Best Beef Barley Soup Recipe
Hearty beef barley soup loaded with tender beef, vegetables, and chewy pearl barley in a rich, cozy broth—perfect for meal prep and freezing.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
1 tablespoon olive oil
1.5 lbs beef stew meat, cubed (chuck works best)
1 large onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1/2 cup pearl barley, rinsed
6 cups low-sodium beef broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
Optional: 1 cup sliced mushrooms
Instructions
1. Heat olive oil in a large pot over medium-high heat. Brown the beef cubes in batches (don’t crowd the pot), about 5–7 minutes total.
2. Add onion, carrots, celery, and garlic. Sauté until vegetables soften, about 5 minutes, stirring often.
3. Pour in beef broth, diced tomatoes, barley, thyme, and bay leaf. Season with salt and pepper. Bring to a boil, then reduce to a simmer.
4. Cover and cook 45–60 minutes, until barley is tender and beef is very tender. Stir occasionally. If using mushrooms, add them during the last 15 minutes.
5. Remove bay leaf. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.
Notes
Brown the beef well for the best flavor.
If the soup thickens too much, add a splash of broth or water when reheating.
Mushrooms add extra umami—stir in near the end so they don’t overcook.
Freezer-friendly: cool completely and freeze in airtight containers for up to 3 months.
Find it online: https://www.musttryrecipe.com/beef-barley-soup-recipe/