Hi friend — thank you for stopping by! If you’re in the mood for something that tastes like home, warms your soul, and fills your belly, then this Beef and Barley Soup is exactly what you need. It's everything a cozy meal should be: nourishing, simple, and full of flavor.
This is the kind of recipe that’s been passed around for generations — rustic, reliable, and always welcome at the table. Whether you're cooking for your family, meal prepping for the week, or just craving something deeply satisfying on a chilly day, this soup delivers every time. 🍂
And hey — don’t forget to subscribe below so you can get this kind of soul-soothing recipe straight to your inbox!
What Is Beef and Barley Soup?
This classic soup features tender chunks of beef, nutty pearl barley, and hearty vegetables, all simmered in a rich, savory broth. The barley soaks up all that flavor and adds a texture that makes every spoonful feel wholesome and filling.
It’s healthy without trying too hard, and cozy enough to turn a slow evening into something special. This is the kind of soup you make in a big pot and look forward to all week long.
Why You’ll Love This Recipe
- One pot, easy to make, and no fancy ingredients
- Cooks low and slow for rich, deep flavor
- Meal prep friendly — gets better with time
- Loaded with protein, fiber, and veggies
- Freezer-friendly and budget-conscious!
What Does It Taste Like?
It’s like a hug in a bowl.
The beef is tender and savory, the broth is rich and full-bodied thanks to the Worcestershire sauce and herbs, and the barley adds a subtle chewiness that makes it satisfying without being heavy. The carrots, onions, and celery melt into the background just enough to let the beef and barley shine.
Benefits of This Soup
- High in protein and fiber
- Naturally dairy-free
- Made with real ingredients
- Excellent for immune support and digestion
- Keeps you full and energized for hours
🛒 Ingredients List
| Ingredient | Quantity |
|---|---|
| Beef chuck roast | 2 pounds, cubed |
| Olive oil | 1 tablespoon |
| Onion | 1 large, chopped |
| Carrots | 2 large, chopped |
| Celery | 2 stalks, chopped |
| Garlic cloves | 2, minced |
| Beef broth | 6 cups |
| Water | 2 cups |
| Barley | 1 cup (pearl barley) |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Worcestershire sauce | 1 tablespoon |
| Salt and pepper | To taste |
🧰 Tools You’ll Need
- Large soup pot or Dutch oven
- Sharp knife & cutting board
- Wooden spoon
- Ladle for serving
- Airtight containers (for leftovers or freezing)
🔄 Ingredient Swaps & Additions
- Use beef stew meat instead of chuck roast if preferred
- Swap barley with farro or brown rice
- Add chopped mushrooms for an earthy twist
- Want greens? Toss in a handful of spinach or kale at the end
- Add a splash of red wine during the searing step for extra richness
👩🍳 How to Make Beef and Barley Soup
Step 1: Sear the Beef
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides (do it in batches if needed for best sear). Remove and set aside.
Step 2: Sauté the Veggies
In the same pot, add onion, carrots, celery, and garlic. Cook for 5–7 minutes until softened and fragrant.
Step 3: Combine Ingredients
Return the seared beef to the pot. Add broth, water, barley, thyme, rosemary, salt, and pepper. Bring to a boil.
Step 4: Simmer to Perfection
Lower the heat and let the soup simmer uncovered for 1 to 1½ hours, stirring occasionally. The beef will become tender and the barley fully cooked.
Step 5: Finish and Serve
Stir in Worcestershire sauce and simmer for another few minutes. Taste and adjust salt and pepper as needed. Serve hot — and enjoy every cozy, satisfying spoonful.
🍽 What to Serve with It
- Crusty bread or a slice of sourdough
- Grilled cheese sandwich (classic!)
- Side salad with vinaigrette
- Roasted root vegetables for a hearty plate
- Or just enjoy it solo — it’s more than enough on its own!
💡 Tips for Success
- Sear your beef well — it adds tons of flavor to the broth
- Use pearl barley (not quick-cooking) for best texture
- Soup too thick? Add a little more broth or water
- Soup too thin? Let it simmer longer uncovered
- Let it sit overnight — flavors deepen beautifully!
🧊 Storage Instructions
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze in individual containers for up to 3 months
- To reheat: Warm gently on the stove or in the microwave. Add a splash of broth if needed
ℹ️ Quick Recipe Facts
- Prep Time: 15 minutes
- Cook Time: 1.5 hours
- Total Time: ~2 hours
- Servings: 6–8 generous bowls
❓ FAQs
Can I use instant barley?
You can, but add it during the last 30 minutes of simmering so it doesn’t overcook.
Can I make this in a slow cooker?
Yes! Brown the beef and sauté the veggies first, then add everything to the slow cooker. Cook on LOW for 6–8 hours.
Is it gluten-free?
Barley contains gluten, so if you need a gluten-free version, substitute with rice or quinoa.
Can I use pre-cooked beef?
Sure! Just skip the searing step and simmer the soup for about 45 minutes total instead.
❤️ Final Thoughts
This Beef and Barley Soup is one of those recipes you’ll come back to again and again. It’s unfussy, wholesome, and deeply satisfying — the kind of meal that makes your kitchen feel warm and welcoming, even on the chilliest days.
Whether you’re cooking for your family or just meal prepping for yourself, this soup brings comfort with every spoonful.
🍲 More Cozy Soups to Try
- Creamy Chicken and Wild Rice Soup
- Classic Minestrone with Pasta
- Slow Cooker Pot Roast Soup
- Lentil and Sausage Stew
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