Hearty old-fashioned soup with tender beef and chewy barley
Beef Barley Soup
Beef Barley Soup
1h 45mEasy
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Servings
8
10 cups
Difficulty
Easy
Cost
Moderate
$$
Beef Barley Soup
Hearty old-fashioned soup with tender beef and chewy barley
A thick, old-fashioned beef barley soup with fork-tender chunks of beef, chewy pearl barley, and hearty root vegetables.
15m
Prep Time
90m
Cook Time
105m
Total Time
8
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Beef barley soup is the kind of stick-to-your-ribs meal that gets you through long winter days. Chunks of beef chuck simmer until meltingly tender while pearl barley plumps up and adds a satisfying chewiness to every spoonful.
This is a soup that rewards patience. The long, slow simmer transforms tough beef into fork-tender pieces and melds all the flavors into a rich, deeply savory broth.
Ingredients
- 1.5 lbs beef chuck, cut into 1/2-inch cubes
- 3/4 cup pearl barley
- 8 cups beef broth
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 tbsp olive oil
Instructions
- 1
Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches until well-seared, about 5 minutes per batch. Remove and set aside.
- 2
Add diced onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add minced garlic and tomato paste, cooking 1 minute more.
- 3
Return beef to the pot. Add beef broth, pearl barley, and a bay leaf. Bring to a boil, then reduce heat to low.
- 4
Cover and simmer for 1 to 1.5 hours, stirring occasionally, until beef is fork-tender and barley is plump.
- 5
Remove bay leaf. Season with salt and pepper. Serve with crusty bread.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Beef chuckStew meat or short ribs
Both become tender with long cooking.
Pearl barleyFarro or brown rice
Different texture but equally hearty.
Beef brothMushroom broth
A rich vegetarian alternative.
Tips & Storage
Pro Tips
Brown the beef in small batches — crowding the pot causes steaming instead of searing.
The soup thickens significantly as the barley absorbs liquid. Add broth when reheating.
A splash of Worcestershire sauce adds extra depth.
Storage
Refrigerate for up to 5 days. Freeze for up to 3 months.
Reheating
Reheat on the stovetop with extra broth as the barley continues to absorb liquid.
Nutrition Facts
Per serving (1.5 cups) · 8 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates28g
Fat4g
Fiber5g
Sugar32g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use quick-cooking barley?
- Yes. Add it in the last 15 minutes of cooking instead of at the start.
- Can I make this in a slow cooker?
- Yes. Brown the beef first, then combine everything in the slow cooker on low for 7–8 hours.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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