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A close-up bowl of beef barley soup garnished with fresh rosemary and parsley, showing tender beef pieces, barley, and vegetables in a rich brown broth.

Beef Barley Soup

A rich, hearty old-fashioned beef barley soup simmered slowly until the beef is fall-apart tender and the broth is deeply savory. Loaded with vegetables and chewy barley, this soup is pure comfort in a bowl perfect for cold days or when you’re feeling under the weather.
5 from 1 vote
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Course: Main Course, Soup
Cuisine: American, Comfort Food, Irish
Keyword: Beef barley soup Pioneer Woman, Beef barley soup Taste of Home, Best beef barley soup recipe, Classic beef barley soup Epicurious, Irish beef barley soup, Old fashioned Vegetable beef barley soup
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Rest Time: 10 minutes
Total Time: 2 hours 15 minutes
Servings: 8 servings
Calories: 420kcal
Cost: $15

Equipment

  • 1 Large heavy pot or Dutch oven (6 qt) (For browning and simmering)
  • 1 Sharp knife (For cutting beef and vegetables)
  • 1 Cutting board
  • 1 Wooden spoon (For stirring)
  • 1set Measuring cups and spoons (For ingredients)

Ingredients

  • 1.5 lbs Chuck roast or stewing beef - Cut into 1-inch cubes
  • 1 tablespoon Olive oil - For browning beef
  • – – Salt and black pepper - To taste
  • 1 cup Pearl barley - Rinsed
  • 3 – Carrots - Diced
  • 2 – Celery stalks - Diced
  • 1 – Yellow onion - Diced
  • 3 cloves Garlic - Minced
  • 6 cups Beef broth or stock - Preferably low sodium
  • 2 cups Water - Add more as needed
  • 2 tablespoon Tomato paste - Adds richness
  • 1 tablespoon Worcestershire sauce - Depth of flavor
  • 2 – Bay leaves - Remove before serving
  • 1 teaspoon Fresh - or dried thyme
  • 2 tablespoon Fresh parsley - For garnish
  • Optional – Diced tomatoes mushrooms, potatoes, or turnips - For variations

Instructions

  • Pat beef chunks dry and season with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown beef in batches (don’t crowd the pan) until well-seared on all sides. Remove to a plate.
  • Reduce heat to medium. Add diced onion, carrots, and celery. Scrape up brown bits from the pot bottom and cook for 5–6 minutes until softened. Add garlic and cook 1 minute more. Stir in tomato paste and cook for 2 minutes.
    A top-down view of a Dutch oven filled with diced onions, carrots, red bell peppers, browned beef chunks, and tomato paste being mixed together.
  • Pour in beef broth and water, add Worcestershire sauce, and return browned beef to the pot. Add bay leaves and thyme. Bring to a boil, then reduce to low simmer, cover, and cook for 1 hour.
  • Stir in pearl barley and continue simmering uncovered for 45 minutes, stirring occasionally. Barley should be tender and chewy, and beef should be fall-apart tender.
    A steaming pot of beef barley soup simmering with tender beef chunks, pearl barley, carrots, and fresh herbs, releasing aromatic steam in warm kitchen lighting.
  • Remove bay leaves, taste and adjust seasoning. Stir in chopped parsley. Let soup rest 10 minutes before serving.
    A close-up bowl of beef barley soup garnished with fresh rosemary and parsley, showing tender beef pieces, barley, and vegetables in a rich brown broth.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 400g | Calories: 420kcal (21%) | Carbohydrates: 35g (12%) | Protein: 36g (72%) | Fat: 15g (23%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 75mg (25%) | Sodium: 800mg (35%) | Potassium: 950mg (27%) | Fiber: 6g (25%) | Sugar: 5g (6%) | Vitamin A: 6000IU (120%) | Vitamin C: 10mg (12%) | Calcium: 60mg (6%) | Iron: 4mg (22%)
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