Easy Beef Barley Soup

This easy beef barley soup keeps things simple on purpose: tender chunks of beef, a good amount of barley, and just enough onion and carrot to round out the broth without turning it into a mixed vegetable soup. It is the kind of old-fashioned, one-pot dinner that simmers mostly on its own and tastes even better the next day.

If you have ever found beef barley soup recipes overloaded with a dozen vegetables, this one goes the other way: fewer ingredients, a deeply savory broth, and plenty of barley in every spoonful. Below you will find the full ingredient list, a step-by-step method, and the small tricks that keep the beef tender and the barley from turning mushy.

Why this recipe works

This is a deliberately simple, old-fashioned beef barley soup. Just tender beef, a bit of onion and carrot for background sweetness, and a generous amount of barley, so the broth stays clear and beefy instead of turning into a mixed vegetable soup. The first time we tested it with the barley added at the very start, it swelled so much by the time the beef was tender that the soup had turned into something closer to a thick stew. Adding the barley only after the beef is fully tender keeps it from over-absorbing the broth, so the soup stays a proper, spoonable soup even after the leftovers sit in the fridge.

Searing the beef in batches, without crowding the pot, also matters more than it looks like it would. A crowded pot steams the meat instead of browning it, and that browned crust on the beef is where a lot of the soup’s deep, savory flavor comes from before a single drop of broth is added.

Ingredients for beef barley soup

This recipe keeps the ingredient list short and lets the beef and barley do most of the work, with just enough vegetables to round out the broth.

• Beef chuck stew meat: cut into bite-sized pieces, chuck has enough fat and connective tissue to turn fall-apart tender after a long simmer.
• Onion and carrots: the only vegetables in this version, just enough for background sweetness without competing with the beef and barley.
• Garlic and tomato paste: cooked briefly before the liquid goes in to build a deeper, slightly caramelized flavor.
• Beef broth: forms the body of the soup; use a broth you would happily drink on its own.
• Pearl barley: added partway through cooking so it turns tender without over-thickening the broth, and there is a generous amount of it here.
• Bay leaves, dried thyme, and Worcestershire sauce: for background savoriness; remove the bay leaves before serving.

How to make beef barley soup

The full ingredient amounts and instructions are in the recipe card below, but here is the overall approach: sear the beef in batches until deeply browned, then set it aside while the onion and carrots soften in the same pot. Garlic and tomato paste go in next for a minute or two, then the beef returns to the pot along with the broth and seasonings for a long, low simmer until the meat is tender. Only then does the barley join in, simmering just until it is tender but still holds its shape.

Easy beef barley soup recipe

Easy Beef Barley Soup

Recipe by Mounalisa

0.0 from 0 votes

A simple, old-fashioned beef barley soup with tender chunks of beef chuck, a touch of onion and carrot, and plenty of barley in a rich, savory broth.

Servings

6

servings

Prep time

Cooking time

Total time

Ingredients

• 2 lbs beef chuck stew meat, cut into 1-inch pieces

• 2 tablespoons olive oil

• 1 onion, diced

• 2 carrots, sliced

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 8 cups beef broth

• 1 cup pearl barley

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 tablespoon Worcestershire sauce

• Salt and pepper, to taste

• Fresh parsley, chopped, for garnish

Directions

• Season the beef generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat and sear the beef in batches, without crowding the pot, until browned on all sides, about 6 to 8 minutes per batch. Transfer the beef to a plate.
• Add the onion and carrots to the pot and cook, stirring occasionally, until softened, about 5 minutes.
• Stir in the garlic and tomato paste and cook until fragrant and slightly darkened, about 1 minute.
• Return the beef to the pot along with any juices that have collected on the plate. Add the beef broth, bay leaves, thyme, and Worcestershire sauce. Bring to a boil, then reduce the heat to low, cover, and simmer until the beef is tender, about 1 hour to 1 hour 15 minutes.
• Stir in the pearl barley, cover, and continue to simmer until the barley is tender, about 35 to 40 minutes more.
• Remove and discard the bay leaves. Taste and season with additional salt and pepper as needed.
• Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

Servings and timing are estimates and can vary based on the size of your beef pieces and how low your simmer runs.

Tips for the best beef barley soup

• Do not skip searing the beef in batches. A crowded pot will steam the meat instead of browning it, and that browning is where most of the soup’s flavor comes from.
• Add the barley partway through cooking, not at the very start, so it turns tender without soaking up so much broth that the soup turns into a stew.
• If the soup thickens more than you like after sitting in the fridge, thin it with a splash of extra beef broth or water when reheating.
• Choose beef chuck over leaner cuts like sirloin. The extra fat and connective tissue in chuck are what break down into that tender, fall-apart texture during a long simmer.

Ways to vary this recipe

• Add more vegetables: stir in celery, mushrooms, or a handful of frozen peas along with the onion and carrots if you want a heartier, more vegetable-forward soup.
• Swap the grain: use pearl barley for the fastest cooking time, or hulled barley if you do not mind a longer simmer and chewier bite.
• Make it in a slow cooker: sear the beef and saute the onion and carrots as directed, then transfer everything except the barley to a slow cooker and cook on low for 7 to 8 hours, stirring in the barley for the last hour.
• Add potatoes: a cup of diced Yukon gold potatoes added along with the barley makes the soup even heartier.

What to serve with beef barley soup

This soup is filling enough to be a meal on its own, but a slice of crusty bread or warm cornbread alongside is never a bad idea for soaking up the broth. If you are planning a cold-weather menu, it also pairs well on a table with other slow-simmered favorites like our hearty vegetable beef stew or slow cooker chili for a build-your-own comfort food night. If you want to round out this meal on its own, a simple green salad keeps things balanced without competing with the soup.

Storage and reheating tips

Let the soup cool before transferring it to an airtight container, then refrigerate for up to 4 days. The barley will continue to absorb liquid as it sits, so the soup will thicken in the fridge; add a splash of beef broth or water when reheating on the stove over medium heat to loosen it back up. For longer storage, freeze in individual portions for up to 3 months and thaw overnight in the refrigerator before reheating, since barley can turn slightly softer after freezing and thawing.

Nutrition estimate

This recipe makes about 6 servings, with each serving estimated at roughly 360 calories, 27 grams of protein, 28 grams of carbohydrates, and 14 grams of fat. This is only an estimate based on the specific ingredients used and can vary depending on the exact cut of beef and brand of broth you choose.

Frequently asked questions