What the heck is this?
If you’re craving a soup that’s hearty, filling, and bursting with flavor, look no further than this Beef and Barley Soup. Tender chunks of beef, earthy barley, and a medley of vegetables simmered in a savory broth make this soup the ultimate comfort food. It’s a perfect dish for colder days, but honestly, it’s great any time you want a warm, nourishing meal. With its balance of protein, fiber, and veggies, this soup checks all the boxes for a satisfying meal. Whether you’re serving it for dinner or enjoying it as leftovers, you’re going to love every spoonful!
Why You’ll Love This Recipe
- Hearty and filling: This soup is packed with protein from the beef and fiber from the barley, keeping you full and satisfied.
- Comforting: It’s the kind of soup that hugs you from the inside out — warm, savory, and satisfying.
- Easy to make: With a few basic ingredients and some simmer time, you’ll have a delicious soup that’s ready to enjoy.
- Great for leftovers: This soup actually gets better the next day as the flavors continue to meld together.
- Nutrient-packed: You get a good dose of vegetables, fiber, and lean protein all in one bowl.
The Good Stuff You’ll Need
- 1 lb beef stew meat (or chuck roast, cut into cubes)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup pearl barley
- 6 cups beef broth (low-sodium preferred)
- 1 can (14.5 oz) diced tomatoes (optional, for extra depth of flavor)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish
Let’s Do This
Step 1: Brown the Beef
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat in batches, being careful not to overcrowd the pot. Brown the beef on all sides, about 5-6 minutes per batch. Once browned, remove the beef from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Add Barley and Broth
Return the browned beef to the pot, then add the pearl barley, beef broth, diced tomatoes (if using), thyme, and rosemary. Stir to combine, scraping up any bits of beef from the bottom of the pot. Bring the soup to a boil.
Step 4: Simmer
Once the soup comes to a boil, reduce the heat to low and cover the pot. Let the soup simmer for 1.5 to 2 hours, or until the beef is tender and the barley is cooked through. Stir occasionally to make sure the barley doesn’t stick to the bottom of the pot. If the soup gets too thick, feel free to add a little extra broth or water to reach your desired consistency.
Step 5: Season and Serve
Once the soup is done, taste it and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley. Serve warm and enjoy!
Serving Suggestions
This Beef and Barley Soup is perfect on its own, but you can serve it with a side of crusty bread for dipping or a light green salad for a well-rounded meal. If you want to make it a bit heartier, you can add some roasted root vegetables on the side.
Switch It Up
- Add more veggies: Throw in some chopped potatoes, parsnips, or green beans to make the soup even heartier.
- Make it spicy: Add a dash of hot sauce or a pinch of red pepper flakes to give the soup a little heat.
- Swap the beef: Use ground turkey or chicken if you prefer a lighter version. You can also use lamb for a slightly different flavor profile.
- Use a slow cooker: If you prefer, you can make this soup in a slow cooker. Brown the beef and sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
Make-Ahead Tips
You can easily make this soup ahead of time! It stores well in the fridge for up to 4 days and can also be frozen for up to 3 months. If you freeze it, make sure to let it cool completely before storing in an airtight container. When you’re ready to eat, simply reheat on the stove over low heat. You may need to add a little more broth or water as the barley absorbs liquid over time.
Questions People Actually Ask
Q: Can I use a different grain instead of barley?
A: Yes! If you’re not a fan of barley, you can substitute it with quinoa, farro, or rice. Just adjust the cooking time based on the grain you choose.
Q: Can I use ground beef instead of stew meat?
A: Absolutely! If you prefer a leaner option, ground beef will work just fine. You’ll want to brown it thoroughly before adding the vegetables and broth.
Q: Is this soup gluten-free?
A: Barley is not gluten-free, so if you need the soup to be gluten-free, you’ll want to swap the barley for a gluten-free grain like quinoa or rice.
Beef and Barley Soup: A Hearty, Cozy Meal
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
Description
If you’re craving a soup that’s hearty, filling, and bursting with flavor, look no further than this Beef and Barley Soup. Tender chunks of beef, earthy barley, and a medley of vegetables simmered in a savory broth make this soup the ultimate comfort food. It’s a perfect dish for colder days, but honestly, it’s great any time you want a warm, nourishing meal. With its balance of protein, fiber, and veggies, this soup checks all the boxes for a satisfying meal. Whether you’re serving it for dinner or enjoying it as leftovers, you’re going to love every spoonful!
Ingredients
1 lb beef stew meat (or chuck roast, cut into cubes)
1 tablespoon olive oil
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup pearl barley
6 cups beef broth (low-sodium preferred)
1 can (14.5 oz) diced tomatoes (optional, for extra depth of flavor)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat in batches, being careful not to overcrowd the pot. Brown the beef on all sides, about 5-6 minutes per batch. Once browned, remove the beef from the pot and set it aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Return the browned beef to the pot, then add the pearl barley, beef broth, diced tomatoes (if using), thyme, and rosemary. Stir to combine, scraping up any bits of beef from the bottom of the pot. Bring the soup to a boil.
Once the soup comes to a boil, reduce the heat to low and cover the pot. Let the soup simmer for 1.5 to 2 hours, or until the beef is tender and the barley is cooked through. Stir occasionally to make sure the barley doesn’t stick to the bottom of the pot. If the soup gets too thick, feel free to add a little extra broth or water to reach your desired consistency.
Once the soup is done, taste it and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley. Serve warm and enjoy!
Notes
This Beef and Barley Soup is perfect on its own, but you can serve it with a side of crusty bread for dipping or a light green salad for a well-rounded meal. If you want to make it a bit heartier, you can add some roasted root vegetables on the side.
- Prep Time: 15 minutes
- Cook Time: 2 hours
Nutrition
- Calories: ~350 calories
- Carbohydrates: ~25g
- Protein: ~30g