Here’s a cozy, hearty Beef Barley Soup recipe — packed with tender beef, wholesome barley, and nourishing vegetables. It’s perfect for cold nights or make-ahead meal prep.
🍲 Classic Beef Barley Soup
🥩 Ingredients:
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1 ½ lbs (700 g) stewing beef or chuck, cut into small cubes
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2 tbsp olive oil
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1 small onion, chopped
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2 carrots, diced
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2 celery stalks, diced
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2–3 cloves garlic, minced
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8 cups beef broth (low-sodium preferred)
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1 cup pearl barley (rinsed)
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1 tbsp tomato paste
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1 tsp Worcestershire sauce
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1 bay leaf
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1 tsp dried thyme (or 1 tbsp fresh)
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Salt & black pepper, to taste
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1 cup mushrooms, sliced (optional)
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Chopped fresh parsley, for garnish
🔪 Instructions:
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Brown the beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper. Brown in batches until nicely seared on all sides. Remove and set aside. -
Sauté vegetables:
In the same pot, reduce heat to medium. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook 1 minute more. -
Deglaze and build flavor:
Stir in tomato paste and cook for 1 minute. Add a splash of broth or water to deglaze the bottom of the pot. -
Simmer the soup:
Return beef to the pot. Add beef broth, barley, Worcestershire sauce, bay leaf, thyme, mushrooms (if using), and more salt and pepper. -
Cook:
Bring to a boil, then reduce to a simmer. Cover and cook for 45–60 minutes, or until beef is tender and barley is fully cooked. Stir occasionally to prevent sticking. -
Finish:
Remove bay leaf. Taste and adjust seasoning. Add chopped parsley before serving.
🍴 Tips & Variations:
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For a thicker soup: Let it simmer uncovered for the last 10–15 minutes.
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Slow Cooker version: Brown the beef, then add everything to the slow cooker and cook on LOW for 7–8 hours.
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Instant Pot version: Use sauté mode to brown beef and veggies, then pressure cook on High for 20–25 minutes, natural release.
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Add-ins: Try diced potatoes, turnips, or green beans.