This Hearty Beef and Barley Soup is rich, satisfying, and full of comforting flavors.
Tender chunks of beef, sweet carrots, and chewy barley simmer together in a flavorful broth seasoned with garlic, herbs, and a savory tomato base.
It’s the perfect cozy meal for cold nights or make-ahead lunches!
Why You’ll Love This Recipe
Classic comfort food loaded with protein and veggies
Meal prep friendly and freezer-safe
Deep savory flavor from seared beef and herb-infused broth
One-pot recipe for easy cleanup
What You’ll Need (Ingredient Highlights)
Chuck Roast – Marbled and flavorful when slow-simmered
Barley – Adds chewiness and heartiness
Carrots, Celery, Onion – Aromatic veggie trio
Tomato Paste + Garlic – Build deep, rich flavor
Herbs (Rosemary, Thyme, Parsley) – Fresh or dried for layered taste
Soy Sauce + Worcestershire – Umami depth
Pro Tips Before You Start
Brown the beef in batches for best flavor—don’t crowd the pot
Use low-sodium broth to control salt levels
Barley expands—don’t add too much
Add fresh parsley at the end for brightness
How to Make Beef and Barley Soup
Step 1: Brown the Beef
Heat olive oil in a large pot over medium-high. Pat beef dry.
Sear beef in batches (don’t overcrowd), about 3 minutes on the first side, 1 minute on the second.
Transfer to a plate and repeat.
Step 2: Sauté the Veggies
Add more oil if needed. Sauté carrots, celery, and onion for about 3 minutes.
Stir in tomato paste and garlic, cooking for 1 minute more.
Step 3: Build the Broth
Pour in broth, soy sauce, Worcestershire, rosemary, thyme, salt, and pepper.
Return beef and juices to the pot. Bring to a simmer.
Step 4: Simmer the Soup
Cover and simmer on low for 45–60 minutes, until beef is tender.
Step 5: Add the Barley
Stir in pearl barley. Cover and simmer another 45–60 minutes, until barley is tender.
Step 6: Finish and Serve
Stir in chopped parsley. Taste and adjust salt and pepper.
Serve warm with crusty bread.
What to Serve It With
Garlic bread or cornbread
Simple green salad
Crackers or cheese toast
Variations & Substitutions
Swap beef with ground turkey for a lighter version
Use farro or rice instead of barley
Add mushrooms or peas for more veggies
Make it gluten-free with rice or quinoa
Storage & Reheating Tips
Fridge: Store up to 4 days in airtight container
Freezer: Freeze up to 3 months. Thaw overnight in fridge
Reheat: Warm gently on stove or microwave until hot
FAQs
Can I make this in a slow cooker?
Yes! Brown beef and sauté veggies first, then transfer everything to the slow cooker and cook on low 6–8 hours.
Is barley gluten-free?
No. Swap with rice or quinoa for a gluten-free option.
Can I use pre-cut stew meat?
Absolutely. Just trim excess fat and brown as directed.
Can I freeze it with the barley?
Yes, but barley will soak up liquid over time. Add extra broth when reheating.
How do I make it thicker?
Simmer uncovered at the end or mash a few pieces of potato (if using).
What type of broth works best?
Beef broth adds richness, but chicken broth works too.
Final Thoughts
This Beef and Barley Soup is a soul-warming classic that’s packed with flavor and texture.
Whether you’re feeding a crowd or freezing portions for later, it’s a hearty, satisfying bowl that never disappoints.
