Name: Hearty Beef & Barley Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 ½ lbs beef stew meat; 1 tbsp olive oil; 1 large onion, diced; 2 garlic cloves, minced; 3 carrots, sliced; 2 celery stalks, sliced; 8 cups beef broth; 1 cup pearl barley; 1 tbsp tomato paste; 1 tsp dried thyme; 1 bay leaf; Salt & pepper; Fresh parsley (optional)

A warm bowl of comfort you’ll crave again and again.

When the weather turns chilly or you’re just craving something cozy and satisfying, this Hearty Beef & Barley Soup hits the spot. Loaded with tender beef, wholesome barley, and hearty vegetables, this recipe is the ultimate comfort food—and it’s surprisingly easy to make!

Whether you’re looking for a nourishing weeknight dinner or a meal-prep-friendly soup that freezes well, this recipe has you covered.

Why You’ll Love This Recipe

Wholesome and filling: With protein-packed beef and fiber-rich barley, it’s a complete meal in one pot.
Budget-friendly: Uses affordable ingredients and makes a large batch—perfect for families.
Flavorful and nourishing: Slow simmered for deep flavor, this soup is good for the body and soul.
Make-ahead & freezer friendly: It stores beautifully and tastes even better the next day.

Ingredients

For the Soup:

1 ½ lbs beef stew meat, cut into 1-inch cubes
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
8 cups beef broth (low sodium)
1 cup pearl barley (uncooked)
1 tbsp tomato paste
1 tsp dried thyme
1 bay leaf
Salt & pepper to taste
Fresh parsley for garnish (optional)

Instructions

Brown the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides. Remove and set aside.
Sauté the veggies: In the same pot, add diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally. Add garlic and tomato paste; cook for another minute.
Deglaze & simmer: Pour in the beef broth, scraping up browned bits. Return the beef to the pot. Stir in barley, thyme, bay leaf, salt, and pepper.
Cook the soup: Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, or until the beef is tender and the barley is cooked through.
Finish and serve: Remove the bay leaf, taste, and adjust seasoning. Garnish with chopped parsley and serve hot.

Storage & Reheating

Storage: Let the soup cool completely before transferring to an airtight container. It will last up to 4 days in the fridge.

Freezing: Freeze in individual portions for up to 3 months. Barley continues to absorb liquid, so you may need to add broth when reheating.

Reheating: Warm on the stove over medium heat or microwave in 1-minute intervals until hot. Add a splash of broth or water to loosen if needed.

FAQs

Can I use ground beef instead of stew meat?
Yes! Ground beef works well if you’re short on time. Brown it and follow the rest of the recipe as written.

What type of barley should I use?
Pearl barley is most common and cooks quicker than hulled barley. If using hulled barley, extend the cooking time by 10–15 minutes.

Can I make this in a slow cooker?
Absolutely. Brown the meat and sauté veggies beforehand for flavor, then combine everything in a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.

Is this soup gluten-free?
Barley contains gluten. Substitute with rice or gluten-free grains like quinoa to make it gluten-free.