Hearty Beef and Barley Soup

Hearty Beef and Barley Soup is a classic, comforting dish that’s perfect for chilly days or when you need a satisfying, nourishing meal. Packed with tender beef, wholesome barley, and a variety of vegetables, this soup is rich in flavor and texture. It’s an all-in-one meal that’s easy to make, budget-friendly, and ideal for batch cooking or freezing.

Why You’ll Love This Recipe

• A complete, balanced meal in one bowl
• Deep, savory flavor from simmered beef and aromatics
• Filling and satisfying thanks to the barley and hearty veggies
• Easy to make ahead and freezer-friendly
• Perfect for cozy lunches, meal prep, or dinner with crusty bread

ingredients

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

• Stewing beef or chuck roast, cut into bite-sized pieces
• Pearl barley
• Carrots, chopped
• Celery, chopped
• Onion, diced
• Garlic, minced
• Potatoes (optional), cubed
• Beef broth or stock
• Tomato paste
• Worcestershire sauce
• Bay leaves
• Dried thyme
• Salt and black pepper
• Olive oil

directions

1. Heat olive oil in a large pot over medium heat. Add beef and brown on all sides. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook another minute.
3. Add tomato paste and cook for 1–2 minutes to deepen the flavor.
4. Return beef to the pot. Stir in barley, broth, Worcestershire sauce, bay leaves, thyme, salt, and pepper. Add potatoes if using.
5. Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, or until beef and barley are tender.
6. Stir occasionally and add more broth or water if the soup becomes too thick.
7. Remove bay leaves, taste and adjust seasoning, then serve hot.

Servings and timing

This recipe serves 6–8 people.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: ~1 hour 15 minutes

Variations

• Use quick-cooking barley to reduce simmer time
• Add chopped kale or spinach during the last 5 minutes for a green boost
• Swap beef for ground beef or shredded rotisserie chicken
• Add mushrooms for earthy depth
• Stir in a splash of red wine for richness during the browning step

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop or microwave until warmed through—add a bit of broth or water if the soup thickens.
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What cut of beef is best for this soup?

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

Can I use quick-cooking barley?

Yes, just add it in the last 15–20 minutes of cooking to avoid overcooking.

Is this soup gluten-free?

Barley contains gluten, so substitute with rice or quinoa for a gluten-free option.

Can I make this in a slow cooker?

Yes—brown the beef first, then combine all ingredients and cook on low for 7–8 hours or high for 4–5 hours.

Does the soup thicken as it sits?

Yes, barley absorbs liquid. Add more broth when reheating to thin it out.

Can I use ground beef?

Yes, brown it first and drain any excess fat before continuing with the recipe.

What’s a good side for this soup?

Crusty bread, cornbread, or a side salad complement it well.

Can I use vegetable broth?

Yes, but beef broth adds the most flavor. Add extra herbs for depth if using vegetable broth.

Can I add beans?

Absolutely—kidney beans or white beans work well for added protein and texture.

Can I prepare this ahead of time?

Yes! This soup tastes even better the next day as the flavors develop.

Conclusion

Hearty Beef and Barley Soup is a wholesome, filling meal that warms you from the inside out. With its rich broth, tender beef, and nutritious vegetables and grains, it’s everything you want in a comforting homemade soup. Whether you’re feeding a crowd or just meal prepping for the week, this classic recipe is a guaranteed favorite.

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