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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Course: Soup

Cuisine: American

Prep Time: 20

Cook Time: 2

Resting time: 10

Total Time: 2 30

Servings: Servings

Calories: 345kcal

Author: Abby Pinkmann

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