Beef and Barley Soup

Easy Beef and Barley Soup recipe is a comforting one-pot dinner full of tender beef, hearty vegetables, plump barley, and rich flavors.

Classic, delicious Soup Recipes, like this Barley Soup, are the ultimate comfort food. Similar to Slow Cooker Vegetable Beef Soup, this dish is a hearty meal perfect for cool fall and winter nights.

Sabrina’s Beef and Barley Soup Recipe

Beef Barley Soup is made on the stove top but it can just as easily be a slow cooker recipe or pressure cooker recipe. This whole grain is chewy, nutty, and hearty, making this tasty filling soup a perfect dinner on a cold winter night. It is classic, traditional comfort food made with ancient grains that stands the test of time because it’s absolutely delicious! 

Recipe Card

About this Recipe

Rich Beef Barley Soup is sure to be a favorite winter recipe. It’s easy to make, packed with flavor, and will warm you right up. Serve this soup with some Classic Dinner Rolls or Crusty French Bread for dipping and enjoy the easiest, most comforting one-pot dinner ever.

Ingredients

• Beef Stew Meat: The main ingredient in this delicious beefy stew is of course 2 pounds of stew meat. Stew meat is usually made from cuts of beef like round or beef chuck roast that has tough connective tissues. As the meat cooks slowly in the broth, the tissue breaks down for succulent, flavorful, and tender beef. To lock in the juices and make sure it breaks down, you first sear the meat in a tablespoon of vegetable oil.
• Beef Broth: For maximum flavor, this soup is made with 8 cups beef broth instead of water. A good quality, concentrated beef stock (like Better than Bouillon) is especially great for beef stews because you can add an extra spoonful for intense beefy flavor.
• Barley: 2/3 cup pearl barley might not seem like a lot in the pot, but it plumps up as it cooks so your soup is very filling and hearty. Barley is rich in fiber, vitamins, and helps keep you full without many calories. Barley makes a great add-in to any soup recipes because the chewy, soft grain has a light nutty taste that goes great with savory flavor.
• Veggies: First you saute yellow onion in the beef fat to release its sweet, earthy aromatic flavor to boost the overall flavor profile. For this soup you add the celery and carrots last so they soften slightly but keep their texture and garden fresh flavor.
• Seasonings: Since there is so much flavor in the beef stew meat, broth, and veggies, the seasonings are kept pretty basic. You just need 2 teaspoons dried thyme and salt and pepper to taste to enhance the savory flavors.

Kitchen Tools & Equipment

• Dutch Oven: A heavy bottom pot like a dutch oven is great for meaty soups and stews because you can sear the meat in the pot then add your broth to deglaze all the goodness. Everything gets cooked in one pot for deeper flavor.
• Chef’s Knife: Every kitchen should have a good quality chef’s knife. First you use it to dice all your vegetables, then you can use it to break down tough cuts of meat like chuck roast with ease.

Recipe Tips & Tricks

• Sear the Beef First
  • You always want to brown beef that is going in a soup or stew for maximum flavor! Not only do you get all the delicious beefy flavor, but searing the meat also creates a crust that locks in the natural juices. This keeps your meat tender and juicy during the longer cooking time.
• Add the Carrots and Celery Last
  • Often you will cook aromatic veggies like carrots and celery with the onion to build extra flavor but for this recipe you want to add them at the end. Adding at the last bit of cooking time is just enough to make them tender without getting too soft. 

How to Store

• Store: After cooking Beef and Barley Soup, you shouldn’t leave it at room temperature for longer than 2 hours. Let the Beef Barley Soup cool to room temperature, then put it in an airtight container. It will keep well in the fridge for 3-4 days.
• Reheat: This soup is even better the next day after it’s cooled and reheated! It’s best to reheat it covered on the stove over medium heat until it is simmering. If it has thickened, you can add some beef broth or water 
• Freeze: You can keep Barley Soup in the freezer for up to 4 months. Put it in a freezer bag or other airtight container. When you’re ready to serve the soup, let it first defrost in the fridge before reheating.

Alternative Cooking Techniques

Slow Cooker

• Add oil to a large skillet, and add the beef to sear on all sides.
• Put in the onions and saute until translucent.
• Add the beef, onions, beef stock, and all remaining ingredients to the slow cooker.
• Set the slow cooker to low for 7-8 hours and high for 4-5 hours.
• Stir the Slow Cooker Beef and Barley Soup and enjoy while still hot.

Instant Pot

• Set your instant pot to saute mode and add vegetable oil to the bottom.
• Season your beef with salt and pepper, then brown it in the pressure cooker in batches.
• Add the onions to the instant pot and sear until translucent.
• Pour in the beef broth, barley, and thyme. Seal and cook on high pressure for 15 minutes, then let it naturally release for 15 minutes before quick releasing.
• Add in the celery and carrots, then put the lid back on for 5 minutes to let the vegetables heat through.

Frequent Questions

Variations

• Vegetarian Barley Soup: There are a couple of ways you can make a barley soup into a Vegetable Barley Soup, so it works for a vegetarian or vegan diet. Use vegetable broth instead of beef broth. Try making Mushroom Barley Soup, or putting in some chickpeas to make the soup more filling.
• Veggies: You can add extra veggies like diced tomatoes, green beans, corn, or peas to your soup recipe. Use fresh or frozen vegetables and add them at the end of the cooking time. Stir some garlic into the onions right before you add the broth for more aromatic flavor. 

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