Description
This Hearty Beef and Barley Soup is rich, comforting, and deeply flavorful. Made with tender beef chuck, chewy pearl barley, and classic vegetables, it’s a complete meal in a bowl that warms you from the inside out. Perfect for cold days, meal prep, and make-ahead cooking, this soup only gets better with time.
Introduction
Beef and barley soup is a timeless classic for a reason. Slow simmering transforms simple ingredients into a deeply satisfying dish with layers of savory flavor. By properly browning the beef, building a strong aromatic base, and allowing the soup to gently simmer, you get a hearty, restaurant-quality result right at home.
Why You’ll Love This Recipe
Deep, rich flavor from properly browned beef
Tender meat and perfectly cooked barley
Filling enough to be a complete meal
Great for meal prep and freezing
Tastes even better the next day
Yield and Timing
Serves: 6–8
Prep time: 30 minutes
Cook time: 1 hour 45 minutes
Ingredients
For the Beef
1.5 lbs (700 g) beef chuck roast, cut into ½-inch cubes
1 tablespoon olive oil
Salt and black pepper
For the Aromatics and Vegetables
1 large yellow onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
3 cloves garlic, minced
8 oz cremini mushrooms, sliced (optional but recommended)
1 tablespoon tomato paste
For the Broth and Seasoning
8 cups low-sodium beef broth
1 cup red wine (Cabernet Sauvignon or Merlot) or additional beef broth
2 bay leaves
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 (14.5 oz) can diced tomatoes, undrained
For the Grain and Finish
¾ cup pearl barley, rinsed
¼ cup fresh parsley, finely chopped
Instructions
Brown the Beef
Pat the beef cubes completely dry with paper towels. Season generously with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the beef in a single layer, working in batches to avoid overcrowding.
Sear for 5 to 7 minutes per batch until deeply browned on all sides.
Remove the beef and set aside.
Cook the Aromatics and Vegetables
In the same pot, add the onion, carrots, and celery.
Cook for 6 to 8 minutes, stirring occasionally and scraping up the browned bits from the bottom.
Add the mushrooms if using and cook for another 5 to 7 minutes until their moisture evaporates and they begin to brown.
Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
Deglaze and Simmer
Pour in the red wine (or extra broth) to deglaze the pot, scraping up all remaining browned bits.
Simmer for 2 to 3 minutes until reduced by about half.
Return the beef and any accumulated juices to the pot.
Add beef broth, diced tomatoes, bay leaves, thyme, and Worcestershire sauce.
Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour.
Add the Barley and Finish
Stir in the rinsed pearl barley.
Cover and continue simmering for 30 to 45 minutes, until the barley is tender and the beef is very soft.
Remove bay leaves and stir in fresh parsley.
Taste and adjust seasoning with salt and pepper as needed.
Tips for Best Results
Always pat the beef dry before browning to achieve proper caramelization
Do not rush the simmering process, as slow cooking creates tenderness
Use pearl barley, not quick barley, for the best texture
Add extra broth when reheating if the soup thickens
Variations
Add potatoes for an even heartier soup
Use chicken broth for a lighter flavor
Add rosemary or a Parmesan rind for extra depth
Substitute mushrooms with parsnips or turnips
Storage Tips
Refrigerate for up to 4 days in an airtight container
Freeze for up to 3 months
Thaw overnight in the refrigerator and reheat gently with added broth
Serving Suggestions
Serve hot with crusty bread or garlic toast
Pair with a simple green salad
Top with extra fresh parsley for brightness
FAQs
Can I make this soup ahead of time?
Yes. This soup tastes even better the next day as the flavors develop.
Why is my soup very thick the next day?
Barley absorbs liquid as it sits. Simply add more broth or water when reheating.
Can I use quick-cooking barley?
It is not recommended. Quick barley becomes mushy. If used, add it only in the last 10–15 minutes.
Can I skip the wine?
Yes. Replace it with additional beef broth without sacrificing flavor.
Conclusion
This Hearty Beef and Barley Soup is a true comfort classic, packed with rich flavor, tender beef, and satisfying texture. Whether you make it for a cozy dinner or prepare it ahead for the week, it’s a dependable, nourishing recipe you’ll return to again and again.