Beef Barley Soup is loaded with tender beef, chewy pearl barley, and lots of vegetables in a rich and savory broth. Hearty and oh-so-flavorful, it’s an easy one-pot recipe that always hits the spot!
Ellen’s Notes
We’re officially in the thick of soup season, and I couldn’t be happier! I love a hearty soup that really fills you up and doesn’t require a side dish, and this is definitely one of those types of soup recipes. Every spoonful of this Beef Barley Soup delivers melt-in-your-mouth beef, tender veggies, and perfectly cooked barley that’s sure to fill you up!
Made with simple ingredients and big on flavor, this soup is a satisfying meal that tastes like it simmered all day. Serve it with a hunk of crusty bread and it will definitely warm your bones on a chilly night.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Stew Meat: You can also use chuck roast if preferred. Just make sure to cut it up into 1 to 2 inch bite size pieces.
- Celery: Always rinse your celery before chopping to remove any dirt. I like to also chop up the celery leaves to add even more flavor to my soup.
- Red Wine: Use a dry red wine like a cabernet, merlot, or pinot noir. As a rule of thumb, only ever cook with a wine you’d actually drink so you know you’ll like the flavor of it. And if wine isn’t your thing, you can swap it out with extra beef broth.
- Beef Broth: I like to use unsalted broth, especially since we’re also adding beef bouillon which is plenty salty. You can always add more salt, but you can’t take it back out!
- Pearl Barley: I like to use the larger pearl barley because it adds a great texture and holds up beautifully in the broth. No need to cook it prior to adding it to the soup. It will cook with the other ingredients.
- Tomato Paste: Don’t swap it out for any other tomato product! It helps to add a great depth of flavor of the soup.
- Beef Bouillon: You can use dry bouillon, but I like to use Beef Better Than Bouillon as it has adds a umami flavor to the soup broth.
Tips For Beef Barley Soup
This beef barley soup recipe takes about 10 minutes of prep. After that, it cooks to tender, savory perfection all by itself! Scroll down to the printable recipe card for full instructions.
Don’t skip browning the beef! I know it’s tempting to toss everything in and let it simmer, but searing the meat first adds so much depth. Make sure your pot is good and hot before adding the beef, so it develops a rich brown crust before moving on.
Scrape up all the browned bits from the pot. When you deglaze the pot with red wine, use your spoon to scrape up any browned bits – that’s where the flavor lives!
A longer simmer time means more flavor. If you’re not in a hurry, let this soup simmer an extra 30 minutes to an hour. This allows the beef to become incredibly tender while the broth thickens slightly and takes on even more flavor from the meat, veggies, and seasoning.
Don’t add the barley too early or it can get mushy. If you’re planning to let the soup simmer longer, wait to add the barley until about 40 minutes before you’re ready to serve.
Pressed for time? You can switch out the barley for quick cooking barley. Quick barley cooks in about 10 to 12 minutes. Regular pearl barley takes about 40 minutes. Quick barley has been pre-steamed, so it will take less time to cook.
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Beef and Barley Soup Variations
Want it thicker and heartier? Reduce the broth by 2 cups and let the soup simmer longer for a stew-like texture. For a more tomato-y version, stir in a 14-oz can of fire-roasted diced tomatoes along with the broth. You can also add 1 to 2 cups of sliced mushrooms (white button, cremini, or baby bella) when you sauté the onions and carrots.
Let your slow cooker do the work. You’ll want to brown your meat first for the most flavor – and the veggies too if you have the time. Then add everything to your crockpot EXCEPT for the barley. Cook on low for 6 to 8 hours, adding the barley in the last 1 to 1½ hours to keep it from overcooking.
Storing and Reheating
This recipe for Beef Barley Soup makes wonderful leftovers – in fact, the flavor actually improves after a day. Let your leftovers fully cool to room temperature prior to storing in an airtight container in the fridge. It’ll keep for up to 4 days in the fridge or you can freeze it for up to 3 months. Reheat for just 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.
Beef Barley Soup
Ingredients
- 2 lbs stew meat, or chuck roast cut into 1-2" pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 teaspoon minced garlic
- ½ cup red wine
- 8 cups beef broth
- 1 cup pearl barley
- 1 teaspoon beef bouillon
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- ½ cup chopped fresh parsley
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Instructions
- Set the meat on the counter 20 minutes before cooking. Season all sides of the stew meat with salt and pepper. While optional, letting the meat come to room temperature before searing it helps it to stay tender!
- In a large Dutch oven, over medium-high heat, add oil. Once the oil is hot, carefully place the meat in the hot oil and sear all sides, about 10 minutes.
- Add the onion, carrots, and celery. Cook for 3 minutes, add the garlic, and sauté for 30 seconds.
- Stir in the wine to deglaze the bottom of the pot, making sure to scrape up all of the bits from the bottom of the pot. Those bits have lots of flavor!
- Add beef broth, barley, bouillon, tomato paste, Worcestershire sauce, and Italian seasoning. Cook for 40 minutes.
- When ready to serve, stir in the fresh parsley. Serve warm with your favorite crackers or crusty bread.
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Notes
Nutrition
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