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This beef barley soup is healthy, satisfying, flavorful, and easy to make with tender beef, nutty barley, and simple veggies. It’s the perfect warming soup for a chilly winter night.
This homemade beef barley soup is a comforting, one-pot, complete meal the whole family will enjoy. It’s easy to make and freezer-friendly, making it a perfect option for batch cooking and meal prep. While it takes a while to simmer to perfection, the wait is worth it.
Slowly cooking the tender beef with nutty pearl barley and nutritious vegetables makes a cozy, hearty soup that’ll warm you right up on busy weeknights. Enjoy it on its own, or pair it with some crusty bread or biscuits—it’s a perfect comfort food combo.
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Ingredients
- Beef: I usually use beef stew meat, especially because it is already cubed. You can also use beef chuck, round beef, or flank steak.
- Pearl barley: This grain provides a chewy texture and earthy, nutty flavor.
- Beef broth: I love to use homemade beef broth for the best flavor, but store-bought options work well, too (opt for low-sodium beef broth if possible).
- Vegetables and aromatics: You will need carrots, celery, onion, and garlic.
- Red wine: To deepen the flavors. You can omit it if wanted.
- Worcestershire sauce: aka Worcester sauce, for savory, umami flavor. You just need a little—a tablespoon goes a long way!
- Olive oil: To sear the meat and sauté the veggies.
- Herbs and spices: I use fresh thyme, bay leaves, fresh parsley, and black pepper. You can also use dried thyme.
- Salt: As the beef stock and the Worcester sauce are already salted, I don’t usually add much salt. I recommend tasting the soup at the end and then seasoning to taste if needed.
See the printable recipe card below for full information on ingredients and quantities.
How to make beef barley soup
Prep the Ingredients: First, if needed, cut the beef into 1-inch cubes. Dice the celery and onion, and cut the carrots into slices. Chop the parsley leaves and mince the garlic.
Prep and Sear the Beef: Pat dry and season the cubes with pepper. Then, heat half of the olive oil in a large pot over medium-high heat. Add the beef cubes and sear them on all sides until brown. It’s best to work in batches, so you don’t overcrowd the pot. Remove the browned beef from the pot and set it aside.
Sauté the Vegetables: Using the same pot, heat the rest of the olive oil and sauté the vegetables until softened. Then, add garlic and cook for another 30 seconds until it becomes aromatic.
Deglaze with Red Wine: Deglaze the pot with the red wine—make sure to scrape the bottom of the pot with a wooden spoon or silicone spatula so any brown bits of the vegetables and the beef mix into the sauce. Let it cook for a couple of minutes.
Add Broth, Aromatocs, and Simmer: Next, return the seared beef to the pot and add the broth and herbs. Bring to a boil over medium-high heat, then reduce to low. Cover the pot and simmer the soup for about 45 minutes.
Cook the Barley: Finally, stir in the pearl barley and cook the soup for another 45 minutes. During this time, the barley will cook and become soft, and the beef will become melt-in-the-mouth tender.
Serve: The beef barley soup is now ready. Remove the bay leaves and thyme stems and taste—you can add salt now or adjust any of the seasonings. Top with the chopped fresh parsley and serve with crusty bread, garlic bread, dinner rolls, buttermilk biscuits, or a simple green salad.
If you try this beef barley soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Beef Barley Soup
Ingredients
- 2 lb beef stew meat cut into 1-inch cubes
- 1 cup pearl barley
- 6 cups beef broth
- 1.5 cups onion diced (1 large onion)
- 1 cup celery chopped (2 stalks)
- 1 cup carrots chopped (2 medium carrots)
- 2 cloves garlic large (1 Tbsp minced)
- 1/2 cup red wine
- 3 Tbsp olive oil divided
- 1 Tbsp Worcestershire sauce
- 1/2 cup fresh parsley chopped
- 3-4 sprigs fresh thyme OR 1 tsp dried thyme
- 2 bay leaves
- 1/2 tsp black pepper
- sea salt to taste
Instructions
- Dice the celery and onion, cut the carrots into slices, and mince the garlic.
- If needed, cut the beef into 1-inch cubes. Pat dry and season the cubes with pepper.
- In a large pot, heat half of the olive oil over medium-high heat. Brown the beef cubes on all sides, about 5-7 minutes. Work in batches if needed to prevent overcrowding the pot.Remove the browned beef and set aside.
- In the same pot, add the rest of the olive oil and sauté the onions, celery, and carrots for about 5 minutes until softened.
- Stir in the garlic and cook for another 30 seconds.
- Deglaze the pot with the red wine, scraping the bottom with a spatula. Cook for 2-3 minutes.
- Add the browned beef, beef broth, fresh thyme, and bay leaves, and bring to a boil over medium-high heat. Reduce to low, cover the pot, and simmer for 45 minutes.
- Stir in the barley and cook for another 45 minutes.
- Once ready, remove the bay leaves and thyme stems and season to taste. Garnish the beef barley soup with chopped fresh parsley, and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for sharing!