Also, try these other beef soups favorites – Vegetable Beef Soup, Slow Cooker Beef Stew, Hamburger Soup, and that childhood classic Beef and Tomato Macaroni Soup. You can never have too many soup recipes!
My favorite thing to end a cold day with at dinner time is a steaming bowl of soup, like this hearty beef barley soup.
Beef and Barley Soup Video
I’ve been through the list of soups and made what seems like every kind out there, but that’s just the great thing about soup. The possibilities are endless. This homemade classic is one that once you try it fresh, you’ll never be able to eat it canned again. But that goes for just about any other soup too, right? There’s just something about all those ingredients simmering together building up flavor, and serving it warm for sipping that creates a cozy dish like no other. And this one has a great blend of textures as well, with the tender beef and veggies, chewy barley and the base of runny broth. It’s a mouthful of goodness and satisfying, beefy flavor!
Ingredients Needed for Beef Barley Soup
Chuck roast – the perfect cut for soups and stew. Olive oil – used for sautéing. Carrots, celery, onion and garlic – these aromatics really build up the base flavor of the soup. Tomato paste – this adds a mellow tomato flavor that pairs well with the beef. Low-sodium chicken broth or beef broth – use which ever you prefer. Soy sauce and Worcestershire – though added in small amounts these really build up the flavor of the broth. Fresh rosemary, thyme and parsley – if you don’t want to pay the higher price for fresh herbs, dried herbs can be substituted, just use 1/3 the amounts listed. Pearl barley – this isn’t always found where you’d expect it at the store. Sometimes it’s by the rice and other grains, possibly in the baking aisle and other times even by the canned soups.
How to Make Beef Barley Soup on the Stovetop
How to Make Beef Barley Soup in the Slow Cooker
How to Make Beef Barley Soup in the Instant Pot
Can I Use Another Cut of Beef?
For this recipe, I recommend sticking with a fattier beef like chuck roast because the end result will be more tender. Other cuts of meat like rump are too lean and will end up chewy and dry.
Can I Use Quick Cooking Barley?
That would be fine but let soup simmer about 1 1/2 hours or until beef is tender until you add it, it only takes about 10 – 12 minutes to cook. I would avoid quick cooking barley with slow cooker and instant pot methods.
What Sides to Serve with It?
1 hour dinner rolls or 1 hour bread Roasted seasonal vegetables like butternut squash Side salad with ranch dressing or vinaigrette Winter fruit salad, sure it may seem like a strange pairing but I honestly serve fruit salad with just about anything. It’s a great way to get me family to eat lots of fruit at once.
Can Beef and Barley Soup be Frozen?
Yes, this soup can be frozen in an airtight container up to 3 months. Just be sure to allow enough space for it to expand at the top.
Tips for the Best Beef Barley Soup
Cut the veggies somewhat thick, they’ll simmer a long time and those carrots can tend to get too soft. Brown the beef first, this adds a rich layer of flavor. Let the soup simmer low and slow, so beef comes out tender. Saute the tomato paste to help boost flavor and lightly caramelize it. Add barley halfway through simmering for lightly chewy texture.
Possible Variations
Replace 1/2 cup of the broth with 1/2 cup dry red wine. Add other vegetables like mushrooms, green beans, canned tomatoes, potatoes or peas. Green beans and peas can be added closer to the end. If adding more veggies you may want a little more broth as well. Add other herbs for more flavor like bay leaves or marjoram. Or try seasoning with Italian seasoning. Use ground beef instead of chuck roast. If doing so add barley in step 6 then skip the second simmer time. Try it with another grain like brown rice or farro instead of barley.
