Beef Barley Soup
This cozy beef barley soup is full of tender chuck, chewy pearl barley, mushrooms, carrots, and celery in a savory broth. It takes a little simmering time, but the steps are simple and the pot does most of the work.
- Total time
- 125 min
- Yield
- 6 servings
- Difficulty
- Easy
Prep 20mCook 105mAmericanSoup Recipes
Beef barley soup is the kind of dinner that tastes even better when the weather turns cool. The beef slowly softens in the broth, while pearl barley adds body and a gentle chew.
This version starts by browning the beef, which means cooking it in a hot pot until the outside turns deeply brown. That browned layer adds a lot of flavor to the soup.
The barley cooks right in the pot, so it thickens the broth as it simmers. Serve the soup with bread, a simple salad, or just a spoon and a quiet table.
01What you'll need
Ingredients
16 items · 6 servings
- 1 1/2 pounds boneless beef chuck roast, well trimmed and cut into 3/4-inch pieces
- 1 teaspoon Diamond Crystal kosher salt, divided, plus more to taste; or use 1/2 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 8 cups low-sodium beef broth, about 140 mg sodium per cup
- 1 cup pearl barley, rinsed and drained
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley, for serving
02How to make it
Step-by-step
2. Brown the beef
Heat the olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the beef in a single layer, working in two batches if needed. Cook for 6 to 8 minutes per batch, turning the pieces until browned on several sides. Transfer the beef to a plate.
3. Soften the vegetables
Reduce the heat to medium. Add the onion, carrots, and celery to the same pot. Cook for 5 to 6 minutes, stirring often, until the onion looks glossy and the vegetables start to soften. If the pot looks dry, add a splash of broth.
4. Add the mushrooms and garlic
Stir in the mushrooms and cook for 5 minutes, until they release some liquid and begin to shrink. Add the garlic and cook for 30 seconds, just until fragrant.
5. Stir in the tomato paste
Add the tomato paste and stir it into the vegetables. Cook for 1 minute. This helps take away the raw tomato taste and gives the broth a richer color.
6. Build the broth
Pour in about 1 cup of the beef broth and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Add the remaining broth, the browned beef and any juices on the plate, the bay leaf, thyme, Worcestershire sauce, and the remaining salt.
7. Simmer the beef
Bring the soup to a boil, then reduce the heat so it gently bubbles. Cover the pot partly and simmer for 45 minutes, stirring once or twice. The beef should be starting to soften but not falling apart yet.
8. Add the barley
Stir in the rinsed pearl barley. Simmer uncovered for 35 to 45 minutes, stirring now and then, until the barley is tender and the beef is easy to bite. Add a little more broth or water if the soup gets thicker than you like.
9. Finish and serve
Remove and discard the bay leaf. Taste the soup and add more salt or pepper if needed. Ladle into bowls and sprinkle with parsley before serving.
03From our kitchen
Cook's tips
- Make-ahead: This soup is a good make-ahead meal because the flavor deepens overnight. The barley will keep absorbing broth, so stir in extra broth or water when reheating.
- Storage: Let the soup cool, then refrigerate it in airtight containers for up to 4 days. Reheat gently on the stove or in the microwave until steaming hot.
- Freezing: Beef barley soup can be frozen for up to 3 months, but the barley will soften after thawing. For the best texture, freeze the soup before adding barley, then cook fresh barley in the soup when reheating.
- Beef swap: Pre-cut stew meat works if that is what you have. It may take a little longer to become tender, depending on the cut.
- Barley swap: Pearl barley cooks faster than hulled barley. If using hulled barley, expect a longer simmer and add more liquid as needed.
- Vegetable swaps: Parsnips, turnips, or diced potatoes can replace some of the carrots or celery. Add potatoes with the barley so they do not overcook.
Cook's note
Nutrition is calculated per serving using trimmed beef chuck, 2 tablespoons olive oil, 1 cup dry pearl barley, low-sodium beef broth at about 140 mg sodium per cup, and 1 teaspoon Diamond Crystal kosher salt. Different broth brands and salt types can change the sodium significantly.
04Frequently asked
Questions & answers
Do I have to brown the beef first?
Browning is worth the extra time. It creates browned bits on the bottom of the pot, which dissolve into the broth and make the soup taste richer. If you skip it, the soup will still cook, but the flavor will be milder.
Can I use quick-cooking barley?
Yes. Add quick-cooking barley during the last 10 to 15 minutes of simmering instead of cooking it for the full barley time. Check the package directions, since brands vary.
Why did my soup get so thick?
Barley keeps absorbing liquid as it sits. This is normal. Stir in extra broth or water when reheating until the soup returns to the texture you like.
Can I make beef barley soup in a slow cooker?
Yes. Brown the beef and vegetables first if you can, then transfer them to a slow cooker with the broth, seasonings, and barley. Cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef and barley are tender.
Can I make this with leftover cooked beef?
Yes, but add the cooked beef near the end so it does not dry out. Simmer the vegetables, broth, and barley until the barley is tender, then stir in chopped cooked beef and heat it through.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat18 g
- 23%
- Saturated Fat6 g
- 30%
- Cholesterol77 mg
- 26%
- Sodium512 mg
- 22%
- Total Carbohydrate35 g
- 13%
- Dietary Fiber7 g
- 25%
- Total Sugars4 g
- Protein29 g
- 58%
- Vitamin D0.2 mcg
- 1%
- Calcium66 mg
- 5%
- Iron4.5 mg
- 25%
- Potassium925 mg
- 20%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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