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Beef and Barley Soup

Featured in: Dinner Winners

Savor a warming bowl of beef and barley soup featuring tender chunks of stewing beef and wholesome pearl barley. This comforting dish brings together carrots, celery, mushrooms, and potatoes for a rich medley of flavors. Everything simmers patiently in beef broth with aromatic thyme, rosemary, and bay leaves, creating a satisfying, nourishing meal. Serve hot and garnish with fresh parsley to add brightness, and pair with crusty bread or salad for a complete dinner. This soup is ideal to prepare ahead, and the depth of taste improves overnight, making leftovers a delight for busy days.

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Updated on Sun, 26 Oct 2025 15:06:00 GMT
A steaming bowl of Beef and Barley Soup filled with tender meat and vegetables. Save
A steaming bowl of Beef and Barley Soup filled with tender meat and vegetables. | tastybattle.com

A hearty comforting soup featuring tender beef wholesome barley and a medley of vegetables simmered in a savory broth.

I first made this beef and barley soup on a snowy weekend it quickly became a favorite at home for its rich taste and filling ingredients.

Ingredients

  • Beef chuck or stewing beef: 500 g (1.1 lbs) cut into 1.5 cm (½-inch) cubes
  • Olive oil: 2 tbsp
  • Onion: 1 large diced
  • Carrots: 2 peeled and sliced
  • Celery stalks: 2 sliced
  • Garlic cloves: 3 minced
  • Mushrooms: 200 g (1 cup) sliced optional
  • Potato: 1 medium peeled and diced optional
  • Pearl barley: 100 g (½ cup) rinsed
  • Beef broth: 1.5 liters (6 cups)
  • Diced tomatoes: 400 g (1 can) with juice
  • Water: 250 ml (1 cup)
  • Bay leaves: 2
  • Dried thyme: 1 tsp
  • Dried rosemary: ½ tsp
  • Salt: 1 tsp (adjust to taste)
  • Freshly ground black pepper: ½ tsp
  • Fresh parsley: 2 tbsp chopped for garnish

Instructions

Brown the beef:
Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides about 5 minutes. Remove beef and set aside.
Sauté vegetables:
In the same pot add onion carrots celery and mushrooms (if using). Sauté for 5 minutes until vegetables begin to soften.
Add garlic:
Add garlic and cook for 1 minute stirring frequently.
Combine ingredients:
Return beef to the pot. Add barley diced tomatoes beef broth water bay leaves thyme rosemary salt and pepper. Add potato if using.
Simmer soup:
Bring to a boil then reduce heat to low. Cover and simmer for 1½ hours stirring occasionally until beef and barley are tender.
Finish:
Remove bay leaves. Adjust seasoning if needed. Serve hot garnished with chopped fresh parsley.
Hearty Beef and Barley Soup garnished with fresh parsley, perfect for chilly evenings. Save
Hearty Beef and Barley Soup garnished with fresh parsley, perfect for chilly evenings. | tastybattle.com

My dad enjoys this soup especially with a slice of rustic bread and a sprinkle of extra parsley.

Required Tools

Large soup pot or Dutch oven wooden spoon chef's knife cutting board ladle

Allergen Information

Contains none of the major allergens. If using store-bought broth check for gluten or other allergens.

Nutritional Information (per serving)

Calories 320 Total Fat 10 g Carbohydrates 32 g Protein 25 g

Comforting Beef and Barley Soup simmered to perfection, rich in flavor and nutrients. Save
Comforting Beef and Barley Soup simmered to perfection, rich in flavor and nutrients. | tastybattle.com

Enjoy this warming beef and barley soup fresh from your kitchen. It’s bound to become a family favorite for cozy nights in.

Recipe Questions

→ What kind of beef is best?

Chuck or stewing beef works wonderfully for tender and flavorful results after long simmering.

→ Can I make this dish ahead?

Absolutely! The soup develops deeper flavors when made ahead and tastes even better the next day.

→ Is it possible to prepare without potatoes?

Yes, you can omit potatoes if you prefer a lower-carb version or want to adjust texture.

→ What sides pair well?

Rustic bread or a simple green salad complement this comforting soup beautifully and round out the meal.

→ How do I adjust thickness?

Increase barley for a thicker result, reduce liquid, or simmer uncovered if you prefer less broth.

→ Can mushrooms be skipped?

Mushrooms are optional. Leave them out if you wish, and the soup remains delicious and hearty.

Beef and Barley Soup

Satisfying soup with beef, barley, and vegetables simmered to tender perfection in a flavorful broth.

Prep duration
20 min
Cook duration
100 min
Complete duration
120 min
Created by Alex Ramirez


Skill level Easy

Heritage American

Output 6 Portions

Nutritional specifications No dairy

Components

Meats

01 1.1 lbs beef chuck or stewing beef, cut into ½-inch cubes

Vegetables

01 2 tablespoons olive oil
02 1 large onion, diced
03 2 carrots, peeled and sliced
04 2 celery stalks, sliced
05 3 garlic cloves, minced
06 1 cup mushrooms, sliced (optional)
07 1 medium potato, peeled and diced (optional)

Grains

01 ½ cup pearl barley, rinsed

Liquids

01 6 cups beef broth
02 1 can diced tomatoes, with juice
03 1 cup water

Spices & Seasonings

01 2 bay leaves
02 1 teaspoon dried thyme
03 ½ teaspoon dried rosemary
04 1 teaspoon salt, or to taste
05 ½ teaspoon freshly ground black pepper

Fresh Herbs

01 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Phase 01

Brown the Beef: Heat olive oil in a large soup pot over medium-high heat. Add beef cubes and sear until browned on all sides, approximately 5 minutes. Transfer browned beef to a plate and set aside.

Phase 02

Sauté Vegetables: Add onion, carrots, celery, and mushrooms to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables are tender.

Phase 03

Add Garlic: Stir in minced garlic and cook for 1 minute, ensuring it does not burn.

Phase 04

Combine Barley, Liquids, and Seasonings: Return browned beef to the pot. Add rinsed barley, diced tomatoes with juice, beef broth, water, bay leaves, thyme, rosemary, salt, and pepper. Add diced potato if preferred.

Phase 05

Simmer Soup: Bring contents to a boil, then reduce heat to low. Cover and gently simmer for 90 minutes, stirring occasionally, until beef and barley are fully tender.

Phase 06

Finalize and Season: Remove bay leaves from the soup. Taste and adjust salt and pepper as needed.

Phase 07

Serve: Ladle hot soup into bowls and garnish with chopped fresh parsley before serving.

Necessary tools

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Chef’s knife
  • Cutting board
  • Ladle

Allergy details

Review each component for potential allergens and seek professional healthcare advice if uncertain.
  • No major allergens present; verify store-bought broth ingredients for gluten or hidden allergens.

Nutrient breakdown (each portion)

These values are estimates only and shouldn't replace professional medical guidance.
  • Energy: 320
  • Fats: 10 g
  • Carbohydrates: 32 g
  • Proteins: 25 g