Published: · Modified: by Chef Dennis Littley
4.98 from 93 votes
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Nothing says comfort food like a bowl of Beef Barley Soup. This old-fashioned beef barley soup is loaded with tender chunks of beef, wholesome barley, and a mirepoix of vegetables, making it perfect for those chilly days when your body craves a warm and comforting hearty meal.
My beef barley soup recipe is delicious and satisfying and a great way to get more whole grains and hearty vegetables into your diet. This delicious soup is a full meal on its own, but you can also serve it with a salad, garlic bread, or a big slice of warm crusty bread.
This hearty soup has a beef stew consistency, but you can always add more beef broth if you want it to have a thinner consistency.
Table of Contents:
Ingredients to make hearty Beef Barley Soup
Let’s start by gathering the ingredients we need to make Beef Barley Soup. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Can I add other vegetables to this soup?
You sure can. Add your favorite fresh or frozen vegetables along with additional beef broth to stretch the soup. Green beans, peas, and corn are some of my favorite veggies to add– button or cremini mushrooms are another good addition.
How to make Beef Barley Soup
- Add two tablespoons of olive to a large pot over medium-high heat, then add the beef chunks to the pot in a single layer. Season with salt and pepper.
- Cook the beef for 3-4 minutes on each side, then remove the beef and juices from the pan and set them aside until needed.
- Add another tablespoon of olive oil to the same pot the beef was cooked in over medium-high heat. Then add the carrots, celery, and onion to the pot and cook for 3-4 minutes.
- Add the garlic and tomato paste to the cooked vegetables.
- Mix the tomato paste into the vegetables and let it cook for 1-2 minutes.
- Add the red wine to the pot to deglaze the pan. Remove the pot from the heat and use a large spoon to scrape all the browned bits that have stuck to the bottom of the pan.
*I used chuck roast to make my beef barley soup, but you could also use beef short ribs and let the collagen-rich beef on the bone add additional flavor to the soup
- Add the beef broth, Worcestershire sauce, bay leaf, and thyme to the pot, along with the cooked beef chunks.
- Bring the mixture to a light boil, then reduce the temperature to low heat. Let the soup simmer for 1 hour, stirring occasionally. *Skim any excess fat off the top of the soup.
- Add the barley to the soup and continue to simmer the soup for another 45-60 minutes. *As the soup simmers, the broth will reduce, and you’ll need to add water to the soup towards the end of the simmer. I added another 1 ½ cups of water to the soup to get the consistency right.
- Add the chopped parsley to the soup and stir together. Taste and reseason the beef barley soup as needed with salt and black pepper.
Wouldn’t you love to serve this flavorful soup to your family? I know after one spoonful of my Beef Barley Soup, they’ll be asking when you’re going to make it again. This is one of those soup recipes you’ll be making time and time again,.
To make this soup in a slow cooker, follow the recipe as written. Cook the soup on low for 6-8 hours or on high for 3-4 hours.
To use an Instant Pot:
Use the sauté function to brown the beef and cook the vegetables, then cook the soup on high pressure for 25 minutes, followed by a natural pressure release.
Once cooled to room temperature, store the soup in the refrigerator in an airtight container for up to 4 days or in the freezer for up to 3 months.
Recipe FAQ’s
What cut of beef should I use for beef barley soup?
I prefer using collagen-rich cuts of beef like chuck roast for this soup. The longer cooking process makes it tender and allows the flavor to build in the soup.
You can also use any leftover cooked beef — from top round steak to short rib — that you have on hand. You just won’t need to cook the soup for as long.
Should you cook barley before adding it to the soup?
The short answer is no. The pearl barley will thicken the soup as it cooks, making it a more hearty soup. If you prefer a more brothy soup, you can cook the barley prior to adding it to the soup.
If you want to add it to the soup already cooked, simply boil it for 20-30 minutes.
Can you overcook barley in soup?
In some cases, particularly if you use a slow cooking method, the barley can become overcooked. Add the pearl barley uncooked, and it will thicken the soup during the cooking process, making it more hearty.
Can I freeze this soup?
Yes, you can. Beef barley soup freezes well. Let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and then warm it gently on the stovetop.
More Soup Recipes You’ll Love!
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Beef Barley Soup Recipe
My old-fashioned beef barley soup is loaded with tender chunks of beef, wholesome barley, and a mirepoix of vegetables making it perfect for those chilly days when your body craves a warm and comforting hearty meal.
Prep Time15 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Course: Appetiser, Soup
Cuisine: American
Servings: 8
Calories: 354kcal
Ingredients
- 1.5 lbs chuck roast ½-¾ inch cubes trimmed of excess fat
- 3 tablespoon olive oil
- 1 cups carrots medium dice
- 1 cup celery medium dice
- 2 cups onion medium dice
- 4 tablespoon tomato paste
- 2 tablespoon minced garlic
- 8 cups beef broth
- ½ cup red wine -optional
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme finely minced or 1 teaspoon dried
- 1 bay leaf
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- 1 cup pearl barley
- 2 tablespoon Italian parsley finely minced
US Customary – Metric
Instructions
Add two tablespoons of olive to a large pot over medium-high heat, then add the beef chunks to the pot in a single layer. Season with salt and pepper.
Cook the beef for 3-4 minutes on each side, then remove the beef and juices from the pan and set them aside until needed.
Add another tablespoon of olive oil to the same pot the beef was cooked in over medium-high heat. Then add the carrots, celery, and onion to the pot and cook for 3-4 minutes.
Add the garlic and tomato paste to the cooked vegetables and mix well. Cook for 1-2 minutes.
Add the red wine to the pot to deglaze the pan. Remove the pot from the heat and use a large spoon to scrape all the browned bits that have stuck to the bottom of the pan.
Add the beef broth, Worcestershire sauce, bay leaf, and thyme to the pot along with the cooked beef.
Bring the mixture to a light boil, then reduce the temperature to low heat. Let the soup simmer for 1 hour, stirring occasionally.
*Skim any excess fat off the top of the soup.
Add the barley to the soup and continue to simmer the soup for another 45-60 minutes.
*As the soup simmers the broth will reduce and you'll need to add water to the soup towards the end of the simmer. I added another 1 ½ cups of water to the soup to get the consistency right.
Add the chopped parsley to the soup and stir together. Taste and reseason as needed with salt and black pepper.
Serve the soup with crusty bread, and enjoy.
Notes
*Add your favorite fresh or frozen vegetables along with additional beef broth to stretch the soup. Green beans, peas, and corn are some of my favorite veggies to add.
To make this soup in a slow cooker, follow the recipe as written. Cook the soup on low for 6-8 hours or on high for 3-4 hours.
To use an Instant Pot, use the sauté function to brown the beef and cook the vegetables, then cook the soup on high pressure for 25 minutes, followed by a natural pressure release.
What cut of beef should I use for beef barley soup?
I prefer using collagen-rich cuts of beef like chuck roast for this soup. The longer cooking process makes it tender and allows the flavor to build in the soup. You can also use any leftover cooked beef that you have on hand. You just won’t need to cook the soup for as long.
Should you cook barley before adding it to the soup?
The short answer is no. The pearl barley will thicken the soup as it cooks, making it a more hearty soup. If you prefer a more brothy soup, you can cook the barley prior to adding it to the soup.
If you want to add it to the soup already cooked, simply boil it for 20-30 minutes.
Can I freeze this soup?
Yes, you can. Beef barley soup freezes well. Let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and then warm it gently on the stovetop.
Nutrition
Calories: 354kcal | Carbohydrates: 28g | Protein: 23g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1370mg | Potassium: 761mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2998IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 4mg
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About Chef Dennis
Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.
Reader Interactions
Comments
Joyce Boucher
See AlsoGreen Bean Casserole Recipe
I tried my first recipe Beef Barley Soup today. I made it exactly like your recipe and cooked it in my slow cooker for convenience. I use my slow cooker as much as possible. Your beef barley soup is very tasty and I especially like the thickness. I will definitely make this again. Actually my husband & I made it together.Reply
Chef Dennis Littley
Thanks for letting me know you enjoyed my beef barley soup! I hope you had fun making the soup together.
Reply
joanne welsh
I would reduce the tomato paste to 3T and the salt to 1/2t. I used Instant Pot and the timing was perfectReply
lynn
Absolutely wonderful! Thank you for a great recipe. Reminiscent of my grandmother’s.Reply
Nancy
The recipe was spot on I substituted the beef with buffalo meat from a recent hunt my husband went on. And it turned out awesome. Thank youReply
Patricia
Perfect recipe! Made it as written. Absolutely delicious.Reply
Chef Dennis Littley
I’m happy to hear you enjoyed my beef barley soup, I’ve got a lot of other delicious soup recipes, I hope you find more to enjoy.
Reply
Gretchen Dasher
Hello Chef!
I love making soups an in my 64 years I have never made beef barley soup. I saw your recipe and wanted to make it because it looked so delicious.
I followed the recipe but just didn’t use as many onions, I added 1 cup. I also added the red wine.
I tasted along the way an each time I did, it was delicious! The broth is wonderful!! I added peas simply because I love peas. I will definitely be making this soup again.Thank you,
Gretchen DReply
Sheila O
I finally found the perfect beef barley soup recipe. Made it twice now, (without the red wine) and did not disappoint. My go to recipe.Reply
Jennifer
How much is a serving? This recipe was a hit!Reply
Chef Dennis Littley
12 ounces is generally the serving for the soups I share, but that should still leave some soup. With soups the amount is an estimate.
Reply
Elizabeth Gould
A wonderful recipe! Can I swap out barley for brown rice for a gluten free guest?
Thanks!
Reply
Chef Dennis Littley
You certainly can. Think of it as a beef vegetable soup base and add your favorite grains and vegetalbes.
Elizabeth Gould
Thanks so much, Chef! This recipe is fantastic. I’ve made it for the toughest food crowd and they loved it.Chef Dennis Littley
You’re very welcome and I’m happy to hear everyone enjoyed the soup.
Mirth
This is a good base recipe. I followed the instructions to the letter, and the soup was bland on the day it was cooked. On day two, the flavor is much improved. I think the stock was at fault, and I believe Chef Dennis’s suggestion to use short ribs and mushrooms would have enhanced the flavor.Reply
Chef Dennis Littley
A lot of the flavor comes from the broth. I suggest using better than bullion or Minors soup bases if you can find them, they will make a world of difference in the flavor. Also with those bases, its easy to add a little more without adding additional liquid.
Reply
Janet W.
It pays to get a recipe from a real chef. This soup is so flavorful and satisfying! And I learned a thing or two about cooking. Thanks, Chef Dennis!Reply
Chef Dennis Littley
I’m happy to hear you enjoyed the soup Janet! I hope you find more delicious recipes on my website to try1
Reply
Diana
This was my second recipe I tried from chef Dennis and I’m happy to say, this one exceeded my expectations!
Followed it pretty closely, but added in some fresh corn kernels and some green beans I wanted to use up. Flavor and texture were just right, this one’s a keeper!
Thank you for sharing your recipes with us chef!Reply
Vicki
Hi. I just wanted to add info on barley. Beef soup is best when barley isn’t added. I make mine separate. And add to my bowl. Barley just doesn’t freeze well. The soup gets starchy
Reply
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