Nothing beats a warm bowl of Beef and Barley Soup, which is both hearty and mouthwatering! In my humble opinion, it is best with a really chunky piece of bread or these soft and fluffy dinner rolls. Just scoop up a bunch of that beef and barley goodness with a piece of bread and you’re in heaven.
This is one of the few soups I’ve tasted that is just PACKED with so much flavour and so much nutritious goodness. I mean, not only does this soup contain a good amount of protein, thanks to the beef and barley, but it also has nutritious vegetables and the most delicious soup base.
This yummy beef soup is the perfect comfort food on a cold, winter’s day. It is so rich, so warming, and it is very filling because of all the ingredients it is packed with!
Ingredients for Beef and Barley Soup
Beef: use beef cuts that cook well in stews, such as chuck or short rib.
Barley: though there are different types of barley, pearl barley is used in this recipe and helps make this soup so hearty.
Vegetables: carrots, celery, and onion add more nutrition + heartiness + lots of flavour!
Garlic: adds more flavour.
Tomato paste: adds depth to the soup base.
Beef stock: I think the quality of the beef stock can really determine how tasty this beef and barley soup turns out. I 100% recommend homemade beef stock, which is superior to anything store-bought. BUT, of course, store-bought can be used, just make sure it’s good quality!
Soy sauce: adds a bit more colour and some depth of flavour.
Herbs/spices: adds extra deliciousness.
Parsley: after all that simmering, finish off with parsley to add some freshness.
How to Make this Beef Soup Recipe
This delicious Beef and Barley Soup does take some time and dedication, but it is 100% worth it. Much of the time is hands off, fortunately, so you won’t have to spend a lot of time hovering over the stove.
Start by patting the beef dry with a paper towel. You will then need to season the meat generously with salt. In a soup pot or Dutch oven, heat the olive oil. Sear the beef in batches for 3 minutes on the first side. Flip and sear for another 1-2 minutes. Remove cooked beef from the pot and set aside on a plate. Repeat this process until all the beef is cooked.
In the same pot which is now empty (do not wash), add 1 tbsp of olive oil and allow to heat up. Add the carrots, celery, and onions and cook until onions are soft, stirring occasionally, about 5 minutes. Add the minced garlic and tomato paste and cook down for another 1 minute.
Add the seared beef back into the pot at this point, along with the beef stock, water, and soy sauce–mix well and allow to come up to a boil. Stir in the bay leaves, dried oregano, and black pepper; reduce heat to low, cover, and simmer for 1 hour.
After 1 hour, add the drained barley. Mix, cover, and continue to simmer on low for 45-60 minutes, or until beef and barley are tender. Fish out bay leaves and thyme sprigs. Taste and adjust for salt. Stir in chopped parsley, and serve.
Frequently Asked Questions
Some cuts of beef do better for quick cooking, while others do better for stews or anything that needs to be cooked for a couple of hours. For this beef and barley soup, I suggest using chuck or short ribs. If using short ribs, you can cook the meat until it begins falling off the bone. You can then easily remove the bones and discard.
Yes! You can definitely add other vegetables that you love and think would go well in the soup.
Yes! You can freeze this soup in an airtight container for up to 3 months. Thaw it out in the fridge the day before serving and then reheat when ready to serve.
Other Recipes You Might Love…
Quick and Easy Beef and Broccoli
Roasted Cajun Chicken and Potatoes
Beef and Barley Soup
Description
Succulent beef, tender vegetables, and nutty barley make the most delicious and hearty soup.
Ingredients
Instructions
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With a paper towel, pat the chunks of beef dry. Season beef generously with salt.Β
In a large pot, heat 3 tbsp of olive oil over medium high heat. Place beef chunks in heated oil, being sure not to overcrowd the pot (you will most likely have to cook the beef in batches).Β
Sear the beef on one side for 3 minutes, flip and sear for another 1-2 minutes.Β
Remove beef from pot onto a plate and repeat process until all beef has been seared.Β
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In the same pot that is now empty, add another 1 tbsp of olive oil and allow to heat up. Add the onions, carrots, and celery to the pot and cook for about 5 minutes, stirring occasionally.Β
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Add the garlic and tomato paste and cook down for another 1 minute.Β
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Add back in the seared beef, beef stock, hot water, and soy sauce. Mix well and allow to come up to a boil.Β
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Add the bay leaves, thyme, dried oregano, and black pepper. Reduce heat to low, cover, and allow to simmer for 1 hour.
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Add the drained barley to the soup, mix, cover, and cook for another 45-60 minutes, or until beef and barley are tender.Β
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Fish out bay leaves and thyme sprigs with a fork or tongs. Taste and adjust for salt. Mix in chopped parsley. Serve.Β
