This Beef and Barley Soup is full of flavor with a rich broth, chunks of carrots, and tender beef. It's slow-cooked on the stovetop until the meat is fall-apart tender and the flavors have developed.
Perfect for cold winter dinners or a hearty lunch.
Barley soup with chunks of beef
I remember watching my boys eat this soup when they were eight or nine. It was a cold winter day, and everyone was tired and hungry after a long day at school and activities. They ate the soup with such gusto with every single bite. Watching them eat this soup was such a joy.
This soup has a deliciously rich broth, chunks of tender beef, hearty barley, and sweet carrots. One taste, and you'll be eating it with gusto!
Serve with crusty bread or homemade breadsticks.
My top tips for making beef barley soup:
- Sear the Beef: Browning the beef before adding liquid creates a rich, flavorful base for your soup. Don't skip this step!
- Slow Simmer: Let the soup simmer slowly to develop the flavors. A gentle simmer makes the beef tender and allows the barley to absorb the broth.
- Use Quality Broth: A good beef broth or stock is essential for flavor. Homemade is ideal, but a high-quality store-bought version can work well too.
Key ingredients
- Beef - I used a boneless chuck roast. It's perfect for this recipe because the longer it cooks, the more tender it becomes. You could also use stew meat if chuck steak or roast isn't available.
- Barley - Use pearl barley in this recipe. Pearl barley is quicker to cook than regular barley.
- Veggies - Carrots, celery, onion, and garlic are added to this soup.
- Beef Stock - Use your favorite variety, but try to find a low-sodium or no-salt added stock. The stock cooks down and intensifies the flavors.
- Red Wine - Adds a bit of acidity and flavor. Use a wine you enjoy drinking. Merlot, pinot, cabernet, or a red blend will all work. Avoid a sweet red wine. You could also use extra beef stock in place of the wine.
- Tomato Paste - Adds richness to the soup.
- Herbs - Thyme, rosemary, and a bay leaf. I like to use fresh herbs when available, but you can also use dried. If using dried, reduce the amount by half.
Making beef barley soup
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Brown the beef in a large heavy pot over medium-high heat.
- Once browned, remove the meat and set aside.
- In the same pot, add carrots, onions and celery. Cook for 5-7 minutes until the onions begin to soften.
- Clear a spot in the center of the pot and add garlic and tomato paste.
- Cook for 30 seconds then stir into the other veggies.
- Add red wine and stir to deglaze pan scraping up all the bits from the bottom of the pan.
- Add beef broth, Worcestershire sauce, and fresh herbs, and bring to a boil.
- Lower heat to low and place the lid on the pot slightly ajar so the steam can escape.
- Simmer for 45 minutes stirring a few times during cook time.
- Stir in barley and simmer for 25-35 minutes until the barley is cooked.
- Taste the soup and add salt and pepper to taste.
- If the soup is too thick, add water or broth until it reaches the desired consistency.
- Top with freshly chopped parsley and serve hot.
Beef barley soup tips
- Use whole carrots rather than packaged baby carrots. The baby carrots lose a lot of their flavor during processing.
- Be certain to get a good sear with a good brown color on the beef. It adds a lot of flavor to the soup.
- Simmer the soup to develop the flavors.
- Add water or additional broth to thin the soup. I often add ½ - 1 cup of additional liquid.
- The barley will continue to soften and absorb liquid the longer it sits.
Frequently asked questions
Yes, you can more veggies. Frozen peas, corn, or green beans could be added at the end of cooking time.
Store cooled soup covered in the refrigerator for 3-5 days.
How to store beef barley soup
Beef and barley soup can be stored in the refrigerator for 3-5. The barley continues to absorb the broth and you may need to add additional liquid. I usually add water, but beef broth works too.
Reheating barley soup
Reheat by placing leftover soup in a saucepan and heat over medium heat. Add water or beef broth if needed to thin the soup.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious soups.
Beef and Barley Soup Recipe
Equipment
- Dutch Oven (or large soup pot)
Ingredients
- 1½ - 2 pounds beef chuck roast (boneless, cut into 1- 1½ inch cubes)
- 2-3 tablespoons olive oil
- ½ medium onion (diced)
- 2 celery ribs (diced)
- 4 carrots (peeled and cut into ½ inch rounds)
- 3 cloves garlic (minced)
- 4 tablespoons tomato paste
- ¾ cup red wine (merlot, pinot noir, cabernet or red blend)
- 8 cups beef broth (low-sodium or no-sodium)
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh thyme (or ½ teaspoon dried)
- 1 sprig fresh rosemary (or ¼ teaspoon dried)
- 1 bay leaf (fresh or dried)
- 1 cup pearl barley
- ½ - 1 teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons fresh parsley (chopped, optional)
Instructions
- Add olive to a large heavy bottomed pot and heat until simmering.Add the beef and brown over medium high heat. Once all sides are browned, remove the meat and set aside.1½ - 2 pounds beef chuck roast, 2-3 tablespoons olive oil
- In the same pan, add another tablespoon of olive oil along with the onions, celery and carrots. Cook for 5-7 minutes over medium heat until the onions begin to soften.½ medium onion, 2 celery ribs, 4 carrots
- Clear a spot in the center of the pot. Place tomato paste and garlic in the center. Cook for 30 seconds then stir into the veggies.3 cloves garlic, 4 tablespoons tomato paste
- Add red wine to deglaze the pan. Stir until the wine has reduced by half, scraping up all brown bits from the bottom of the pan.¾ cup red wine
- Stir in broth, Worcestershire sauce and herbs. Return beef to pot.8 cups beef broth, 1 tablespoon Worcestershire sauce, 3 sprigs fresh thyme, 1 sprig fresh rosemary, 1 bay leaf
- Bring to a boil, then place lid on the pot leaving a slight gap to allow the steam to escape. Turn heat to low and simmer for 45 minutes. Stir a few times while cooking.
- Stir in pearl barley. Replace lid leaving it slightly ajar. Cook for 25-35 minutes until the barley is cooked.1 cup pearl barley
- Add salt and pepper to taste. If the soup is too dry, add water or additional broth.½ - 1 teaspoon salt, ¼ teaspoon pepper
- Remove sprigs of herbs if using fresh.
- Top with freshly chopped parsley for garnish. Serve hot.2 teaspoons fresh parsley
Notes
- Use whole carrots rather than packaged baby carrots. The baby carrots lose a lot of their flavor during processing.
- Be certain to get a good sear with a good brown color on the beef. It adds a lot of flavor to the soup.
- Simmer the soup to develop the flavors.
- Add water or additional broth to thin the soup. I often add ½ - 1 cup of additional liquid.
- The barley will continue to soften and absorb liquid the longer it sits.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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