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Beef Barley Soup
Beef Barley Soup is a hearty combination of tender beef, carrots, celery, onions, tomatoes, corn, and nutty barley simmered in a richly seasoned beef broth.
Make it quickly with stew meat for a weeknight bowl, or go low-and-slow with chuck roast for melt-in-your-mouth comfort.
Ingredients
- 1 1/2–2 lbs beef (stew meat, or chuck roast cut into 1-inch cubes)
- 2 tablespoons olive oil (divided)
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery ribs, sliced
- 3 cloves garlic, minced
- 3/4 cup pearl barley (rinsed)
- 1 can (14.5 oz) diced tomatoes with juices
- 1 1/2 cups corn kernels (fresh, frozen, or canned drained)
- 8 cups beef broth (low-sodium recommended)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- Optional: 1 cup peas; 1 tablespoon fresh parsley, chopped (for garnish)
Chuck roast gives the most tender result when simmered longer; stew meat cooks faster for busy nights. Rinse barley to remove excess starch and ensure a clearer broth.
Instructions (Stovetop)
- Brown the beef: Pat beef dry and season with salt and pepper. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Sear beef in batches until well browned (6–8 minutes). Transfer to a plate.
- Sauté aromatics: Add remaining oil. Sauté onion, carrots, and celery with a pinch of salt until softened (5–6 minutes). Stir in garlic and cook 30 seconds.
- Deglaze & build broth: Stir in tomato paste; cook 1 minute. Add a splash of broth to deglaze, scraping up browned bits. Return beef to pot along with remaining broth, diced tomatoes, Worcestershire, thyme, bay leaf, and barley. Bring to a boil.
- Simmer: Reduce heat to low, cover partially, and simmer until beef is tender and barley is cooked, 50–60 minutes for stew meat or 90–120 minutes for chuck roast (add water/broth if needed).
- Finish: Stir in corn (and peas, if using) and simmer 5 minutes. Discard bay leaf. Adjust salt and pepper. Garnish with parsley and serve hot.
Slow Cooker Option
- Brown beef as above (optional but recommended). Add to a 6-quart slow cooker with sautéed veggies, barley, tomatoes, broth, tomato paste, Worcestershire, thyme, bay leaf, salt, and pepper.
- Cook on Low 7–8 hours or High 4–5 hours, until beef and barley are tender. Stir in corn (and peas) for last 15 minutes. Adjust seasoning to taste.
Instant Pot Option
- Use Sauté to brown beef and veggies. Add remaining ingredients (except corn/peas). Lock lid; cook on High Pressure 20 minutes (stew meat) or 30 minutes (chuck). Natural release 10 minutes; quick release remaining pressure.
- Stir in corn (and peas) on Sauté for 3–5 minutes. Season and serve.
Why This Recipe Works
- Searing the beef: Builds fond for a deeper, restaurant-quality broth.
- Barley’s texture: Adds body and a nutty bite that doesn’t turn mushy.
- Aromatics + tomatoes: Onion, celery, carrot, and tomato paste create a classic savory base with gentle sweetness.
Expert Tips
- Skim excess fat during simmering for a cleaner broth.
- If soup thickens on standing, thin with warm broth or water when reheating.
- For extra umami, add 1 teaspoon soy sauce or a splash of balsamic at the end.
- Gluten-free swap: use rice or diced potatoes instead of barley.
Storage & Reheating
- Refrigerate in airtight containers for up to 4 days—the flavors get even better.
- Freeze up to 3 months. Thaw overnight in the fridge; reheat gently, adding broth as needed.
- Barley continues to absorb liquid; plan to add 1/2–1 cup extra broth when reheating.
Frequently Asked Questions
Can I use quick-cooking barley? Yes—add during the last 15–20 minutes so it doesn’t overcook.
Best beef cut? Chuck roast for rich flavor and tenderness; stew meat for speed.
Vegetable add-ins? Mushrooms, green beans, or spinach in the last 5 minutes are great options.
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Estimated Nutrition
~360 kcal per serving (estimate).
