Hearty Beef and Barley Soup: A Comforting Classic Recipe
Introduction
This Hearty Beef and Barley Soup is the ultimate comfort food, perfect for chilly nights or meal prep. Tender beef, earthy barley, and classic vegetables combine in a rich, flavorful broth for a nourishing one-pot meal that’s simple and satisfying.
Ingredients
- 1 1/2 lbs beef chuck or stewing beef, cut into chunks
- 1 cup pearl barley (or hulled barley for chewier texture)
- 8 cups beef stock (homemade or store-bought)
- 3 carrots, diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Optional: 1 can kidney beans or white beans, drained
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef chunks until browned on all sides. Remove the beef and set aside.
- Step 2: In the same pot, add chopped onion, diced carrots, diced celery, and minced garlic. Cook, stirring occasionally, for about 5 minutes until fragrant and slightly softened.
- Step 3: Stir in the beef stock, dried thyme, bay leaf, and barley. Return the seared beef to the pot.
- Step 4: Bring the soup to a gentle simmer. Cover and cook for 60 to 90 minutes, or until the beef is tender and the barley is cooked through.
- Step 5: Remove the bay leaf. Season the soup with salt and black pepper to taste. Garnish with fresh parsley and serve hot.
Tips & Variations
- Use pearl barley for quicker cooking or hulled barley if you prefer a chewier texture and more nutrition.
- Homemade beef stock enriches the flavor, but store-bought works well too.
- Add a can of drained kidney or white beans to make it a beef bean and barley soup.
- For a vegetarian variation, skip the beef and use vegetable broth instead of beef stock.
- Try slow cooking on low for 6–8 hours or pressure cooking in an Instant Pot for 30 minutes with natural release.
- Soup flavors deepen after resting, making this a great make-ahead meal.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. Reheat gently on the stove, adding a splash of broth if the soup has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make beef and barley soup without beef stock?
Yes, you can substitute chicken or vegetable stock, but beef stock provides the richest and most authentic flavor.
What cut of beef is best for beef barley soup?
Stewing beef, chuck roast, or any well-marbled cut works best because they become tender and flavorful after slow cooking.
PrintHearty Beef and Barley Soup: A Comforting Classic Recipe
This Hearty Beef and Barley Soup is a classic comfort food featuring tender beef chunks, chewy pearl barley, and a rich, flavorful broth. Enhanced with carrots, celery, onions, garlic, and herbs, it delivers a nutritious and filling meal perfect for chilly days, meal prep, or freezer-friendly dinners. Flexible for stovetop, slow cooker, or Instant Pot cooking, it is an economical and balanced dish packed with protein, fiber, and vegetables.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6–8 servings 1x
- Category: Soups, Comfort Food, One-Pot Meals, Dinner
- Method: Stovetop
- Cuisine: American, European
Ingredients
Beef and Barley Soup Ingredients
- 1 1/2 lbs beef chuck or stewing beef, cut into chunks
- 1 cup pearl barley (or hulled barley for chewier texture)
- 8 cups beef stock (homemade or store-bought)
- 3 carrots, diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Optional Ingredients
- 1 can kidney beans or white beans, drained (for beef bean and barley soup variation)
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef chunks and sear until browned on all sides, about 5-7 minutes. Remove beef and set aside to retain the caramelized flavor.
- Sauté Aromatics: In the same pot, add chopped onions, diced carrots, celery, and minced garlic. Cook for about 5 minutes until fragrant and softened, stirring occasionally to prevent burning.
- Add Broth & Barley: Pour in the beef stock, then add dried thyme, bay leaf, and pearl barley. Return the seared beef chunks to the pot, stirring to combine all ingredients.
- Simmer Gently: Cover the pot and reduce heat to low. Let it simmer gently for 60 to 90 minutes, or until the beef is tender and the barley is cooked through but still slightly chewy. Stir occasionally to prevent sticking.
- Adjust & Serve: Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with chopped fresh parsley. Serve hot, optionally with crusty bread.
Notes
- Pearl barley cooks faster and yields a softer texture; hulled barley provides a chewier bite and more nutrients.
- Using homemade beef stock enriches the soup’s flavor, but high-quality store-bought stock works well too.
- Incorporate drained kidney or white beans to create a beef bean and barley soup variation for added protein and heartiness.
- Soup flavors deepen when reheated, making it excellent for make-ahead meals and leftovers.
- Alternative cooking methods: slow cooker on low for 6–8 hours; Instant Pot pressure cook for 30 minutes with natural release for quicker preparation.
Keywords: beef barley soup, hearty beef soup, one-pot meal, comforting soup, pearl barley soup, beef stew, slow cooker soup, instant pot soup, healthy beef soup, classic comfort food
