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This Beef and barley soup recipe is an easy one-pot dinner that’s perfect for the winter season. Rich, satisfying, and loaded with tender beef, whole-grain barley, and veggies.
What is better than a comforting bowl of soup? Hard to beat! This beef and barley soup is so filling and delicious and it’s made in one pot for a rich and satisfying meal for dinner any day of the week. This easy beef soup recipe reheats well, loaded with veggies and you can enjoy tender beef with each bite. It is made with tender and juicy chunks of beef chuck roast, whole-grain barley, loads of fresh veggies, seasonings, and beef broth. Serve this hearty beef and barley soup recipe as your main course for a light dinner option or as a side dish. Packed with flavor and nutrition.
Why you will love this beef and barley soup
- Hearty and nutritous: This beef and barley soup is packed with nutrition. From the protein in the beef to the the fiber in the barley. Not to mention all the vitamins and nutrients in the veggies. What a great way to get in all that nutritious good in one bowl.
- Delcious and filling: You will love how tasty and delicious this barley soup is. Because of the beef and barely, this soup will keep you full for hours.
- Easy to make and reheats well: Soups are usually easy to make and this beef and barley soup falls into that category. They also reheat well so you can enjoy a hearty bowl of soup for days.
INGREDIENTS you will need to make this hearty beef soup
- Beef chuck roast, cut into large bite-size pieces: you may use any other cut of beef that wont be too tough and hard to cook.
- Cornstarch: you may usee flour instead
- Seasonings: salt and pepper- you may also add a bit of rosemary or thyme
- Oil: we used olive oil
- Onion: any onion would work
- Veggies: Celery stalks, carrots, and mushrooms. Feel free to add in another veggie.
- Potatoes: We used white potatoes, peeled and cut into 1″ cubes
- Broth: Since its beef based we used beef broth. any other broth works
- Tomato paste
- Garlic cloves: use fresh garlic if possible.
- Worcestershire sauce
- Barley: pearl barley preferred.
- Bay leaf
How to make this beef and barely soup from scratch
Coat the beef pieces with cornstarch and season with salt and pepper.
Heat the oil in a large dutch oven over medium-high heat.
Add the beef pieces and cook, in 2 batches, until golden on both sides. Set aside.
To the saucepot sauté the onion, celery, and carrots for 5 minutes, stirring occasionally.
Add in the remaining ingredients together with the beef chunks.
Bring the soup to a boil, then reduce heat to a low, and cook partially covered, for 30-40 minutes.
When done, beef and veggies should be tender.
Garnish with freshly chopped herbs, if desired, and serve.
Recipe notes and tips
- Use any cut of meat you prefer. If you don’t like beef, you can use chicken.
- Instead of barley, you may use rice.
- Try to use fresh produce and not canned.
- If you don’t have beef broth, you may use any other broth you have on hand
- Store remaining soup in the fridge for up to 4 days.
- You can freeze for up to 3 months
Frequently asked questions
No. You do not need to cook the barley before you add it to the soup. It is recommended to rinse the barley first before adding it to the pot along with the other ingredients. Barley will thicken up the soup as it cooks by releasing some starch. If you do not want your soup to be more on the thick side, then yes, go ahead and cook your barley first before adding it to your soup.
As we mentioned, the barley will help thicken the soup by releasing some starch as it bowls. To thicken up the barley soup further, you may use flour or cornstarch.
YES! Barley freezes really well. Even better than pasta, potatoes, and rice. This makes freezing the barley and beef soup ideal for up to 3 months in a tightly sealed container.
Beef barley soup will last for 3-4 days in the fridge. Allow the soup to reach room temperature, and then store it in a tightly sealed container before placing it in the fridge.
homemade soup recipe you may like
- Creamy Turkey Lemon Rice Soup
- Chicken Tortilla Soup
- Easy Moroccab Vegetable Soup
- Cabbage Roll Soup
- Vegan Lentil Soup
- Homemadee Tomato Rice Soup
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Beef and Barley Soup
Ingredients
- 2 lb beef chuck roast, cut into large bite-size pieces
- 2 tbsp cornstarch
- kosher salt and ground pepper, to taste
- 2 tbsp olive oil, divided
- 1 large onion, diced
- 2 celery stalks, chopped
- 2 large carrots, peeled and sliced diagonally
- 8 oz button mushrooms, halved or quartered
- 12 oz white potatoes, peeled and cut into 1″ cubes
- 8 cups low sodium beef broth
- 1/4 cup tomato paste
- 4 large cloves garlic, pressed
- 2 tbsp Worcestershire sauce
- 1/2 cup uncooked pearl barley
- 1 bay leaf
Instructions
- Coat the beef pieces with cornstarch and season with salt and pepper.
- Heat the oil in a large dutch oven over medium-high heat.
- Add the beef pieces and cook, in 2 batches, until golden on both sides. Set aside.
- To the sauce pot sauté the onion, celery and carrots for 5 minutes, stirring occasionally.
- Add in the remaining ingredients together with the beef chunks.
- Bring the soup to a boil, then reduce heat to a low, and cook partially covered, for 30-40 minutes.
- When done, beef and veggies should be tender.
- Garnish with freshly chopped herbs, if desired, and serve.
Notes
- Serving size: 1 bowl, about 2 cups
- Use any cut of meat you prefer. If you don’t like beef, you can use chicken.
- Instead of barley, you may use rice.
- Try to use fresh produce and not canned.
- If you don’t have beef broth, you may use any other broth you have on hand
- Store remaining soup in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks good!! Going to make it.
Can I brown the meat and saute the onion with garlic and celery then add everything in a crock pot for a few hours?
Yes. You sure can