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This hearty Beef Barley Soup is everything you want on a cold day, with fork-tender beef, chewy barley, and tender vegetables in a rich, savory broth. I make a big pot on a chilly Sunday and the whole house smells incredible while it simmers away. It is pure cozy comfort in a bowl, like our Italian wedding soup.
Browning the beef first and simmering the barley right in the pot builds deep, hearty flavor in every spoonful.
Beef Barley Soup Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 1 hour 40 minutes
- ⏳ Total Time: 1 hour 55 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 259kcal
- 🌶️ Flavor Profile: Savory, hearty, beefy, and comforting
- ✋ Difficulty: Easy, a simple stovetop simmer, like our stuffed pepper soup
Quick Answer
To make beef barley soup, brown beef stew meat with diced onion, garlic, and olive oil in a large skillet, then transfer it to a big soup pot. Add sliced carrots, celery, beef broth, diced tomatoes, green pepper, Worcestershire sauce, a packet of beef gravy mix, a bay leaf, and fresh thyme. Bring it to a boil, then reduce the heat and simmer covered for 45 minutes. Stir in the barley and simmer uncovered for another 45 minutes until the beef is tender and the barley is chewy. Remove the bay leaf and thyme, then serve hot.
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Why This Recipe Works
Click to see the technique science
- Fork-tender beef. A long, gentle simmer breaks down the stew meat until it is melt-in-your-mouth tender.
- Hearty and filling. Chewy barley and plenty of vegetables make this soup a satisfying meal all on its own.
- Deep, savory broth. Beef broth, gravy mix, Worcestershire, and tomatoes build a rich, well-seasoned base.
- One pot of comfort. Everything simmers together in a single pot, so cleanup is quick and easy.
- Great for leftovers. This soup tastes even better the next day as the flavors meld and deepen.
- Budget-friendly. Affordable stew meat and pantry staples turn into a big, hearty pot that feeds the whole family.
Why You’ll Love This Recipe
- Tender beef, chewy barley, and vegetables simmer into a rich, savory bowl of comfort.
- It is an easy one-pot meal that comes together with simple, budget-friendly ingredients.
- It is hearty enough to stand as a full meal, like our Salisbury steak on a cozy night.
Key Ingredients
Simple, hearty ingredients come together for this cozy beef barley soup.
- Beef stew meat: Browned first, then simmered low and slow until fork-tender and full of flavor.
- Barley: Pearl barley turns chewy and hearty as it simmers, soaking up the savory broth.
- Carrots, celery, and green pepper: Classic soup vegetables that add color, texture, and flavor.
- Beef broth and diced tomatoes: They build a rich, savory, slightly tangy base for the soup.
- Beef gravy mix and Worcestershire: A packet of gravy mix and a splash of Worcestershire deepen the beefy flavor.
See recipe card for exact quantities.
Variations and Substitutions
Make this beef barley soup your own with a few easy swaps.
- Use a different cut: Cubed chuck roast or leftover pot roast work great in place of stew meat.
- Add mushrooms: Sliced cremini or button mushrooms add an earthy, savory depth.
- Make it in the slow cooker: Brown the beef, then add everything to a crockpot and cook on low until tender.
- Swap the grain: Use farro or brown rice in place of barley, or try a heartier vegetarian chili for a meatless option.
- Make it spicy: Add a pinch of red pepper flakes, or for a different cozy bowl try our white chicken chili.
How to Make Beef Barley Soup
- Add the beef stew meat, diced onion, minced garlic, and olive oil to a large skillet over medium-high heat.
- Cook until the beef is just browned, then transfer it to a large soup pot.
- Add the sliced carrots, celery, diced green pepper, beef broth, and diced tomatoes, then stir in the Worcestershire sauce, beef gravy mix, bay leaf, and fresh thyme.
- Bring the soup to a boil, then reduce to medium-low heat and simmer covered for 45 minutes, stirring occasionally.
- Stir in the barley and simmer uncovered for another 45 minutes until the beef is tender, then remove the bay leaf and thyme and serve hot.
Recipe Tips & Tricks
- Brown the beef well before simmering, since those caramelized bits add deep, savory flavor to the broth.
- Add the barley later so it stays chewy and does not turn mushy or soak up all the broth.
- Simmer low and slow to give the stew meat time to break down into fork-tender pieces.
- Adjust the thickness by adding more broth if the soup gets too thick as the barley absorbs liquid.
- Remove the bay leaf and thyme stems before serving so no one bites into a tough sprig.
- Make it ahead since this soup tastes even better the next day, just like our chicken pot pie soup.
Serving Ideas and Suggestions
This beef barley soup is a full meal in a bowl, but it is even better with something to dip. Serve it with crusty bread, warm rolls, or buttery biscuits to soak up the rich broth, and add a simple green salad on the side. It is pure comfort food, right up there with our Zuppa Toscana.
It is perfect for chilly nights, meal prep, and feeding a hungry crowd. Ladle it into big bowls and let everyone go back for seconds, since this soup reheats beautifully. For another hearty, cozy bowl, try our bacon cheeseburger soup next.
Store leftover beef barley soup in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Reheat gently on the stove with a splash of broth, since the barley keeps soaking up liquid as it sits. Round out the week with our homemade shepherd’s pie for more cozy comfort food.
Beef Barley Soup FAQs
Beef stew meat is the easy go-to since it is already cubed and labeled for low, slow cooking. It is usually cut from chuck, which becomes fork-tender after a long simmer. You can also cube your own chuck roast, which is often more economical and lets you control the size. Avoid lean cuts like sirloin, which can turn dry and tough in a soup that simmers this long.
No, pearl barley does not need to be soaked before adding it to the soup. Just stir it in during the last 45 minutes of simmering and it will turn tender and chewy as it cooks. Pearl barley is the most common type for soup because it cooks faster than hulled barley. Add it later in the cooking time so it does not overcook or soak up all of your broth.
Barley is very absorbent and keeps soaking up liquid as the soup cooks and sits, so it naturally thickens over time. If your soup is thicker than you like, simply stir in more beef broth or water until it reaches your preferred consistency. This is especially common with leftovers, so plan to add a splash of broth when you reheat. The flavor stays just as rich.
Yes, this soup adapts well to a slow cooker. Brown the beef with the onion and garlic first for the best flavor, then add it to the crockpot with the vegetables, broth, tomatoes, and seasonings. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, stirring in the barley during the last hour so it stays chewy. Remove the bay leaf and thyme before serving.
Yes, beef barley soup freezes well, making it great for meal prep. Cool it completely, then store it in airtight containers or freezer bags for up to 3 months. Keep in mind the barley will continue to absorb liquid, so the thawed soup may be thicker. Reheat gently on the stove with extra broth or water to loosen it back up, and it will taste just as hearty.
Beef barley soup is hearty enough to be a meal on its own, but it pairs beautifully with crusty bread, warm dinner rolls, or buttery biscuits for dipping. A crisp green salad or a simple side of roasted vegetables rounds it out nicely. For a bigger spread, serve it as a starter before a comfort-food main. The rich broth is made for sopping up with bread.
Craving more cozy bowls? Try our hearty ground beef stroganoff next for another comforting, family-friendly dinner.
Beef Barley Soup
Ingredients
- 1 pound beef stew meat
- 1 medium sweet onion diced
- 1 garlic clove finely minced
- 1 tablespoon olive oil
- 2 carrots sliced
- 1 rib celery sliced
- 6 cups beef broth
- 14.5 ounce can petite diced tomatoes undrained
- 1/2 green pepper diced
- 1 tablespoon Worcestershire sauce
- 1 package dry beef gravy mix
- 1 bay leaf
- 3-4 sprigs fresh thyme
- 2/3 cup barley
Instructions
- Add the beef stew meat, diced onion, minced garlic, and olive oil to a large skillet. Cook over medium-high heat until the stew meat is just browned.1 pound beef stew meat, 1 medium sweet onion, 1 garlic clove, 1 tablespoon olive oil
- Transfer the stew meat mixture to a large soup pot.
- Add the sliced carrots, sliced celery, beef broth, petite diced tomatoes, diced green pepper, Worcestershire sauce, beef gravy mix, bay leaf, and 3-4 sprigs of fresh thyme to the soup pot.2 carrots, 1 rib celery, 6 cups beef broth, 14.5 ounce can petite diced tomatoes, 1/2 green pepper, 1 tablespoon Worcestershire sauce, 1 package dry beef gravy mix, 1 bay leaf, 3-4 sprigs fresh thyme
- Bring the stew to a boil, then reduce to medium-low heat. Simmer for 45 minutes, covered, stirring occasionally.
- Add the barley and simmer for an additional 45 minutes, uncovered, or until the beef is tender. Once the stew is finished simmering, remove the bay leaf and thyme from the pot. Serve immediately.2/3 cup barley
Notes
- Brown the beef well on medium-high heat for the best flavor.
- Rinse the barley under cold water before adding it to the soup to prevent cloudiness.
- Cook the soup on low heat after bringing it to a boil to ensure the barley and beef become perfectly tender.
- Serve with crusty bread or garlic bread for dipping into the delicious broth.
- Customize the soup with your favorite veggies or spices to make it your own.
Nutrition
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