Hearty Beef and Barley Soup Recipe

Introduction

This Hearty Beef and Barley Soup is the ultimate comfort food on a cold day. Tender beef, chewy barley, and classic vegetables come together in a rich, flavorful broth to create a nourishing one-pot meal. It’s perfect for weeknight dinners, meal prep, or cozy weekends.

Ingredients

• 1 1/2 lbs beef chuck or stewing beef, cut into chunks
• 1 cup pearl barley (or hulled barley for chewier texture)
• 8 cups beef stock (homemade or store-bought)
• 3 carrots, diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1 can kidney beans or white beans, drained

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef chunks and sear until browned on all sides. Remove beef and set aside.
2. Step 2: In the same pot, add onion, carrots, celery, and garlic. Cook for about 5 minutes until fragrant and softened.
3. Step 3: Stir in beef stock, dried thyme, bay leaf, and barley. Return the beef to the pot.
4. Step 4: Bring to a gentle simmer, cover, and cook for 60 to 90 minutes until the beef is tender and barley is cooked through.
5. Step 5: Remove bay leaf, season with salt and black pepper to taste. Garnish with fresh parsley and serve hot.

Tips & Variations

• Use pearl barley for quicker cooking or hulled barley for a chewier texture and added nutrition.
• Homemade beef stock boosts flavor, but store-bought works well in a pinch.
• Add drained kidney or white beans for a heartier beef bean and barley soup variation.
• Don’t overcook barley; it should be tender but still retain some chew.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 3 months. When reheating, warm gently and add a splash of broth if needed to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make beef and barley soup without beef stock?

Yes, you can substitute chicken or vegetable stock, but beef stock provides the richest and most authentic flavor.

What cut of beef is best for beef barley soup?

Stewing beef or beef chuck are ideal because they become tender and flavorful when simmered slowly in the soup.

Hearty Beef and Barley Soup Recipe

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★★★★★

4.6 from 53 reviews

• Author: Lana
• Total Time: 1 hour 45 minutes
• Yield: 6–8 servings 1x

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Description

This Ultimate Hearty Beef and Barley Soup is a classic comfort food featuring tender chunks of beef, nutty pearl barley, and a rich, flavorful beef broth enhanced with aromatic vegetables and herbs. Perfect for chilly nights or meal prepping, this nourishing one-pot meal is flexible for stovetop, slow cooker, or Instant Pot cooking and delivers a balanced, hearty dish loaded with protein, fiber, and wholesome ingredients.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 1/2 lbs beef chuck or stewing beef, cut into chunks
• 1 cup pearl barley (or hulled barley for chewier texture)
• 8 cups beef stock (homemade or store-bought)
• 3 carrots, diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• Salt and black pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Optional Ingredients

• 1 can kidney beans or white beans, drained (optional for beef bean and barley variation)

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Instructions

1. Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef chunks and sear them until browned on all sides to develop a caramelized, rich flavor. Once browned, remove the beef from the pot and set aside.
2. Sauté Aromatics: In the same pot, add chopped onions, diced carrots, celery, and minced garlic. Cook and stir for about 5 minutes until the vegetables are softened and fragrant, which builds the base flavor for the soup.
3. Add Broth & Barley: Pour in the beef stock and stir in dried thyme, bay leaf, and pearl barley. Return the browned beef to the pot, mixing all ingredients together evenly.
4. Simmer: Cover the pot with a lid and let the soup simmer gently on low heat for 60 to 90 minutes. Cook until the beef is tender and the barley is fully cooked but still slightly chewy, allowing all flavors to meld beautifully.
5. Adjust & Serve: Remove the bay leaf from the soup. Season with salt and freshly ground black pepper to taste. Garnish with freshly chopped parsley and serve hot, optionally accompanied by warm bread for a complete meal.

Notes

• Pearl barley cooks faster and gives a pleasant chewy texture, while hulled barley offers more nutrients and a heartier chew.
• Using homemade beef stock enriches flavor significantly, but quality store-bought stock works well in a pinch.
• Adding drained kidney or white beans makes a delicious beef bean and barley soup variant, boosting protein and fiber.
• The soup tastes even better the next day, making it ideal for meal prepping and leftovers.
• Slow Cooker Variation: Cook on low for 6–8 hours for tender beef and perfectly cooked barley.
• Instant Pot Variation: Pressure cook for 30 minutes with natural pressure release for a quicker preparation.

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Soups
• Method: Stovetop
• Cuisine: American, European

Keywords: beef and barley soup, hearty soup, comfort food, one-pot meal, beef stew, barley soup, slow cooker soup, Instant Pot soup, easy dinner