If you’re craving a hearty, comforting bowl of goodness that warms you from the inside out, this Beef Barley Soup Recipe is an absolute must-try. It’s the perfect blend of tender beef, wholesome pearl barley, and a vibrant medley of vegetables simmered to perfection in a rich, savory broth. What makes this soup truly special is how each ingredient shines through, creating layers of flavor and satisfying textures that will have you coming back for seconds. Whether it’s a chilly evening or you simply want a nourishing meal that feels like a warm hug, this recipe delivers every time with hearty satisfaction and classic taste.
Ingredients You’ll Need
This Beef Barley Soup Recipe relies on simple, pantry-friendly ingredients that come together effortlessly but deliver big on flavor and texture. Each component brings something wonderful to the pot, from the robust beef to the nutty barley and fresh veggies that brighten the dish up.
- Olive oil: For browning the beef and sautéing vegetables, adding a subtle fruity richness.
- Beef stew meat: Provides rich, tender chunks that make the soup hearty and filling.
- Kosher salt: Enhances all the natural flavors, ensuring every bite is perfectly seasoned.
- Black pepper: Adds a gentle heat and depth without overpowering the soup’s balance.
- Yellow onion: Builds the aromatic foundation with its sweet, savory flavor when softened.
- Celery: Brings a subtle crunch and fresh earthiness that complements the beef.
- Carrots: Add natural sweetness and vibrant color, making the soup as pretty as it is tasty.
- Cremini mushrooms: Contribute an umami punch and pleasing texture to the mix.
- Garlic: Infuses a fragrant warmth that’s essential for depth in this soup.
- Dried thyme: Imparts a delicate, herbal note that brightens the broth beautifully.
- Tomato paste: Adds body and a hint of tangy richness to deepen the flavor profile.
- Low sodium beef broth: Creates the hearty base of the soup while letting the ingredients shine—chicken broth can work too for a lighter option.
- Bay leaves: Subtly enhance the aroma and add a layer of complexity while simmering.
- Pearl barley: The star grain here, providing a chewy, nutty texture that thickens the soup naturally.
- Fresh parsley: A bright garnish that freshens each spoonful with a pop of color and flavor.
How to Make Beef Barley Soup Recipe
Step 1: Brown the Beef
Start by heating olive oil in a large Dutch oven over medium-high heat. Season your beef stew meat with kosher salt and black pepper and brown it on all sides. This crucial step locks in the beef’s juices and creates those flavorful browned bits that will deepen your soup’s richness. Once browned, remove the beef and set it aside; don’t worry, the magic continues in this very pot!
Step 2: Sauté the Vegetables
In the same pot, add chopped onions, celery, carrots, and sliced cremini mushrooms. Cooking these until softened, about 5 to 6 minutes, unlocks their natural sweetness and forms a wonderful vegetable base that brings both texture and flavor. The fond left behind by the beef helps this step shine with every stir.
Step 3: Build Flavor with Garlic, Thyme, and Tomato Paste
Add minced garlic, dried thyme, and tomato paste to the softened veggies. Cook for about one minute, stirring constantly. This step is key because it blooms the garlic’s fragrance, lets the herbs release their oils, and gives the tomato paste a chance to mellow and enrich the broth, setting up layers of savory depth to come.
Step 4: Combine Beef and Broth
Return the browned beef to the pot along with any juices that have accumulated. Pour in your beef broth and drop in the bay leaves. Stir everything well, ensuring all those wonderful browned bits and flavorful ingredients blend perfectly. This will be the heart of your soup, where all the tastes meld beautifully.
Step 5: Simmer to Tenderness
Bring the pot to a gentle simmer, then reduce the heat to low. Cover and let it cook gently for 45 minutes. This slow simmering helps tenderize the beef and allows the flavors to mingle deeply without any rush.
Step 6: Add the Pearl Barley
After the beef has softened, stir in the rinsed pearl barley. Cover the pot again and continue simmering for another 45 to 60 minutes, or until both the barley and beef are tender. The barley will thicken the soup and add a delightful, chewy bite that perfectly complements the tender beef and veggies.
Step 7: Final Touches Before Serving
Remove the bay leaves and taste the soup, adjusting the seasoning if necessary. A sprinkle of fresh parsley right before serving adds a bright, fresh contrast to the deep, hearty flavors.
How to Serve Beef Barley Soup Recipe
Garnishes
Fresh parsley is the perfect finishing touch—it adds a pop of color and a hint of freshness that livens up the rich, savory soup. Some like to add a squeeze of lemon juice or a dollop of sour cream for a creamy tang that complements the hearty base.
Side Dishes
To round out your meal, crusty bread or warm dinner rolls are fantastic for soaking up every last bit of the savory broth. A simple green side salad with a light vinaigrette can be a refreshing contrast to the soup’s warmth and richness.
Creative Ways to Present
Serve this soup in rustic bowls for a cozy, homey feel or use individual mini Dutch ovens for a charming presentation that impresses guests. Try garnishing with toasted nuts or seeds for a delightful crunch or swirl in a bit of pesto for an herby twist that’s unexpected but delicious.
Make Ahead and Storage
Storing Leftovers
This Beef Barley Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve the flavors and prevent the barley from soaking up too much broth while waiting to be enjoyed again.
Freezing
If you’d like to enjoy this comforting soup later, it freezes wonderfully. Portion the soup into freezer-safe containers and freeze for up to 3 months. Just be sure to leave some room at the top for expansion as it freezes.
Reheating
Reheat your leftovers gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup has thickened too much, simply add a splash of broth or water to reach your desired consistency. Microwave reheating is quick, but stirring halfway through helps heat it evenly.
FAQs
Can I use different cuts of beef for this soup?
Absolutely! While stew meat is ideal for its tenderness when slow-cooked, you can also use chuck roast cut into cubes. Just make sure to brown it well and allow enough simmering time for it to become tender.
Is pearl barley gluten-free?
No, pearl barley contains gluten, so this soup isn’t suitable for anyone with gluten intolerance or celiac disease. For a gluten-free twist, you might swap barley with quinoa or rice, though it will change the texture and flavor slightly.
Can I make this soup in a slow cooker?
Yes, you can. Brown the beef and sauté the veggies first, then add everything to the slow cooker with broth and seasonings. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, adding the barley in the last hour of cooking to avoid overcooking it.
What if I don’t have cremini mushrooms? Can I substitute?
Sure! White button mushrooms work just as well and provide a similar flavor and texture. You can also omit mushrooms if needed, but they do add a lovely earthy note to the soup.
Can this soup be made vegetarian?
To make a vegetarian version, skip the beef and use vegetable broth instead of beef broth. Include hearty vegetables like mushrooms, root vegetables, and beans to add protein and substance, though it won’t be the classic Beef Barley Soup Recipe anymore.
Final Thoughts
There’s just something so comforting and satisfying about a big bowl of this Beef Barley Soup Recipe—it’s like a warm, flavorful embrace after a long day. The hearty beef, nutty barley, and fresh veggies come together in perfect harmony to create a dish that’s easy to make and impossible not to love. Go ahead and give this recipe a try; I promise it’ll quickly become a favorite in your kitchen too!
Print
Beef Barley Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Hearty and comforting Beef Barley Soup made with tender beef stew meat, fresh vegetables, pearl barley, and aromatic herbs simmered to perfection in a rich beef broth. Perfect for a nutritious and filling meal that is easy to prepare and packed with wholesome flavors.
Ingredients
Meat
- 1 pound beef stew meat
Vegetables & Aromatics
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, chopped into ½-inch pieces
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- chopped fresh parsley, for serving
Herbs & Seasonings
- ¾ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
Other
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 6 cups low sodium beef broth (or low sodium chicken broth)
- ¾ cup pearl barley, rinsed
Instructions
- Brown the Beef: In a large Dutch oven, heat olive oil over medium-high heat. Add beef stew meat seasoned with salt and pepper; brown on all sides, then remove and set aside.
- Sauté Vegetables: In the same pot, sauté chopped onion, celery, carrots, and sliced mushrooms until softened, about 5–6 minutes, stirring occasionally.
- Add Aromatics and Tomato Paste: Stir in minced garlic, dried thyme, and tomato paste; cook for 1 minute to release the flavors.
- Combine Ingredients: Return the browned beef along with any juices to the pot. Pour in the broth and add bay leaves; stir well to combine.
- Simmer the Soup: Bring to a simmer, reduce heat to low, cover the pot, and cook for 45 minutes to tenderize the beef.
- Add Barley and Continue Cooking: Add the rinsed pearl barley to the pot; cover again and simmer for an additional 45–60 minutes until the barley is tender and beef is fully cooked.
- Finish and Serve: Remove the bay leaves before serving, adjust seasoning with salt and pepper if needed, and garnish with fresh chopped parsley.
Notes
- Rinsing the pearl barley before adding it helps remove any dust or debris and improves texture.
- You can substitute low sodium chicken broth if beef broth is not available.
- For a thicker soup, let it simmer uncovered for the last 10-15 minutes to reduce the liquid slightly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Adjust salt levels based on the sodium content of the broth used.
