Name: Easy Beef Barley Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 lb beef stew meat, cut into small cubes; 2 tbsp olive oil; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 2 tbsp tomato paste; 4 cups beef broth (low-sodium recommended); 2 cups water; 3/4 cup pearl barley, rinsed; 1/2 tsp dried thyme; 1 bay leaf; Salt and pepper to taste; Fresh parsley (optional, for garnish)

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Why You’ll Love This Recipe

Easy Beef Barley Soup is a comforting and hearty one-pot meal, loaded with tender beef chunks, wholesome barley, and flavorful vegetables simmered in a savory broth. Perfect for chilly days, it’s nutritious, satisfying, and simple to prepare—making it a reliable go-to for lunch or dinner.

ingredients

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

beef stew meatoniongarliccarrotscelerytomatoes (diced or crushed)beef brothpearl barleybay leafthymeparsleyolive oilsalt and pepper

directions

Heat olive oil in a large pot over medium-high heat.

Add beef stew meat and cook until browned on all sides. Remove and set aside.

In the same pot, sauté onions, garlic, carrots, and celery until softened.

Return the beef to the pot and add tomatoes, beef broth, barley, bay leaf, thyme, and a pinch of salt and pepper.

Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until the beef is tender and the barley is cooked through.

Remove the bay leaf, adjust seasoning if needed, and stir in chopped parsley before serving.

Servings and timing

This recipe serves 6-8 people.Preparation time: 15 minutesCooking time: 60 minutesTotal time: 75 minutes

Variations

Use ground beef for a quicker version.

Add mushrooms or potatoes for extra bulk.

Swap beef broth for vegetable broth to lighten the flavor.

Include frozen peas or corn during the last 10 minutes of cooking.

Make it spicy with a pinch of red pepper flakes.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.This soup freezes well for up to 3 months.Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.

FAQs

Can I use quick-cooking barley?

Yes, but reduce the cooking time accordingly—usually about 15-20 minutes.

Do I have to brown the beef first?

Browning enhances flavor, but you can skip it for a quicker version.

Can I use leftover roast beef?

Absolutely, just add it during the last 15 minutes of cooking.

Is pearl barley gluten-free?

No, barley contains gluten. For a gluten-free version, use rice or quinoa.

How do I make it in a slow cooker?

Brown the beef and sauté the veggies first, then add everything to the slow cooker and cook on low for 6-8 hours.

Can I add other herbs?

Yes, rosemary, oregano, or bay seasoning all work well.

Why is my barley mushy?

It may have overcooked. For firmer barley, reduce cooking time or add it later.

Can I make it vegetarian?

Yes, omit the beef and use vegetable broth with extra veggies or beans.

What’s the best cut of beef to use?

Chuck roast, stew meat, or any well-marbled beef that becomes tender with slow cooking.

Does it taste better the next day?

Yes, the flavors deepen and develop, making leftovers even more delicious.

Conclusion

Easy Beef Barley Soup is a timeless comfort dish that’s easy to make and deeply satisfying. Whether you’re looking for a warm winter meal or a nourishing option for the week, this recipe delivers flavor, texture, and heartiness in every spoonful. Give it a try and enjoy a bowl of home-cooked warmth.

Easy Beef Barley Soup Recipe

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Author: chefssa
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x

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Description

A hearty and comforting beef barley soup loaded with tender beef, chewy pearl barley, and flavorful vegetables in a savory broth.

Ingredients

Scale

1 lb beef stew meat, cut into small cubes
2 tbsp olive oil
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
2 tbsp tomato paste
4 cups beef broth (low-sodium recommended)
2 cups water
3/4 cup pearl barley, rinsed
1/2 tsp dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley (optional, for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add the beef and brown on all sides. Remove and set aside.
In the same pot, add more oil if needed and sauté onion, carrots, and celery until softened.
Stir in garlic and tomato paste, cooking for 1-2 minutes.
Return the beef to the pot and pour in the beef broth and water. Bring to a boil.
Add barley, thyme, bay leaf, salt, and pepper. Stir to combine.
Reduce heat to low, cover, and simmer for 45-60 minutes, or until the beef is tender and barley is cooked.
Remove the bay leaf before serving.
Garnish with fresh parsley if desired.

Notes

Add mushrooms for an earthy flavor boost.
Swap beef with ground turkey or chicken for a lighter option.
Use quick-cooking barley to reduce simmering time.
Add a splash of red wine to the broth for deeper flavor.
Mix in frozen peas or corn during the last 10 minutes for added color and texture.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Stovetop
Cuisine: American