Beef and Barley Soup is a hearty, comforting dish that feels like a warm hug on a chilly day. Tender chunks of beef simmer with chewy barley, carrots, celery, and onions in a rich, flavorful broth. It’s a simple soup with a lot of soul, perfect for filling you up without being too heavy.
I love making this soup on a lazy weekend because it fills the house with the best smells and takes me back to cozy family dinners. One tip I’ve learned is to brown the beef first before adding it to the soup—it really boosts the flavor and makes every spoonful taste even better. Plus, the barley adds just the right bit of chewiness that keeps this soup interesting bite after bite.
My favorite way to enjoy Beef and Barley Soup is with a slice of crusty bread to soak up all the tasty broth. It’s a dish that’s easy to love whether you’re eating solo on a quiet evening or sharing it with friends around the table. This soup always makes me feel cared for and ready to face whatever comes my way.
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck or brisket for tender, flavorful results after slow cooking. If you prefer a leaner option, sirloin works but may be less tender.
Pearl Barley: This adds a lovely chewy texture and nuttiness. If unavailable, you can swap with steel-cut oats or farro for a similar feel.
Fresh Rosemary: It brings a fragrant, woodsy note. Dried rosemary can work but use less—about 1/3 teaspoon—as its flavor is concentrated.
Beef Broth: Use a rich, low-sodium broth if possible to control salt. For vegetarians, swap with mushroom broth and omit beef.
How Do I Get Tender Beef and Perfectly Cooked Barley?
Patience is key here. Browning the beef first locks in flavor and adds depth. Then, simmering slowly allows the meat to become fork-tender.
- Brown beef in batches over medium-high heat, don’t crowd the pan.
- Sauté veggies in the same pot to absorb those browned bits left behind.
- Add broth, barley, and rosemary and simmer gently for 1 to 1.5 hours. Avoid boiling—it can toughen the beef and break down the barley too much.
- Check the barley occasionally; it should be tender but still slightly chewy.
This slow cooking method ensures rich, balanced flavors and a comforting texture throughout your soup.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer it because it distributes heat evenly and holds a good amount of soup.
- Wooden spoon – helpful for stirring and scraping up browned bits from the bottom as it cooks.
- Measuring cups and spoons – keep everything precise, especially with seasoning and liquids.
- Cutting board and sharp knife – for prepping the vegetables and beef efficiently.
- Optional: Ladle – for serving and getting hearty portions without spills.
Flavor Variations & Add-Ins
- Swap beef for ground turkey or chicken to lighten the soup or for different flavors.
- Add a splash of soy sauce or Worcestershire sauce for extra umami depth.
- Stir in chopped spinach or kale at the end for some greens and color.
- Sprinkle with Parmesan or grated cheese before serving to add richness and a salty touch.
Beef and Barley Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
- 1 cup pearl barley, rinsed
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 sprig fresh rosemary (plus extra for garnish)
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and brown the beef and vegetables, and then about 1 to 1.5 hours to simmer until the beef is tender and the barley is fully cooked. In total, plan for around 1 hour and 30 minutes to 1 hour and 45 minutes.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces and brown them on all sides for about 5 to 7 minutes. When nicely browned, remove the beef to a plate and set aside.
2. Cook the Vegetables:
In the same pot, add chopped onion, diced carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Then add the minced garlic and cook for another 1 minute until fragrant.
3. Combine and Simmer:
Return the browned beef to the pot. Add pearl barley, beef broth, diced tomatoes with their juice, and the sprig of rosemary. Bring everything to a boil. Then lower the heat to low, cover the pot, and let it simmer gently for 1 to 1.5 hours, or until the beef is tender and the barley is cooked.
4. Final Seasoning and Serving:
Season the soup with salt and black pepper to your taste. Remove the rosemary sprig. Ladle the soup into bowls, garnish with fresh rosemary and chopped parsley if you like, and serve hot. It’s perfect with crusty bread on the side to soak up all the tasty broth.
Can I Use Frozen Beef Stew Meat?
Yes, just make sure to thaw it completely before cooking. Thaw in the fridge overnight or use the microwave’s defrost setting, then pat dry to avoid extra moisture when browning.
Can I Prepare This Soup Ahead of Time?
Absolutely! It actually tastes better the next day as the flavors meld. Store in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Substitute Pearl Barley with Another Grain?
Yes, you can use farro, brown rice, or steel-cut oats as alternatives. Cooking times may vary, so check the grain’s texture as you go to avoid overcooking.