Beef Barley Soup Recipe
This hearty beef barley soup recipe combines tender beef, pearl barley, and vegetables simmered slowly in savory broth. A classic old-fashioned comfort dish that’s easy to make on the stovetop or in a crock pot, perfect for cozy weeknight dinners or meal prep.
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Servings: 6 Servings
Calories: 345kcal
Cost: $16
Equipment
- 1 Dutch Oven for stovetop cooking
- 1 Wooden spoon For stirring
- 1 Ladle For serving
- 1 Slow Cooker optional for crock pot version
Ingredients
- 1.5 lbs Beef chuck roast cut into 1-inch cubes
- 2 tbsp Olive oil divided
- 1 cup Onion diced
- 1 cup Carrots sliced
- 1 cup Celery chopped
- 3 cloves Garlic minced
- 8 cups Beef broth low-sodium preferred
- 0.75 cup Pearled barley rinsed
- 2 tbsp Tomato paste optional adds richness
- 2 Bay leaves remove before serving
- 1 tsp Thyme dried or fresh
- to taste Salt and pepper adjust at the end
- 1 tsp Worcestershire sauce optional for flavor boost
Instructions
- Brown the Beef:
- Heat 1 tbsp oil in a Dutch oven. Add beef and brown on all sides. Remove and set aside.
- Sauté Vegetables:
- Add remaining oil, onion, carrots, celery, and garlic. Sauté until soft.
- Deglaze:
- Stir in tomato paste, then deglaze with a splash of broth or red wine, scraping up brown bits.
- Simmer the Soup:
- Return beef to pot, add broth, barley, thyme, and bay leaves. Bring to a boil, reduce heat, and simmer for 1½–2 hours.
- Season and Serve:
- Stir in Worcestershire, season to taste, and remove bay leaves. Serve hot with bread.
Notes
For a richer broth, use soup bones or beef shank instead of stew meat.
This beef barley soup recipe freezes beautifully for up to 3 months.
To make Irish beef barley soup, substitute 1 cup broth with Guinness and add potatoes.
For a crock pot version, cook on LOW 8 hours or HIGH 5 hours.
Nutrition
Calories: 345kcal | Carbohydrates: 28g | Protein: 30g | Fat: 12g | Sodium: 740mg | Potassium: 750mg | Vitamin A: 7200IU