This hearty beef and barley soup is a comforting classic, perfect for chilly days. With tender beef, wholesome barley, and a medley of vegetables simmered in a rich broth, it’s a satisfying meal that warms from the inside out.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ lbs beef stew meat (chuck is best), cut into bite-sized cubes

1 tbsp olive oil

1 onion, chopped

2 carrots, sliced

2 celery stalks, sliced

1 tbsp tomato paste

2–3 cloves garlic, minced

1 tsp thyme

1 bay leaf

Salt & pepper to taste

6 cups beef broth (low sodium)

¾ cup pearled barley

Optional: fresh parsley for garnish

Directions

Sear the Beef: I heat olive oil in a large pot over medium-high heat. Then, I add the beef in batches, browning it on all sides, and set it aside.

Sauté Vegetables: In the same pot, I add the onion, carrots, and celery, cooking them for 5–7 minutes until softened. I stir in the garlic, tomato paste, thyme, and bay leaf, cooking for another minute.

Simmer the Soup: I return the beef to the pot, pour in the beef broth, and bring it to a boil. Then, I reduce the heat, cover, and let it simmer for 45 minutes.

Add Barley: I stir in the barley and continue to simmer (covered) for another 30–40 minutes, until the beef and barley are tender.

Finish & Serve: I remove the bay leaf, season the soup with salt and pepper to taste, and garnish with fresh parsley if desired.

Servings and Timing

This recipe yields approximately 6 servings. The total preparation and cooking time is about 1 hour and 50 minutes, making it an ideal dish for a leisurely weekend meal or for preparing ahead of time.

Variations

Add Mushrooms: I sometimes add sliced mushrooms for an earthy flavor.

Use Quick Barley: To reduce cooking time, I opt for quick-cooking barley.

Spice It Up: A splash of Worcestershire sauce or a pinch of red pepper flakes adds depth and a bit of heat.

Vegetarian Version: I substitute the beef with hearty vegetables like potatoes and use vegetable broth for a meatless option.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer: For longer storage, I freeze the soup in individual portions for up to 3 months.

Reheating: I reheat the soup on the stovetop over medium heat, adding a bit of broth or water if it has thickened. Alternatively, I microwave it in a microwave-safe container, stirring occasionally.

FAQs

How can I make this soup in a slow cooker?

To prepare this soup in a slow cooker, I sear the beef as directed, then transfer it along with the sautéed vegetables and remaining ingredients (except parsley) to the slow cooker. I cook on low for 7–8 hours, then stir in the parsley before serving.

Can I use a different type of barley?

Yes, I can use hulled barley for a chewier texture and more nutrients, but it requires a longer cooking time. Quick-cooking barley is also an option to reduce the overall cooking time.

What can I serve with this soup?

I enjoy serving this soup with crusty bread or a simple green salad for a complete meal.

Can I make this soup ahead of time?

Absolutely. I find that the flavors deepen when the soup is made a day in advance. I store it in the refrigerator and reheat it before serving.

Is it necessary to sear the beef first?

Searing the beef adds depth of flavor to the soup, but if I’m short on time, I can skip this step. However, I prefer to sear the beef for the best taste.

Conclusion

This beef and barley soup is a timeless recipe that brings comfort and satisfaction. I appreciate its simplicity, versatility, and the way it warms me on cold days. Whether I’m making it for a family dinner or meal prepping for the week, it’s a reliable and delicious choice.