If you’re searching for a comforting, hearty, and downright delicious meal that feels like a warm hug in a bowl, this Easy Beef Barley Soup Recipe is going to be your new best friend in the kitchen. Packed with tender beef, wholesome barley, and a medley of fresh vegetables, this soup is perfect for chilly evenings or whenever you crave something nourishing without fussing over complicated steps. It’s a simple yet satisfying dish that balances rich, savory flavors with the perfect chewy bite of barley, making it an absolute crowd-pleaser you’ll want to come back to again and again.
Ingredients You’ll Need
This Easy Beef Barley Soup Recipe relies on simple, wholesome ingredients that come together effortlessly to create a bowl of pure comfort. Each item plays a crucial role—from the tender beef adding heartiness, to the fresh vegetables bringing vibrant color and texture, to the barley that provides a lovely nutty chew. Grab these essentials and get ready to whip up something truly special with ease.
- 2 lbs beef stew meat: Choose well-marbled meat for maximum tenderness and flavor.
- 2 tablespoons olive oil: Helps brown the beef nicely and adds a subtle richness.
- 1/2 teaspoon salt: Enhances the natural flavors of all ingredients.
- 1 teaspoon pepper: Adds a gentle kick and depth to the soup.
- 2 teaspoons garlic powder: Offers a mellow garlic warmth throughout the broth.
- 1 teaspoon fresh rosemary: Gives an aromatic, earthy note that complements beef beautifully.
- 4 bay leaves: Infuse the soup with subtle herbal complexity.
- 1 cup onion, finely chopped: Provides sweetness and foundation flavor for the soup.
- 2 cups carrots, sliced: Add a touch of natural sweetness and vibrant color.
- 1 cup celery, finely chopped: Brings freshness and a little crunch.
- 2 tablespoons tomato paste: Deepens the broth’s richness with a hint of acidity.
- 2 quarts beef broth: The hearty base that ties all flavors together.
- 1 cup pearl barley, uncooked: Adds wonderful texture and nutty taste.
- 1 parmesan cheese rind (optional): Builds extra umami and a silky mouthfeel to the soup.
How to Make Easy Beef Barley Soup Recipe
Step 1: Sauté the Beef
Start by heating olive oil in your Instant Pot or heavy-bottomed pot and add the beef stew meat. Sauté it until it’s just lightly browned on the outside, which usually takes about 10 minutes. This step is essential because browning the meat unlocks rich, savory flavors that will elevate the entire soup.
Step 2: Add Spices, Vegetables, and Broth
Once the beef is beautifully browned, toss in your salt, pepper, garlic powder, fresh rosemary, bay leaves, chopped onion, carrots, celery, and the tomato paste. Stir everything together to marry the flavors. Then pour in the beef broth, add the uncooked pearl barley and, if using, the parmesan cheese rind. This combination builds a complex, hearty base for your soup.
Step 3: Pressure Cook the Soup
Seal your Instant Pot and set it to pressure cook for 10 minutes. After the cooking time, allow it to naturally release pressure for 15 minutes before doing a quick release for any remaining pressure. This method ensures the beef becomes meltingly tender and the barley perfectly soft, soaking up all the rich broth flavors.
Step 4: Final Touches and Serve
After the pressure is released, open the pot, remove the bay leaves and parmesan rind, give the soup a good stir, and get ready to enjoy! The result is a thick, deeply flavorful soup that’s both rustic and refined, perfect for a cozy dinner.
How to Serve Easy Beef Barley Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few grinds of black pepper on top make excellent garnishes, adding fresh color and a burst of herbal brightness against the rich broth. For a creamy touch, a dollop of sour cream or Greek yogurt can be stirred in just before serving.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm baguette for dipping. A simple green salad with a light vinaigrette makes a refreshing companion that balances the soup’s heartiness without competing with its flavors.
Creative Ways to Present
To elevate the experience, serve the soup in rustic bread bowls or individual cast iron pots. You can also offer toppings like shredded cheese, chopped scallions, or a drizzle of chili oil on the side to let guests customize each bowl to their liking.
Make Ahead and Storage
Storing Leftovers
Store any leftover Easy Beef Barley Soup Recipe in an airtight container and refrigerate for up to four days. The flavors will continue to deepen overnight, making it even tastier the next day.
Freezing
This soup freezes beautifully. Just let it cool completely, then transfer to freezer-safe containers or heavy-duty zip bags. It will keep well for up to three months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to avoid sticking. You might need to add a splash of water or broth to loosen the soup if it has thickened while stored.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While stew meat is ideal for tenderness and cooking evenly, you can use chuck roast cut into cubes or even brisket. Just be mindful that cooking times might vary slightly depending on the cut.
Is pearl barley necessary, or can I substitute it?
Pearl barley gives the soup a unique chewy texture and nutty flavor that’s hard to replicate. However, if you don’t have barley, you could try farro, brown rice, or even barley flakes, but keep an eye on cooking times as these substitutes behave differently.
Can I make this soup vegetarian?
You can adapt the recipe by skipping the beef and using mushroom broth along with hearty vegetables like mushrooms, potatoes, and beans. The barley will still add lovely texture and substance.
How long does this soup take to cook on the stovetop?
The stovetop method generally takes about 35 to 40 minutes, including sautéing and simmering. It’s a bit longer than the Instant Pot but delivers equally amazing flavors.
Does the parmesan rind need to be removed before serving?
Yes, the parmesan rind is used to boost the soup’s flavor while cooking and should be removed before serving. It essentially melts slowly, imparting savory richness but isn’t meant to be eaten.
Final Thoughts
Making this Easy Beef Barley Soup Recipe is like inviting warmth and comfort into your kitchen with a dish that’s both straightforward and soul-satisfying. Whether you’re cooking for a family dinner or prepping meals ahead, it’s a nourishing choice that pleases every palate. Trust me, once you have this soup in your rotation, it’ll become one of those go-to formulas you’ll feel excited to share with friends and enjoy again and again.
Print
Easy Beef Barley Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes (Instant Pot)
- Total Time: 40 minutes (Instant Pot)
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Easy Beef Barley Soup recipe is a hearty and comforting meal perfect for any day. Made with tender beef stew meat, nutritious pearl barley, and a medley of vegetables, it’s packed with flavor and texture. Whether you use an Instant Pot for a quick dinner, a slow cooker for set-it-and-forget-it convenience, or the stovetop for a traditional approach, this soup delivers warmth and satisfaction in every bowl.
Ingredients
Beef and Seasonings
- 2 lbs beef stew meat, cut into small pieces
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon fresh rosemary
- 4 bay leaves
Vegetables
- 1 cup onion, finely chopped
- 2 cups carrots, sliced in small pieces
- 1 cup celery, finely chopped
Other Ingredients
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 quarts beef broth
- 1 cup pearl barley, uncooked
- 1 parmesan cheese rind (optional)
Instructions
- Sauté Meat: Turn the Instant Pot on the sauté setting and heat olive oil. Add the beef stew meat and cook until slightly browned, about 10 minutes.
- Add Ingredients to Instant Pot: Once the meat is browned, add salt, pepper, garlic powder, fresh rosemary, bay leaves, onion, carrots, celery, tomato paste, beef broth, pearl barley, and the parmesan rind (if using). Stir to combine all ingredients.
- Pressure Cook: Seal the lid on the Instant Pot and pressure cook for 10 minutes. Allow the pot to naturally release pressure for 15 minutes, then quick release any remaining pressure.
- Serve: Remove the bay leaves and parmesan rind. Stir the soup well and enjoy hot.
- Optional Slow Cooker Method – Sauté Meat: In a pan, heat olive oil and brown the beef stew meat for about 10 minutes.
- Slow Cook: Transfer the browned meat and all other ingredients into the slow cooker, stirring to combine. Cook on low for 6-8 hours or high for 4-6 hours.
- Serve: Remove bay leaves and parmesan rind, stir, and enjoy the soup.
- Stovetop Method – Sauté Meat and Vegetables: Heat olive oil in a pot, brown the meat for 10 minutes, then add onions, carrots, and celery and sauté for 5 more minutes.
- Simmer Soup: Add salt, pepper, garlic powder, rosemary, bay leaves, tomato paste, beef broth, pearl barley, and parmesan rind. Stir to combine and bring to a boil over high heat. Reduce heat to medium and simmer for 20-25 minutes until barley is tender.
- Serve: Remove bay leaves and parmesan rind. Stir well and serve hot.
Notes
- You can omit the parmesan rind for a vegetarian-friendly version but it does add a delicious depth of flavor.
- Adjust seasoning to taste; salt and pepper levels can be increased based on preference.
- For a thicker soup, cook longer on the stovetop or slow cooker to soften the barley more.
- Leftovers store well in the refrigerator for up to 4 days and freeze well for up to 3 months.
- If using Instant Pot, natural release helps maintain tenderness and flavor.
