Beef Barley Soup
This recipe brings a bowl of warm, slow-simmered comfort: tender chunks of beef, nutty barley, and a mirepoix of carrots, celery, and onions in a rich tomato-beef broth. It’s the kind of soup that tastes even better the next day and always feels like a hug in a bowl, perfect for chilly evenings or anytime you want something satisfying and homey. If you enjoy quick beef dinners too, you might also like this 30-minute beef stir-fry for a faster option.
Why make this recipe
If you’re tired of bland, watery soups and want something substantial without a lot of fuss, this beef barley soup is perfect because it combines budget-friendly ingredients into a deeply flavored, stick-to-your-ribs meal. The slow-cooker method allows the beef to become meltingly tender while the barley thickens the broth into a stew-like consistency. Plus, it’s forgiving — easy to adapt to what you have on hand and great for feeding a family or sending portions for lunches throughout the week.
Step-by-Step Guide to Making Beef Barley Soup
Ingredients:
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 cup barley
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 teaspoons thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Overview of approach
This soup uses a simple brown-then-simmer technique that builds flavor quickly: browning the beef adds caramelized notes, while low-and-slow cooking lets connective tissue break down and barley plump up without going mushy. The canned diced tomatoes and thyme lift the broth with acidity and herbaceous depth, and a final swipe of fresh parsley brightens each bowl.
Directions:
- In a large skillet, brown the beef stew meat over medium heat. Transfer to a slow cooker.
- Tip: Don’t overcrowd the pan when browning. Work in batches if needed so the beef gets a good sear; those browned bits add a lot of flavor to the finished soup.
- Add the barley, chopped onion, carrots, celery, minced garlic, beef broth, diced tomatoes, thyme, bay leaf, salt, and pepper.
- Note: If you prefer a thicker soup, you can reduce the broth slightly (for example, use 5 to 5 1/2 cups) or let the slow cooker go uncovered for the final hour to concentrate flavors.
- Stir to combine all ingredients.
- Make sure the barley is submerged so it cooks evenly. If your slow cooker has a low versus high setting, the low setting will yield the best texture for both beef and barley.
- Cover and cook on low for 8 hours or on high for 4 hours, until beef is tender and barley is cooked.
- Check the barley at the 6-hour mark on low (or 3-hour mark on high) if your slow cooker runs hot — you want tender but not mushy grains.
- Remove bay leaf before serving.
- Taste and adjust seasoning with salt and pepper. If the soup tastes flat, a teaspoon of Worcestershire sauce or a splash of soy sauce can add umami depth.
- Garnish with fresh parsley if desired.
- Serve hot with crusty bread, a peppery green salad, or simple crackers.
Why the method works
Slow cooking is forgiving and ideal for cheaper cuts of beef — the extended low temperature converts collagen into gelatin, creating a silky mouthfeel. Barley holds up to long simmering better than many grains, giving the soup body and a pleasant chew without falling apart. The use of diced tomatoes introduces a gentle acidity that balances the richness from the beef and broth.
Best Way to Store Beef Barley Soup
- Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C).
- Freezer: Cool fully, then freeze in individual portions for up to 3 months at 0°F (-18°C).
- Reheating: Thaw overnight in the refrigerator, then warm on the stovetop over medium-low heat until bubbling (about 10–15 minutes), or microwave in a covered container, stirring occasionally.
Serving Ideas for Beef Barley Soup
- Classic bowl: Ladle into deep bowls and top with a sprinkle of chopped fresh parsley and a grind of black pepper.
- Hearty pairing: Serve with buttered sourdough or a warm baguette for dipping. A smear of grainy mustard on the toast is a pleasant contrast.
- Lighter option: Add a lemon wedge at the table to brighten each serving and balance the savory richness.
- For a complete meal: Pair the soup with a simple spinach salad tossed with vinaigrette and toasted walnuts to introduce bitter and crunchy elements.
Tips to make Beef Barley Soup
- Brown in batches: Browning beef in small batches keeps the skillet hot enough to develop color rather than steaming the meat.
- Rinse barley: A quick rinse removes any dust and helps barley cook more evenly.
- Adjust liquid: Barley absorbs a lot of liquid; for leftovers that won’t be served immediately, keep a cup of extra broth on hand to thin the soup when reheating.
Variations
- Vegetarian substitution: Replace beef and beef broth with hearty mushrooms (portobello and cremini) and vegetable broth; add a splash of soy sauce or tamari for umami.
- Mediterranean twist: Use pearl barley, add diced eggplant and zucchini, and finish with chopped basil and a drizzle of extra-virgin olive oil before serving.
Flavor and ingredient swaps — quick comparison
- Barley vs. farro: Barley gives a soft chew and thickens the broth; farro will be a bit firmer and chewier and can produce a nuttier profile.
- Canned tomatoes vs. fresh tomatoes: Canned diced tomatoes add reliable acidity and convenience; if using fresh, sauté them with the vegetables to concentrate flavor before adding broth.
Common questions and answers
Q: How long does barley take to cook in a slow cooker?
A: In this recipe, pearl barley typically becomes tender in about 4 hours on high or 8 hours on low, matching the beef’s cook time. If using hulled barley (which keeps more texture), you may need to extend cooking slightly.
Q: Can I brown the beef directly in the slow cooker to save time?
A: While some slow cookers allow browning, searing in a skillet gives more even browning and a better fond (those caramelized bits on the pan). If short on time, you can skip the skillet step, but expect slightly less depth of flavor.
Q: Will the barley make the soup too thick after refrigeration?
A: Yes, barley continues to absorb liquid as it sits. When reheating leftovers, add a bit of broth or water and heat gently until you reach the desired consistency.
Additional FAQs
- Q: Is this recipe freezer-friendly? A: Yes — cool completely, portion into airtight containers, and freeze for up to 3 months.
- Q: Can I use instant barley or quick-cook barley? A: Quick-cook barley will absorb liquid faster and could become mushy in long cooking; add it towards the end of the cooking time if using.
- Q: What cut of beef is best? A: Chuck or other stew meat with some marbling works best for slow cooking because the connective tissue melts into gelatin and yields tender, flavorful pieces.
Troubleshooting tips
- If the beef is still tough after the recommended time: continue cooking on low for another hour or two. Sometimes slower, longer cooking is needed for particularly tough cuts.
- If the soup tastes flat: a splash of acidity (vinegar or lemon), a teaspoon of Worcestershire sauce, or a pinch of salt can bring flavors forward.
A note on nutrition and portioning
Beef barley soup is a balanced meal with protein from the beef, fiber and complex carbohydrates from the barley, and vitamins from the vegetables. To reduce calories and saturated fat, trim visible fat from the beef before browning or use a leaner cut and compensate with a longer cook time to keep tenderness.
Meal planning and make-ahead ideas
- Double the batch: This soup keeps and freezes well — make a large pot and freeze individual portions for easy weeknight lunches.
- Prep ahead: Chop the vegetables and brown the beef the day before. Store components separately in the fridge and combine in the slow cooker the next day for minimal morning effort.
Safety tips
- Chill cooked soup quickly before refrigerating: divide into shallow containers to bring the temperature down faster and inhibit bacterial growth.
- When reheating, ensure the soup reaches at least 165°F (74°C) throughout.
FAQs (mixed formats)
Q: Can I cook this on the stovetop instead of a slow cooker?
A: Yes. Brown the beef in a heavy-bottomed pot, add ingredients, bring to a simmer, cover, and cook gently for 1.5–2 hours until the beef and barley are tender. Stir occasionally and add more broth if needed.
Q: What kind of barley should I buy?
A: Pearl barley is common and cooks faster with a softer texture. Hulled barley is less processed and chewier; it will take longer to cook.
- How can I make it thicker without overcooking the barley?
- Remove some of the cooked beef and vegetables, blend part of the soup until smooth, then return it to the pot. This adds body without overcooking the whole batch.
Final serving suggestions
Finish bowls with a drizzle of good olive oil, a sprinkling of grated Parmesan for an Italian touch, or fresh herbs such as parsley or thyme. A side of pickled vegetables or a crisp green salad balances the richness and roundness of the soup.
Conclusion
This Beef Barley Soup recipe brings together simple pantry ingredients into a deeply satisfying meal that’s perfect for family dinners, meal prep, or comforting solo meals. For an alternate approach and further variations, see this detailed Beef Barley Soup Recipe which explores stovetop technique and flavor adjustments, and compare notes with the helpful tips and serving ideas on Beef Barley Soup for more inspiration.
Print
Beef Barley Soup
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A warm and comforting beef barley soup with tender chunks of beef, nutty barley, and a mirepoix of carrots, celery, and onions in a rich tomato-beef broth.
Ingredients
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 cup barley
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 teaspoons thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large skillet, brown the beef stew meat over medium heat. Transfer to a slow cooker.
- Add the barley, chopped onion, carrots, celery, minced garlic, beef broth, diced tomatoes, thyme, bay leaf, salt, and pepper.
- Stir to combine all ingredients, ensuring barley is submerged.
- Cover and cook on low for 8 hours or on high for 4 hours, until beef is tender and barley is cooked.
- Remove bay leaf before serving.
- Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley if desired.
- Serve hot with crusty bread or salad.
Notes
Store in an airtight container for 3–4 days in the refrigerator. It can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg
Keywords: soup, beef, barley, comfort food, slow cooker
