Beef & Barley Soup

When the weather turns chilly, nothing beats a comforting bowl of Beef & Barley Soup — rich, hearty, and loaded with flavor in every spoonful. This classic comfort dish transforms simple ingredients into a soul-warming meal that’s perfect for cozy dinners or make-ahead lunches. Tender chunks of beef, earthy mushrooms, and chewy pearl barley simmer together in a savory broth that fills your kitchen with incredible aroma. Whether you’re craving something nourishing or planning a make-ahead family meal, this beef and barley soup delivers both comfort and satisfaction.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Hearty & Filling: Packed with beef, veggies, and wholesome barley for a complete, balanced meal.
• Rich, Deep Flavor: The beef is browned first to create that irresistible, caramelized base.
• Perfect for Meal Prep: Tastes even better the next day as flavors meld beautifully.
• Simple, Straightforward Steps: No fancy equipment needed — just one pot and a bit of patience.
• Cozy Comfort Food: Ideal for cold nights or when you need a warm, nourishing bowl of goodness.

This version stands out thanks to its layered flavor — from the red wine deglaze to the slow simmer that ensures perfectly tender beef and creamy barley.

Ingredients Needed

For the Base

• 2 lb chuck roast beef, cut into 2-inch cubes
• Kosher salt and freshly ground black pepper, to taste
• 2 Tbsp all-purpose flour, for coating

For Searing & Sautéing

• 4 Tbsp extra-virgin olive oil, divided (plus more as needed)
• 8 oz baby bella mushrooms, sliced
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 1 celery stalk, chopped
• 2 cloves garlic, minced

For the Flavor

• 1 tsp dried oregano
• 1/2 tsp onion powder
• 1 Tbsp tomato paste
• 1/2 cup dry red wine, for deglazing
• 4 cups low-sodium beef broth
• 2 tsp Worcestershire sauce
• 1/2 cup pearl barley, rinsed
• 2 fresh thyme sprigs

How to Make Beef & Barley Soup

Step 1: Prep and Season the Beef

Place the beef cubes in a large bowl and generously season with salt and pepper. Sprinkle with flour and toss until all pieces are evenly coated — this helps develop a rich crust when searing and thickens the soup later.

Step 2: Brown the Beef

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the beef in batches (avoid overcrowding) and sear until golden brown on all sides, about 2 minutes per side. Transfer to a plate and repeat with the remaining beef, adding more oil if needed.
This browning step builds the soup’s deep, meaty flavor.

Step 3: Sauté the Vegetables

Add the remaining 2 tablespoons of oil to the same pot. Stir in the mushrooms, onion, carrots, and celery. Cook until softened, about 8 minutes. Add garlic, oregano, and onion powder; cook for another minute until fragrant.
This aromatic base adds layers of flavor to the broth.

Step 4: Build the Broth

Stir in tomato paste until the vegetables are coated and the paste darkens slightly. Pour in the red wine, scraping up the brown bits from the bottom of the pot — that’s pure flavor! Let the wine simmer until reduced by half, about 5 minutes.

Step 5: Simmer the Soup

Return the seared beef (and any juices) to the pot. Add beef broth, Worcestershire sauce, pearl barley, and thyme sprigs. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 40–45 minutes, or until the beef is tender and the barley is soft. Add more broth or water if needed to maintain your preferred consistency.

Step 6: Finish and Serve

Remove thyme sprigs. Taste and adjust seasoning with salt and pepper. Serve warm with crusty bread or a sprinkle of fresh parsley if desired.

Serving and Storage Tips

• Serving Ideas: Pair your Beef & Barley Soup with warm, buttered bread or a simple green salad. For a gourmet touch, top with a drizzle of olive oil or a sprinkle of grated Parmesan.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stove over medium-low heat, adding a splash of broth or water if the soup thickens too much.

Helpful Notes

• Cut the beef evenly so it cooks uniformly and stays tender.
• Barley expands as it cooks — add more liquid if you prefer a thinner soup.
• For a gluten-free version, substitute barley with rice or quinoa.
• Want deeper flavor? Use a splash of balsamic vinegar at the end for balance.
• This soup tastes even better the next day as the flavors continue to develop.

Conclusion

This Beef & Barley Soup is everything you want in a hearty homemade meal — deeply flavorful, filling, and brimming with nourishing ingredients. It’s an easy one-pot recipe that feels like a warm hug in a bowl, perfect for family dinners or cozy nights in.

If you make this recipe, please leave a comment and star rating below — I’d love to hear how it turned out for you! Don’t forget to share it on Pinterest or Facebook so others can enjoy it too.
👉 What’s your favorite way to make beef soup? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I use a different cut of beef?

Yes! If you don’t have chuck roast, you can use stew meat or even brisket. Just note that leaner cuts may turn out less tender.

Can I make this in a slow cooker?

Absolutely. Brown the beef and sauté the veggies first, then transfer everything to the slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

How do I make this gluten-free?

Replace pearl barley with brown rice or quinoa and ensure your Worcestershire sauce is certified gluten-free.

Can I freeze Beef & Barley Soup?

Yes! Let it cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight and reheat gently on the stove.

Why is my soup too thick?

Barley naturally absorbs liquid as it sits. Simply add extra broth or water when reheating to reach your desired consistency.