“Discover the ultimate Beef Barley Soup recipe, a hearty and comforting dish made with tender beef, nutritious barley, and flavorful vegetables. Perfect for cold days, this easy soup is packed with protein and fiber. Learn how to make this classic homemade beef soup in a Dutch oven or slow cooker with simple ingredients. Get tips, variations, and serving ideas to customize this rich and satisfying meal for your family!”

This hearty and comforting Beef Barley Soup is packed with tender chunks of beef, wholesome vegetables, and a satisfying barley texture, all simmered in a flavorful broth. Perfect for chilly days or whenever you crave a warm and filling meal.

Table of Contents

Ingredients

2 tablespoons vegetable oil
3 lbs chuck roast
2 carrots, peeled and chopped
2 stalks celery, sliced thin
1 medium onion, diced
3 cloves garlic, crushed
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cups low-sodium beef broth
1 (14.5-ounce) can diced fire-roasted tomatoes
2 bay leaves
2/3 cup medium pearled barley
1 (14.5-ounce) can corn, drained
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Prepare the Beef:
In a Dutch oven or large stockpot, heat the vegetable oil over medium heat. Add the chuck roast and sear on all sides until browned. Remove the beef and set aside on a plate.
Cook the Vegetables:
Add the carrots, celery, and onion to the pot. Cook for 4-5 minutes, stirring occasionally, until softened. Stir in the garlic, parsley, oregano, and thyme, and cook for an additional minute.
Simmer the Soup Base:
Pour in the beef broth and diced tomatoes. Add the bay leaves and return the seared beef to the pot. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for about 1 1/2 hours, or until the beef is fork-tender.
Add Barley and Corn:
Stir in the barley and corn. Cover the pot and simmer for 30 minutes. Remove the lid and continue simmering for another 15 minutes, allowing the barley to soften and thicken the soup.
Shred the Beef:
Remove the beef from the pot. Trim away any gristle or fat, then cut or shred the beef into bite-sized chunks. Return the shredded beef to the pot.
Season and Serve:
Season the soup with salt and freshly ground black pepper to taste. Remove the bay leaves before serving. Enjoy warm with crusty bread or a side salad.

Tips

Searing the beef: Don’t skip this step! It enhances the soup’s flavor by creating a caramelized crust.
Make ahead: This soup tastes even better the next day as the flavors meld together.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Variations and Substitutions

Vegetables: Add mushrooms, parsnips, or green beans for extra variety.
Grain substitute: Replace barley with farro, quinoa, or rice if desired.
Vegetarian option: Use vegetable broth and replace the beef with hearty mushrooms or plant-based meat.

FAQs

Can I use a different cut of beef?
Yes, stew meat or short ribs work well. Adjust cooking time as needed for tenderness.

Do I need to soak the barley?
No, pearled barley does not require soaking and cooks directly in the soup.

Can I make this in a slow cooker?
Absolutely! Sear the beef and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.

Serving Suggestions

Serve this soup with crusty artisan bread or dinner rolls for dipping.
Pair with a simple green salad for a balanced meal.
Garnish with fresh parsley or a sprinkle of grated Parmesan for extra flavor.

Why You’ll Love This Recipe

Comforting and satisfying: Perfect for cold weather or when you need a warm hug in a bowl.
Hearty and nutritious: Packed with protein, fiber, and essential nutrients.
Customizable: Easily adaptable to your dietary preferences or what you have on hand.

Enjoy every spoonful of this wholesome Beef Barley Soup!