Beef Barley Soup is a comforting and satisfying meal that brings together tender chunks of beef, savory vegetables, and chewy pearl barley in a rich, flavorful broth. It’s the perfect choice for cold days when you crave something warm and nourishing. If you’re a fan of hearty soups, you might also enjoy my Beef Stew with Dumplings—another delicious way to warm up on chilly days!

a rustic bowl of beef and barley soup.

Why You’ll Love This Beef Barley Soup

This soup has everything you need for a complete meal in one pot. The beef becomes melt-in-your-mouth tender, while the barley adds a wonderful texture and makes the soup extra filling. Combined with fresh vegetables, it’s a dish that packs plenty of flavors and nutrients. Plus, with the ease of cooking it all in one pot, clean-up is a breeze, making it perfect for weeknights.

Tips for the Best Beef Barley Soup

  1. Choose the Right Cut of Meat: A chuck roast is ideal because of its marbling, which helps keep the beef moist and adds rich flavor as it cooks. If you don’t have chuck roast, brisket or bottom round are good alternatives. Just remember to brown the meat well before adding the other ingredients for maximum flavor.
  2. Flavor Boosts: Browning the meat first and using beef broth as your base creates a deeper flavor.
  3. Use Pearl Barley: Stick with pearl barley rather than quick-cooking varieties. It retains its texture better during cooking, giving the soup a satisfying chew.

Make-Ahead and Storage Tips

  • Make-Ahead: To save time on busy days, prep your beef and vegetables a day or two before you make the soup. Cut up the beef and store it in the refrigerator, and chop the veggies to keep in an airtight container. You can even prepare the whole soup and store it overnight—the flavors will meld together even more.
  • Refrigerate: Store the soup in an airtight container once it’s cooled to room temperature. It will stay fresh in the fridge for up to 3–4 days. Reheat gently on the stovetop or in the microwave.
  • Freezing: This soup freezes well! Let it cool completely, then store it in freezer-safe containers or bags, leaving a little room for expansion. It will last up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight before reheating.
a rustic bowl of beef and barley soup.

Serving Suggestions

Beef Barley Soup is filling enough to enjoy as a main course, but pairing it with a few sides can make for an even more satisfying meal. Here are some perfect pairings:

  • Crusty Bread or Garlic Knots: Try our Homemade Rustic Bread, it is great for dunking and soaking up the savory broth.
  • Mashed Potatoes: Add a creamy element to complement the soup.
  • Roasted Vegetables: Serve with Brussels sprouts, green beans, or asparagus for extra color and nutrition.
  • Cornbread: For a slightly sweet contrast to the soup’s savory flavors.
a rustic bowl of beef and barley soup.

Beef and Barley Soup

Warm up with this hearty Beef Barley Soup, filled with tender beef, vegetables, and chewy barley—a perfect meal for chilly days!

Ingredients

  • 2 pounds chuck roastn cut into 1-inch cubes
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 9 cups (72 ounces) beef broth
  • 2 small yellow onions, diced (about 1 ½ cups)
  • 4 medium carrots, cut into rounds (about ½ cup)
  • 2 ribs celery, diced (about ½ cup)
  • 2 teaspoons garlic, minced
  • 3 tablespoons tomato paste
  • 1 cup pearl barley
  • Chopped parsley, for garnish

Instructions

  • Season the chuck roast evenly with salt, and pepper.
  • Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the vegetable oil. Once hot, add the seasoned beef and brown it on all sides, about 7-8 minutes.
  • Pour in the beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the diced onions, carrots, celery, minced garlic, and tomato paste. Stir well to combine all ingredients.
  • Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the beef is tender.
  • After 1 hour, add the pearl barley to the pot. Cover and continue to cook for another 30 minutes, or until the barley is tender.
  • Remove from heat, garnish with chopped parsley, and serve warm.

This recipe was adapated from iamhomesteader.com’s recipe for Beef and Barley Soup.

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