If you’re looking for cozy, soul-warming comfort in a bowl, this Hearty Beef and Barley Soup is pure magic. Flavors deepen with each spoonful: tender beef, wholesome barley, and a medley of vegetables swim together in a savory broth that tastes like it simmered all day. It’s filling enough to be a meal, fantastic for make-ahead lunches, and always a crowd-pleaser at the family table—and did I mention it smells absolutely incredible as it cooks?
Ingredients You’ll Need
These ingredients may look simple, but together, they build layers of flavor, satisfying texture, and gorgeous color. Each one has a purpose, so let’s make every bite of Hearty Beef and Barley Soup memorable!
- Olive oil: Adds richness and helps brown the beef for extra flavor.
- Beef stew meat (1 ½ pounds, cut into ½-inch cubes): The star of the soup, turning meltingly tender as it simmers.
- Salt and pepper: Essential for bringing all the flavors into harmony—season generously!
- Medium onion (diced): Gives the soup a savory base and lovely sweetness.
- Garlic (2 cloves, minced): Just the right amount for a subtle aromatic kick.
- Carrots (3, peeled and sliced): They add gentle sweetness and a pop of color.
- Celery stalks (2, sliced): Adds a savory depth and a little crunch to balance textures.
- Beef broth (8 cups): A flavorful foundation—choose a good-quality broth for best results.
- Canned diced tomatoes (14.5 oz with juice): Brings a bright, tangy layer and gorgeous color to the soup.
- Dried thyme (2 teaspoons): Delivers an earthy warmth that ties all the flavors together.
- Bay leaf (1): Infuses the soup with gentle herbal notes as it simmers.
- Pearl barley (3/4 cup): This is what makes the Hearty Beef and Barley Soup so satisfyingly filling and robust.
- Worcestershire sauce (1 tablespoon): Adds unexpected depth and savory zing—don’t skip it!
- Chopped mushrooms (1 cup, optional): Give the soup a deeper, earthy flavor—totally delicious if you’re a fan.
- Fresh parsley (2 tablespoons, chopped): For a burst of color and fresh finish right before serving.
How to Make Hearty Beef and Barley Soup
Step 1: Brown the Beef
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Generously season your beef cubes with salt and pepper—it’s the first layer of flavor in your Hearty Beef and Barley Soup. Add them to the hot pot and cook for about 5 to 7 minutes, searing all sides to lock in flavor and color. Once beautifully browned, scoop the beef out and set aside.
Step 2: Sauté the Aromatics
In the same pot, toss in the chopped onion, carrots, and celery. Stir and let them cook together for about 5 minutes, softening and soaking up all those browned bits left from the beef. Add minced garlic and let it sizzle just 30 seconds for fragrant flavor you’ll love.
Step 3: Build the Soup Base
Return the browned beef to the pot, along with any juices. Add the canned diced tomatoes (don’t drain!), pour in the beef broth, and toss in the dried thyme, bay leaf, Worcestershire sauce, and mushrooms (if you’re using them). Crank up the heat and bring everything to a lively boil to kickstart those flavors.
Step 4: Add the Barley and Simmer
Now, stir in the pearl barley, which transforms this into a true Hearty Beef and Barley Soup. Reduce the heat to low, cover the pot, and let the soup gently simmer for 45 to 55 minutes. Every so often, give it a stir and check that the beef is becoming fork-tender and the barley plumps up. The inviting scent will let you know magic is happening!
Step 5: Finish and Serve
Fish out the bay leaf, then taste and adjust seasoning with a little more salt and pepper if needed. Ladle the soup into bowls and scatter lots of fresh parsley over the top for brightness. Your kitchen should smell incredible right about now!
How to Serve Hearty Beef and Barley Soup
Garnishes
Fresh chopped parsley is classic, but don’t hesitate to sprinkle a little cracked black pepper or even a handful of grated Parmesan for richer flavor. If you like a touch of heat, a pinch of red pepper flakes works wonders. A swirl of extra virgin olive oil can also add tempting aroma and shine as a finishing touch.
Side Dishes
Rustic bread—think a crusty sourdough or warm baguette—is practically required for dunking into Hearty Beef and Barley Soup. For balance, a simple green salad with a tangy vinaigrette adds a crisp, fresh side. If you want to make it a feast, try a cheese plate or roasted root vegetables for extra comfort.
Creative Ways to Present
For a memorable dinner party, serve the soup in wide, shallow bowls so you can artfully scatter the garnish and let the beautiful ingredients shine. Mini bread bowls turn this into a crowd-pleasing appetizer, or ladle smaller portions into mugs for a cozy fireside meal.
Make Ahead and Storage
Storing Leftovers
Let the soup cool, then pour it into airtight containers and stash it in the fridge. The flavors get even better overnight, and your Hearty Beef and Barley Soup will keep for up to four days. If the soup thickens, just add a splash or two of broth or water when you reheat it.
Freezing
Great news for meal-preppers: this soup freezes beautifully. Cool it completely, portion into freezer-safe containers, and freeze for up to three months. When thawing, you may want to add a little extra broth to loosen up the texture after reheating.
Reheating
For the best results, reheat Hearty Beef and Barley Soup gently on the stovetop over medium-low heat, stirring occasionally until piping hot. A microwave works too—just pause to stir halfway through, ensuring even heating. Add more broth or water if you’d like a thinner, soupier consistency.
FAQs
Can I use a different cut of beef?
Absolutely! Stew meat is convenient, but chuck roast or even brisket cut into cubes works beautifully in Hearty Beef and Barley Soup—just keep in mind that fattier cuts add extra richness.
Is it possible to make this soup gluten-free?
Traditional barley isn’t gluten-free, but you can substitute with gluten-free grains like brown rice or quinoa for a similar hearty texture, just adjust cooking time as needed.
Can I skip the mushrooms?
Yes, the mushrooms are entirely optional. Leaving them out won’t impact the overall success of your soup, but if you love an earthy note, they’re worth including.
Does the soup get thicker the next day?
It sure does! Barley soaks up even more broth as it sits, which thickens the Hearty Beef and Barley Soup overnight. Just loosen it up with additional broth or water when reheating to your preferred consistency.
Can I make this in a slow cooker?
Definitely! Brown the beef and sauté aromatics first, then add everything to the slow cooker and cook on low for 7 to 8 hours or on high for about 4 hours, adding barley about halfway through to avoid mushiness.
Final Thoughts
There’s something really special about gathering around a steaming pot of Hearty Beef and Barley Soup—it’s a dish that makes everyone feel cared for and satisfied. Give this a try and let it become one of your treasured family meals, bringing comfort and hearty flavor to every spoonful!
Print
Hearty Beef and Barley Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A comforting and hearty beef and barley soup recipe that is perfect for chilly days. This soup is packed with tender beef, wholesome barley, and flavorful vegetables in a rich broth.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 ½ pounds beef stew meat cut into ½-inch cubes
- Salt and pepper to taste
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups beef broth
- 1 (14.5 oz) can diced tomatoes with juice
- 2 teaspoons dried thyme
- 1 bay leaf
- 3/4 cup pearl barley
- 1 tablespoon Worcestershire sauce
- 1 cup chopped mushrooms (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper, then brown on all sides. Set aside.
- Cook Vegetables: In the same pot, cook onion, carrots, and celery until softened. Add garlic and cook briefly.
- Add Ingredients: Return beef to the pot, add tomatoes, beef broth, thyme, bay leaf, Worcestershire sauce, and mushrooms. Bring to a boil.
- Simmer: Stir in barley, cover, and simmer for 45-55 minutes until beef is tender and barley is cooked through. Remove bay leaf, season, and garnish with parsley.
Notes
- This soup thickens when stored, so add extra broth or water when reheating.
- For enhanced flavor, brown beef in batches and deglaze the pot with broth or wine.
- Leftovers can be refrigerated for up to 4 days or frozen.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
