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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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