This beef barley soup recipe brings together tender chunks of beef, earthy pearl barley, and a rich broth in one pot. The soup simmers for 90 minutes, turning tough stew meat into fork-tender bites while the barley absorbs the broth and thickens the base.
The recipe makes 8 servings in about 2 hours. Browning the beef first builds deep flavor, and the barley needs no soaking. The soup keeps for 4 days in the refrigerator and freezes well for up to 3 months.
Table of contents
Why This Beef Barley Soup Recipe Works
- Browning the beef in batches at high heat creates fond on the bottom of the pot, which dissolves into the broth and adds savory depth.
- Pearl barley absorbs liquid as it cooks, so the recipe uses 8 cups of broth to account for the 1 cup of barley.
- Simmering the soup uncovered for the final 30 minutes reduces the liquid and concentrates the flavor.
Beef Barley Soup Recipe
Beef Barley Soup Recipe
8
servings15
minutes1
hour45
minutes320
kcalBeef barley soup combines tender beef chuck, pearl barley, and vegetables in a rich broth. The soup takes 2 hours to make, with 90 minutes of simmering to tenderize the beef and cook the barley to a creamy texture.
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Ingredients
2 pounds beef chuck roast
2 tablespoons vegetable oil
1 large onion
3 cloves garlic
8 cups low-sodium beef broth
1 cup pearl barley
3 medium carrots
2 stalks celery
2 tablespoons tomato paste
2 teaspoons dried thyme
2 bay leaves bay leaves
1 teaspoon salt
Directions
- Pat the beef cubes dry with paper towels. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat for 2 minutes. Add half the beef in a single layer and brown for 3 to 4 minutes per side until a dark crust forms. Transfer to a plate. Repeat with the remaining oil and beef.
- Add the onion to the pot and cook over medium heat for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. This removes the raw taste.
- Return the beef to the pot along with any accumulated juices. Add the broth, thyme, bay leaves, salt, and pepper. Bring to a boil over high heat, then reduce to medium-low. Cover and simmer for 45 minutes, stirring occasionally, until the beef is almost tender.
- Add the barley, carrots, and celery to the pot. Stir well. Cover and simmer for 15 minutes. Remove the lid and simmer uncovered for 30 minutes, stirring occasionally, until the barley is tender and the soup has thickened. The barley should be creamy but still hold its shape.
- Remove the bay leaves. Taste the soup and add more salt if needed. Ladle into bowls and serve hot with crusty bread.
Notes
- Pearl barley absorbs 3 times its volume in liquid, so the soup thickens as it sits and the barley continues to soak up broth even after cooking stops.
- If the soup is too thick, the barley absorbed too much liquid. Add 1 cup of broth and simmer for 5 minutes. Next time, check at 40 minutes and add extra broth if needed.
- Store in an airtight container in the refrigerator for up to 4 days. Substitute hulled barley for pearl barley, but increase the cooking time to 60 minutes. The soup will be chewier.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 8
- Calories: 320kcal
- Fat: 10g
- Carbohydrates: 30g
- Net Carbs: 24g
- Fiber: 6g
- Protein: 28g
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The sections below explain which cuts of beef work best for this recipe, how to adjust the barley texture, and what to do if the soup turns out too thick or too thin.
Key Ingredients and Substitutions
These ingredients shape the texture and flavor of the soup.
- Beef chuck roast: This cut has enough marbling to stay tender during the 90 minute simmer. Beef stew meat works, but check that it is cut from the chuck. Lean cuts like sirloin turn dry and tough.
- Pearl barley: Pearl barley has the outer hull removed, so it cooks in 45 minutes and gives the soup a creamy texture. Hulled barley takes 60 to 75 minutes and stays chewier. Do not use quick-cooking barley, which turns mushy.
- Beef broth: Low-sodium broth lets you control the salt level. Beef stock works and adds more body. Water dilutes the flavor, so if you use it, add 2 teaspoons of beef bouillon paste.
- Tomato paste: Two tablespoons add umami and a subtle sweetness without making the soup taste like tomato. Omit it if you prefer a lighter broth, but the soup will lack depth.
- Carrots and celery: These aromatics release their sugars as they simmer and balance the richness of the beef. Parsnips can replace half the carrots for a slightly sweeter note.
How to Make Beef Barley Soup
Follow these steps to build flavor and get the barley texture right.
- Dry the beef before browning: Pat the cubes with paper towels. Wet beef steams instead of browning. Work in two batches so the pan stays hot and the beef develops a dark crust in 3 to 4 minutes per batch.
- Scrape the fond: After removing the beef, add 1/2 cup of the broth to the hot pot and scrape the browned bits with a wooden spoon. This deglazes the pot and captures all the caramelized flavor.
- Add the barley after the beef simmers: Let the beef cook in the broth for 45 minutes before adding the barley. This gives the meat time to tenderize. If you add the barley too early, it absorbs too much liquid and the soup turns thick.
- Simmer uncovered for the last 30 minutes: Once the barley goes in, cover the pot for 15 minutes, then remove the lid. The uncovered simmer reduces the broth and prevents the soup from becoming watery.
- Taste before serving: Beef barley soup needs salt to bring out the flavors. Start with 1 teaspoon, then add more in 1/4 teaspoon increments. The soup should taste savory, not flat.
Slow Cooker Method
Brown the beef in a skillet, then transfer it to the slow cooker with the broth, vegetables, and barley. Cook on low for 7 hours or high for 4 hours. The barley will be tender and the beef will shred easily with a fork.
What Went Wrong
Why Is the Soup Too Thick?
The barley absorbed more liquid than expected. This happens when the soup simmers too long or the lid stays on the entire time. Add 1 cup of broth or water and simmer for 5 minutes to loosen it. Next time, check the soup at 40 minutes and add extra broth if it looks dry.
Why Is the Beef Tough?
The beef did not simmer long enough to break down the connective tissue. Chuck roast needs at least 90 minutes at a gentle simmer. If the soup is boiling hard, the beef tightens instead of tenderizing. Lower the heat to medium-low and simmer for another 20 to 30 minutes.
Why Is the Barley Mushy?
The barley cooked too long or the heat was too high. Pearl barley turns to paste after 60 minutes. If you plan to store the soup, undercook the barley by 10 minutes. It will continue to soften as it sits.
Recipe Variations
Mushroom Beef Barley Soup
Add 8 ounces of sliced cremini or button mushrooms with the onions. The mushrooms release moisture and add an earthy flavor that pairs well with the beef. Vegetable beef soup uses a similar base but skips the barley for a lighter broth.
Tomato Beef Barley Soup
Replace 2 cups of the broth with one 14.5-ounce can of diced tomatoes. This adds acidity and a brighter color. The soup will taste more like a vegetable beef soup with barley.
Gluten-Free Beef Barley Soup
Substitute 1 cup of long-grain white rice for the barley. Add the rice in the last 20 minutes of cooking. The soup will be thinner because rice does not release starch the way barley does.
What to Serve With Beef Barley Soup
Serve the soup with crusty bread or dinner rolls to soak up the broth. A simple green salad with vinaigrette cuts the richness. For a heartier meal, add a side of roasted root vegetables or garlic mashed potatoes.
How to Store and Reheat Beef Barley Soup
Beef barley soup keeps for 4 days in the refrigerator in an airtight container. The barley will continue to absorb liquid, so the soup thickens as it sits. Add 1/2 cup of broth or water when reheating.
To freeze, cool the soup completely and transfer it to freezer-safe containers, leaving 1 inch of headspace. It freezes well for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop over medium heat for 10 to 15 minutes, stirring occasionally. The texture stays best when reheated gently. Do not microwave large portions, as the beef can overcook.
Beef Barley Soup FAQs
No, pearl barley does not need soaking. Add it directly to the soup after the beef has simmered for 45 minutes. It cooks in 45 minutes.
Yes, beef stew meat works if it is cut from the chuck. Check the label. Lean cuts will turn tough during the long simmer.
The soup did not reduce enough. Remove the lid for the last 30 minutes of cooking. The uncovered simmer evaporates excess liquid and concentrates the flavor.
Yes, make the soup up to 2 days ahead. Store it in the refrigerator. The barley will absorb more liquid as it sits. Add extra broth when reheating.
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