Beef Barley Soup

When I’m craving a bowl of something cozy and satisfying, I almost always turn to this hearty Beef Barley Soup. It’s packed with tender beef, hearty vegetables, and chewy barley. It’s the perfect comfort soup, all simmered together in a flavorful broth that warms you from the inside out.

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This one’s always on repeat in my kitchen once the weather cools down. I love a slow-cooked soup, one of my favorites is beef stew, and this recipe is just as satisfying. I make it for slow weekends, chilly nights, or whenever I want a comforting meal without a lot of fuss. The barley gives it that perfect chewy bite and makes the soup feel hearty enough to stand on its own, and the steak is tenderized to melt in your mouth. Everything slow cooks in one pot, and the result is a soup that’s deeply flavorful, filling, and tastes even better the next day.

Tips for Beginners

Sear the beef. Taking a few extra minutes to sear the beef before adding it to the pot builds rich, savory flavor right from the start. That golden crust creates a depth you just can’t get from boiling raw meat, and all those little browned bits left in the pot add tons of flavor to the broth once you deglaze. It’s a small step that makes a big difference.
Go low and slow. Chuck roast needs time to break down and become tender. Make sure you’re simmering the soup gently and let it go low and slow until the beef is fork-tender. The longer it cooks, the better the texture.
Simmer barley uncovered. Pearled barley typically takes 30–40 minutes to cook through. For the best texture, simmer uncovered so excess liquid can reduce without over-steaming the grains. Stir occasionally to prevent sticking at the bottom.
Add broth or water if needed. Barley continues to absorb liquid as it sits, especially if you’re storing leftovers. Just add a splash of broth or water when reheating to loosen it back up to your desired consistency.

Beef Barley Soup

Step-by-step photos can be seen below the recipe card.

Course Dinner, Soup

Cuisine American

Prep Time 25

Cook Time 1 25

Total Time 1 50

Servings servings

Calories 402kcal

Author Krista Teigen

Equipment

1 Dutch Oven

Ingredients

1-2 tbsp olive oil
2-3 lbs beef chuck roast cut into 1-inch cubes
salt and pepper
1 onion chopped
3 large carrots chopped
3 ribs celery chopped
3 cloves garlic minced
½ tsp dried thyme
3 tbsp tomato paste
14.5 oz. can diced tomatoes
1 cup pearled barley
6 cups beef broth
2 bay leaves
fresh parsley chopped

Instructions

Heat 1 tbsp of olive oil in a Dutch oven. Add the beef in a single layer and season with salt and pepper. Brown the beef on all sides. Do this in 2 batches if needed. Remove the beef and transfer to a plate.

1-2 tbsp olive oil, 2-3 lbs beef chuck roast, salt and pepper
Add the onion, carrots, and celery and sprinkle with salt, pepper, and thyme. Cook for a few minutes until softened. Add in the garlic and cook for another minute.

1 onion, 3 large carrots, 3 ribs celery, ½ tsp dried thyme, 3 cloves garlic
Stir in the tomato paste and cook for another minute.

3 tbsp tomato paste
Add in the beef, diced tomatoes, beef broth, and bay leaves. Bring the mixture to a boil. Then, reduce to a simmer.

14.5 oz. can diced tomatoes, 6 cups beef broth, 2 bay leaves
Cover and cook for 35-40 minutes until the beef is tender.
Add in the barley and simmer for another 30-35 minutes until the barley is cooked. Remove the bay leaves.

1 cup pearled barley
Ladle into bowls and sprinkle with chopped fresh parsley.

fresh parsley

Notes

Try swapping regular diced tomatoes for fire-roasted ones, or add a splash of dry red wine before simmering. Both add subtle depth and round out the savory base beautifully.
Making it in the slow cooker? Brown the beef on the stovetop first for added flavor, then transfer it to the slow cooker with all the ingredients except the barley. Cook on low for 7–8 hours or high for 4–5. Add the barley during the last 1–1½ hours of cooking so it doesn’t overcook and turn mushy.

Nutrition

How to Make Beef Barley Soup Step by Step

Gather all the ingredients together.

Cubed beef searing in a Dutch oven, surrounded by prep ingredients including tomato paste, garlic, onions, carrots, and diced tomatoes.

Sear the beef: Heat 1 tbsp olive oil in a Dutch oven. Add 2–3 lbs of cubed beef chuck in a single layer, season with salt and pepper, and brown on all sides. Work in batches if needed. Transfer to a plate.

Chopped carrots, celery, and onions sautéing in a Dutch oven with a wooden spoon, building the flavor base for the soup.

Sauté the vegetables: Add 1 chopped onion, 3 chopped carrots, and 3 chopped celery stalks to the pot. Season with salt, pepper, and ½ tsp dried thyme. Cook 4–5 minutes until softened.

Diced tomatoes and bay leaves added to browned beef and sautéed vegetables in a Dutch oven before simmering.

Add garlic and tomato paste: Stir in 3 minced garlic cloves and cook for 1 minute. Then stir in 3 tbsp tomato paste and cook another minute to caramelize slightly.

Beef broth being poured into the Dutch oven over the mixture of beef, tomatoes, and vegetables.

Add liquids and simmer: Return beef to the pot. Add 1 can diced tomatoes, 6 cups beef broth, and 2 bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook 35–40 minutes.

A bowl of pearled barley being added to the simmering soup base in a Dutch oven.

Add the barley: Add 1 cup pearled barley. Simmer uncovered for another 30–35 minutes until the barley is tender and the beef is fully cooked.

A ladle full of beef barley soup lifted from a Dutch oven, showing chunks of beef, barley, carrots, and herbs.

Finish and serve: Remove bay leaves. Ladle soup into bowls and top with chopped parsley.

A hand dipping a piece of crusty bread into a bowl of rich beef barley soup with visible beef chunks and vegetables.

How to Store and Reheat

Leftovers of this beef barley soup store beautifully, making it a great make-ahead option. Once cooled, transfer the soup to an airtight container and refrigerate for up to 4 days.

It also freezes well. Just let it cool completely, then portion it into freezer-safe containers or zip-top bags and freeze for up to 3 months. When you’re ready to enjoy it again, reheat gently on the stovetop over medium heat. Add a splash of broth or water to loosen it up, since the barley tends to soak up liquid as it sits.

Serving Suggestions

This hearty soup is a meal on its own, but it’s even better with something to dip into the rich broth. I love serving it with a warm baguette or homemade garlic bread. Sometimes I’ll add a cuban sandwich or a gooey grilled cheese on the side. For a little extra richness, add a sprinkle of freshly grated Parmesan or a dollop of sour cream just before serving.