This beef and barley soup is exactly what you want on a cold day — tender chunks of beef, hearty barley, and vegetables simmered together in a rich, savory broth. It's a filling, one-pot meal that only gets better the longer it sits.
Why You'll Love This Recipe
- Filling and hearty — barley adds substance without needing extra sides
- One-pot meal — minimal cleanup for a complete dinner
- Great for meal prep — flavors deepen over time, making leftovers even better
- Freezer-friendly — perfect for batch cooking
Ingredients
- 1.5 lbs beef stew meat, cut into chunks
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can (14 oz) diced tomatoes
- 3/4 cup pearl barley
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
1. Brown the beef. Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper, then brown it in batches, about 3–4 minutes per side. Remove and set aside.
2. Sauté the vegetables. In the same pot, add the onion, carrots, and celery. Cook for 4–5 minutes until softened, then stir in the garlic and cook for 30 seconds more.
3. Add the liquids and barley. Return the beef to the pot. Pour in the beef broth and diced tomatoes. Stir in the barley, thyme, and bay leaf.
4. Simmer. Bring to a boil, then reduce heat to low. Cover and simmer for 45–55 minutes, stirring occasionally, until the beef is tender and the barley is fully cooked.
5. Season and serve. Remove the bay leaf, taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Tips for the Best Beef and Barley Soup
- Brown the beef well — this step adds significant depth of flavor to the finished soup.
- Use pearl barley, not hulled barley — pearl barley cooks faster and is more widely available.
- Let it simmer low and slow — this is what makes the beef fall-apart tender.
- Add more broth if needed — barley absorbs liquid as it sits, so leftovers may need a splash more broth when reheating.
Recipe Variations
- Instant Pot Version: Pressure cook on high for 25 minutes with a natural release for a faster version.
- Mushroom Beef Barley Soup: Add 8 oz of sliced mushrooms with the other vegetables.
- Extra Hearty Version: Add diced potatoes along with the carrots and celery.
Frequently Asked Questions
Can I make this soup in a slow cooker? Yes, brown the beef first, then combine everything in a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
Why is my barley still hard after simmering? This usually means it needs more time or more liquid. Pearl barley typically needs 40–50 minutes of simmering to become fully tender.
How long does this soup last in the fridge? It stays fresh for 4–5 days in an airtight container and freezes well for up to 3 months.