My whole family loves it when they smell my beef and barley soup cooking! I make this hearty, delicious stew on cold days when everyone is craving comfort food.
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My Best Beef Barley Soup Recipe
One chilly fall night, when I was craving something hearty, I went to the fridge. I saw the chuck roast and just knew where this was going. I had to make my beef and barley soup, which is a huge comfort food for me.
As the soup simmered and the rich, comforting smell wafted through the house, one by one, my whole family literally appeared in the kitchen to ask what I was making for dinner. When we sat down to eat, after the first bite, the whole room went quiet. Everyone was too busy eating to talk!
It wasn’t until halfway through dinner that my husband Ben went to grab seconds and said, “I could eat a big pot of this all winter,” as he ladled more soup in his bowl. And, so I made more 2 weeks later.
Now, whenever I need something savory and hearty on a cold day, my old fashioned beef barley soup is always at the top of my list. I love the soup, but I think my best part may be making extra to enjoy for lunches.
And, if you love good comfort food, try my recipes for easy potato soup, white bean soup, braised beef short ribs, oven baked tenders, Mississippi pot roast with potatoes and carrots, and Tuscan chicken.
Ingredients for Beef Barley Soup
- Chuck roast – I love chuck roast best, but stewing beef, rump roast, or even ground beef work great too
- Onion – I used a white onion, but a yellow cooking onion will work
- Carrots
- Celery
- Tomato paste
- Beef stock – I like using beef stock to match the chuck roast flavor, but chicken or veggie broth work as well
- Pearl barley
- Olive oil – corn, canola, or vegetable oil will work too
- Salt and pepper
How to Make Beef Barley Soup
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
STEP TWO: Season the beef cubes with salt and pepper, then add them to the pot in a single layer. Sear them until they are browned on all sides, then remove the beef and set it aside.
STEP THREE: In the same pot, add the remaining 2 tablespoons of olive oil plus the diced onion, carrots, and celery. Sauté until softened, scraping up any brown bits from the bottom of the pot.
STEP FOUR: Stir in the tomato paste and cook for about 2 minutes.
STEP FIVE: Return the browned beef to the pot, then pour in the beef stock and bring the mixture to a boil.
STEP FIVE: Reduce the heat to low, cover, and simmer for 1-1 ½ hours, or until the beef is tender.
STEP SIX: Rinse the barley if needed, then stir it in. Cover and continue to simmer on low heat for another 40-60 minutes, until the barley is tender.
STEP SEVEN: Taste and adjust the seasoning with salt and pepper as needed before ladling the soup into bowls and serving hot.
Tips for the Best Beef and Barley Soup
- Choose quality chuck roast for the best beef barley soup. I love chuck roast for its marbling and ability to break down while simmering.
- I recommend pearl barley because it absorbs all the flavors so well and adds amazing texture to the soup.
- Layer the flavors by sautéing the onions and garlic right after the beef to absorb the brown bits left behind.
- Cook low and slow to let the ingredients really meld. I always love how it makes my whole house smell so good too!
- Taste and season as the soup is simmering. I find this helps the soup get that perfect balance of flavor.
- This is a great recipe for meal prep! I like to make it on Sunday, let it fully cool, then store it in the refrigerator in an airtight container to enjoy throughout the week. The flavors get even richer overnight!
- To freeze leftover soup, I portion servings into Souper Cubes so it’s easy to thaw only as much as I need. Beef barley soup will keep in the freezer for up to 3 months.
Recipe for Beef Barley Soup Variations and Substitutions
- When I don’t have chuck roast, stewing beef or ground beef makes a quick and tasty alternative and still tastes amazing.
- If I want to switch up the grain, I’ll replace the barley with quinoa, whole grain rice, or brown rice.
- To add acidity without tomato paste, I’ve tried substituting red wine or balsamic vinegar. Both versions were delicious!
- Instead of carrots, sweet potatoes add lovely sweetness and make the soup even heartier.
- For an even richer flavor, replace some of the beef stock with red wine.
What to Serve with this Beef and Barley Soup Recipe
On a chilly fall night, I love serving this recipe for beef barley soup with roasted acorn squash, air fryer butternut squash, or candied yams.
For serious comfort, biscuits or air fryer garlic bread are great for sopping up any soup at the bottom of the bowl!
Beef and Barley Soup FAQs
What is the best cut of beef for beef barley soup?
Chuck roast is my favorite cut of beef to use in this recipe for beef barley soup. The marbling helps it get super tender while the soup simmers for heartiness in every bite.
Should you cook the barley before adding it to the soup?
I don’t pre-cook the barley because I want it to cook directly in the beef and barley soup recipe. The grain absorbs all of the soup’s amazing flavors as it simmers and tastes absolutely amazing!
Best Beef and Barley Soup
Equipment
- Dutch oven or large pot
Ingredients
- 1 ½ lbs chuck roast cut into 1-inch cubes
- 1/2 cup onion diced
- 1 cup carrots peeled and sliced
- 1/2 cup celery stalks diced
- 2 tablespoons tomato paste
- 6 cups beef stock
- 1 cup pearl barley
- 4 tablespoons olive oil divided
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot in a single layer. Sear them until they are browned on all sides, then remove the beef and set it aside.
- In the same pot, add the remaining 2 tablespoons of olive oil, the diced onion, carrots, and celery. Sauté them until softened, scraping up any brown bits from the bottom of the pot.
- Stir in the tomato paste and cook for about 2 minutes to enhance its flavor. Return the browned beef to the pot, then pour in the beef stock and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 1-1 ½ hours, or until the beef is tender.
- Rinse the barley (if needed) and stir it in. Cover and continue to simmer on low heat for another 40-60 minutes, until the barley is tender.
- Taste and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and serve hot.
Notes
- Choose quality chuck roast for the best beef barley soup. I love chuck roast for its marbling and ability to break down while simmering.
- I recommend pearl barley because it absorbs all the flavors so well and adds amazing texture to the soup.
- Cook low and slow to let the ingredients really meld.
- Taste and season as the soup is simmering. This helps the soup get that perfect balance of flavor.
- This is a great recipe for meal prep! Make it on Sunday, let it fully cool, then store it in the refrigerator in an airtight container to enjoy throughout the week. The flavors get even richer overnight.
- Freeze leftovers in the freezer for up to 3 months.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Great dinner with hot rolls on the side. One more secret…dredge the meat in flour/salt/pepper before searing. Something wonderful happens in extra flavor and the liquid thickens on its own.
Hi Diane, Wow, that’s a great suggestion! I’ll have to try that. Enjoy!