This Hearty Beef Barley Soup is a restaurant-worthy, absolutely delicious, easy-to-make, and filling meal. Made with only 8 ingredients, less than 30 minutes of active cooking time, and minimal cleanup, it will feed the whole family!
I cook this Hearty Beef Barley Soup every single week during the winter months. It is my family’s absolute favorite soup. It is rich, flavorful, and healthy, and I bet you’ll be making it often once you give it a try. Seriously, it is just incredibly delicious!
I like making it a bit thick, with an almost stew-like consistency, but it is okay to add some extra broth to thin it out. You can use beef or chicken broth in this recipe with great results.
Watch how to make Beef Barley Soup
Now let's take a minute and talk about barley.
About barley
Barley is one of the oldest consumed grains in the world. Although it is not as popular as quinoa these days, the health benefits are just as impressive. Barley, being an excellent source of fiber, keeps your body toxin-free. It helps to strengthen your immune system, lower your blood sugar, improve digestion, prevent heart disease, provide antioxidants, and the list goes on. If you'd like to learn more about the health benefits, check out this article: Barley Nutrition Facts, Benefits & How to Cook It!
What kind of barley is best for Beef Barley Soup
There are many varieties of barley, depending on the processing method. In this Hearty Beef Barley Soup, you may use Hulled Barley (a bit healthier) or Pearled Barley (more common). If using hulled barley, keep in mind that it has a bit rough (chewy) texture and may require some extra cooking time.
What kind of beef to use
The best cut for this recipe is boneless chuck roast. It has a great flavor and softens very nicely. Sometimes, you can find beef stew meat in the supermarket. This works great, too.
If you’d prefer, you can also use ground beef in this recipe. If making a ground beef barley soup, you can reduce cooking time to one hour.
Main ingredients
- Beef. Boneless beef chuck roast, stew beef chunks, or ground beef.
- Carrots. Add beautiful color and sweetness.
- Onion.
- Garlic.
- Pearl Barley.
- Olive Oil.
- Tomato Paste.
- Beef Broth. Or chicken stock.
- Dried Thyme.
- Salt and Black Pepper.
Beef Barley Soup recipe
1. Heat a large Dutch oven pot on high heat. Add the olive oil and beef. Cook, stirring occasionally, for about 10 minutes, until the liquids evaporate and the beef cubes start to brown.
2. Reduce heat to medium and add onion, carrots, and garlic. Cook for about 5 minutes.
3. Add the tomato paste, thyme, salt, and pepper and mix everything well scraping the brown bits from the bottom of the pot. Add the barley and beef (or chicken) broth. Reduce the heat to medium low, and cook until the beef is very tender, for about 1 ½ hours.
Note: add extra broth if you'd like to thin out the soup a bit more.
That's it, your hearty soup is ready to enjoy! Soft aromatic barley combined with tender chunks of beef and sweet carrots make a perfect meal for those cold winters. Even my kids love this delicious soup! It does take a long time to cook it, but it's mostly passive. Beef needs some time to soften and give this soup that rich beefy flavor that we all enjoy.
Helpful Tips
- Be patient! It takes some time to cook beef until very tender, so be patient, and cook a little longer if needed.
- Homemade is best! Use homemade beef stock for the best flavor.
- Pick your barley! Remember, that while hulled barley is healthier, pearl barley has a softer texture.
- Add red wine. If you cook with wine, add about ½ cup of your favorite red right after carrots have softened and before adding barley and broth.
- Add mushrooms. Add some chopped cremini mushrooms together with carrots.
- Add herbs! Add some herbs (bay leaf, fresh thyme, rosemary, Italian seasoning mix, and/or mint) for extra flavor. Garnish with fresh parsley.
- Other great additions. You may also add a few bay leaves in Step 3 and about a tablespoon of Worcestershire sauce.
How to store or freeze this soup
To Refrigerate: Store leftover soup in the fridge for up to 5 days in an airtight container. Warm soup on the stove or in the microwave.
To Freeze: Divide the soup into individual freezer-safe containers. They will last in the freezer for up to 3 months. Transfer as much as you want to the refrigerator the night before you wish to eat it.
What to serve it with
- Bread. Serve a bowl of this soup with some crackers, whole grain bread, toasted pita bread, Air Fryer Garlic Bread, or Potato Flatbread.
- Grains. Enjoy this Lentil and Kale Soup with some Zucchini Rice, Spanakorizo - Greek Spinach Rice, or Quinoa with Eggs and Vegetables.
- Proteins. Serve it alongside Lemon Rosemary Salmon, Creamy Mushroom Chicken, or Crunchy Baked Shrimp.
- Pasta. Pair it with Chicken Mushroom Spaghetti, Shrimp Scampi with Zucchini Noodles, or Easy Angel Hair Pasta.
This flavorful soup is something you should try. Whether you are looking for cold-weather comfort food or just trying to add barley to your diet, you will enjoy this great recipe! Please, leave me a comment below or a star rating.
More soup recipes to try:
- Homemade Turkey Soup
- Ultimate Mushroom Soup
- Instant Pot Hamburger Soup
- Greek Chicken Lemon Soup
- Chicken Stew
- Easy Puréed Bean Soup
Hearty Beef Barley Soup
Ingredients
- 1 ½ lb. boneless chuck roast, cut into small cubes
- 3 tbsp. olive oil
- 4 medium carrots, peeled and diced
- 1 large onion, peeled and diced
- 3 medium garlic cloves (minced)
- 1 cup pearl barley (or hulled barley)
- 2 tbsp tomato paste
- 8 cups beef or chicken broth
- 1 tsp dried thyme
- 1 tsp. sea salt or to taste
- ⅓ tsp. black pepper or to taste
Instructions
- Heat a large Dutch oven pot on high heat. Add the olive oil and beef. Cook, stirring occasionally, for about 10 minutes, until the liquids evaporate and the beef cubes start to brown.1 ½ lb. boneless chuck roast, cut into small cubes, 3 tbsp. olive oil
- Reduce heat to medium and add onion, carrots, and garlic. Cook for about 5 minutes.4 medium carrots, peeled and diced, 1 large onion, peeled and diced, 3 medium garlic cloves (minced)
- Add the tomato paste, thyme, salt, and pepper and mix everything well scraping the brown bits from the bottom of the pot. Add the barley and beef (or chicken) broth. Reduce the heat to medium low, and cook until the beef is very tender, for about 1 ½ hours.Note: add extra broth if you'd like to thin out the soup a bit more.1 cup pearl barley (or hulled barley), 2 tbsp tomato paste, 8 cups beef or chicken broth, 1 tsp dried thyme, 1 tsp. sea salt, ⅓ tsp. black pepper
Notes
Helpful Tips
- Be patient! It takes some time to cook beef until very tender, so be patient, and cook a little longer if needed.
- Homemade is best! Use homemade beef stock for the best flavor.
- Pick your barley! Remember, that while hulled barley is healthier, pearl barley has a softer texture.
- Add red wine. If you cook with wine, add about ½ cup of your favorite red right after carrots have softened and before adding barley and broth.
- Add mushrooms. Add some chopped cremini mushrooms together with carrots.
- Add herbs! Add some herbs (bay leaf, fresh thyme, rosemary, Italian seasoning mix, and/or mint) for extra flavor. Garnish with fresh parsley.
- Other great additions. You may also add a few bay leaves in Step 3 and about a tablespoon of Worcestershire sauce.
Judy D says
One of the best tasting soups I've made. Thank you for sharing this recipe. It really is a very flavorful soup.
Tania Sheff says
Thanks, Judy! It means a lot to me!
Susan J Culp says
I've made this soup at least ten times. I add celery and mushrooms.Other recipe as stated. So yummy.
Tania Sheff says
Awesome, Susan! I love both additions. Thank you for the rating!
Cynthia Boyakin says
Absolutely loved this recipe 💕👏👍👍
Tania Sheff says
Thank you so much, Cynthia!