Beef and Barley Soup (Easy Hearty One-Pot Recipe)

Beef and barley soup is the hearty, rib-sticking bowl of comfort that warms you from the inside out. Tender chunks of beef, chewy pearl barley, sweet carrots, celery, and onion simmer together in a rich, savory broth that tastes like it cooked all day.

This easy beef and barley soup recipe is made in one pot and needs only about 20 minutes of active work. Browning the beef first builds a deep flavor base, a spoonful of tomato paste adds richness, and a splash of Worcestershire sauce gives the broth a savory, slightly tangy depth.

It is perfect for chilly weeknights, Sunday meal prep, and feeding a hungry family. The soup is filling enough to be a full meal, it tastes even better the next day, and it freezes well, so a big pot gives you easy dinners for the whole week.

Recipe at a Glance

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Servings: 8 servings

Category: Soup / Dinner

Why You’ll Love This Beef and Barley Soup

• Tender beef and chewy barley in a rich broth
• Everything cooks in one pot
• Filling enough to be a complete meal
• Tastes even better the next day
• Great for meal prep and freezing

Ingredients You’ll Need for Beef and Barley Soup

• 1 1/2 pounds beef chuck roast, trimmed and cut into 3/4-inch cubes
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 8 ounces cremini mushrooms, sliced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 8 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 3/4 cup pearl barley, rinsed
• Chopped fresh parsley, for serving

How to Make Beef and Barley Soup

1. Pat the beef dry and season it with 1 teaspoon salt and the pepper.
2. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat and brown the beef in two batches for 4 to 5 minutes per batch, then set aside.
3. Add the remaining oil, onion, carrots, celery, and mushrooms and cook for 6 to 8 minutes until softened and lightly browned.
4. Add the garlic and tomato paste and cook for 1 minute, stirring, until the paste darkens.
5. Pour in a splash of broth and scrape up the browned bits from the bottom of the pot.
6. Return the beef to the pot and add the remaining broth, Worcestershire, bay leaves, thyme, and remaining salt.
7. Bring to a boil, then reduce to a low simmer, cover partially, and cook for 45 minutes.
8. Stir in the barley and simmer for 35 to 40 minutes more until the beef and barley are tender.
9. Remove the bay leaves, adjust the salt and pepper, and serve with parsley.

Tips for the Best Beef and Barley Soup

• Brown the beef well. The deep golden crust adds flavor to the entire pot, so don’t crowd the pan.
• Use chuck roast. It has enough fat and connective tissue to become fork-tender in the simmering broth.
• Add the barley later. Barley cooks in about 40 minutes, and adding it too early makes it mushy.
• Thin the soup when reheating. Barley keeps absorbing liquid, so add a splash of broth to the leftovers.
• Cook the tomato paste until it darkens. This removes the raw taste and adds a rich, savory sweetness.

Variations to Try

• Add diced potatoes or parsnips with the barley
• Stir in baby spinach or kale at the end
• Make it in the slow cooker on low for 8 hours
• Swap pearl barley for farro
• Add a splash of red wine when scraping up the browned bits

How to Store It

Store the soup in an airtight container in the refrigerator for up to 5 days. The barley will thicken the soup, so thin it with broth or water when reheating.

Freeze the soup for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding extra broth as needed.

Frequently Asked Questions

What cut of beef is best for beef barley soup?

Chuck roast is the best choice. It becomes tender and flavorful when simmered, while lean cuts can turn dry and tough.

Can I make beef and barley soup in a slow cooker?

Yes. Brown the beef, then cook everything except the barley on low for 6 hours, add the barley, and cook 2 more hours.

Why is my soup so thick?

The barley absorbs liquid as it sits. Stir in extra broth or water until the soup reaches your preferred consistency.

Can I use quick-cooking barley?

Yes, but add it in the last 10 to 15 minutes since it cooks much faster than pearl barley.

Beef and Barley Soup

A hearty one-pot soup with tender chuck roast, chewy pearl barley, mushrooms, and vegetables in a rich beef broth.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Servings: 8

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 pounds beef chuck roast cubed
• 1 1/2 teaspoons salt divided
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion diced
• 3 carrots sliced
• 3 celery stalks sliced
• 8 ounces cremini mushrooms sliced
• 4 garlic cloves minced
• 2 tablespoons tomato paste
• 8 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 3/4 cup pearl barley rinsed
• Chopped fresh parsley for serving

Equipment

• Large Dutch oven
• Wooden spoon
• Cutting board

Method

 

1. Season and brown the beef in batches, then set aside.
2. Tip: Don't crowd the pan.
3. Cook the onion, carrots, celery, and mushrooms until softened.
4. Add the garlic and tomato paste and cook 1 minute.
5. Return the beef and add the broth, Worcestershire, bay leaves, and thyme and simmer 45 minutes.
6. Add the barley and simmer 35 to 40 minutes more until tender.
7. Remove the bay leaves, season, and serve with parsley.

Notes

Thin leftovers with broth because the barley keeps absorbing liquid.
Freezes for up to 3 months.