Beef Barley Soup

This hearty Beef Barley Soup simmers fork-tender beef, chewy barley, and vegetables in a rich, savory beef broth for the ultimate cozy bowl.

Course Soup

Cuisine American

Keyword Beef Barley Soup

Prep Time 15

Cook Time 1 40

Total Time 1 55

Servings servings

Calories 259kcal

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

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.