Hearty Beef Barley Soup (Printable)
Tender beef, wholesome barley, and vegetables combine in a rich, hearty soup perfect for cozy dinners.
# What You'll Need:
→ Meats
01 - 1 lb beef stew meat, cut into 1/2-inch cubes
→ Vegetables
02 - 1 large onion, diced
03 - 3 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup sliced mushrooms (optional)
07 - 1 can (14.5 oz) diced tomatoes, undrained
08 - 1 bay leaf
→ Grains
09 - 2/3 cup pearl barley, rinsed
→ Liquids
10 - 8 cups beef broth
11 - 1 cup water
→ Spices & Seasonings
12 - 1 tsp dried thyme
13 - 1 tsp dried parsley
14 - 1/2 tsp black pepper
15 - 1/2 tsp salt, or to taste
→ Fats
16 - 2 tbsp olive oil
# How-to Steps:
01 - Heat olive oil in a large soup pot over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Remove meat and set aside.
02 - In the same pot, add onions, carrots, and celery. Cook for 5 to 6 minutes until softened. Stir in minced garlic and cook for 1 minute.
03 - Return beef to the pot, add mushrooms if using, diced tomatoes with juice, pearl barley, beef broth, water, dried thyme, dried parsley, bay leaf, black pepper, and salt.
04 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 1 hour 15 minutes, stirring occasionally.
05 - Remove lid and continue to simmer uncovered for 20 to 25 minutes until beef and barley are tender and soup has thickened slightly.
06 - Remove bay leaf, adjust seasoning as needed, and serve hot. Garnish with fresh parsley if desired.
# Expert Pointers:
01 -
- It's a one-pot wonder that feels like pure comfort in a bowl, no fussy steps or complicated techniques required
- The barley adds a naturally creamy texture without any cream, making it hearty and satisfying
- Beef broth and tender beef transform simple vegetables into something deeply flavorful and soul-warming
- It tastes even better the next day, making it perfect for meal prep or bringing to someone who needs a little care
02 -
- Don't skip browning the beef—this step creates the deep, savory foundation that makes the entire soup taste like you've been cooking all day. It takes only 5 minutes and makes all the difference.
- Always rinse the pearl barley before adding it to the pot. Unrinsed barley releases too much starch and can make the soup gluey rather than silky.
- The bay leaf must be removed before serving. I learned this the hard way when a guest bit into a whole dried leaf and gave me a look I'll never forget.
- Taste the soup partway through and again at the end. Seasoning is personal—what tastes right to me might need adjustment for your palate.
03 -
- For the deepest, richest flavor, use a combination of beef and chicken broth instead of all beef broth—the chicken broth adds lightness while the beef broth provides depth.
- If you're short on time, use pre-cut beef stew meat from the grocery store and pre-sliced vegetables. The browning step is still worth doing yourself, but this shortcut keeps the cooking time manageable.