There’s nothing quite like a warm, hearty bowl of Beef Barley Soup to soothe your soul, especially on a chilly day. This classic dish is a perfect blend of tender beef, wholesome barley, and an array of flavorful vegetables, all simmered together in a savory broth. Whether you're looking for a filling weeknight meal or something special to serve to guests, this Beef Barley Soup recipe has you covered. Read on to learn how to make this delicious and nourishing soup from scratch, along with tips, variations, and more to ensure your dish turns out perfect every time.

What is Beef Barley Soup?
Beef Barley Soup is a traditional, comforting soup that has been enjoyed for generations. It's made with tender chunks of beef stew meat, pearl barley, and a medley of vegetables, all cooked together in a rich and savory broth. The barley adds a unique texture and nutty flavor, while the vegetables bring balance and nutrition to the dish. This soup is a meal in itself, filling and satisfying, making it ideal for lunch or dinner. The slow simmering process allows the flavors to meld together beautifully, resulting in a deeply flavorful and hearty soup that warms you from the inside out.
Ingredients List for Beef Barley Soup
Before you start cooking, it's important to gather all your ingredients. Having everything prepared and measured out will make the cooking process smoother and more enjoyable. Here’s what you’ll need:
- 1 tablespoon olive oil: Used for browning the beef and sautéing the vegetables.
- 1 pound beef stew meat: The star of the dish, providing richness and depth of flavor. Look for well-marbled pieces for the best results.
- ¾ teaspoon Kosher salt: Enhances the natural flavors of the ingredients.
- ½ teaspoon black pepper: Adds a touch of heat and depth to the soup.
- 1 medium yellow onion, chopped: A key aromatic that adds sweetness and depth.
- 3 ribs celery, chopped: Provides crunch and a slightly bitter note that balances the sweetness of the carrots.
- 3 carrots, chopped into ½-inch pieces: Adds sweetness and color to the soup.
- 8 ounces cremini mushrooms, sliced: Contributes an earthy, umami flavor that pairs beautifully with the beef.
- 4 cloves garlic, minced: Infuses the soup with a deep, aromatic flavor.
- 1 teaspoon dried thyme: Adds a subtle herbal note that complements the other ingredients.
- 2 tablespoons tomato paste: Brings a concentrated tomato flavor that enriches the broth.
- 6 cups low sodium beef broth (or low sodium chicken broth): Forms the base of the soup, providing flavor and body.
- 1 tablespoon Worcestershire sauce: Adds a tangy, savory depth to the soup.
- 2 bay leaves: Infuse the broth with a subtle herbal flavor.
- ¾ cup pearl barley, rinsed: The barley gives the soup its signature texture and nutty flavor.
- Chopped fresh parsley, for serving: Adds a fresh, bright finish to the soup.
Substitutions and Variations
One of the great things about Beef Barley Soup is its versatility. You can easily adjust the ingredients to suit your tastes or dietary needs. Here are some common substitutions and variations you might consider:
- Meat Substitutes: If you prefer a lighter version, you can use chicken instead of beef. Simply substitute the beef stew meat with boneless, skinless chicken thighs or breasts. For a vegetarian version, omit the meat altogether and add more mushrooms or use plant-based meat substitutes.
- Grain Alternatives: While pearl barley is traditional, you can substitute it with other grains like farro, quinoa, or even rice. Each will give the soup a different texture and flavor profile.
- Broth Options: While beef broth is the classic choice, chicken broth or vegetable broth can also be used for a lighter or vegetarian option. Just be sure to choose low-sodium varieties so you can control the saltiness of the soup.
- Vegetable Variations: Feel free to add or substitute other vegetables based on what you have on hand or prefer. Potatoes, parsnips, or even kale can make great additions.
- Herbs and Spices: You can experiment with different herbs and spices to tailor the soup to your liking. Rosemary, oregano, or even a pinch of smoked paprika can add a unique twist.
Step-by-Step Cooking Instructions
Now that you have your ingredients ready, it’s time to start cooking. Follow these detailed instructions to create a delicious Beef Barley Soup that’s sure to impress.

- Heat the olive oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
- Brown the beef: Add the beef stew meat to the pot in a single layer. Season with ¾ teaspoon of Kosher salt and ½ teaspoon of black pepper. Brown the meat on all sides, about 5-7 minutes. This step is crucial as it develops deep flavors in the soup. Once browned, remove the beef from the pot and set it aside.
- Sauté the vegetables: In the same pot, add the chopped onion, celery, and carrots. Sauté for about 5 minutes until the vegetables begin to soften. Add the sliced cremini mushrooms and continue to cook for another 5 minutes until the mushrooms release their moisture and start to brown.
- Add the garlic and thyme: Stir in the minced garlic and dried thyme, cooking for about 1 minute until fragrant.
- Incorporate the tomato paste: Add the 2 tablespoons of tomato paste to the pot, stirring well to combine with the vegetables. Cook for about 2 minutes to allow the tomato paste to deepen in flavor.
- Return the beef to the pot: Add the browned beef back into the pot along with any juices that have accumulated.
- Pour in the broth and add seasonings: Pour in 6 cups of low sodium beef broth (or chicken broth), and stir in the Worcestershire sauce and bay leaves.
- Add the barley: Stir in the rinsed pearl barley. Bring the soup to a boil, then reduce the heat to low and let it simmer.
- Simmer the soup: Cover the pot and let the soup simmer gently for about 45-50 minutes, or until the barley is tender and the beef is cooked through. Stir occasionally and check the seasoning, adding more salt and pepper if needed.
- Finish the soup: Once the soup is done, remove the bay leaves. Taste and adjust the seasoning if necessary.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!
Common Mistakes to Avoid
Making Beef Barley Soup might seem straightforward, but there are a few common mistakes that can impact the final result. Here’s what to watch out for:
- Not browning the beef properly: Browning the beef adds a rich, deep flavor to the soup. Don’t rush this step—ensure the beef is well-browned on all sides before removing it from the pot.
- Skipping the tomato paste step: Cooking the tomato paste before adding the liquid deepens its flavor, giving the soup a richer taste. Don’t skip this step.
- Overcooking the vegetables: While the vegetables should be tender, overcooking them can make them mushy. Keep an eye on them as the soup simmers.
- Using too much barley: Barley expands as it cooks, so be careful not to add too much, or it can soak up all the broth, making your soup too thick.
Serving and Presentation Tips
A beautifully presented dish not only tastes better but also adds to the overall dining experience. Here’s how to serve and present your Beef Barley Soup:
How to Serve Beef Barley Soup
- Bread Pairings: Serve the soup with a side of crusty bread or a warm, buttered roll. The bread is perfect for soaking up the flavorful broth.
- Salad Complement: Pair the soup with a simple green salad dressed with a light vinaigrette to balance the richness of the soup.
- Wine Suggestions: A glass of red wine, such as Cabernet Sauvignon or Merlot, complements the robust flavors of the Beef Barley Soup.
Presentation Ideas for Beef Barley Soup
- Rustic Charm: Serve the soup in rustic, deep bowls to enhance the comforting nature of the dish.
- Herb Garnish: A sprinkle of fresh herbs like parsley or thyme on top adds a pop of color and a fresh, fragrant finish.
- Drizzle of Olive Oil: For a gourmet touch, drizzle a bit of high-quality olive oil on top just before serving.
Beef Barley Soup Recipe Tips
- Make Ahead: This soup tastes even better the next day, as the flavors have more time to meld together. You can make it a day ahead and reheat it gently on the stove.
- Freezing: Beef Barley Soup freezes well. Let it cool completely, then transfer it to freezer-safe containers. It will keep for up to three months in the freezer.
- Thin or Thicken: If your soup is too thick after simmering, simply add more broth to reach your desired consistency. If it’s too thin, let it simmer uncovered for a bit longer to reduce and thicken.
- Barley Cooking Time: Pearl barley typically takes about 45 minutes to cook. If you’re using quick-cooking barley, adjust the cooking time accordingly, as it will cook faster.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of meat for this soup? A: Yes, you can use chicken, turkey, or even lamb as a substitute for beef. Just adjust the cooking time as needed for the different meats.
Q: Can I make this soup in a slow cooker? A: Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the barley halfway through the cooking time.
Q: How do I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat or in the microwave.
Q: Can I add other vegetables to the soup? A: Yes, you can add vegetables like potatoes, parsnips, or green beans. Just be mindful of the cooking times so they don’t overcook.
Q: Is there a gluten-free option for this soup? A: Substitute the barley with a gluten-free grain like quinoa or rice to make the soup gluten-free.
Conclusion
Beef Barley Soup is a timeless, comforting dish that’s perfect for any occasion. Its rich, savory flavors, combined with the hearty texture of barley and tender beef, make it a satisfying meal that’s sure to please everyone. By following the detailed steps, tips, and variations in this recipe, you’ll be able to create a delicious pot of soup that’s perfect for cozy dinners or even meal prep. So gather your ingredients, take your time, and enjoy the process of making this classic soup that’s sure to become a favorite in your household.
PrintBeef Barley Soup Recipe
This Beef Barley Soup recipe is packed with tender beef stew meat, nutritious vegetables, and hearty pearl barley, simmered in a rich and flavorful broth. Ideal for a satisfying, wholesome meal. Keywords: beef barley soup, beef stew meat, hearty soup, comfort food.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat
- ¾ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, chopped into ½-inch pieces
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 6 cups low sodium beef broth (or low sodium chicken broth), plus more as needed
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- ¾ cup pearl barley, rinsed
- Chopped fresh parsley, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Season beef stew meat with salt and pepper, then brown on all sides.
- Add onion, celery, and carrots, cooking until softened.
- Stir in mushrooms, garlic, and thyme, cooking until fragrant.
- Mix in tomato paste and cook for 1-2 minutes.
- Pour in beef broth, Worcestershire sauce, and add bay leaves. Bring to a simmer.
- Stir in rinsed pearl barley. Cover and cook until beef and barley are tender, about 45 minutes to 1 hour.
- Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, you can substitute part of the broth with a splash of red wine.
- If the soup thickens too much, add more broth to reach your desired consistency.
- This soup can be made ahead and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 45mg
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