This Hearty Beef and Barley Soup is a wintery feast packed with deep, savory flavors. Featuring a rich broth, tender bites of seared chuck roast, wholesome vegetables, and chewy barley, it’s the perfect dish to warm you up from the inside out. Pair it with a slice of crusty bread for a satisfying, family-friendly meal that’s sure to become a staple!
An Unfailingly Good Bowl Of Soup
When the days are short and grey and winter just won’t let up, few things will be more comforting than a hearty bowl of soup. With tender chunks of beef melting at the touch of a fork, wholesome barley, and a rich, savory broth, this flavorful soup is a complete one-bowl meal (my fave!).
Sweet carrots and onions add a touch of natural sweetness, while bay leaves and thyme infuse warmth and depth into every spoonful. A good amount of tomato paste enhances the umami flavors making this soup irresistibly satisfying.
I like to cook this soup in the oven so it practically takes care of itself as it simmers. If you prefer the stovetop, that will work too!
Best of all, like most slow-simmered soups, this one only gets better with time. The flavors will deepen overnight, meaning leftovers are just as delicious as the first bowl. Make it the night before or even two days ahead for a stress-free, nourishing meal whenever you need it.
Helpful Notes For Recipe Ingredients
- Beef – I like to use chuck roast or blade roast snd cut it up myself. I find it’s easier, faster and less messy to brown the meat in large chunks, then cut into bite-sized cubes. More on this below.
- Pearl Barley – This fiber-rich grain helps thicken the soup and also tastes delicious with the beef. There are a few different varieties of barley but I like to use pearl barley which cooks a little faster. Pot barley can be used but make sure to add at least 15 minutes of extra cooking time.
- Beef Broth – We use a lot of beef broth for this soup so it’s pretty important to use one that is good-quality. I like using Better Than Bouillon low-sodium beef base which is pretty easy to find and tastes really good. I don’t recommend using chicken broth because it would make the soup taste completely different and quite bland.
- Carrots, Celery, and Onion – The classic mirepoix trio adds loads of flavor, sweetness and aroma to this soup.
- Garlic – I like to add quite a bit of freshly minced garlic to boost the savory taste of the soup. Use less to taste, if you prefer.
- Tomato Paste – Adds a rich, umami depth to the broth.
- Soy sauce and Worcestershire sauce – These two ingredients will add a blast of scrumptious umaminess to the soup.
- Bay Leaves & Thyme – We aren’t adding any spices to this soup so do your best not to omit these herbs as they will add a lot of warmth and fragrance.
- Salt & Black Pepper – Adjust to taste for a well-seasoned broth.
Variations And Substitutions
- Add mushrooms —> When I have extra time, I love to add mushrooms to this beef barley soup. Just slice about 8 ounces of cremini mushrooms and add them to onion mixture.
- Potatoes – For a heartier, more filling soup, add 1-2 cups of diced potatoes Yukon Gold potatoes.
- Red Wine – Deglazing the pot with a splash of red wine enhances the broth’s richness.
Why It’s A Good Idea To Pre-Cook The Barley
I like to pre-cook the barley for 20 minutes separately, then add it to the soup to finish cooking. This prevents the grains from soaking up too much of the flavorful broth and the texture of the barley will also be nicer.
It is of course easier to just cook the barley in the pot along with the beef and vegetables, so feel free to do this, if you wish.
How to Make Beef and Barley Soup
Preheat oven to 325ºF
Step 1: Sear the Beef
Heat olive oil in a large pot over medium-high heat. Add the beef and sear until browned on both sides, about 5-7 minutes. Remove to a plate and set aside.
Step 2: Sauté the Vegetables
Add remaining tablespoon of oil to the pot and stir in the onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened. Stir in the garlic and tomato paste, cooking for 1 more minute or until tomato paste has darkened in color.
Step 3: Deglaze and Simmer
Chop the beef into 1-inch pieces and add it to the pot along with any juices that accumulated on the plate. Pour in the beef broth, soy sauce and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Add the bay leaves and thyme bundle.
Step 4: Simmer Until Tender
Bring to a boil, then reduce heat to low. Cover, transfer to preheated oven, and cook for 90 minutes, stirring occasionally, until the barley is tender and the beef is fork-tender. Alternatively, you can simmer on the stovetop, covered, for 75- 90 minutes, stirring every 15 minutes, or so.
Step 5: Meanwhile, Pre-Cook the Barley
Bring 4 cups of water to a boil and add the barley. Reduce to a simmer and cook, uncovered, for 25 minutes. Drain and set aside. (TIP: If you prefer to cook the barley from start to finish in the pot, just add it after the beef has been cooking for 60 minutes and cook everything for 45 minutes more or until both the beef and barley are tender.)
Step 6: Add Barley
Remove the pot from the oven and fish out and discard the thyme bundle and bay leaves. Then, add the pre-cooked barley and leave the pot on the stovetop. Bring to a gentle boil then lower heat to a simmer and cook, covered with lid ajar, until beef and barley are completely tender, about 20 minutes.
Step 7: Final Seasoning and Serve
Taste for seasoning and add more salt and black pepper to taste, if needed. Garnish with chopped fresh parsley and serve immediately.
Helpful Recipe Tips
Cook the barley separately – This step is optional but prevents the grains from soaking up too much of the flavorful broth and the texture of the barley will also be nicer.
Adjust Thickness – If the soup gets too thick, add extra broth to reach your desired consistency. Sometimes the soup might appear too thin but keep in mind the barley will continue to thicken the soup as it soaks up more broth.
Sear the Beef for Maximum Flavor – Browning the beef first locks in flavor and adds richness to the broth.
Use Low-Sodium Broth – Control the salt levels by using a low-sodium or homemade beef broth.
Recipe FAQs
You want to use a cut of beef with lots of connective tissue and fat. A chuck roast (sometimes referred to as Blade roast) is the most popular choice because it is relatively inexpensive, has good really flavor and it’s easy to find. Other choices could be bone-in short ribs or brisket but these tend to be quite a bit pricier. Beef shanks would also be delicious but they will need at least 1 hour longer of cook time to become fork tender.
Yes! Brown the beef and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
I would avoid using quick-cooking barley which can become too soft and mushy for this soup.
Serving Suggestions
Pair this beef and barley soup with
- Crusty Bread – A fresh baguette or dinner roll for dipping.
- Side Salad – A simple green salad with a tangy vinaigrette would be delicious and help balance the richness from the beef soup.
- Roasted Vegetables – Oven-roasted Brussels sprouts, green beans, or asparagus make great sides.
Storage and Freezing Tips
- To store in the fridge: Let the soup cool completely before storing in an airtight container. Refrigerate for up to 4 days.
- Freezing: This soup freezes well! Store in a freezer-safe container for up to 3 months. Let it thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stove over medium-low heat, adding extra broth if needed. For a quick option, microwave in 1-minute intervals, stirring in between.
More Cozy Recipes To Try
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Thank you!~Sandra
Easy Beef and Barley Soup
Ingredients
- 1 (2 1/2 to 3-pound) chuck roast, fat trimmed, cut into approximately 4 large pieces
- 3 teaspoons kosher salt, divided, plus more if needed
- 3 tablespoons extra-virgin olive oil, divided
- 1 large yellow onion, diced (about 1 1/4 cups)
- 4 large carrots, peeled and diced
- 3 celery ribs, diced
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 8 cups beef broth (I use Reduced Sodium Better Than Bouillon Beef Base)
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire
- 3 bay leaves
- 4 – 5 thyme sprigs, tied into a bundle
- freshly cracked black pepper to taste
- 1 cup uncooked pearl barley
- 2 – 3 tablespoons finely chopped fresh flat-leaf parsley leaves for serving (optional)
Instructions
- Preheat oven to 325ºF
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Pat dry the beef pieces with paper towel and season all over with 2 teaspoons salt. Once the oil is shimmering, add all the beef pieces to the pot and cook until browned, about 3 minutes a side. Remove to a plate and set aside.
- Reduce the heat to medium and add remaining tablespoon of oil to the pot. Stir in the onions, carrots, and celery and season with remaining 1 teaspoon salt. Cook for about 5 minutes, stirring occasionally, until softened. Stir in the garlic and tomato paste, cooking for 1 more minute or until tomato paste has darkened in color.
- Pour in the beef broth, soy sauce and Worcestershire, stirring and scraping up any browned bits from the bottom of the pot. Chop the browned beef into roughly 1-inch pieces and add them to the pot along with any juices that accumulated on the plate. Add the bay leaves and thyme bundle and season with black pepper to taste.
- Bring to a boil, cover the pot, then transfer to preheated oven. Cook for 90 minutes or until the beef is fork-tender. Alternatively, you can gently simmer the beef on the stovetop, covered, for 75-90 minutes, stirring every 15 minutes, or so.
- Meanwhile, precook the barley; Bring 4 cups water to a boil, then stir in the barley. Reduce to a simmer and cook, uncovered, for 25 minutes. Drain and set aside. (See notes if you prefer to cook the barley from start to finish in the pot.)
- Remove the pot from the oven and fish out and discard the thyme bundle and bay leaves. Add the pre-cooked barley and leave the pot on the stovetop. Bring to a gentle boil then lower heat to a simmer and cook, covered with lid ajar, until beef and barley are completely tender, about 20 minutes.
- Taste for seasoning and add more salt and black pepper, if needed. Garnish with chopped fresh parsley and serve immediately with crusty bread on the side.
Notes
- Barley: I like to pre-cook the barley for 20 minutes separately, then add it to the soup to finish cooking. This prevents the grains from soaking up too much of the flavorful broth and the texture of the barley will also be nicer. It is of course easier to just cook the barley in the pot along with the beef and vegetables, so feel free to do this, if you wish. Simply add it to the pot after the beef has been cooking in the oven for 75 minutes then place back in the oven and cook, covered, for 45 minutes more or until both the beef and barley are tender.
- Adjust Thickness – If the soup gets too thick, add extra broth to reach your desired consistency. Sometimes the soup might appear too thin but keep in mind the barley will continue to thicken the soup as it soaks up more broth.
- Use Low-Sodium Broth – Control the salt levels by using a low-sodium or homemade beef broth.
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