If there’s one soup that defines cold-weather comfort, it’s Beef Barley Soup. This version takes the traditional recipe up a notch with slow-simmered beef, rich broth, and wholesome barley for a bowl that’s deeply satisfying and packed with old-fashioned flavor.
Table of Contents
WHY YOU’LL LOVE THIS BEEF BARLEY SOUP
It’s simple, hearty, and full of slow-cooked richness.
- Tender beef that melts in your mouth
- Nutty barley that thickens naturally
- Loaded with wholesome vegetables
- Perfect for make-ahead meals and freezing
- Deep, rich flavor from one pot
- Comfort food that tastes even better next day
I still remember my mom making big pots of beef barley soup after long workdays—our house smelled like pure comfort. Now, I make it the same way, but with my own twist of Worcestershire and herbs for that extra warmth.
INGREDIENTS YOU’LL NEED
Every ingredient builds hearty, slow-cooked flavor.
Main Ingredients
- 2 tablespoons oil, divided
- 2 pounds beef (cubed, no larger than ¾ inch)
- 1 teaspoon salt, to taste
- ½ teaspoon black pepper, to taste
- 1 cup onion, diced
- 3 stalks celery, sliced
- 2 large carrots, sliced or diced
- 2 cloves garlic, smashed and minced
- ½ cup red wine or 3 ounces tomato paste
- 1 cup diced tomatoes (canned is fine)
- 6–8 cups beef broth
- 1 cup barley (hulled or pearl, uncooked)
- 3 bay leaves
- 2 sprigs fresh thyme and rosemary, or ½ teaspoon dried each
- Fresh parsley, for garnish
- A few splashes of Worcestershire sauce (optional)
Optional Add-Ons or Substitutes
- Substitute barley with farro or brown rice
- Use tomato paste instead of wine for depth
- Add mushrooms for earthy flavor
- Try turkey or venison for leaner meat
- Pair with hearty cabbage beef bake or garlic butter pasta for a rich dinner combo
STEP-BY-STEP INSTRUCTIONS
This soup builds deep layers of flavor from the ground up.
- Brown the Beef: Heat 1 tablespoon oil in a large pot. Sear beef cubes until browned on all sides. Season with salt and pepper. Remove and set aside.
- Sauté Vegetables: Add remaining oil, onions, celery, and carrots. Sauté until softened. Add garlic and cook 30 seconds more.
- Deglaze: Stir in red wine or tomato paste, scraping up browned bits (that’s flavor gold!).
- Add Liquids: Pour in diced tomatoes, broth, barley, herbs, and Worcestershire. Return beef to the pot.
- Simmer: Bring to a boil, then reduce to low heat. Simmer uncovered for 60–75 minutes, stirring occasionally, until barley and beef are tender.
- Finish and Serve: Discard bay leaves and herb stems. Adjust seasoning, garnish with fresh parsley, and serve warm.
Quick reminders:
- Stir occasionally to prevent barley from sticking.
- Add more broth if the soup thickens too much.
- For extra flavor, add a Parmesan rind while simmering.
- Rest the soup 10 minutes before serving—it gets even creamier.
EXPERT TIPS FOR SUCCESS
For that deep, restaurant-level flavor:
- Sear beef in batches for caramelization
- Use quality broth—it makes all the difference
- Add a splash of slow cooker beef Manhattan broth flavor for depth
- Stir in a spoon of tomato paste for color and richness
- Freeze leftovers flat in freezer bags for easy storage
- Add a dash of balsamic for subtle acidity
This is the kind of soup that hugs your soul—it’s simple, rustic, and downright delicious.
SERVING SUGGESTIONS
Serve hot, topped with parsley and a crusty side.
- Warm crusty bread or garlic toast
- Fresh salad with vinaigrette for balance
- Top with shredded Parmesan
- Pair with creamy truffle mushroom pasta for a cozy Italian-inspired dinner
- Serve with a dollop of sour cream for extra creaminess
Perfect for meal prep or Sunday dinner with the family.
STORING AND REHEATING
This soup gets even better with time.
How to Store It
- Let cool completely before storing
- Keep in airtight containers up to 4 days in fridge
- Freeze up to 2 months
- Thaw overnight before reheating
How to Reheat It
- Stovetop: simmer gently until heated through
- Microwave: heat in 1-minute intervals, stirring between
- Add broth if too thick after refrigeration
- Avoid boiling to preserve texture
This soup tastes even richer the next day as the flavors deepen.
NUTRITION (PER SERVING)
Calories: 214 kcal | Carbohydrates: 15g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 704mg | Potassium: 529mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2086IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 3mg
FREQUENTLY ASKED QUESTIONS
Can I make this in a slow cooker?
Yes—brown beef first, then cook on low for 6–8 hours.
Can I use quick-cooking barley?
You can, but add it in the last 30 minutes of cooking.
What cut of beef works best?
Chuck roast or stew meat works best for tenderness.
FINAL THOUGHTS
This Ultimate Beef Barley Soup is hearty, nourishing, and packed with classic flavor. Whether for a quiet night in or Sunday dinner, it’s a timeless favorite that never disappoints.
- Sear beef for rich caramelized flavor
- Let it simmer slow for tenderness
- Serve with fresh herbs and crusty bread
It’s the kind of soup that feels like home in every spoonful.
Beef Barley Soup
Ingredients
Equipment
Method
- Heat 1 tablespoon oil in a large pot over medium‑high heat. Add cubed beef and sear until browned on all sides. Season with salt and pepper. Remove beef and set aside.
- Add remaining oil, then onion, celery, and carrots to the pot. Sauté until softened. Add minced garlic and cook for 30 seconds more.
- Deglaze the pot by stirring in a bit of beef broth (and a splash of lemon juice if using) to lift browned bits from the bottom.
- Add diced tomatoes, broth, barley, bay leaves, dried thyme, dried rosemary, and Worcestershire sauce (if using). Stir well, then return beef to the pot.
- Bring to a boil, then reduce heat and simmer uncovered for 60–75 minutes (about 67.5 min) until beef and barley are tender, stirring occasionally.
- Discard bay leaves and herb stems. Adjust seasoning as needed. Garnish with fresh parsley before serving.
Nutrition
Notes
- The original recipe listed red wine for deglazing; this version uses low‑sodium beef broth (plus a splash of lemon juice if desired) to keep it alcohol‑free.
- Cooking times are based on the simmering instructions provided.
- Nutrition info is per serving, as given.
