth or water when reheating.
- Reheat in the microwave or in a pot on the stove until heated through. If frozen, it is recommended to thaw overnight in the refrigerator before reheating.
- This recipe uses pearled barley, which is a common type found in the grocery store. Other types of barley have different cooking times and if you want to substitute for that type, you will need to adjust the time you add it to the soup to ensure the beef and barley are done at the same time. Farro would be a good substitute for the pearled barley as well.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
