Beef barley soup is a classic comfort food, full of savory flavors and satisfying textures. This one-pot recipe combines tender chunks of beef, chewy pearl barley, and vegetables like carrots and mushrooms in a rich, slow-simmered broth.
Jump to:
The soup takes just over an hour to make, with most of that time being hands-off simmering. It’s a straightforward dish that delivers a warm and hearty meal, ideal for a weeknight dinner on a cool day.
Why You'll Love This Recipe
- Searing the beef before simmering creates a deeply flavored crust that enriches the entire soup
- Cooking the mushrooms until they brown adds an earthy, savory note that complements the beef
- Simmering the soup gently allows the barley to become tender without getting mushy and gives the beef time to soften
Essential Ingredients
- Beef: Boneless chuck roast is a great choice as it becomes very tender with slow cooking. Sirloin is a leaner option that also works well.
- Barley: This recipe uses pearl barley, which has the outer husk and bran removed and cooks faster. You can find it in the grains or soup aisle.
- Mushrooms: Cremini mushrooms provide a deeper flavor than white button mushrooms, but either can be used.
- Beef Broth: Using a low-sodium beef broth allows you to control the final saltiness of the soup.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Sear the Beef and Vegetables: Start by browning the beef cubes in a large pot to build a flavorful base. Once the beef is seared, remove it and cook the mushrooms and carrots in the same pot until softened and browned.
Build the Soup Base: Add the garlic and cook briefly until fragrant. Pour in the beef broth and water, making sure to scrape up all the flavorful browned bits from the bottom of the pot.
Simmer Until Tender: Return the beef to the pot, then add the rinsed barley and thyme. Bring the mixture to a simmer, then cover and cook on low heat until the beef is tender and the barley is fully cooked, about 45 to 50 minutes.
You Must Know
- Food Safety: For tender beef, ensure the pieces reach an internal temperature of 145°F (63°C) and the soup rests for 3 minutes before serving
- Barley: Pearl barley is recommended for this recipe
- If you use hulled barley, it will require a longer cooking time
- Browning: Don’t overcrowd the pot when searing the beef
- Browning in batches ensures the meat gets a good crust, which adds a lot of flavor to the soup
Serving Ideas
This soup is a complete meal on its own, but it’s also great served with crusty bread or dinner rolls for dipping.
Storing & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The barley will continue to absorb liquid, so you may need to add a splash of broth or water when reheating on the stovetop or in the microwave.
FAQ
Can I use quick-cooking barley?
Yes, you can use quick-cooking (or instant) barley. Add it during the last 10-15 minutes of cooking time, following the package directions, so it doesn’t get overcooked.
Can I make this beef barley soup in a slow cooker?
Yes. Sear the beef and sauté the vegetables on the stovetop as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
My soup got too thick. What should I do?
Barley naturally absorbs a lot of liquid. If your soup becomes thicker than you’d like, simply stir in a bit more beef broth or water until it reaches your desired consistency.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Beef Barley Soup
- Total Time: 70 minutes
- Yield: 4 servings 1x
Description
A hearty soup made with tender beef, chewy pearl barley, and vegetables simmered in a savory beef broth.
Ingredients
- 1 lb (450 g) boneless beef chuck or sirloin, cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) olive oil
- 8 oz (225 g) cremini mushrooms, sliced
- 2 medium carrots, sliced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 4 cups (1 L) beef broth, preferably low-sodium
- 2 cups (475 ml) water
- 1/2 cup (100 g) pearl barley, rinsed
- 1/2 tsp dried thyme
- 1/2 tsp salt, or to taste
- 1/4 tsp ground black pepper, or to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Pat the beef cubes dry and season with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in a single layer and sear until browned on all sides, working in batches if needed. Remove the beef and set aside.
- Add the sliced mushrooms to the pot and cook, stirring occasionally, until they have released their liquid and started to brown, about 5-7 minutes.
- Add the sliced carrots and cook for another 3 minutes until slightly softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the beef broth and water, scraping the bottom of the pot to release any browned bits.
- Return the seared beef to the pot. Stir in the rinsed pearl barley and dried thyme.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 45-50 minutes, or until the beef is tender and the barley is cooked through.
- Check that the beef is tender and has reached an internal temperature of 145°F (63°C). Let the soup rest for 3 minutes off the heat.
- Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.
Notes
- Food Safety: For tender beef, ensure the pieces reach an internal temperature of 145°F (63°C) and the soup rests for 3 minutes before serving.
- Barley: Pearl barley is recommended for this recipe. If you use hulled barley, it will require a longer cooking time.
- Browning: Don’t overcrowd the pot when searing the beef. Browning in batches ensures the meat gets a good crust, which adds a lot of flavor to the soup.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
