I resurrected a Beef Barley Soup from my grandmother’s handwritten notes and added a single pantry twist that dramatically shortens the cooking time.

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I still get surprised by how much personality a bowl can have. My Beef Barley Soup started as a simple idea but turned into something stubbornly rich, built around good beef chuck and nutty pearl barley.

Some folks search for Beef Barley Soup, others expect a Thick Beef Barley Soup; I aim for a version that keeps chew and depth without being gloopy. I wont lie, it takes patience, and it wont be the prettiest thing on Instagram, but every spoonful tells a story.

If you like soups that feel honest and a little rough around the edges, this one might grab you.

Ingredients

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Beef: packs protein and iron gives deep savory backbone, makes soup filling and comforting
Pearl barley: adds chewy texture and fiber, slow cooking makes it nutty and hearty
Carrots: bring sweetness and vitamin A, bright color and gentle natural sugars
Onion: builds savory, slightly sweet base, full of flavor and good antioxidants too
Garlic: punches up aroma and umami, has heart healthy compounds but raw is sharp
Diced tomatoes: add acidity and body, balance richness and bring subtle sweetness sometimes
Beef broth: layers of savory liquid, supplies minerals and depth, watch salt levels though

Ingredient Quantities

1 lb (450 g) beef chuck or stew meat, trimmed and cut into 1-inch cubes

2 tbsp olive oil or vegetable oil

1 large yellow onion, diced

2 large carrots, peeled and diced

2 stalks celery, diced

3 cloves garlic, minced

1 cup (190 g) pearl barley, rinsed

8 cups (2 liters) beef broth or stock

1 (14.5 oz / 410 g) can diced tomatoes, undrained

1 tbsp tomato paste

1 tbsp Worcestershire sauce

2 bay leaves

1 tsp dried thyme or 1 tbsp fresh thyme leaves

Salt and freshly ground black pepper, to taste

Chopped fresh parsley for garnish (optional)

How to Make this

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1. Pat the beef dry, season generously with salt and pepper. Heat 1 tbsp oil in a heavy pot or Dutch oven over medium-high heat and brown the beef in batches so it sears, about 2-3 minutes per side; dont crowd the pan or it will steam. Transfer browned beef to a plate.

2. Add the remaining 1 tbsp oil to the pot, lower heat to medium and sauté the diced onion, carrots and celery until softened and starting to brown, about 6-8 minutes.

3. Stir in the minced garlic and tomato paste and cook 1 minute until fragrant, scraping up any browned bits from the bottom.

4. Pour in the Worcestershire sauce, then add a splash (about 1/2 cup) of the beef broth to deglaze the pot, scraping up the fond with your spoon.

5. Return the beef to the pot, add the rinsed pearl barley, the undrained can of diced tomatoes, the remaining beef broth, bay leaves and thyme. Give it a quick stir, bring to a gentle boil.

6. Reduce heat to low, cover and simmer gently for 45-60 minutes until the barley is tender and the beef is very tender. Stir occasionally but not constantly so the barley doesnt break down too much.

7. Taste and season with more salt and freshly ground black pepper as needed. If the soup is too thick add hot water or more broth a little at a time until you like the consistency.

8. Remove and discard the bay leaves. If you want a deeper flavor, let the soup simmer uncovered 5-10 minutes to concentrate, or if you prefer more broth keep it covered.

9. Let the soup rest off heat for 10 minutes to thicken and let flavors meld, then ladle into bowls and sprinkle with chopped fresh parsley before serving.

Equipment Needed

1. Heavy pot or Dutch oven (6 to 8 qt), for browning the beef and simmering the soup
2. Sharp chef’s knife, to trim and cube the beef and chop veg
3. Sturdy cutting board, ideally one for meat and one for veg
4. Tongs or slotted spoon, to turn and remove the browned beef without splashing
5. Wooden spoon or heatproof spatula, for scraping up the fond and stirring
6. Rimmed plate or shallow bowl, to hold the browned beef while you cook the veg
7. Measuring cups and spoons, for broth, barley, tomato paste and seasonings
8. Fine mesh sieve or colander, to rinse the pearl barley
9. Ladle and soup bowls, for serving (plus a few oven mitts or kitchen towels)

FAQ

Q: Can I use a different cut of beef or ground beef instead of chuck or stew meat?
A: Yes, you can. Tougher cuts like brisket or short ribs work great if you simmer longer, and you should brown them first for flavor. Ground beef will cook faster and change the texture, brown it and add it later so it does not fall apart.

Q: How long should I simmer the soup so the beef and barley are tender?
A: Simmer on the stove about 1 to 1 1/2 hours until the beef is fork tender. Pearl barley usually takes 30 to 40 minutes to become tender in the soup, so add it early enough but not too long if you want it a bit chewy.

Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. Slow cooker: brown meat first, then cook on low 6 to 8 hours or high 3 to 4 hours, add barley in the last hour so it does not get too soft. Instant Pot: brown on Saute, pressure cook the beef with broth 20 to 25 minutes then natural release, stir in barley and cook under pressure about 20 minutes or cook barley separately to avoid mush.

Q: Is there a gluten free option for the barley?
A: Barley has gluten so you cant use it if you need gluten free. Good swaps are quinoa, rice, or millet but cook times vary so add those later or cook them separately and combine just before serving.

Q: How do I store and reheat leftovers so the barley doesn't become mushy?
A: Fridge up to 3 to 4 days, freezer up to 3 months. If you plan to freeze, undercook the barley a bit so it holds up. Reheat gently on the stove with a splash of broth or water, microwave ok but stir halfway through.

Q: Any quick tips to boost flavor without extra work?
A: Brown the beef well and scrape the browned bits from the pan, add a splash of red wine or extra Worcestershire when deglazing, and taste for salt at the end. A little fresh parsley before serving brightens the whole bowl.

Beef Barley Soup Recipe Substitutions and Variations

Beef chuck or stew meat: swap for pork shoulder, lamb stew meat, or if you want it vegetarian use hearty mushrooms like cremini or portobello (mushrooms need much less simmering, add a splash of soy for extra savory)
Pearl barley: use farro or hulled barley for a nuttier chew, or pearl couscous if you want it to cook faster — just adjust timing
Beef broth: replace with chicken broth or vegetable broth, or use low sodium stock plus a little soy sauce to boost umami
Worcestershire sauce: sub with soy sauce or tamari, or a splash of balsamic vinegar plus a pinch of sugar to mimic the sweet tang

Pro Tips

– Brown the meat well, even if it takes extra time. Pat cubes dry and sear in batches so you get that brown crust, don’t crowd the pan or it will steam. The browned bits stuck to the pot are flavor, so scrape them up when you deglaze.

– Think about the barley ahead of time. Toasting the rinsed barley in the pot for a minute or two before adding liquid gives nuttier flavor, or cook the barley separately and add near the end if you want firmer grains and more control over texture.

– Build layers of flavor, not just one blast. Cook the tomato paste a minute so it loses its raw edge, use a splash of wine or a little extra Worcestershire when deglazing if you have it, and finish with a tiny splash of vinegar or lemon at the end to brighten everything up.

– Don’t over-stir while it simmers, or the barley will get mushy. If it ends up too thick add hot broth little by little, too thin let it simmer uncovered for a few minutes. Letting the soup rest off the heat for 10 minutes really helps the flavors settle, so don’t skip that.

Beef Barley Soup Recipe

Recipe by James Level

0.0 from 0 votes

I resurrected a Beef Barley Soup from my grandmother's handwritten notes and added a single pantry twist that dramatically shortens the cooking time.

Servings

servings

Calories

365

kcal

Equipment: 1. Heavy pot or Dutch oven (6 to 8 qt), for browning the beef and simmering the soup
2. Sharp chef’s knife, to trim and cube the beef and chop veg
3. Sturdy cutting board, ideally one for meat and one for veg
4. Tongs or slotted spoon, to turn and remove the browned beef without splashing
5. Wooden spoon or heatproof spatula, for scraping up the fond and stirring
6. Rimmed plate or shallow bowl, to hold the browned beef while you cook the veg
7. Measuring cups and spoons, for broth, barley, tomato paste and seasonings
8. Fine mesh sieve or colander, to rinse the pearl barley
9. Ladle and soup bowls, for serving (plus a few oven mitts or kitchen towels)

Ingredients

1 lb (450 g) beef chuck or stew meat, trimmed and cut into 1-inch cubes
2 tbsp olive oil or vegetable oil
1 large yellow onion, diced
2 large carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 cup (190 g) pearl barley, rinsed
8 cups (2 liters) beef broth or stock
1 (14.5 oz / 410 g) can diced tomatoes, undrained
1 tbsp tomato paste
1 tbsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme or 1 tbsp fresh thyme leaves
Salt and freshly ground black pepper, to taste
Chopped fresh parsley for garnish (optional)

Directions

Pat the beef dry, season generously with salt and pepper. Heat 1 tbsp oil in a heavy pot or Dutch oven over medium-high heat and brown the beef in batches so it sears, about 2-3 minutes per side; dont crowd the pan or it will steam. Transfer browned beef to a plate.
Add the remaining 1 tbsp oil to the pot, lower heat to medium and sauté the diced onion, carrots and celery until softened and starting to brown, about 6-8 minutes.
Stir in the minced garlic and tomato paste and cook 1 minute until fragrant, scraping up any browned bits from the bottom.
Pour in the Worcestershire sauce, then add a splash (about 1/2 cup) of the beef broth to deglaze the pot, scraping up the fond with your spoon.
Return the beef to the pot, add the rinsed pearl barley, the undrained can of diced tomatoes, the remaining beef broth, bay leaves and thyme. Give it a quick stir, bring to a gentle boil.
Reduce heat to low, cover and simmer gently for 45-60 minutes until the barley is tender and the beef is very tender. Stir occasionally but not constantly so the barley doesnt break down too much.
Taste and season with more salt and freshly ground black pepper as needed. If the soup is too thick add hot water or more broth a little at a time until you like the consistency.
Remove and discard the bay leaves. If you want a deeper flavor, let the soup simmer uncovered 5-10 minutes to concentrate, or if you prefer more broth keep it covered.
Let the soup rest off heat for 10 minutes to thicken and let flavors meld, then ladle into bowls and sprinkle with chopped fresh parsley before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 550g
Total number of serves: 6
Calories: 365kcal
Fat: 17.3g
Saturated Fat: 5.7g
Trans Fat: 0.1g
Polyunsaturated: 1.1g
Monounsaturated: 8.5g
Cholesterol: 45mg
Sodium: 1150mg
Potassium: 580mg
Carbohydrates: 30g
Fiber: 7g
Sugar: 3g
Protein: 20.5g
Vitamin A: 4333IU
Vitamin C: 6.7mg
Calcium: 33mg
Iron: 2.2mg

Beef Barley Soup Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Beef Barley Soup Recipe Substitutions and Variations

Pro Tips