This hearty beef barley soup is packed with tender beef, flavorful vegetables, and nutty pearl barley, making it the ultimate comfort food for chilly nights or any time you crave a warm, satisfying meal. With its rich broth and wholesome ingredients, this recipe is as nourishing as it is delicious.
I first made this beef barley soup during a cold winter weekend, and it quickly became a family favorite. The tender chunks of beef and the depth of flavor from the broth make every spoonful irresistibly good.
Whether you’re meal prepping for the week or feeding a crowd, this recipe is sure to hit the spot!
What’s Inside This Recipe?
Ingredients for Beef Barley Soup
This recipe uses simple, wholesome ingredients that come together to create an incredibly flavorful soup. Here’s what you’ll need:
- 2 pounds boneless beef chuck roast, cut into 1 1/2-inch steaks (or 3 pounds bone-in beef short ribs, ribs removed and reserved)
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon canola oil
- 3 large carrots (about 10 ounces), diced
- 1 large yellow onion (about 12 ounces), diced
- 2 ribs celery (about 6 ounces), diced
- 4 medium garlic cloves, roughly chopped
- 3 quarts homemade or store-bought chicken stock
- Sachet: 2 sprigs fresh thyme, 1 bay leaf, and about 5 whole black peppercorns
- 1 cup pearled barley (about 7 ounces)
- 1/2 teaspoon Asian fish sauce (optional, for added depth)
- Minced fresh parsley, for garnish
If you have a Dutch oven or a large pot, now’s the time to bring it out—it’s perfect for this recipe!
How to Make Beef Barley Soup
Making this beef barley soup is easier than you might think! Follow these simple steps, and you’ll have a comforting bowl of soup ready in no time.
1. Brown the Beef
Season the beef generously with salt and pepper. Heat the canola oil in a large pot or Dutch oven over high heat until lightly smoking.
Add the beef in batches, if necessary, and cook until browned on all sides, about 5 minutes per side. Transfer the beef to a large platter and set aside.
2. Sauté the Vegetables
Add the diced carrots, onion, celery, and garlic to the pot. Stir and scrape up any browned bits from the bottom as the vegetables cook. Sauté until lightly browned, about 6 minutes. Transfer the vegetables to a bowl and set aside.
3. Build the Base
Pour the chicken stock into the pot and bring it to a simmer, scraping up any remaining browned bits from the bottom. While the stock heats, cut the browned beef into chunks.
Add the beef, reserved bones (if using), and the herb sachet to the pot. Reduce the heat to maintain a low simmer and cook until the beef is tender, about 1 to 2 hours. Skim off any foam that rises to the surface.
4. Add Barley and Vegetables
Once the beef is tender, discard the bones and the herb sachet. Add the pearled barley, sautéed vegetables, and fish sauce (if using) to the pot.
Let the soup simmer for another 30 minutes, or until the barley and vegetables are tender. Season with salt and pepper to taste.
5. Serve and Enjoy
If the soup becomes too thick, add a bit of water to reach your desired consistency. Ladle the soup into bowls, garnish with fresh parsley, and serve warm. Enjoy this hearty beef barley soup with crusty bread or a side salad for a complete meal!
How to Serve Beef Barley Soup
- This beef barley soup is hearty enough to be a meal on its own, but you can pair it with a few sides to round out your table.
- Serve it with warm, crusty bread for dipping, or add a fresh green salad for a lighter contrast.
- A sprinkle of fresh parsley on top adds a pop of color and a touch of brightness to every bowl.
Storing and Enjoying Leftovers
Got leftovers? Lucky you! This soup stores beautifully and tastes even better the next day as the flavors continue to develop.
- Refrigerate: Let the soup cool completely and store it in an airtight container in the refrigerator for up to 4 days.
- Freeze: For longer storage, freeze the soup in individual portions in airtight containers or freezer bags for up to 3 months.
- Reheat: Warm the soup gently on the stovetop over medium heat, or microwave it in a covered dish until heated through. Add a splash of water or stock if the soup has thickened too much.
Top Tips for Customizing Your Beef Barley Soup
- Swap the Protein: If you don’t have beef chuck or short ribs, try using beef stew meat for a quicker option or even ground beef for a more rustic twist.
- Add More Veggies: Feel free to throw in some diced potatoes, parsnips, or mushrooms to make the soup even heartier.
- Go Gluten-Free: Substitute the pearled barley with quinoa or rice for a gluten-free version. Adjust cooking times accordingly.
- Spice It Up: Add a pinch of smoked paprika or a dash of Worcestershire sauce for extra depth of flavor.
Your Questions About Beef Barley Soup Answered
Can I make this soup in a slow cooker?
Absolutely! Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours. Add the barley during the last hour of cooking.
What is the best cut of beef for this soup?
I recommend beef chuck roast or short ribs for their rich flavor and tender texture after slow cooking. If you’re short on time, pre-cut beef stew meat works well too.
Can I use store-bought broth instead of homemade?
Yes! A good-quality store-bought chicken or beef stock works perfectly. Look for low-sodium versions so you can control the salt level in your soup.
Do I have to use fish sauce?
Not at all! Fish sauce is optional but adds a subtle umami boost. If you prefer, you can skip it or replace it with a splash of soy sauce.
Tender beef, veggies, and wholesome barley.
This hearty, comforting beef barley soup is the perfect recipe to warm you up on a chilly night or to enjoy as a satisfying weekend meal. With tender beef, nutty barley, and a flavorful medley of vegetables, it’s sure to become a go-to favorite in your kitchen.
I’d love to hear how this recipe turns out for you—leave a comment below or tag me on social media with your creations! If you’re looking for more comforting soups, don’t forget to explore my other beef soup recipes on WandaRecipes.com.
Happy cooking!
Beef Barley Soup
Ingredients
- 2 pounds boneless beef chuck roast cut into 1 1/2-inch steaks (or 3 pounds bone-in beef short ribs, ribs removed and reserved)
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon canola oil
- 3 large carrots about 10 ounces, diced
- 1 large yellow onion about 12 ounces, diced
- 2 ribs celery about 6 ounces, diced
- 4 medium garlic cloves roughly chopped
- 3 quarts homemade or store-bought chicken stock
- Sachet: 2 sprigs fresh thyme 1 bay leaf, and about 5 whole black peppercorns
- 1 cup pearled barley about 7 ounces
- 1/2 teaspoon Asian fish sauce optional, for added depth
- Minced fresh parsley for garnish
Instructions
Brown the Beef
- Season the beef generously with salt and pepper. Heat the canola oil in a large pot or Dutch oven over high heat until lightly smoking.
- Add the beef in batches, if necessary, and cook until browned on all sides, about 5 minutes per side. Transfer the beef to a large platter and set aside.
Sauté the Vegetables
- Add the diced carrots, onion, celery, and garlic to the pot. Stir and scrape up any browned bits from the bottom as the vegetables cook. Sauté until lightly browned, about 6 minutes. Transfer the vegetables to a bowl and set aside.
Build the Base
- Pour the chicken stock into the pot and bring it to a simmer, scraping up any remaining browned bits from the bottom. While the stock heats, cut the browned beef into chunks.
- Add the beef, reserved bones (if using), and the herb sachet to the pot. Reduce the heat to maintain a low simmer and cook until the beef is tender, about 1 to 2 hours. Skim off any foam that rises to the surface.
Add Barley and Vegetables
- Once the beef is tender, discard the bones and the herb sachet. Add the pearled barley, sautéed vegetables, and fish sauce (if using) to the pot.
- Let the soup simmer for another 30 minutes, or until the barley and vegetables are tender. Season with salt and pepper to taste.
Serve and Enjoy
- If the soup becomes too thick, add a bit of water to reach your desired consistency. Ladle the soup into bowls, garnish with fresh parsley, and serve warm. Enjoy this hearty beef barley soup with crusty bread or a side salad for a complete meal!
