There’s something so nostalgic about Beef Barley Soup that takes me back to my childhood. I can still picture my mom stirring a big pot on a chilly evening, the aroma wafting through the house and wrapping us in warmth. Those were the days when we would gather around the table, bowls steaming, and laughter filling the air. I remember sneaking in for a taste while it was still bubbling away on the stove, the rich flavors mingling perfectly with tender beef and hearty barley.

This Beef Barley Soup is the ultimate comfort food, perfect for those crisp autumn days or when the winter chill sets in. It’s a meal that just feels like a warm hug, nourishing the soul and bringing people together. Whether it’s a family gathering or just a cozy night in, this soup is sure to be a delightful addition to your table. So grab your favorite pot and let’s create some delicious memories!

Why You’ll Love "Beef Barley Soup"

Hearty and filling, it’s perfect for cozy dinners or chilly days.
Easy to make with simple, wholesome ingredients that you likely have on hand.
One-pot wonder means less mess and easier clean-up!
Freezer-friendly, so you can save leftovers for busy weeknights.
Packed with protein and fiber, making it a nutritious choice for the whole family.
Customizable with your favorite vegetables or spices for added flavor.

Ingredients You’ll Need

2 pounds chuck roast, cut into 1-inch cubes (look for well-marbled meat for the best flavor and tenderness)
½ teaspoon kosher salt (don’t skimp on this; it really brings out the flavors)
½ teaspoon ground black pepper (freshly ground is best for a little extra kick)
2 tablespoons vegetable oil (can substitute with olive oil for a richer taste)
9 cups (72 ounces) beef broth (homemade is amazing, but store-bought works just fine)
1 large yellow onion, diced (about 1 ½ cups; sweet onions add a lovely flavor)
3 medium carrots, cut into rounds (about ½ cup; use colorful carrots for a fun twist)
2 ribs celery, diced (about ½ cup; adds a nice crunch and flavor)
3 teaspoons garlic, minced (fresh garlic makes a big difference, but jarred works in a pinch)
3 tablespoons tomato paste (this adds depth; try to get the tube kind for easy storage)
1 cup (200 g) pearl barley (look for quick-cook barley if you want to speed things up)
Parsley, chopped for garnish (fresh parsley brings a pop of color and freshness)

Step-by-Step Instructions

Preheat the Oven

This section will not apply, but let’s keep our structure neat and tidy!

Prepare the Beef

Start by seasoning your chuck roast cubes with kosher salt and ground black pepper. This is where the flavor begins, so don’t be shy!
Heat the vegetable oil in a large pot over medium heat. You want it to shimmer, not smoke, to get the perfect sear.
Once the oil is hot, carefully add the beef cubes in a single layer. Let them brown for about 5-7 minutes without moving them around too much. This creates a lovely crust that adds depth to your soup.
After the beef is nicely browned, remove it from the pot and set it aside. Don’t worry if some bits stick to the bottom; those little browned bits are flavor gold!

Sauté the Vegetables

In the same pot, toss in the diced onion, cut carrots, and diced celery. Stir them around and let them cook for about 5 minutes until they’re softened and fragrant.
Make sure to scrape up those lovely browned bits from the bottom of the pot. You want all that flavor incorporated into your soup!

Add Garlic and Tomato Paste

Now, it’s time to add the minced garlic. Stir it in and let it cook for about 1 minute until fragrant. You’ll know it’s ready when your kitchen starts smelling amazing!
Next, add the tomato paste. Stir it well into the vegetables, cooking for an additional minute. This will deepen the flavor of your soup.

Combine with Broth

Pour in the beef broth and bring the mixture to a boil. The pot should be bubbling with excitement!
Once it’s boiling, add the browned beef back into the pot. This is where all the magic happens, folks!

Stir in Barley

Now, add the pearl barley to the pot. Give it a good stir to combine everything together.
Reduce the heat to a simmer. This low and slow cooking method will make the beef tender and the barley perfectly cooked.

Simmer

Cover the pot and let it simmer for about 1.5 to 2 hours. Stir occasionally to ensure nothing sticks to the bottom. Your patience will be rewarded with tender beef and hearty barley!
After simmering, check the beef for tenderness. It should be fork-tender and melt-in-your-mouth delicious.

Garnish and Serve

Before serving, sprinkle some chopped parsley on top for a fresh pop of color.
Now, ladle that warm, comforting Beef Barley Soup into bowls, and enjoy it with some crusty bread or a side salad!

Variations

Add mushrooms for an earthy flavor boost.
Substitute quinoa for a gluten-free option.
Stir in kale or spinach for a nutritional boost.
Use slow cooker method for easy preparation.
Spice it up with a dash of cayenne or smoked paprika.
Incorporate seasonal vegetables like zucchini in the summer.

Serving and Storage Tips

Serving

Serve the Beef Barley Soup hot, paired with crusty bread or a fresh garden salad for a complete meal. It’s perfect for cozy dinners or family gatherings, and don’t forget to offer extra parsley on the side for a fresh touch!

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove over low heat, adding a splash of broth if needed.

Helpful Notes

If you don’t have chuck roast, brisket or round cuts work well too.
For a richer flavor, consider adding a splash of red wine after browning the beef.
Feel free to use low-sodium broth to control your salt intake.
For a dairy-free version, simply skip any creamy toppings.
Fresh herbs like thyme or bay leaves can be added for extra flavor.

Frequently Asked Questions

Can I freeze Beef Barley Soup?

Yes, you can absolutely freeze Beef Barley Soup! Just let it cool completely, then transfer it to airtight containers or freezer bags. It will keep well in the freezer for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight and reheat on the stove over low heat.

How do I substitute ingredients in this recipe?

Substituting ingredients is easy! If you don't have chuck roast, brisket or round cuts work great too. For a vegetarian version, you can use mushrooms instead of beef and vegetable broth instead of beef broth. Also, feel free to swap out the barley for quinoa or rice if you prefer!

What can I add to enhance the flavor?

To enhance the flavor, consider adding a splash of red wine after browning the beef for depth. Fresh herbs like thyme or bay leaves can also elevate the taste. For a bit of a kick, stir in some cayenne pepper or smoked paprika while the soup simmers. Don't forget to season it to your taste along the way!

Final Thoughts

There’s truly nothing like a warm bowl of Beef Barley Soup to wrap you in comfort and love. I hope you give this recipe a try and create those delicious memories in your own kitchen. Whether it’s a chilly evening or just a night when you need a little extra warmth, this soup is sure to become a cherished favorite. Remember, cooking is all about savoring the moments, so gather your loved ones, enjoy the process, and dig into that cozy goodness. Happy cooking!

Beef Barley Soup

Author: Emily Parker
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Diet: Low Calorie

Print Recipe

Description

A hearty and comforting beef barley soup packed with flavor.

Instructions

Heat oil in a large pot over medium heat.
Season beef with salt and pepper, then brown in the pot.
Add onion, carrots, and celery. Cook until softened.
Stir in garlic and tomato paste. Cook for 1 minute.
Add beef broth and bring to a boil.
Add pearl barley and reduce heat to a simmer.
Cover and cook for 1.5 to 2 hours, until beef is tender.
Garnish with chopped parsley before serving.

Notes

Store leftovers in the refrigerator for up to 3 days.
Freeze portions for future meals.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg

Keywords: Beef Barley Soup, hearty soup, beef soup, barley soup