If there’s ever a dish that wraps you in a big, warm hug, it’s Beef and Barley Soup. This classic comfort food is brimming with tender beef, hearty barley, and a medley of colorful vegetables, all simmered in a flavorful broth that’s both nourishing and deeply satisfying. Whether you’re chasing away the chill on a winter evening or looking for a wholesome, one-pot meal everyone will love, this soup delivers big on taste, texture, and nostalgia. Join me as I walk you through every delicious step to create a pot of Beef and Barley Soup that tastes just like home.
Ingredients You’ll Need
The beauty of Beef and Barley Soup lies in its simplicity—each ingredient brings something special to the table, from rich flavor to vibrant color and satisfying bite. Here’s what you’ll need, along with tips for getting the most out of every component.
- Beef stew meat: Choose well-marbled beef for maximum tenderness and flavor after simmering.
- Olive oil: Adds depth and helps brown the beef for an extra layer of savory goodness.
- Onion: Provides a sweet, aromatic base that’s essential for classic soup flavor.
- Carrots: Bring a subtle sweetness and beautiful color to every spoonful.
- Celery: Offers a gentle crunch and earthiness that rounds out the veggie trio.
- Garlic: Adds a punch of savory aroma—don’t skip it!
- Beef broth: The backbone of the soup, use a good-quality broth for the richest results.
- Pearl barley: Chewy and nutty, barley soaks up all the flavors while giving the soup its signature heartiness.
- Dried thyme: A pinch of thyme brings subtle herbal notes that pair perfectly with beef.
- Bay leaf: Infuses the soup with a gentle, aromatic depth—just remember to remove it before serving.
- Salt and pepper: Essential for balancing and enhancing all the flavors.
- Fresh spinach or kale: Stirred in at the end, leafy greens add freshness and a burst of color.
- Fresh parsley: For garnish, it adds a bright finish to the comforting bowl.
How to Make Beef and Barley Soup
Step 1: Brown the Beef
Start by heating olive oil in a large pot over medium-high heat. Add your beef cubes and let them brown on all sides, which takes about 5 to 7 minutes. Browning the beef is a simple step, but it’s crucial—it’s where you start building layers of savory flavor that will infuse every ladleful of Beef and Barley Soup.
Step 2: Sauté the Vegetables
Once your beef is nicely browned, toss in the chopped onion, carrots, celery, and minced garlic. Sauté everything together for another five minutes. The vegetables will begin to soften and their aromas will mingle with the beef, setting the foundation for a deeply flavorful soup.
Step 3: Add the Broth and Barley
Pour in the beef broth, then bring the mixture to a gentle boil. Stir in the pearl barley, dried thyme, and bay leaf. This is where the magic starts to happen—the barley will soak up the broth and flavors, turning plump and tender as the soup simmers.
Step 4: Simmer to Perfection
Reduce the heat to low, cover the pot, and let everything simmer for about an hour. This hands-off time is when your Beef and Barley Soup transforms—beef becomes melt-in-your-mouth tender, barley thickens the soup, and all the ingredients meld into something cozy and irresistible.
Step 5: Add Greens and Season
Once the barley is tender, season your soup with salt and pepper to taste. Stir in the chopped spinach or kale and let it wilt gently in the hot broth. This last touch adds a pop of color and a boost of nutrition to your homemade Beef and Barley Soup.
Step 6: Finish and Garnish
Don’t forget to fish out the bay leaf before serving! Ladle the soup into bowls and sprinkle generously with fresh parsley. The herbs add a welcome brightness and a touch of elegance to every serving.
How to Serve Beef and Barley Soup
Garnishes
There’s nothing like a handful of fresh parsley to bring your Beef and Barley Soup to life. If you want to get extra fancy, try a swirl of olive oil or a sprinkle of parmesan cheese on top. Cracked black pepper and a squeeze of lemon juice can also add zing and freshness right at the table.
Side Dishes
This soup is hearty enough to stand alone, but it absolutely shines with a crusty loaf of bread or a warm baguette for dipping. A simple green salad on the side brings balance and crunch, and you can never go wrong with a wedge of sharp cheddar or a few pickles for contrast.
Creative Ways to Present
For a fun twist, serve your Beef and Barley Soup in bread bowls or deep mugs for cozy, casual gatherings. If you’re entertaining, offer a toppings bar with chopped herbs, shredded cheese, or even a dollop of sour cream so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Beef and Barley Soup is a meal prep dream—it tastes even better the next day! Allow leftovers to cool completely, then refrigerate in an airtight container for up to four days. The flavors will continue to develop, making each bowl even more delicious.
Freezing
If you want to stash some away for a rainy day, this soup freezes beautifully. Let it cool, portion it into freezer-safe containers, and freeze for up to three months. Just keep in mind that barley will continue to absorb liquid, so you may want to add a splash of broth when reheating.
Reheating
Reheat your Beef and Barley Soup gently on the stovetop over medium heat, stirring occasionally and adding extra broth or water if needed. If you’re in a hurry, the microwave works too—just use a microwave-safe bowl, cover loosely, and heat in short bursts, stirring between each round.
FAQs
Can I make Beef and Barley Soup in a slow cooker?
Absolutely! Brown the beef and sauté the vegetables first for best flavor, then transfer everything to the slow cooker. Cook on low for 7-8 hours or until the beef and barley are tender.
What kind of beef should I use?
Beef stew meat is ideal, but you can also use chuck roast, round, or even leftover pot roast. Just make sure to cut it into bite-sized cubes for even cooking.
Can I substitute another grain for barley?
Yes! Farro, brown rice, or even small pasta shapes can work if you don’t have barley on hand—just adjust the cooking time as needed, since some grains cook faster than others.
How do I make this soup gluten-free?
Barley contains gluten, so simply swap it for a gluten-free grain like quinoa or rice. The result will be just as hearty and satisfying!
Can I add extra vegetables?
Definitely. Mushrooms, potatoes, peas, or corn all make fantastic additions. Just add them along with the other veggies and let them simmer until tender.
Final Thoughts
I hope you’ll give this Beef and Barley Soup a try and let it warm your kitchen and your heart. It’s a recipe that brings people together, fills the house with amazing aromas, and always earns rave reviews around the table. Don’t be surprised if it becomes a regular in your soup rotation!
Print
Beef and Barley Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Non-Vegetarian
Description
Hearty and nutritious Beef and Barley Soup featuring tender beef cubes, wholesome pearl barley, and fresh vegetables simmered together in a flavorful beef broth, perfect for a comforting and filling meal.
Ingredients
Meat and Oil
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
Broth and Grains
- 6 cups beef broth
- 1 cup pearl barley
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes, to develop rich flavor.
- Sauté Vegetables: Add the chopped onion, carrots, celery, and minced garlic to the pot. Sauté for another 5 minutes until the vegetables soften and become fragrant.
- Add Broth and Barley: Pour in the beef broth and bring the mixture to a boil. Stir in the pearl barley, dried thyme, and bay leaf to infuse flavor.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the barley is tender and the beef is cooked through.
- Season and Add Greens: Season the soup with salt and pepper to taste. Stir in the chopped spinach or kale and cook until the greens wilt, adding extra nutrition and color.
- Finish and Serve: Remove the bay leaf before serving. Garnish with freshly chopped parsley for a burst of fresh flavor.
Notes
- You can substitute kale with spinach or other leafy greens as preferred.
- For a thicker soup, allow it to simmer uncovered during the last 15 minutes.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a richer flavor, brown the beef in batches without crowding the pot.
- Adjust seasoning at the end after adding greens to ensure balanced taste.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 65 mg
