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Beef Barley Soup

Featured in Comforting Soup and Stew Recipes to Warm Your Soul.

Looking for something easy and filling? This beef barley delight blends rich broth, tender chunks of beef, veggies, and barley for a perfect cold-weather one-pot meal.

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Updated on Tue, 18 Mar 2025 18:55:32 GMT
A steaming bowl of soup featuring beef, carrots, celery, pearl barley, and fresh parsley, in a black dish. Pin it
A steaming bowl of soup featuring beef, carrots, celery, pearl barley, and fresh parsley, in a black dish. | chefmelt.com

Grandma showed me this beef barley soup trick ages ago, and I still turn to it when temps drop. It's stuffed with soft beef chunks, plenty of veggies, and those delightful chewy barley bits that really fill you up. I'll cook a giant batch on Sundays - keeps us fed all week long!

Delicious Every Bite

Ever tried those soups that count as full meals? This one tops the list! The broth turns incredibly deep and tasty, and once the barley finishes cooking, you've got this fantastic, hearty soup. Even my picky kids gobble up the veggies without fuss - that's saying something!

What You'll Need

  • The Meat: Try using what's left from your pot roast, or pick up some chuck and brown it yourself.
  • Barley: Just regular pearl barley from your local store.
  • Fresh Veggies: Grab some carrots, celery, garlic, onions - whatever's fresh.
  • Good Stock: Homemade works wonders, but the boxed kind does the job too.
  • Simple Seasonings: Don't forget pepper, salt, and maybe some backyard thyme.

Let's Make Soup

Getting Started
Find your largest cooking pot - this makes plenty! Start with garlic and onions. Cook them gently until your house smells wonderful and they've gotten soft and sweet.
Building Flavors
Add your vegetables and beef chunks next. For raw meat, let it get nice and brown first before the other stuff goes in. The more color on that meat, the tastier your soup!
The Main Event
Add your barley and pour stock over everything. Let it all simmer together - usually takes around an hour. You want your barley soft but with a slight chew.
Final Touches
Sample a spoonful. Needs more salt? Toss it in now. I like adding freshly ground pepper too. Serve it up steaming hot!

Tips From My Kitchen

I've made this soup countless times, and here's what I've learned: Sunday roast leftovers create the tastiest base! Starting fresh? Chuck cuts break down beautifully here. Always wash your barley beforehand - clears away any dust. My friend next door showed me how to store extra portions in mason jars - they're perfect grab-and-go lunches.

A close-up view of a bowl of hearty beef stew containing chunks of meat, carrots, celery, and pearl couscous, garnished with fresh herbs. Pin it
A close-up view of a bowl of hearty beef stew containing chunks of meat, carrots, celery, and pearl couscous, garnished with fresh herbs. | chefmelt.com

Making It Last

This soup actually tastes better a couple days later - all those flavors get to mingle properly. It'll stay good in your fridge for about 4 days if it doesn't disappear first! Want to save some? Just put portions in containers - they're like ready-made dinners waiting for you. Take one out the night before and heat it up whenever you're hungry.

Serving It Up Right

Most evenings I whip up some simple biscuits as a side - nothing beats dipping them into that flavorful broth. My partner enjoys having a green salad alongside to balance things out. When company drops by, I'll put out crusty bread with butter and maybe crack open some red wine. Nothing fancy but always satisfying!

Mix It Up

I sometimes toss in different veggies depending on what needs using up - mushrooms work really well. Last time I added some frozen peas right before serving - they gave it nice pops of color. Got fresh herbs growing? Throw those in too. My wife's mom adds a splash of red wine in hers - not the classic way but tastes great!

Pure Comfort

There's nothing like watching soup bubble away on the stove. It fills your home with amazing smells, and family members keep poking their heads in asking when food's ready. Give this a go - I bet it becomes your favorite cold-weather meal too!

Frequently Asked Questions

→ Can I start with raw beef?
Yep, but make sure to brown it first, then let it simmer longer to soften the meat.
→ Why does my soup get too thick after a while?
Barley tends to soak up the liquid while it cooks and even after it cools. If it gets too thick, just stir in more water or broth.
→ Can I store this soup in the freezer?
Totally! It freezes great, though the barley might soften a bit more after thawing. Still tasty!
→ Is it okay to skip the wine ingredient?
Absolutely! While the wine adds a nice touch, this soup tastes amazing even without it.
→ Could I make this in a crockpot?
Yes! Just set it to low for 6-8 hours (or high for 3-4). Stir in the barley during the last hour for best results.

Beef Barley Soup

A soul-soothing soup with juicy beef, wholesome vegetables, and chewy barley. Perfect for staying warm on cool days in a single pot!

Prep Time
20 Minutes
Cook Time
50 Minutes
Total Time
70 Minutes

Category: Soups and Stews

Difficulty: Easy

Cuisine: French

Yield: 8 Servings (8)

Dietary: Dairy-Free

Ingredients

01 1 onion, diced.
02 1 tbsp of olive oil.
03 1 garlic clove, finely chopped.
04 2 cups of cooked beef pieces.
05 2 medium carrots, sliced.
06 2/3 cup of pearl barley.
07 6 cups of low-salt beef stock.
08 1 can (400g) of diced tomatoes with juice.
09 1 stalk celery, thinly sliced.
10 1/2 green pepper, cut into small cubes.
11 1 tbsp Worcestershire sauce.
12 A pinch of thyme (dried).
13 1 packet of beef sauce mix.
14 1 bay leaf.
15 Optional: 2 tbsp red wine.
16 2 tbsp fresh parsley (or 2 tsp if dried).
17 Black pepper and salt to your liking.

Instructions

Step 01

Warm the olive oil in a large pot on medium heat.

Step 02

Add the onions and garlic, cooking until soft.

Step 03

Stir in all the other ingredients and bring to a boil.

Step 04

Lower the heat, cover the pot, and let it simmer for 40 to 50 minutes until the barley is tender.

Step 05

Take out the bay leaf before serving.

Notes

  1. Add more stock if the stew becomes too thick.
  2. It’s a perfect way to use up leftover cooked beef!
  3. You don’t have to use cooked beef, raw works too.
  4. It freezes well for later.
  5. Adding wine isn’t essential, entirely optional!
  6. You can make this in a slow cooker as well.
  7. Everything you need for a whole meal in one pot.
  8. This dish is super satisfying and nutritious.

Tools You'll Need

  • Large pot with a lid.
  • Chopping board or surface.
  • A good, sharp knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Barley contains gluten.
  • Be aware, gravy mix has wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 149
  • Total Fat: 5 g
  • Total Carbohydrate: 15 g
  • Protein: 10 g