This hearty Beef Barley Soup is the ultimate comfort food, perfect for chilly evenings or when you want a filling, nutritious meal. Simmered with tender beef, vegetables, and a blend of flavorful herbs, this soup is satisfying and packed with health benefits. The pearl barley adds a great texture, and the broth is rich and savory, making it a meal that warms you from the inside out.

Why You’ll Love This Recipe

Beef Barley Soup combines tender, slow-cooked beef with nutritious vegetables and chewy barley, all in a rich and flavorful broth. It’s a balanced meal, packed with protein, fiber, and vitamins, making it perfect for a healthy dinner. The savory aroma and hearty texture make this dish a family favorite, while its ease of preparation and flexibility make it a great option for meal prep or feeding a crowd.

Ingredients

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

• 1 tablespoon olive oil

• 1 large onion, chopped

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 1 pound beef stew meat, cut into 1-inch cubes

• 8 cups beef broth

• 1 cup pearl barley

• 1 (14.5 ounce) can diced tomatoes, undrained

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary

• 1 bay leaf

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper, or to taste

• 1 cup frozen peas

• ¼ cup chopped fresh parsley, for garnish

Directions

1. Sauté the Aromatics:
   In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion becomes translucent, about 5-7 minutes.

2. Sear the Beef:
   Push the vegetables to one side of the pot and add the beef stew meat (in batches if necessary). Sear the beef on all sides until nicely browned.

3. Combine and Deglaze:
   Mix the browned beef with the sautéed vegetables. Pour in a splash of beef broth and scrape the bottom of the pot to loosen any browned bits.

4. Add Liquids and Seasonings:
   Pour in the remaining beef broth, diced tomatoes (with juice), pearl barley, dried thyme, dried rosemary, and bay leaf. Season with salt and pepper to taste.

5. Bring to a Boil, Then Simmer:
   Bring the soup to a boil over medium-high heat. Once it’s boiling, reduce the heat to low, cover the pot, and simmer for at least 1 ½ to 2 hours, or until the beef is very tender and the barley is cooked through.

6. Check for Tenderness:
   After 1 ½ hours, check the beef for tenderness. If it’s still tough, continue simmering. Also, check the barley to ensure it’s fully cooked.

7. Remove the Bay Leaf:
   Before serving, remove the bay leaf from the pot.

8. Add the Peas:
   Stir in the frozen peas during the last 10 minutes of cooking.

9. Adjust Seasoning:
   Taste the soup and adjust the seasoning as needed with more salt, pepper, or herbs.

10. Garnish and Serve:
    Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately.

Servings and Timing

• Yield: 6-8 servings

• Prep Time: 20 minutes

• Cook Time: 1 hour 30 minutes – 2 hours

• Total Time: 110 minutes

Variations

• Richer Flavor: For an extra depth of flavor, add ½ cup of dry red wine to the pot after searing the beef.

• Additional Vegetables: Feel free to add potatoes, turnips, or parsnips to make the soup even heartier.

• Vegetarian Option: Omit the beef and use vegetable broth, adding chickpeas or lentils for protein.

• Slow Cooker: Sear the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy version.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the soup on the stovetop over low heat, adding a splash of broth if it has thickened too much. You can also reheat it in the microwave.

Freezing

Beef barley soup freezes beautifully! Let the soup cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To thaw, place it in the refrigerator overnight or defrost in the microwave, then reheat on the stovetop.

Health Benefits

Beef barley soup is a great source of protein, fiber, and essential nutrients. The beef provides iron and vitamin B12, while the barley is rich in fiber, which supports digestive health and helps maintain stable blood sugar levels. The vegetables, such as carrots and celery, contribute vitamins and minerals like vitamin A, vitamin K, and potassium. This soup is a nutrient-packed meal that’s both filling and good for you.

FAQs

1. Can I make this soup ahead of time?

Yes, you can prepare the soup a day or two ahead of time. The flavors will continue to develop and deepen as it sits in the refrigerator.

2. Can I use a different type of barley?

Yes, you can use hulled barley instead of pearl barley, but keep in mind that it will require a longer cooking time.

3. Can I make this soup spicier?

Yes, add a pinch of red pepper flakes or a dash of hot sauce to make the soup spicier.

4. Can I use frozen beef stew meat?

Yes, you can use frozen beef stew meat, but be sure to thaw it thoroughly before cooking for best results.

5. How can I make the soup thicker?

If you prefer a thicker soup, you can mash some of the cooked vegetables or barley before serving. Alternatively, you can add a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water) during the last 15 minutes of cooking.

6. Can I make this soup in the Instant Pot?

Yes, you can use the sauté function to sear the beef and vegetables, then add the remaining ingredients. Cook on high pressure for about 35-40 minutes and let the pressure release naturally.

7. Can I add potatoes to this soup?

Yes, diced potatoes would be a great addition to this soup. Add them in along with the barley for a heartier dish.

8. Can I make this soup gluten-free?

Yes, you can substitute the pearl barley with gluten-free barley or quinoa for a gluten-free version.

9. How long should I cook the soup in the slow cooker?

In the slow cooker, cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and the barley is fully cooked.

10. Can I add more broth to this soup?

Yes, you can add more broth to adjust the consistency to your preference, especially if the soup becomes too thick as it simmers.

Conclusion

Beef Barley Soup is the perfect hearty and comforting meal, combining tender beef, vegetables, and chewy barley in a rich, savory broth. It’s easy to make, full of flavor, and packed with nutrients that will keep you satisfied and warm. Whether you make it for dinner or prepare it in advance for a week’s worth of meals, this soup is sure to become a staple in your recipe collection. Enjoy!