This soup has tender beef, chewy barley, and soft vegetables in a rich broth. It cooks slowly so the flavors blend. If you like other easy soups, try a 4-ingredient potato soup for another simple meal idea.
Why make this recipe
Beef Barley Soup is warm, filling, and easy to make. It uses simple ingredients and gives a lot of flavor for little work. It is good for a weeknight dinner or a meal you can make ahead.
How to make Beef Barley Soup
Make this soup in a large pot on the stove or in a crock pot. Brown the meat first for best flavor. Then add the vegetables, barley, broth, and seasonings. Let it simmer until the beef is very tender and the barley is cooked. For a different take, you can try a Cajun okra soup to change the spice and texture.
Ingredients :
- 1 lb beef stew meat
- 1 cup barley
- 3 carrots, shredded
- 2 potatoes, diced
- 1 onion, chopped
- 4 cups beef broth
- 1 cup water
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
Directions :
- In a large pot or crock pot, brown the beef stew meat over medium heat.
- Add the chopped onion and minced garlic; cook until softened.
- Stir in the shredded carrots, diced potatoes, barley, thyme, salt, and pepper.
- Pour in the beef broth and water.
- Bring to a boil, then reduce heat and let simmer for 1.5 to 2 hours (or 6 to 8 hours in a crock pot) until the beef is tender.
- Adjust seasoning if needed and serve hot.
How to serve Beef Barley Soup
Serve the soup hot in bowls. Add a piece of crusty bread or a small salad on the side. A little chopped parsley on top looks nice and adds fresh taste.
How to store Beef Barley Soup
Let the soup cool to room temperature. Put it in an airtight container and store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
Tips to make Beef Barley Soup
- Brown the beef well to get a richer flavor.
- Use pearl barley for a softer texture or hulled barley for more chew.
- If the soup gets too thick after standing, add a little water or broth when you reheat.
- Taste and adjust salt and pepper at the end.
Variation
- Add celery or mushrooms for more vegetables.
- Use beef bone broth for a deeper flavor.
- Swap barley for rice or small pasta if you prefer.
FAQs
Q: Can I use leftover roast instead of stew meat?
A: Yes. Cut the roast into cubes and add it later in cooking so it stays tender.
Q: Is pearl barley the same as hulled barley?
A: No. Pearl barley cooks faster and is softer. Hulled barley keeps more nutrients and takes longer to cook.
Q: Can I make this on high in a crock pot?
A: Yes. Cook on high for about 3 to 4 hours, but check the beef for tenderness.
Q: Do I need to soak the barley?
A: No. Pearl barley does not need soaking. Hulled barley may cook better if soaked.
Q: Can I use chicken broth instead of beef broth?
A: You can, but use beef broth for the best beef flavor.
Conclusion
For another good beef barley take, see the detailed Serious Eats beef barley soup recipe for extra tips and techniques. If you want a simple home-style version with clear steps, check the Spend With Pennies beef barley soup page for a helpful guide.
Beef Barley Soup
Ingredients
Main Ingredients
- 1 lb beef stew meat Cut into bite-sized pieces
- 1 cup barley Use pearl barley for a softer texture
- 3 pieces carrots, shredded Adds sweetness
- 2 pieces potatoes, diced Provides heartiness
- 1 piece onion, chopped Flavor base
- 4 cups beef broth For rich flavor
- 1 cup water To adjust consistency
- 2 cloves garlic, minced Enhances flavor
- 1 teaspoon thyme Herb for flavoring
- Salt and pepper to taste For seasoning
Instructions
Preparation
- In a large pot or crock pot, brown the beef stew meat over medium heat.
- Add the chopped onion and minced garlic; cook until softened.
- Stir in the shredded carrots, diced potatoes, barley, thyme, salt, and pepper.
- Pour in the beef broth and water.
Cooking
- Bring to a boil, then reduce heat and let simmer for 1.5 to 2 hours (or 6 to 8 hours in a crock pot) until the beef is tender.
- Adjust seasoning if needed and serve hot.