Discover a true classic with this comforting beef barley soup recipe. It’s hearty, wholesome, and incredibly satisfying, perfect for chasing away the chill on a cool day or serving as a nourishing family meal. We’ll guide you through creating this simple, flavorful dish that promises a delicious bowl every time. Get ready to enjoy a fantastic homemade beef barley soup.
Why You’ll Love This Beef Barley Soup
This beef barley soup recipe is a family favorite for many great reasons.
- Easy to Make: Enjoy a delicious, home-cooked meal with straightforward, simple steps.
- Ultimate Comfort Food: Each spoonful offers warm, hearty, and deeply satisfying flavors.
- Nutritious & Wholesome: It’s packed with tender beef, plump pearl barley, and fresh, vibrant vegetables.
- Make-Ahead Friendly: The flavors meld beautifully overnight, making it taste even better the next day.
- Freezer-Friendly: This soup is ideal for meal prepping, ensuring convenient future dinners are always on hand.
- Versatile: Easily adapt this beef barley soup to your favorite ingredients and preferences.
Hearty & Delicious Beef Barley Soup
Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven or stockpot over medium heat. Add onion and bell pepper; sauté 5–7 minutes until soft and translucent.
- Stir in garlic and cook for 1 minute until fragrant.
- If using raw beef, brown it in the pot on all sides, then remove and set aside.
- Add broth, diced tomatoes, carrots, celery, pearl barley, Worcestershire sauce, thyme, bay leaf, and browned or cooked beef. Stir to combine.
- Bring to a boil, then reduce heat and cover. Simmer 40–50 minutes, stirring occasionally, until barley and vegetables are tender.
- Remove bay leaf. Stir in red wine (if using) and chopped parsley. Adjust seasoning with salt and pepper to taste.
- Serve hot with crusty bread or rolls for a hearty meal.
Notes
Ingredients
Gather these simple ingredients to create your robust and flavorful beef barley soup.
- For the Soup Base:
- 1 tablespoon olive oil
- 1 onion (chopped)
- 1 clove garlic (minced)
- 2 carrots (sliced)
- 1 rib celery (sliced)
- ½ green bell pepper (diced)
- 6 cups reduced sodium beef broth
- 14.5 ounces canned petite diced tomatoes (with juices, 1 can)
- 1 bay leaf
- For the Heartiness:
- 2 cups cooked beef (cubed, from roast or stew)
- ⅔ cup pearl barley (uncooked)
- For Flavor Enhancers:
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme leaves
- 1 packet beef gravy mix
- 2 tablespoons red wine (optional, for richness)
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried, for garnish/flavor)
- Salt and black pepper (to taste)
Notes & Substitutions
Beef: Use leftover pot roast, steak, or stew meat for convenience. Alternatively, brown raw chuck or flank steak before adding other ingredients. Ground beef also works; brown and drain fat first.
Barley: Pearl barley is preferred for its wonderfully tender texture. Do not use quick-cooking barley for this particular beef barley soup recipe, as it can become mushy. As a whole grain, barley provides fiber, vitamins, and minerals that can enhance heart health and improve digestion, as detailed by Medical News Today. Learn more about the health benefits of barley.
Broth: Opt for low-sodium beef broth to maintain control over the soup’s saltiness. Homemade beef stock will add incredible depth of flavor.
Vegetables: Feel free to enhance your soup with additional vegetables like sliced mushrooms, diced potatoes, or a handful of frozen mixed vegetables.
Gravy Mix: This ingredient enhances the soup’s flavor and helps to thicken it slightly. Substitute with a cornstarch slurry (1-2 tablespoons cornstarch mixed with equal cold water) for thickening, or a homemade bouillon and flour/cornstarch blend.
Red Wine: Adds a layer of complexity; use a dry red wine such as Cabernet Sauvignon or Merlot. A splash of balsamic vinegar or additional beef broth can be substituted.
Equipment
You’ll need just a few basic kitchen tools for this delicious beef barley soup recipe:
- Large Dutch oven or stockpot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
How to Make Beef Barley Soup (Step-by-Step Instructions)
Creating this savory beef barley soup is straightforward and rewarding. Follow these steps for a perfect meal.
- Prepare Vegetables: Start by finely dicing your onion and green bell pepper. Mince the garlic, and then slice the carrots and celery into uniform pieces. This ensures even cooking and perfect texture.
- Sauté Aromatics: Heat the olive oil in your large Dutch oven or stockpot over medium heat. Add the chopped onion and bell pepper to the hot oil and cook for about 5-7 minutes, stirring occasionally, until they have softened and become translucent. Stir in the minced garlic and cook for just another minute until it becomes wonderfully fragrant, being careful not to burn it.
- Brown Beef (if raw): If you are using raw beef for your beef barley soup, add it to the pot now. Sear the beef until it is nicely browned on all sides, locking in those savory flavors. Once browned, remove the beef from the pot and set it aside; you will add it back later.
- Combine Ingredients: Return any cooked beef (or add your pre-cooked beef if you didn’t brown raw beef) to the pot. Pour in the beef broth, canned diced tomatoes with their juices, sliced carrots, celery, and the uncooked pearl barley. Add the Worcestershire sauce, dried thyme, and the bay leaf.
- Bring to a Boil: Increase the heat to high. Bring all the ingredients in the pot to a vigorous rolling boil. This step helps to jumpstart the cooking process for the barley and vegetables.
- Simmer: Once boiling, reduce the heat significantly to low. Cover the pot with a lid and let the soup simmer gently. Continue cooking for approximately 40-50 minutes, or until the pearl barley is tender and plump, and the vegetables are cooked through. Remember to stir the soup occasionally to prevent the barley from sticking to the bottom of the pot.
- Thicken (Optional): If you desire a thicker soup and are not using the beef gravy mix, you can create a cornstarch slurry. In a small bowl, mix 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth. Stir this slurry into the simmering soup and cook for a few minutes until the soup slightly thickens to your desired consistency.
- Adjust Seasoning: Carefully remove and discard the bay leaf from the soup. Taste the beef barley soup and adjust the seasoning by adding salt and freshly ground black pepper as needed. Add a little at a time until the flavors are perfectly balanced.
- Finish: Stir in the red wine (if you are using it) and the fresh chopped parsley. Cook for another minute to allow the flavors to meld. Serve your hearty beef barley soup hot and enjoy this delicious homemade meal.
Pro Tips for the Best Beef Barley Soup
Elevate your beef barley soup recipe with these simple pro tips.
- Browning Beef: If starting with raw beef, never skip the browning step. This essential process creates a rich, deep flavor base for your soup.
- Deglaze the Pot: After browning beef or sautéing your aromatics, add a splash of broth or red wine to scrape up any flavorful browned bits from the bottom of the pot.
- Don’t Overcook Barley: Cook pearl barley until it’s just tender. Overcooking can lead to a mushy texture.
- Consistency Control: Your soup will naturally thicken as it cools. If reheating, add a bit more broth or water to achieve your preferred consistency.
- Fresh Herbs: Finish your beef barley soup with fresh parsley or other fresh herbs like dill for a brighter, more vibrant flavor.
- Seasoning Layers: Taste and adjust the salt and pepper throughout the cooking process. Adding seasoning in layers builds more complex flavor.
Serving Suggestions, Storage & Variations
Serving Suggestions
Serve this comforting beef barley soup with warm, crusty bread, soft dinner rolls, or fluffy biscuits for dipping into the rich broth. A crisp, fresh green salad makes a wonderful side, offering a refreshing contrast to the hearty soup. Garnish individual servings with a sprinkle of extra fresh parsley, a dollop of sour cream, or a handful of shredded cheddar cheese for an extra touch.
Storage & Freezing Instructions
Refrigerate: Store any leftover beef barley soup in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight.
Freeze: Allow the soup to cool completely to room temperature before freezing. Transfer it into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. Freeze for up to 3 months.
Reheat: Thaw frozen soup in the refrigerator overnight for best results. Reheat gently on the stovetop over low heat or in the microwave until warmed through. You may need to add extra beef broth or water to reach your desired consistency, as the barley will absorb more liquid during storage.
Delicious Variations
- Vegetable Boost: Feel free to toss in additional vegetables like diced potatoes, sliced mushrooms, sweet peas, corn kernels, or green beans for extra nutrition and texture.
- Different Grains: While pearl barley is classic, you can experiment with other grains such as farro or wheat berries. Just be sure to adjust the cooking time as needed.
- Smoky Flavor: Add a dash of liquid smoke or a teaspoon of smoked paprika to infuse a lovely smoky depth into your beef barley soup.
- Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes can add a delightful warmth to the soup.
- Creamy Version: Stir in a splash of heavy cream or half-and-half just before serving for a richer, creamier texture.
Nutrition Information
Here’s an estimated nutritional breakdown for one serving of this beef barley soup recipe. Please remember that these values are estimates and can vary based on specific ingredients, brands, and preparation methods.
| Nutrient | Amount Per Serving (Estimate) |
|---|---|
| Calories | 380-420 |
| Carbohydrates | 35-45g |
| Protein | 30-35g |
| Fat | 12-16g |
| Saturated Fat | 4-6g |
| Cholesterol | 70-90mg |
| Sodium | 700-900mg |
| Fiber | 5-7g |
| Sugar | 6-9g |
Frequently Asked Questions
What kind of beef is best for beef barley soup?
You can use pre-cooked beef like leftover pot roast for convenience. For raw beef, tougher cuts such as chuck roast, flank steak, or even short ribs work wonderfully, as they become tender during the long simmer.
Can I make this soup in a slow cooker?
or Instant Pot? Yes! For a make this soup in a slow cooker, brown the beef and sauté aromatics, then add all ingredients (except parsley and red wine) and cook on low for 6-8 hours or high for 3-4 hours. In an Instant Pot, use the sauté function for beef and aromatics, then add remaining ingredients (except parsley and red wine) and cook on high pressure for 20-25 minutes, followed by a natural release.
Why is my beef barley soup so thick?
Pearl barley absorbs a lot of liquid and can thicken the soup as it cooks and cools. If it becomes too thick, simply thin it out with a bit more beef broth or water until it reaches your desired consistency, especially when reheating.
Do I have to use the beef gravy mix?
No, the gravy mix is optional. It helps enhance the beefy flavor and adds a slight thickness. You can omit it, or use a cornstarch slurry (cornstarch mixed with cold water) for thickening instead.
Can I use quick-cooking barley?
We advise against using quick-cooking barley for this particular beef barley soup recipe. Quick-cooking barley tends to become overly soft and mushy with the longer cooking time required for the other ingredients, compromising the desired texture.
Conclusion
This homemade beef barley soup recipe brings incredible comfort and flavor straight to your kitchen with surprising ease. It’s a truly wholesome and deeply satisfying dish that proves classic recipes never go out of style. Don’t hesitate to try this fantastic beef barley soup; it’s a perfect meal for any occasion. Make it your own, and enjoy every hearty spoonful! We’d love to see your creations or hear your thoughts in the comments below.
