Go Back

Beef Barley Soup

This Beef Barley Soup is a hearty, comforting bowl filled with tender beef, wholesome barley, and vegetables simmered in rich beef broth. Perfect for chilly days, this classic soup is thick, nourishing, and easy to make on the stovetop or in the slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb beef stew meat cubed
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 3 carrots sliced
  • 2 celery stalks chopped
  • 1 cup mushrooms sliced (optional)
  • 8 cups beef broth
  • 1 can 14 oz diced tomatoes
  • ¾ cup pearl barley rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Brown beef for 4–5 minutes. Remove and set aside.
  2. In the same pot, sauté onion, garlic, carrots, celery, and mushrooms for 5 minutes.
  3. Return beef to the pot. Add broth, tomatoes, barley, thyme, salt, pepper, and bay leaf.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes until barley and beef are tender.
  5. Remove bay leaf, adjust seasoning, and serve warm.

Notes

Add extra broth if soup thickens too much.
Pearl barley cooks faster and works best.
Store leftovers up to 4 days or freeze for later.
Great made in the slow cooker on Low for 7–8 hours.