Beef Barley Soup Recipe

Warm, hearty beef barley soup with tender stewed beef, pearl barley, carrots, celery and a rich beef broth — a comforting one-pot classic perfect for chilly evenings and meal prep.

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Course: Main Course

Cuisine: American

Keyword: beef barley soup, beef soup, barley soup, comfort food, one-pot meals, winter soup, hearty soup

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: servings

Calories: 380kcal

Ingredients

1 lb 450 g beef chuck or stewing beef, cut into 1-inch cubes
1 cup pearl barley rinsed
2 tablespoons olive oil
1 large onion diced
2 cloves garlic minced
3 carrots sliced
2 celery stalks sliced
8 cups beef broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt adjust to taste
1/2 teaspoon black pepper
1 tablespoon tomato paste optional
2 tablespoons chopped fresh parsley for garnish

Instructions

Pat beef dry and season with salt and pepper. Heat olive oil in a large pot over medium-high heat and brown beef in batches until well-seared, about 4–5 minutes per batch.
Remove browned beef and set aside. Lower heat to medium, add a touch more oil if needed, then sauté diced onion until translucent, about 4 minutes.
Add minced garlic and tomato paste; cook 1 minute until fragrant.
Stir in sliced carrots and celery; cook 3–4 minutes to soften slightly.
Return beef to the pot, add rinsed pearl barley and pour in beef broth, scraping up browned bits from the bottom.
Add bay leaf and thyme; bring to a boil, then reduce heat to a gentle simmer.
Partially cover and simmer for about 50–60 minutes, stirring occasionally, until barley is tender and beef is fork-tender.
Taste and adjust seasoning with salt and pepper; remove bay leaf.
Stir in chopped parsley and let the soup rest 5 minutes before serving.
Serve hot with crusty bread or a green salad; garnish with extra parsley or a drizzle of olive oil.

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