Hearty Beef Barley Soup Recipe For Stove Top And Slow Cooker

Hearty Beef Barley Soup made with tender beef, vegetables, and pearl barley is cozy, filling, and perfect for chilly days.

There is nothing quite as comforting as a big pot of Beef Barley Soup simmering on the stove. This is the kind of recipe I make when I want something hearty, filling, and simple to serve with a loaf of crusty bread. It tastes even better the next day, which makes it perfect for busy weeks.

We got a big snow storm yesterday that lasted until early afternoon. And this is the perfect time to enjoy the snow from inside and make a hearty, comforting bowl of Beef Barley soup.

This soup is rich without being heavy, packed with tender beef, vegetables, and wholesome barley. It is one of those recipes that feels like home in a bowl.

Why You Will Love This Recipe

• This soup works because it builds flavor in layers. The beef is browned first, which gives the broth a deep, rich flavor.
• The vegetables soften and sweeten as they cook. Onion, carrots, and celery create a classic base that makes the soup taste balanced and comforting.
• Pearl barley thickens the soup naturally. It adds texture and makes this soup satisfying enough to serve as a full meal.
• Fresh herbs make a difference. Thyme and rosemary give this soup that slow-cooked, all-day flavor.
• This soup tastes better the next day and freezes beautifully.

Ingredients

Beef

1 to 1.5 pounds of beef stew meat or chuck roast, cut into half-inch to one-inch pieces

Fat

2 tablespoons olive oil

Vegetables

1 medium yellow onion, diced
3 carrots, sliced or diced
2 to 3 celery stalks, diced
3 to 4 cloves of garlic, minced
Optional, 8 ounces mushrooms, sliced

Liquid and Base

8-9 cups beef broth or stock
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce

Grain

1 cup pearl barley, uncooked and rinsed

Seasoning

2 teaspoons fresh thyme
1 teaspoon fresh rosemary
1 large bay leaf
Salt and black pepper to taste

Fresh parsley for garnish

How To Make Beef Barley Soup

1. Brown The Beef

Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper. Brown it on all sides, working in batches so the pot is not crowded. Remove the beef and set it aside.

Do not skip this step. Browning adds so much flavor to the finished soup.

2. Sauté The Vegetables

In the same pot, add the onion, carrots, celery, and mushrooms if using. Cook for 5 to 7 minutes until softened. Add the garlic and cook for 1 minute more.

Scrape up any browned bits from the bottom of the pot. That is pure flavor.

3. Simmer

Return the beef to the pot. Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, and rinsed pearl barley.

Bring everything to a boil.

4. Cook Low And Slow

Reduce the heat to low. Cover and simmer for 1 to 1.5 hours, until the beef is tender and the barley is fully cooked.

Remove the bay leaf. Taste and adjust salt and pepper as needed.

If adding gelatin, stir it into the soup and simmer for an additional 10-15 minutes.

5. Garnish with fresh parsley and serve hot.

Finely chop fresh parsley, sprinkle it over a bowl of soup, and serve.

How To Make Beef Barley Soup In A Slow Cooker

On days when life feels full, letting this soup gently cook in the slow cooker feels like such a gift.

1. Brown The Beef

This soup adapts beautifully to a slow cooker. It is perfect for starting in the morning and coming home to a cozy dinner.

First, brown the beef in a skillet with olive oil. This step adds rich flavor and is worth the extra few minutes.

Transfer the browned beef to the slow cooker.

2. Add The Rest Of The Ingredients

Add the onion, carrots, celery, garlic, mushrooms if using, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, and rinsed pearl barley.

Stir gently to combine.

3. Cook

Cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender and the barley is fully cooked. Remove the bay leaf before serving. Taste and adjust salt and pepper as needed.

If adding gelatin: Add it 15-20 minutes before it is done cooking.

4. Adjust And Serve

If the soup is thicker than you prefer, stir in a little warm broth before serving. Garnish with finely chopped parsley and serve.

Flavor And Mouth Feel Boost Tip

If you want your Beef Barley Soup to have a richer, silkier texture, stir in 1 teaspoon of unflavored gelatin that has been dissolved in 1 tablespoon of warm water during the last 10 minutes of cooking.

This simple step adds body and gloss to the broth without changing the flavor. It is especially helpful if you are using store-bought beef broth instead of homemade stock.

When I learned this chef tip, my soups and stews became high-end restaurant quality.

Common Mistakes When Making Beef Barley Soup

Even though this soup is simple, a few small things can make a big difference in how it turns out.

Crowding the beef when browning.
If you add too much beef to the pot at once, it will steam instead of browning. Browning in batches gives you that deep, rich flavor that makes this soup so good.

Skipping the tomato paste.
It may seem like a small ingredient, but tomato paste adds depth and richness. It rounds out the broth in a way that plain beef stock cannot.

Boiling instead of gently simmering.
A rolling boil can make the beef tough. Once the soup comes to a boil, lower the heat and let it gently simmer. Slow cooking is what makes the beef tender.

Forgetting that barley absorbs liquid.
Pearl barley continues to soak up broth as the soup sits. If your soup seems thicker the next day, simply add stock when reheating.

Not tasting before serving.
Always taste at the end and adjust salt and pepper. A small pinch can bring everything together beautifully.

Helpful Tips For The Best Soup

• Cut the beef into evenly sized pieces so it cooks evenly.
• Rinse the barley with cold water before adding it to the soup. This will remove surface starch, preventing the barley from becoming gummy and the soup from becoming too thick.
• If the soup thickens too much as it sits, add a beef stock before serving.
• This soup freezes well. Let it cool completely before storing in airtight containers.

If you enjoy planning cozy meals ahead of time, you would love my On The Menu weekly dinner posts. They make weeknight cooking so much easier.

What To Serve With Beef Barley Soup

This soup is hearty enough on its own, but I love serving it with:

• Warm crusty bread: Delicious, Easy No-Knead Bread (in images above) or Butter-Topped Beer Bread
• Sweet Cream Corn Cornbread Using A Box Mix
• Fresh salad: The Best Caesar Salad With Homemade Salad Dressing or Arugula Salad With Lemon Vinaigrette

Refrigerating And Freezing Beef Barley Soup

One of the best things about Beef Barley Soup is how well it keeps. It is perfect for making ahead and enjoying later in the week.

Refrigerating

Let the soup cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days.

Keep in mind that the barley will continue to absorb liquid as it sits. When reheating, you may need to add a splash of beef broth or water to loosen it up. Warm it gently on the stove over medium-low heat, stirring occasionally.

I often make this soup a day ahead because the flavor deepens overnight. It tastes even richer the next day.

Freezing

Beef Barley Soup freezes beautifully. After the soup has cooled completely, portion it into freezer-safe containers or heavy freezer bags. Leave a little space at the top for expansion.

Freeze for up to 3 months.

To reheat, thaw overnight in the refrigerator. Warm on the stove over medium-low heat, adding extra broth if needed. The texture will still be hearty and satisfying.

If you are planning meals ahead, this is such a smart recipe to keep in your freezer. Pulling out a container of homemade soup on a busy day feels like a little gift to yourself.

Make-Ahead Tip: If you know you are making this soup specifically to freeze, slightly undercook the barley by about 10 minutes. It will finish cooking when you reheat the soup and will not become overly soft.

Frequently Asked Questions

Here are a few questions I often hear about making Beef Barley Soup. These little details can make all the difference.

Happy soup making, friends…