Beef barley soup is the ultimate comfort meal, filling your kitchen with savory aroma and warming you from the inside out. This hearty classic transforms simple ingredients into magic through patient simmering. It’s the perfect project for a chilly day when you crave a meal that feels like a warm hug.
Nothing beats a great Beef Barley Soup. Whether you're a fan of Soup Recipes or want to try something from our Chicken selection, keep scrolling!
Why You’ll Love This Beef Barley Soup
- Deep savory flavor: Seared beef and slow-cooked vegetables create an umami-packed base.
- Hearty complete meal: Tender beef, barley, and vegetables make it dinner on its own.
- Better next day: Flavors meld overnight for incredible leftovers.
- Cozy and comforting: Provides warmth and comfort that’s hard to beat.
Ingredients & Tools
- 1.5 lbs beef chuck roast, cut into ¾-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 8 cups beef broth (low sodium if possible)
- 2 bay leaves
- 1 tsp dried thyme
- ¾ cup pearl barley, rinsed
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large Dutch oven or heavy-bottomed soup pot is essential here.
Notes: Don’t skip searing the beef—it builds a fantastic flavor foundation. Using good quality beef broth makes a world of difference.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 32 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours 5 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your beef. Chuck roast is the best cut for this soup. It has beautiful marbling that breaks down during the long cook, resulting in incredibly tender, flavorful pieces of meat. Stew meat from the supermarket can be inconsistent, so cutting your own from a chuck roast is worth the extra minute.
- Don’t rush the sear. When browning the beef, give it space! Crowding the pot will steam the meat instead of creating a proper, flavorful crust. Do it in two batches if needed—it makes all the difference.
- Pearl barley is key. Make sure you’re using pearl barley, not quick-cooking or hulled barley. Pearl barley has the perfect texture and cooking time for this soup, holding its shape while becoming pleasantly chewy.
- Low sodium broth gives you control. I highly recommend using a low-sodium beef broth. This allows you to control the salt level perfectly at the end, especially since the broth will reduce and concentrate as it simmers.
How to Make Beef Barley Soup
Step 1: Pat the beef cubes completely dry with paper towels and season generously with salt and pepper. This is a crucial step—dry meat sears beautifully, while wet meat steams. Heat 1 tablespoon of the olive oil in your large Dutch oven or pot over medium-high heat until it shimmers. Add half of the beef in a single layer, making sure not to crowd the pan. Let it sear, undisturbed, for 2-3 minutes per side until a deep brown crust forms. Transfer the seared beef to a plate and repeat with the remaining oil and beef.
Step 2: Reduce the heat to medium and add the diced onion, carrots, and celery to the same pot. You’ll notice all those browned bits from the beef are still there—that’s pure flavor! Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they have softened and the onions become translucent. Add the minced garlic and cook for another minute until it becomes wonderfully fragrant.
Step 3: Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook for a minute or two, stirring, until it darkens slightly. This “toasts” the tomato paste, deepening its flavor and removing any raw, tinny taste. Now, pour in about a cup of the beef broth and use your spoon to scrape up all the browned bits from the bottom of the pot—this is called deglazing and it’s where a ton of your soup’s flavor comes from.
Step 4: Return the seared beef and any accumulated juices back to the pot. Add the remaining beef broth, the bay leaves, and the dried thyme. Give everything a good stir. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour. This long, slow simmer is what makes the beef incredibly tender.
Step 5: After an hour, stir in the rinsed pearl barley. Re-cover the pot and continue to simmer for another 30-45 minutes. You’ll know it’s done when the barley is tender and plump and the beef is fall-apart tender. The soup will have thickened nicely thanks to the starch from the barley.
Step 6: Finally, taste the soup and season with additional salt and pepper as needed. Remove and discard the bay leaves. Stir in the fresh parsley right before serving for a pop of color and freshness. Ladle the hot soup into bowls and enjoy the cozy, comforting results of your patience.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4–5 days.
- Freezer: Freeze without barley for best texture; thaw, reheat, and cook barley fresh.
- Reviving: Thin with broth or water when reheating if soup has thickened.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty bread — Perfect for dipping and sopping up every last bit of the delicious broth. A warm, buttered baguette or a slice of hearty sourdough is ideal.
- A simple, crisp green salad — The fresh, acidic bite of a salad with a lemony vinaigrette provides a lovely contrast to the rich, hearty soup and cleanses the palate.
- Buttery dinner rolls — Soft, warm, and perfect for tearing apart and dunking, they add an extra layer of comfort to the meal.
Drinks
- A robust red wine — A glass of Cabernet Sauvignon or Malbec mirrors the deep, savory notes of the beef and stands up beautifully to the soup’s heartiness.
- A dark ale or stout — The malty, sometimes chocolatey notes in a good dark beer complement the roasted flavors in the soup wonderfully.
- Sparkling water with lemon — For a non-alcoholic option, the crisp bubbles and citrus cut through the richness of the soup beautifully.
Something Sweet
- Classic apple crisp — The warm, spiced apples and crunchy oat topping feel like a natural, cozy follow-up to the savory soup.
- Dark chocolate brownie — A small, rich, and fudgy brownie provides a decadent and satisfying finish to your meal.
- Lemon sorbet — Its bright, clean, and refreshing flavor is the perfect palate cleanser after a rich and hearty dinner.
Top Mistakes to Avoid
- Adding the barley too early. If you put the barley in at the same time as the beef, it will completely disintegrate and turn the soup into a starchy, mushy porridge. Adding it for the last 30-45 minutes is the sweet spot.
- Using stew meat without searing. I know it’s tempting to just dump it all in, but
Beef Barley Soup
Make the best hearty Beef Barley Soup with tender chuck roast and pearl barley. A complete, comforting meal perfect for cold weather. Get the recipe now!
Ingredients
For the Ingredients
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1.5 lbs beef chuck roast (cut into ¾-inch cubes)
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2 tbsp olive oil
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1 large yellow onion (diced)
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3 carrots (peeled and sliced)
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3 celery stalks (sliced)
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4 cloves garlic (minced)
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2 tbsp tomato paste
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8 cups beef broth (low sodium if possible)
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2 bay leaves
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1 tsp dried thyme
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0.75 cup pearl barley (rinsed)
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Salt and freshly ground black pepper (to taste)
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2 tbsp fresh parsley (chopped (for garnish))
Instructions
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Pat the beef cubes completely dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of the olive oil in your large Dutch oven or pot over medium-high heat until it shimmers. Add half of the beef in a single layer, making sure not to crowd the pan. Let it sear, undisturbed, for 2-3 minutes per side until a deep brown crust forms. Transfer the seared beef to a plate and repeat with the remaining oil and beef.01
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Reduce the heat to medium and add the diced onion, carrots, and celery to the same pot. Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they have softened and the onions become translucent. Add the minced garlic and cook for another minute until it becomes wonderfully fragrant.02
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Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook for a minute or two, stirring, until it darkens slightly. Pour in about a cup of the beef broth and use your spoon to scrape up all the browned bits from the bottom of the pot.03
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Return the seared beef and any accumulated juices back to the pot. Add the remaining beef broth, the bay leaves, and the dried thyme. Give everything a good stir. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour.04
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After an hour, stir in the rinsed pearl barley. Re-cover the pot and continue to simmer for another 30-45 minutes. You’ll know it’s done when the barley is tender and plump and the beef is fall-apart tender.05
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Taste the soup and season with additional salt and pepper as needed. Remove and discard the bay leaves. Stir in the fresh parsley right before serving for a pop of color and freshness. Ladle the hot soup into bowls and enjoy the cozy, comforting results of your patience.06
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