Beef & Barley Soup
This cozy Beef & Barley Soup is rich, hearty, and straight-up comforting. Made with tender chunks of beef, chewy barley, and a deeply savory broth, it’s the kind of slow-simmered soup that warms you from the inside out. Perfect for chilly days, meal prep, or when you just need a big bowl of comfort with zero drama.
Ingredients
- 1½ lbs beef chuck cut into bite-size chunks
- Salt & black pepper season like you care
- 2 tablespoons olive oil
- 1 onion chopped
- 3 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced (don’t be shy)
- 1 tablespoon tomato paste trust me
- 8 cups beef broth low-sodium is best so you control the flavor
- ¾ cup pearl barley rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- Optional: a splash of Worcestershire sauce my secret little move
- Fresh parsley chopped, for the finish
Instructions
Brown the beef like a boss
- Pat your beef dry (important!), season it generously with salt and pepper, and heat the olive oil in a big soup pot over medium-high heat.
- Add the beef in batches — don’t crowd the pot or you’ll steam it and we’re not about that life.
- Let it get a deep brown crust, flip, brown again, then pull it out and set it aside.
- Yes, it takes a few minutes. Yes, it’s worth it.
Veggie glow-up moment
- In the same pot (do NOT clean it), toss in the onion, carrots, and celery.
- Stir them around and scrape up all those browned bits — that’s flavor gold.
- Cook for about 5–6 minutes until the veggies soften and everything smells like a cozy kitchen dream.
- Add the garlic and cook for 30 seconds, just till fragrant.
Tomato paste = depth
- Stir in the tomato paste and let it cook for a minute or two until it darkens slightly.
- This step feels small but it adds that deep, rich backbone that makes people ask,
- “Wait… what did you put in this?”
- Smile mysteriously.
Build the soup
- Add the browned beef back into the pot along with:
- beef broth
- barley
- thyme
- bay leaf
- Worcestershire sauce (if using)
- Bring everything to a gentle boil, then lower the heat, cover, and let it simmer.
Let it do its cozy thing
- Simmer for about 60–75 minutes, stirring occasionally, until:
- the beef is tender
- the barley is cooked but still slightly chewy
- the broth tastes like it’s been loved
- Taste and adjust seasoning — more salt, more pepper, you know the deal.
Finish strong
- Remove the bay leaf, sprinkle in fresh parsley, and just stand there for a second appreciating what you made.
- You did that.
Notes
- Beef matters: Chuck roast gives the best flavor and tenderness. Avoid lean cuts — fat = flavor.
- Barley thickens over time: The soup will get thicker as it sits. Add extra broth when reheating if needed.
- Even better next day: This soup tastes amazing after the flavors have time to mingle overnight.
- Freezer-friendly: Freeze up to 3 months in airtight containers. Thaw overnight and reheat gently.
- Slow cooker option: Brown the beef first, then cook on LOW for 7–8 hours.
- Season at the end: Always taste before serving — broth reduces and flavors intensify.