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A rustic bowl of homemade beef barley soup filled with tender beef, pearl barley, carrots, celery, and herbs in a rich savory broth, garnished with fresh parsley.
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Beef Barley Soup

A hearty, comforting Beef Barley Soup made with tender chunks of beef, wholesome vegetables, and pearl barley simmered in a rich, savory broth. This cozy one-pot meal is packed with flavor and tastes even better the next day.
Course Main Course, Soup
Cuisine American, Comfort Food
Keyword beef and barley soup, beef barley soup, beef chuck soup, beef soup recipe, classic beef barley soup, comfort food soup, cozy soup recipe, Dutch oven soup, easy beef soup, family dinner, freezer friendly soup, hearty beef soup, homemade beef barley soup, homemade soup, meal prep soup, old fashioned beef barley soup, one pot soup, pearl barley soup, vegetable beef barley soup, winter soup
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 8 servings
Calories 385kcal
Cost $22 for entire recipe

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Chef’s knife
  • Cutting board
  • wooden spoon
  • measuring cups
  • Measuring spoons
  • Liquid measuring cup
  • Ladle
  • Fine-mesh strainer (for rinsing the pearl barley)
  • Tongs (for turning the beef while browning)

Ingredients

  • 2 tablespoons olive oil
  • 1½ pounds beef chuck roast cut into 1-inch cubes
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 medium yellow onion diced
  • 3 medium carrots sliced
  • 3 celery stalks sliced
  • 8 ounces cremini mushrooms sliced (optional)
  • 4 large garlic cloves minced
  • 2 tablespoons tomato paste
  • ¼ cup dry red wine optional
  • 8½ cups low-sodium beef broth
  • 1 14.5-ounce can diced tomatoes, undrained
  • ¾ cup pearl barley rinsed
  • 1 teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried marjoram optional
  • 2 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 cup frozen peas optional
  • 1 teaspoon red wine vinegar or fresh lemon juice
  • 1 tablespoon unsalted butter optional
  • 2 tablespoons chopped fresh parsley divided

Instructions

  • Pat the beef dry with paper towels and season with the kosher salt and black pepper.
  • Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 3 to 4 minutes per side until a deep golden crust forms. Transfer the beef to a plate.
  • Reduce the heat to medium. Add the onion, carrots, celery, and mushrooms, if using. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables soften and the mushrooms release and evaporate their moisture.
  • Stir in the garlic and cook for 30 seconds. Add the tomato paste and continue cooking for 1 to 2 minutes, stirring constantly, until the paste darkens slightly.
  • Pour in the red wine, if using, scraping up all the browned bits from the bottom of the pot. Simmer for 2 to 3 minutes.
  • Return the beef and any accumulated juices to the pot. Add the beef broth, diced tomatoes, thyme, rosemary, marjoram (if using), bay leaves, and Worcestershire sauce. Bring to a boil, then immediately reduce the heat to a gentle simmer.
  • Cover and simmer for 60 minutes.
  • Stir in the pearl barley. Continue simmering uncovered for 30 to 35 minutes, stirring occasionally, until the barley is tender and the beef is fork-tender.
  • Stir in the frozen peas during the last 5 minutes of cooking, if using.
  • Remove the bay leaves. Stir in the vinegar or lemon juice, butter (if using), and 1 tablespoon of the chopped parsley. Taste and adjust the seasoning with additional salt and pepper as needed.
  • Let the soup rest for 10 to 15 minutes before serving.
  • Garnish each bowl with the remaining parsley and serve warm with crusty bread or dinner rolls.

Notes

Use Beef Chuck for the Best Flavor

Beef chuck roast is the ideal cut for Beef Barley Soup because it becomes incredibly tender during the long simmer while adding rich, beefy flavor to the broth. Avoid lean cuts, which can become dry and chewy.

Brown the Beef Thoroughly

Don't rush the browning step. A deep golden crust on the beef creates flavorful browned bits on the bottom of the pot, which dissolve into the broth during cooking and add incredible depth and richness.

Choose Pearl Barley

Pearl barley works best in this recipe because it cooks to a pleasantly chewy texture while holding its shape. Be sure to rinse it before adding it to the soup to remove excess starch and help keep the broth clear. If using quick-cooking barley, reduce the cooking time accordingly.

Build a Rich, Savory Broth

Using low-sodium beef broth allows you to control the seasoning throughout the cooking process. The tomato paste, Worcestershire sauce, herbs, and long simmer work together to create a deeply flavorful broth without overpowering the beef.

Finish with a Touch of Brightness

A teaspoon of red wine vinegar or fresh lemon juice added just before serving brightens the broth and enhances the natural beef flavor. It won't make the soup taste acidic—it simply balances the richness.

Adjust the Consistency

Pearl barley continues absorbing liquid as the soup rests and during storage. If your Beef Barley Soup becomes thicker than you'd like, simply stir in a little extra beef broth while reheating until it reaches your preferred consistency.

Even Better the Next Day

Like many hearty soups, Beef Barley Soup develops even more flavor after sitting overnight in the refrigerator. It's an excellent make-ahead recipe for meal prep, easy lunches, or quick family dinners throughout the week.

Serving Suggestions

Serve this hearty Beef Barley Soup with crusty artisan bread, buttery dinner rolls, garlic bread, or a crisp green salad for a complete and satisfying meal. A sprinkle of fresh parsley and freshly cracked black pepper makes an easy finishing touch before serving.