Hearty Beef and Barley Soup

A warm bowl of Hearty Beef and Barley Soup is the ultimate comfort food on a chilly day. Packed with tender beef, wholesome vegetables, and chewy barley, this satisfying soup is both nourishing and flavorful. It’s a one-pot meal that brings cozy, home-cooked goodness straight to your table.

Why You’ll Love This Recipe

This beef and barley soup is a staple for good reason. It’s easy to prepare with simple, hearty ingredients and simmers into a rich, comforting dish that satisfies any appetite. Whether you’re feeding a crowd or preparing meals for the week, this soup delivers big on taste and convenience. Plus, it’s freezer-friendly and reheats beautifully, making it ideal for meal prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Stew beef or chuck roast, cut into bite-sized pieces
• Olive oil
• Onion, chopped
• Carrots, sliced
• Celery, chopped
• Garlic, minced
• Beef broth
• Diced tomatoes (canned, with juice)
• Pearl barley
• Bay leaf
• Dried thyme
• Salt and pepper
• Fresh parsley, for garnish (optional)

directions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and brown on all sides. Remove and set aside.
2. In the same pot, add more olive oil if needed and sauté onion, carrots, and celery until softened, about 5–7 minutes.
3. Stir in the garlic and cook for 1 minute more.
4. Return the browned beef to the pot. Add beef broth, diced tomatoes, pearl barley, bay leaf, and thyme. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for about 1½ to 2 hours, or until the beef is tender and the barley is cooked through.
6. Remove the bay leaf. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving, if desired.

Servings and timing

This recipe makes approximately 6 servings.
Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours 15 minutes

Variations

• Vegetarian version: Skip the beef and use vegetable broth. Add mushrooms for a meaty texture.
• Add more vegetables: Potatoes, green beans, peas, or corn can enhance the soup’s nutritional value and flavor.
• Use different grains: Swap barley for farro or brown rice for a twist.
• Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce for heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the soup on the stovetop over medium heat, stirring occasionally, until heated through.
It can also be microwaved in a microwave-safe bowl in 1-minute intervals, stirring in between.
To freeze, let the soup cool completely and transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

How do I keep the beef tender in the soup?

Use a cut like chuck roast and simmer it slowly for the full cook time. This allows the connective tissue to break down, resulting in tender beef.

Can I make this soup in a slow cooker?

Yes, brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

Do I need to soak the barley before cooking?

No, pearl barley does not need soaking. Just rinse it before adding to the soup.

Can I use quick-cooking barley?

You can, but add it later in the cooking process—about 30 minutes before the soup is done—to avoid overcooking.

How can I thicken the soup?

Let it simmer uncovered for a bit to reduce the liquid, or mash a few of the vegetables and stir them back in.

Is this soup gluten-free?

Barley contains gluten. For a gluten-free version, substitute with a gluten-free grain like quinoa or rice.

Can I use ground beef instead of stew meat?

Yes, ground beef works too. Brown it thoroughly and drain any excess fat before adding other ingredients.

What’s the best way to add more flavor?

Use a high-quality beef broth and don’t skip browning the meat. You can also add a splash of Worcestershire sauce or balsamic vinegar.

Can I freeze this soup with barley in it?

Yes, but the barley may absorb more liquid as it sits. You might need to add a bit of broth when reheating.

What herbs go well with beef and barley soup?

Thyme, bay leaf, rosemary, and parsley all complement the flavors beautifully.

Conclusion

Hearty Beef and Barley Soup is a delicious, no-fuss meal that’s perfect for busy weeknights or lazy weekends. With its deep, rich flavor and satisfying texture, it’s a timeless favorite you’ll turn to again and again. Whether you’re enjoying it fresh, reheated, or straight from the freezer, this soup never disappoints.

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