Beef and Barley Soup
Hearty, nourishing, and full of deep flavor
Beef and barley soup is a timeless classic, loved for its rich broth, tender chunks of beef, and chewy pearl barley. Slow-simmered with vegetables and herbs, this soup is filling, nutritious, and perfect for cold days. Even better, it tastes richer the next day as the flavors continue to develop.
Ingredients (Serves 6)
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900 g (2 lb) beef chuck or stewing beef, cut into bite-size pieces
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2 tbsp olive oil
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1 large onion, diced
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3 carrots, sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
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1 cup pearl barley, rinsed
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8 cups beef stock
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1 tbsp tomato paste
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1 tsp dried thyme
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1 bay leaf
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Salt and freshly ground black pepper, to taste
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Fresh parsley, chopped (for garnish)
Optional additions: mushrooms, parsnips, or a splash of Worcestershire sauce.
Instructions
Step 1: Brown the Beef
Season beef generously with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Brown beef in batches until well caramelized on all sides. Remove and set aside.
Tip: Browning adds depth and richness to the soup.
Step 2: Build the Base
In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Stir in tomato paste and cook for 1 minute to deepen flavor.
Step 3: Simmer the Soup
Return beef to the pot. Add pearl barley, beef stock, thyme, and bay leaf. Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 1½–2 hours, stirring occasionally, until beef is tender and barley is fully cooked.
Step 4: Season and Serve
Remove bay leaf. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley.
Tips for the Best Beef and Barley Soup
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Use chuck or blade beef: ideal for slow cooking
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Rinse barley: removes excess starch
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Low and slow: ensures tender meat and plump barley
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Thicker soup: barley continues absorbing liquid as it sits
Variations
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Mushroom beef barley soup: add 250 g sliced mushrooms
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Vegetable-forward: add zucchini or spinach near the end
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Slow cooker: cook on LOW for 8 hours
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Pressure cooker: cook 35 minutes on high pressure
Serving Suggestions
Serve hot with:
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crusty bread or rolls
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buttered toast
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simple green salad
Storage
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Refrigerate for up to 4 days
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Freeze for up to 3 months
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Add extra stock when reheating, as barley thickens over time
Why This Soup Works
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Balanced textures: tender beef + chewy barley
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Deep, savory broth
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Naturally filling and nutritious
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Ideal for meal prep and freezing
Final Thoughts
This beef and barley soup is a comforting, old-fashioned favorite that never goes out of style. Rich, satisfying, and nourishing, it’s perfect for feeding a family or stocking the freezer for busy days.