Beef Barley Soup is the ultimate comfort winter soup! It’s the type of soup that not only warms your soul but also brings a smile to your face.
It’s packed with melt-in-your-mouth beef, tender barley, and lots of hearty veggies. The flavor in this hearty soup is so good it’s unreal!
This beef barley soup is make-ahead and freezer friendly, which is super convenient whenever you’re busy or just feeling lazy!
The best things in life come with patience. This beef barley soup simmers away for a solid hour and fifteen minutes, but it’s so worth it! The beef and barley come out so tender, and the flavors are out of this world. It’s amazing!
I love how hearty this soup is. Loaded with beef, barley, lots of vegetables, and fresh herbs, this soup will bring you all the comfort and warmth you need this season.
Also, this beef barley soup is a wonderful make-ahead and freezer friendly recipe. I always make an extra batch and freeze the rest for later. It’s so convenient, and has made so many busy weeknights a lot easier for me!
I always serve with warm crusty bread (sourdough pairs really well!) or my favorite Cheesy Garlic Bread, and of course a side salad. It’s truly the perfect winter meal!
Looking for more hearty beef winter meals? Try my Short Rib Ragu, Dutch Oven Pot Roast, Beef Pot Pie, and Beef Stew!
Why we love this homemade beef barley soup:
- Hearty and filling: The combination of pearl barley and tender beef make this soup extra hearty and cozy.
- Super flavorful: Searing generously seasoned beef and sautéing the vegetables with aromatics and other flavor boosters really elevate this soup.
- Easy to make: While you do need patience for the soup to simmer, the cooking process is pretty straightforward.
- Make-ahead and freezer friendly: This is the kind of soup that tastes even better the next day. Perfect for busy weeknights or lazy weekends!
Jump to:
How to Build Flavors
- Generously season and sear beef. Sear in a Dutch oven over high heat undisturbed until the beef is browned. Do it in batches – if the pot is too crowded, it will steam instead.
- Deglaze those brown bits: The browned bits left behind from the beef are where the flavor is! Deglaze with a splash of broth or wine and scrape with a wooden spoon to release all those delicious browned bits.
- Flavor boosters: Fresh garlic, fresh herbs, and Worcestershire sauce are just a few of the flavor boosters that make this beef barley soup so good.”
Ingredient Notes
Below are a few helpful kitchen notes on the ingredients I used in this beef barley soup. As always, quantities can be found in the recipe card down below.
- Beef chuck roast: This budget-friendly cut is perfect here. The marbling in chuck roast ensures a flavorful broth and melt-in-your-mouth beef.
- Pearl barley: The star of the show, pearl barley contributes to that amazing texture and heartiness. Note: Use regular pearl barley, not quick-cooking barley.
- Vegetables: Onions, celery, carrots, and mushrooms add depth of flavor, sweetness, and earthiness.
- Minced garlic and fresh thyme: A must for exceptional aromatic flavors!
- Worcestershire sauce: Contributes a hint of tanginess and umami to the broth, creating deep and complex flavors.
- Canned diced tomatoes: I like the sweetness and acidity tomatoes add here.
- Low-sodium beef broth and water: Opt for low-sodium beef broth to better adjust the soup’s overall saltiness since it’s such a rich soup.
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley: Added at the very end for a burst of freshness and color.
What Type of Barley to Use
There are many types of barley. Beef barley soup is commonly made with “pearl barley,” which takes about 40 minutes to cook. Once cooked, it becomes tender and slightly chewy, while its starch contributes to thickening the soup.
Please note that in this recipe, I use regular pearl barley. You can also use “quick-cooking barley,” which takes just 10-15 minutes to cook, although the soup may not thicken as well. See instructions in the recipe card below.
There’s another type of barely called “hulled barley,” which has an outer layer and takes way longer to cook. Do not use hulled barley for this recipe.
Which Cut of Beef to Use
The best cut of meat to make beef barley soup is beef chuck roast. It’s a relatively budget-friendly cut that turns very tender when cooked for longer periods of time (this soup simmers for over 1 hour).
Other cuts you can use are sirloin or pre-cut stew beef. Short ribs also work, but I think chuck roast is best here.
Step-by-Step Tutorial
Here’s how I make this hearty beef barley soup in just a few simple steps.
Step 1 | Sear beef
Generously season the beef (cut into ½ inch pieces) with salt and ground black pepper. Add a few drizzles into a large 6-quart Dutch oven over medium-high heat, and sear until browned. Do it in batches to ensure proper browning – if the pot is too overcrowded, it will steam instead.
Let it sear undistributed for a few minutes to ensure it has enough time to develop a golden brown crust. Remove from the pot and set aside. Do NOT wipe the pot clean – this is where all the flavor is locked in.
Step 2 | Cook vegetable base
In the same pan, add a few extra drizzles of oil and sauté onions, celery, and carrots until softened, about 8 minutes. Add a splash of broth (or wine) and deglaze those brown bits with a wooden spoon.
Then, add the mushrooms, minced garlic, and fresh thyme. Cook for another 3 minutes until fragrant.
Step 3 | Add beef, tomatoes and broth
Return the seared beef to the pan, along with diced tomatoes and Worcestershire sauce. Also add the beef broth and water. Stir to combine. Season with salt and pepper to taste.
Step 4 | Simmer and cook barley
Bring the soup to a simmer and cook for 35 minutes, covered. During this time, the beef will become melt-in-your-mouth tender and flavorful. Then, add the barley and cook and simmer for another 40 minutes, covered, until tender and the soup is slightly thickened.
Note: If you’re using quick-cooking barley instead of regular barley, simmer the soup for 1 hour and then add the barley for another 10-15 minutes.
Make Ahead and Freezing
This soup will store well for 3 days in the fridge. If making ahead, reduce the cooking time by 10-15 minutes. When reheating add a few splashes of beef broth and simmer over the stovetop.
Beef barley soup freezes very well! Allow the soup to cool completely before transferring it to a freezer-friendly container. I really like to use my handy dandy Souper Cubes. Freeze for up to 3 months. Thaw in the fridge overnight or reheat from frozen over the stovetop.
Pairing and Serving Ideas
Bread! My go-to pairing for beef barley soup is always warm crusty bread. Baguette or sourdough are my top choices. Something about dipping warm bread into the soup makes it extra comforting!
For something fancier, try my Cheesy Garlic Bread or Garlic Herb Dinner Rolls. For a lighter pairing, make a House Salad or Lemon Arugula Salad.
If you’re looking for more amazing soups to make this season, give these a try!
Recipe FAQs
Most package instructions will say pearl barley 30 minutes, but I find that 40 minutes is better when it comes to soup.
Yes. If you’re using quick-cooking barley instead of regular barley, simmer the soup for 1 hour and then add the barley and cook for another 10-15 minutes.
No. The barley will naturally thicken the soup because it releases starch naturally.
Yes, leftovers can be frozen for up to 3 months in an airtight container. Thaw overnight in the refrigerator or reheat from frozen over the stovetop.
This recipe was originally published in 2021 and updated in February 2024 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Brown the beef: Let the beef sear undisturbed for a few minutes so it has a chance to develop a golden brown caramelized crust. Do it in batches, otherwise the beef will steam instead.
- Use low-sodium beef broth so you can control the level of saltiness. Since this is a rich soup, it’s better to control the seasoning to taste.
- Regular pearl barley takes about 40 minutes to cook and to release enough starch to thicken the soup naturally.
- I’d highly recommend using regular pearl barley to get the perfect consistency. However, if you must, quick–cooking pearl barley will too. If using the quick-cooking version, simmer the soup for 1 hour, and then add it and cook for 10-15 minutes.
- If the soup is too thick, add more beef broth or water to taste.
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Beef Barley Soup
Equipment
Ingredients
- 2 pounds boneless beef chuck roast - excess fat trimmed
- 1 teaspoon Kosher salt - plus more to taste
- ½ teaspoon Ground black pepper - plus more to taste
- Olive oil - for cooking
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- 2 cups sliced cremini mushrooms
- 6 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 cup canned diced tomatoes - drained
- 2 teaspoons Worcestershire sauce
- 6 cups beef broth - plus more as needed
- 1 cup water
- 1 cup pearl barley - see note below
- Fresh parsley for garnish
Instructions
- Remove any excess fat from the beef and cut into small ½-inch cubes. Season with 1 teaspoon Kosher salt and ½ teaspoon of freshly ground black pepper.
- Heat a few drizzles of olive oil in a large 6-quart Dutch oven over medium-high heat. Sear the beef until nicely browned. Do this in batches to not overcrowd the pan to prevent steaming. Letting the beef sear undisturbed for a few minutes will get you a better sear. Tip: If you notice extra liquid, absorb it with paper towel.
- Transfer the browned meat to a plate and set aside. It will not be fully cooked at this point. Don’t wipe the pot clean – those brown bits are packed with flavor.
- To the same pot, add a few more drizzles of olive oil. Sauté the onions, celery and carrots for about 8 minutes until softened. The moisture released from the veggies should help deglaze the brown bits. If not, add a splash of broth to deglaze.
- Then, add the minced garlic, thyme, and mushrooms. Cook for another 3 minutes until fragrant, stirring.
- Stir in the canned diced tomatoes and the Worcestershire sauce. Return the cooked meat to the pot, and add the beef broth and the water. Season with salt and pepper to taste. Bring to a boil and then reduce heat to a low simmer. Simmer for 35 minutes, covered.
- Next, stir in the pearl barley. Bring back to a simmer and cook for another 40 minutes (covered) until the barley is tender and the soup is slightly thickened, stirring occasionally. Adjust the amount of broth to taste, as well as more salt and pepper if needed.
- Serve warm with fresh parsley as garnish. Enjoy with some warm bread.
Notes
- Pearl barley: There are many types of barley, so make sure to check the packaging before purchasing. This recipe uses “pearl barley.” Do not use hulled barley.
- Quick-cooking barley: For a quicker soup, you can use “quick-cooking barley.” Make the soup as directed and simmer, covered, for 1 hour. Then, add the quick barley and cook for 10-15 minutes until tender.
- Make ahead: Reduce the cooking time of the barley by 10-15 minutes. When reheating add a few splashes of beef broth and simmer over the stovetop. Let cool down and refrigerate in airtight containers for 3-5 days. Reheat over the stovetop, adding extra broth as needed.
- Freezing: Freeze for up to 3 months. Thaw in the fridge overnight or reheat from frozen over the stovetop.
- Fresh thyme: Dried Italian seasoning. Use about half the amount.
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