Beef Barley Soup is a delectable combination of tender chunks of beef, carrots, celery, onions, tomatoes, corn, and barley in a deliciously seasoned beef broth. It can be made quickly with stew meat or simmered slowly with a chuck roast.
My husband and son are crazy about this Beef and Barley soup! They can not get enough of it! They also love my beef vegetable soup and beef noodle soup.
I love soup. The cool days of Autumn are beginning to move in, and there is just something wonderful and comforting about a nice big stockpot full of soup. My family and I eat soup year-round. This soup will quickly become one of your family’s favorites.
I have used beef chuck roast (my preferred method) and stew meat. Both are delicious, although the results are a little different. The chuck roast simmers very tender but must be trimmed after cooking. The stew meat does not cook up as tender, but it requires no trimming.
What is barley?
Barley is a wonderfully versatile cereal grain with a rich nut-like flavor and an appealing, chewy, pasta-like consistency. If you did not know better, you would swear it was pasta. In most grocery stores, it is in the soup aisle and is packed in a box about the same size as a small pasta box. It simmers and swells just like pasta does in soup.
There are two kinds: medium barley and quick barley. Medium barley cooks in about forty-five minutes, and quick barley cooks in about twelve minutes. I use the medium version with the chuck roast when things are more leisurely and slow, and I use the quick version with the stew meat when pressed for time.
Ingredients Notes and Substitutions
- Vegetable oil: or canola oil
- Chuck roast: or beef stew meat, but it will not be as tender
- Vegetables: carrots, onion, celery, garlic, and corn
- Seasonings: dried parsley, oregano, bay leaves, and thyme, and salt and pepper to taste
- Beef broth: preferably low-sodium
- Diced tomatoes: I like to use fire-roasted for added flavor
- Pearled barley: medium or quick if using stew meat
How to make Beef Barley Soup
This is just the summary version of the recipe. See the recipe card below for ingredients and complete instructions.
Add a little oil to a large stockpot or Dutch oven and brown the chuck roast or stew meat. Remove from the heat and add a little more oil. Add the carrots, onions, and celery and cook for about five minutes. Stir in the garlic, parsley, oregano, and thyme, and cook for just a minute or so, stirring constantly. Finally, add the beef broth, diced tomatoes, bay leaf, and beef back to the pot.
If using chuck roast, simmer for about 1 1/2 hours or until the roast is fork-tender. If using stew meat, simmer for about 20 minutes.
Add the corn and the barley. Cook until the barley is tender. Use the medium barley with the chuck roast; it will take about 45 minutes to swell and be soft. Use the quick barley with the stew meat, which will take about 15 minutes to cook.
Remove the roast from the pot and trim the tender beef away from any gristle or fat. Cut or shred the beef into bite-size chunks and return it to the pot.
What cut of beef is best?
My personal favorite is the chuck roast. This cut is from the shoulder muscles. At first, this cut will seem quite tough, but with simmering, it will break down into succulent, tender, wonderfully flavored pieces of beef. The chuck roast derives a lot of its rich taste from the fat and the connective tissue. You can cut the chuck into bite-size pieces or, better yet, sear it, drop the whole chuck in the stockpot, and let it simmer for a couple of hours.
When it is fork tender, remove it from the soup and trim it. Cut the delicious meat away from the fat and unwanted gristle. Return those delicious bites of simmered beef to the soup. Other cuts that you could use are Round roasts, rump roasts, and pot roasts. I have learned that various regions have different names for cuts of beef.
Beef stew meat is by far the fastest but not always the tastiest. If you choose the stew meat, start with pieces that are visually similar, consistent in size, and have a fair amount of white striping (fat and connective tissue) throughout, as this will give it more flavor.
Preparation Tips
- If you have the time, use the chuck roast. It has more flavor and will be more tender.
- Sear the beef in a bit of oil.
- If you are preparing for company, peel the carrots. They will look much nicer peeled; food should be aesthetically appealing.
- Use low-sodium beef broth so the salt does not become the dominant seasoning.
- If you like a lot of flavor, add plenty of fresh cracked pepper and a couple of pinches of Cajun seasoning or cayenne pepper.
- Do not overcook the barley, as it will get too mushy if allowed to simmer and simmer.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
To freeze, cool completely, and pour into a freezer-safe container or zipper freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or microwave at reduced power.
More Soup Recipes
Beef Barley Soup
Ingredients
- 2 tablespoons vegetable oil
- 3 lbs chuck roast
- 2 carrots peeled and chopped
- 2 stalks celery sliced thin
- 1 medium onion diced
- 3 cloves garlic crushed
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups low-sodium beef broth
- 1 (14.5 ounce) can diced fire-roasted tomatoes
- 2 bay leaves
- ⅔ cup medium pearled barley
- 1 (14.5 ounce) can corn drained
- salt to taste
- freshly ground black pepper to taste
Instructions
- In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
- Add carrots, celery, and onion, and cook for 4-5 minutes. Add the garlic, parsley, oregano, and thyme and cook for 1 minute, stirring constantly. Add the beef broth, diced tomatoes, bay leaf, and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork-tender. Add barley and corn; cover with a lid for 30 minutes. Remove the lid and continue simmering for 15 minutes.
- Remove the roast from the pot and trim the beef away from any gristle or fat. Cut or shred the beef into bite-size chunks and return it to the pot. Season with salt and freshly ground black pepper to taste.
Video
Notes
- If you have the time, use the chuck roast. It has more flavor and will be more tender.
- Sear the beef in a bit of oil.
- If you are preparing for company, peel the carrots. They will look much nicer peeled; food should be aesthetically appealing.
- Use low-sodium beef broth so the salt does not become the dominant seasoning.
- If you like a lot of flavor, add plenty of fresh cracked pepper and a couple of pinches of Cajun seasoning or cayenne pepper.
- Do not overcook the barley, as it will get too mushy if allowed to simmer and simmer.
Nutrition
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Erin | Dinners,Dishes and Dessert
I know for sure this would be a huge hit in my house!
Sara Welch
What a hearty and robust recipe! Served this for dinner and it has quickly become a family favorite recipe!
Taylor
The ultimate comfort soup! So hearty and delicious!
Kate
Recipe was wonderful! I made some baked bannock to go with it. Perfect pair for supper.
Thank you kindly!
Beth Pierce
Thanks so much Kate! So glad that you liked it! We love it too!
Jade Manning
This is the comfort food I have been looking for!
Katerina
WOW! This is such a hearty and delicious soup!!! YUM!
Lora
Beef barley soup is total comfort in one bowl! Just love this!
Dorothy Reinhold
This soup sounds so wholesome and cozy! I can’t wait to make a batch and have a big bowl!
Suzy
This came out perfect! Exactly what we were looking for when we needed a hearty meal!
Tanya Schroeder
Now this is comfort food!
aimee
Big bowl of comfort food was just what we needed for dinner. So tasty.
Billy
Love a good beef and barley soup, and this one is absolutely delicious!
Jen
This is just pure comfort food! Love serving this with a big piece of crusty bread. It’s so good!
Kevin
Can you put all ingredients in a crock pot
Beth Pierce
I have not tried this recipe in a crock pot. Please let me know if you try and if you have any suggestions. I love to let my readers know.
susan anderson
I seared meat and veggies and de glazed with red Merlot wine then threw in crock pot with spices and no sodium beef broth. I did have to cook meat longer so put meat in alone first 1 hour. Pearl barley..oh so wondeeful and making it again just a week later. At the end I used kitchen scissors to cut meat up and remove any fat. Also use special chuck roast from Butcher box. Its organoc hormon free and humanely raised. Wonderful meal
Beth Pierce
Thanks Susan! So glad that you liked it and thanks for all the great tips!
Mary Jo Reynolds
I made this in the crockpot after 1st searing the chuck roast. 5-6 hours on High & added the barley in the last 45 minutes. Delicious…..
Beth Pierce
Thanks Mary Jo and thanks for the wonderful tips on the crock pot version!
Shirlet
Do you have a recipe for a homemade beef broth. I know about roasting the bones for flavour. Even shank meat is expensive now. Any ideas to keep costs down?
Beth Pierce
I wish I did. Yes beef is very expensive. If I hear or see anything interesting I will let you know.
Wayne
Anytime I have “leftover beef bones, fat, trimmings” as when trimming ribs, roasts, steaks, I freeze them for stock. Once you’ve accumulated a nice “stash”, defrost, and roast in a 375 oven until nicely browned….I then add them to a stockpot of simmering water along with 1 whole unpeeled Onion, as many unpeeled cloves of Garlic as you like, 1 or 2 Bay Leaves, and 1 or 2 whole stalks of Celery. Simmer, covered, for at least 2 hours ( the longer, the richer), skimming any fat/residue from the surface occasionally. Strain….cool broth….it’s ready to use immediately or freeze for future! Saves $$$’s, and there’s NOTHING like homemade!
Beth Pierce
That sounds delicious. Thanks for the great tips!!
Sarah N
When using a Chuck roast when do you shred it all? Or did I miss something and you cooked the roast first?
Beth Pierce
You are most correct Sarah. I am missing a step in that recipe. Thanks for the heads up. I will add it right now.
Daniel Brace
I am curious to know if you were ever Smalltowngirl on aol. If you were then we were once online friends Doubtful but, possible Does the name Isadorea mean anything to you. I am not a stalker. Just wondering if I have found an old online acquaintance. MAking the soup tomorrow. I love barley.
Beth Pierce
Sorry I was not that girl! However I love barley too!
Daniel Brace
Regardless of that this is a truly great soup. I make a great beef barley soup. Well, I thought I did. Yours is the best I have ever eaten. Share it I will.
Beth Pierce
Thanks Daniel! I am so glad that you like it! Thanks in advance for sharing the recipe!
Donna
Not sure what I did wrong but there wasn’t enough liquid in this recipe for the amount of barley. By the time my pot of soup cooled, all of the liquid had been absorbed by the barley.
Beth Pierce
Good morning Donna! Did you use the medium pearl barley?
Axel Schulze
This being called a soup I would like to make this as a stew is it the same
Beth Pierce
It is pretty close to a stew. You could thicken it with a little water and cornstarch if you prefer.