Beef Barley Soup is a delectable combination of beef, carrots, celery, onions, tomatoes, corn and barley in a deliciously seasoned beef broth. This delicious soup can be made quickly with stew meat or simmered low and slow with chuck roast.
My husband and son are crazy about this Beef and Barley soup! They just can not get enough of it!
I love soup. The cool days of Autumn are beginning to move in and there is just something wonderful and comforting about a nice big stockpot full of soup. Albeit if you are little crazy like me soup is good any time of the year. This Beef Barley Soup is sure to become one of your families favorites. I have used both beef chuck roast (my preferred way) and stew meat. Both are delicious albeit a little different in the end result. You are sure to love the combination of beef, carrots, celery, onions, tomatoes, corn and barley in a deliciously seasoned beef broth. How can you argue with a scrumptious nutritious bowl of absolute goodness?
What is barley and where can I find it?
So you ask what is barley? Barley is a wonderfully versatile cereal grain with a rich nut like flavor and an appealing chewy, pasta-like consistency. In fact if you did not know better you would swear it was pasta. In most grocery stores it is in the soup aisle and is packed in a box about the same size as a pasta box. It simmers and swells just like pasta does in soup. There are two kinds, Medium Barley and Quick Barley. Medium Barley cooks in about forty-five minutes and Quick Barley cooks in about twelve minutes. I use the medium version with the chuck roast when things are more leisurely. I use the quick version with the stew meat when I am pressed for time.
How to make Beef Barley Soup Recipe
In a large stockpot or dutch oven add a little oil and brown the chuck roast or stew meat. Remove from the heat and add a little more oil. Add the carrots, onions and celery and cook for about five minutes. Stir in the garlic, parsley, oregano and thyme and cook for just a minute or so stirring constantly. Finally add the beef broth, diced tomatoes, bay leaf and beef back to the pot.
If using chuck roast simmer for about 1 1/2 hours or until the roast is fork tender. If using stew meat simmer for about 20 minutes
Add the corn and the barley. Cook until the barley is tender. Use the medium barley with the chuck roast and it will take about 45 minutes for the barley to swell and be soft. Use the quick barley with the stew meat and it will take about 15 minutes for the barley to cook.
Remove the roast from the pot and trim cutting the tender beef away from any gristle or fat. Cut or shred into bite size chunks and return to the pot.
What cut of beef is best?
My personal favorite is the chuck roast. This cut is from the shoulder muscles. At first this cut will seem quite tough but over the course of cooking it will break down into succulent tender wonderfully flavored pieces of beef. The chuck roast derives a lot of its rich taste from the fat and the connective tissue. You can either cut the chuck into bite size pieces or better yet sear it, drop the whole chuck in the stockpot and let it simmer for a couple of hours.
When it is fork tender remove it from the soup and trim it. Cutting the delicious meat away from the fat and unwanted gristle. Return those delicious bites of simmered beef back to the soup. Other cuts that you could use are Round roasts, rump roasts, and pot roasts. I have learned that various regions have different names for cuts of beef.
Stew meat is by far the fastest but not always the tastiest. If you choose the stew meat start with pieces that are visually similar, are of a consistent size, and have a fair amount of white striping (fat and connective tissue) throughout as this will give it more flavor.
Recipe notes and helpful tips
- If you have the time use the chuck roast. It has more flavor and will be more tender.
- Sear the beef in a little oil.
- If you are preparing for company peel the carrots. They have a much nicer appearance peeled and after all food should be aesthetically appealing.
- Use low sodium beef broth so salt does not become the dominant seasoning.
- If you like a lot of flavor add plenty of fresh cracked pepper and a couple pinches of Cajun seasoning or cayenne pepper.
- Do not overcook the barley as it will get too mushy if allowed to simmer and simmer.
Other soup recipes you will love!
This post was originally published October 10, 2016 and was republished November 14, 2018 with new content.
PrintBeef Barley Soup
This Beef Barley soup is made with tender slow cooked chuck roast, lots of nutritious vegetables and slightly sweet nutty barley.
- Prep Time: 15
- Cook Time: 2 1/2 hours
- Total Time: 2 hours 45 minutes
- Yield: 8 1x
- Category: soup
- Method: stove top
- Cuisine: American
Ingredients
- 2 tablespoons vegetable oil
- 2–3 lbs chuck roast
- 2 carrots sliced in thin rounds
- 2 stalks celery sliced thin
- 1 medium onion chopped fine
- 3 cloves garlic crushed
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon ground thyme
- 6 cups low sodium beef broth
- 1 can diced tomatoes (14.5 ounce)
- 1 bay leaf
- 2/3 cup medium Barley
- 1 can corn drained (14.5 ounce)
Instructions
- In dutch oven or large stockpot heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
- Add carrots, celery, and onion and cook for 4-5 minutes. Add the garlic, parsley, oregano and thyme and cook for just 1 minute; stirring constantly. Add the beef broth, diced tomatoes, bay leaf and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork tender. Add barley and corn; cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes.
- Remove roast from the pot and trim cutting the beef away from any gristle or fat. Cut or shred into bite size chunks and return to the pot.
Notes
- If using beef stew and quick barley reduce the simmer time on the the beef to 20 minutes and the simmer time on the barley covered to 10 minutes and uncovered 5 minutes.
- If you have the time use the chuck roast. It has more flavor and will be more tender.
- Sear the beef in a little oil.
- If you are preparing for company peel the carrots. They have a much nicer appearance peeled and after all food should be aesthetically appealing.
- Use low sodium beef broth so salt does not become the dominant seasoning.
- If you like a lot of flavor add plenty of fresh cracked pepper and a couple pinches of Cajun seasoning or cayenne pepper.
- Do not overcook the barley as it will get too mushy if allowed to simmer and simmer.
Keywords: vegetable beef barley soup, beef and barley soup, classic beef barley soup
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Amanda Phelps
It was good but I think next time I will use full sodium broth as it lacked the umph I love from barley soup. timing is all perfect too! I think I will add 2 additional cups of broth because I wanted it to have more soup! Flavors were great
★★★★
Beth Pierce
Thanks Amanda! Glad that you enjoyed it!!
Cheryl Decker
I agree – it needs “umph”! Beef stock (NOT low sodium) and a few mushrooms add flavor.
Tiffany
Hi!! I just found this recipe, is able to be frozen? I’m in the process of stocking the freezer with soups. Thank you
Beth Pierce
Yes it freeze well. I understand. Winter is coming.
KATHY
Delicious! My husband LOVED this! Served with corn bread muffins. Will definitely be making this soup again!
★★★★★
Jamie
My husbands grandma used to make this for him as a child and he’s been wanting it for years since she passed. Thank you for this amazing recipe and teaching me something new to cook and enjoy!
★★★★★
Beth Pierce
You are most welcome Jamie! So glad that you liked it! It is one of our favorite recipes!
Rose
I used beef stew meat and it took at least 50-60 minutes to become fork tender. It was definitely worth the wait. I will be making this again!!
★★★★★
Beth Pierce
Thanks Rose! So glad that you liked it. I love it when soup simmers and makes the whole house smell delicious.
Dori
Hey there. Amazing recipe. I have used it often! I i usually do the roast but my kids were bugging me for this so I only Had stew pieces. Is I’d reduce for 20 minutes or by 20 minutes. For the meat ? Thanks!
Angie
Great flavor! The only thing is, it took way longer than 1.5 hours to get the beef fork tender. More like a few hours, and mine was pretty small. I noticed someone said the same thing in the comments too.
Karen MacDonald
So good!!!! This is my second time making this tasty soup. I have omitted the corn and added about a pound of sliced criminology mushrooms and also added more barley, about a cup. Unfortunately I do not have any crusty bread. Thought about making a loaf of Dutch oven bread, but ran out of time. Tomorrow I will make the bread for the left overs!!!
★★★★★
Beth Pierce
That sounds like a great plan! So happy that you liked the soup. I just love a good soup!
Oleatha H Goeke
Serving size is a bowl full. How many cups would that be?
Beth Pierce
A bowl is about 1 1/2 cups of soup give our take a little bit.
Robert
I made this last night to have a nice soup to enjoy while watching the snow fall in Virginia. It was absolutely delicious! Except for adding a little more barley (I love barley!) I followed the directions exactly as provided.
Great recipe and great soup! Thanks for sharing!
★★★★★
Beth Pierce
My pleasure Robert! So glad that you liked it! We have snow on the ground too and another storm headed this way. So cold her too! Definitely soup weather.
Barbi
I’m so excited to make this soup tonight. Beef Barley is one of my favorites, but I’ve never had home made (just canned and restaurant). My Aunt made this recipe and shared it to Facebook teaching about how good it was so I had to try myself. Unfortunately, me husband began searing the roast we had while I ran to pick up the barley. The only barley I could find (after v3 different local stores…) Was the Quaker quick barley. I see in your tips you recommend stew meat w/ quick and roasts w/ medium. Would it still be manageable to use quick with a roast? Any adjustments to cook? This is our first barley attempt lol so trying to take out the guess work and failure potential lol
Beth Pierce
Sorry I just saw this. I hope it turned out well. The quick barley is going to cook faster so you would add it a little later. It will only need to simmer about 15 minutes.
Susan Cox
Pure comfort food! This was such a hit with the family!
★★★★★
Beth Pierce
Thanks Susan! So glad that you enjoyed it!
Angie
I brought a 2 pound chuck roast, not sure how you cooked yours in 1 1/2 hours?!?! It tool about 4 hours to get to that shred-able state. I had to remove the vegetables as I did not want them to be overcooked. The end result thought was outstanding! Hearty, flavorful and simply delicious.
★★★★★
Melissa
Delicious – my family truly loves this recipe. Everyone looks forward me making this!
★★★★★
MBP
This was awesome! Thanks for sharing it. I’ve shared it with others and they loved it too!
★★★★★
Dori
Just a question. Do you cover the soup when simmering for the 1.5 hours or leave lid off ? Thank you!!!
Beth Pierce
I leave the lid off.
Jayme Johnson
Just the recipe I was looking for. A hit with the household.
★★★★★
Beth Pierce
Thanks Jayme! So glad that they liked it!
MBP
This was SO good! I’ve already sent it to friends. Thanks for sharing this recipe with us!
★★★★★
Beth Pierce
My pleasure! So glad that you liked it!!
Rick S
I could only find pearl barley. To I cook it in the soup or should I pre-cook the barley?
Beth Pierce
It will be fine to add the recipe at the time that it calls for.
Sian
Hi Beth. II am concerned the top portion of the beef will dry out during the simmering process. Does it make a big difference if it is covered? Also, I’m thinking I’d like to do this portion in the oven, Would this still work and if so, what temperature would you use and would you cover it? It sounds so delicious and I love the idea of keeping it whole until the end and then shredding it. Many thanks for your feedback – Sian
Beth Pierce
Hey Sian! You can most certainly cover it on the stove but keep a little eye on it to much sure it is simmering and not a hard boil. If cooking in the oven 325 degrees for 3-4 hours covered. I would pull the veggies after cooking 4-5 minutes, plate them, probably refrigerate them and add them back after the roast cooks for 1.5 hours.
Sian
Many thanks Beth.. I cooked it in the oven. Wow! What an amazingly rich and flavourful soup. This will be a repeat performer 😊
Nart at Cooking with Nart
This soup is very delicious and comforting. If you love barley you’re definitely going to love it!
★★★★★
Chichi
This is one recipe I will be making tomorrow. Can’t wait to try it out. Luckily I have all the ingredients available. Thank you for sharing it.
★★★★★
Kylie Archer
The perfect winter warmer! Yummy. The whole family loved it.
★★★★★
Beth Pierce
Thanks Kylie! So glad that the family liked it!
Alexandra
What a delicious, full of flavour soup! It is so hearty and comforting.
★★★★★
SHANIKA
OMG! This soup looks so hearty and delish! I love soup season and the beef sounds so comforting!
★★★★★
Stacy Malone
This is the best soup ever!!!I cook mine in a crockpot and it always taste delicious:)
★★★★★
Beth Pierce
Thanks Stacy! So glad that you like it!!
Jennifer
Hello can u use stewing beef too for that soup
Beth Pierce
You can but it is not going to up near as tender or as juicy. It is a much leaner cut of beef.
Linda
How much barley do you use?
Beth Pierce
2/3 cup medium barley
Sarah
Do I cover the pot for the 1.5 hours that the roast is cooking?
Beth Pierce
No you do not cover in that step.
Cathy
Can you freeze this soup?
Beth Pierce
Yes you can.
Bonnie
Good thing you can freeze it. Because I have a lot left, and I’m not inclined to share it! So delicious. (I admit, I added some salt and pepper.)
Beth Pierce
Thanks so much Bonnie! So glad that you liked it!!
Sherry Hall
Beth Pierce do you know if or how I could make this in an InstantPot??
Thanks,
Sherry Hall
Julie
Lid on or off for the 1 1/2 hours???
Beth Pierce
Off please!
Theresa Glass
I made this soup with two exceptions: no beef, just beef broth, and chili spiced tomatoes instead of regular. My kids are vegetarian. The beef broth may be pushing it, but this soup was thoroughly enjoyed by all.
★★★★★
Sandra
I really loved how flavorful this is! So comforting!
★★★★★
Tiffany La Forge-Grau
I would really like to try this. Beef stews are so rich and delicious. I would really enjoy this one!
annie
Thank you for this great recipe! It is always a hit!
★★★★★
Stephanie
The flavor was fantastic and it was super easy, thank you!
Lora
This recipe is always a hit..comfort in every bite!
Erin | Dinners,Dishes and Dessert
This Beef Barley Soup looks absolutely delicious! Yummy!
★★★★★
Donna
First time making beef and barley soup, But I used an elk roast. YUMMMMMM
Beth Pierce
Cool beans! Let us know how it turns out!
Dougie
This was soo good. I’m jealous of the elk roast, wish I had a moose roast to put in it but my black angus beef cubes came out excellent also! Thanks for sharing Beth!
★★★★★
Beth Pierce
My pleasure Dougie! So glad that you liked it!
Brian Keating
I’m a little confused on how to cook the beef. Sear it or fully cook the beef 1st ? It look so good and I want to make it this weekend and I don’t want to mess it up on my 1st try !! The reason I ask is because of this question that was posted earlier i.e.
” When using a Chuck roast when do you shred it all ? Or did I miss something and you cooked the roast first ? Thanks.
Beth Pierce
Sorry about the delay. I have been a little under the weather with a bad cold. First you are just going to sear the beef. Then you are going to add it to the soup to slowly simmer. Once it is fork tender…remove just the beef and shred it while also removing the fat and gristle. I hope this helps.
Donna
I use short ribs, the bones add so much flavor, and the meat is so tender
Dorothy
Made this soup yesterday with all but the corn because I didn’t have any. House smelled amazing and it was delicious! Thank you for the recipe!
★★★★★
Beth Pierce
So glad that you liked it Dorothy! The pleasure is all mine!
Michelle
I made this, but instead of corn I added mushrooms. Delicious!
★★★★★
Beth Pierce
Thanks Michelle! So glad that you liked it!!
Diana Zander
I use a rump roast cooked in a crock pot. I save all my left over gravy and beef juices in the freezer and when I have a quart or two saved I make soup! I use bay leaves and fresh rosemary to season the stock, and use onions, carrots, potatoes, corn, green beans, peas and celery. Instead of tomatoes I use V-8 vegetable juice, it adds a great flavor!!
Beth Pierce
That sounds amazing! Thanks for all the great tips!
Mary Kay
I’d love to make this in my Pampered Chef Quick Cooker (instapot). Any ideas how?
Beth Pierce
I am sorry I do not have an Instant Pot but maybe one of the readers will respond.
Barbara
Thank you for the recipe can’t wait to make this soup , we buy it from a restaurant now I can make it at home.
★★★★★
Beth Pierce
You are most welcome! Honestly the pleasure is all mine! Enjoy!
Erin | Dinners,Dishes and Dessert
I know for sure this would be a huge hit in my house!
★★★★★
Sara Welch
What a hearty and robust recipe! Served this for dinner and it has quickly become a family favorite recipe!
★★★★★
Taylor
The ultimate comfort soup! So hearty and delicious!
★★★★★
Kate
Recipe was wonderful! I made some baked bannock to go with it. Perfect pair for supper.
Thank you kindly!
★★★★★
Beth Pierce
Thanks so much Kate! So glad that you liked it! We love it too!
Jade Manning
This is the comfort food I have been looking for!
★★★★★
Katerina @ diethood .com
WOW! This is such a hearty and delicious soup!!! YUM!
★★★★★
Lora
Beef barley soup is total comfort in one bowl! Just love this!
★★★★★
Dorothy Reinhold
This soup sounds so wholesome and cozy! I can’t wait to make a batch and have a big bowl!
Suzy
This came out perfect! Exactly what we were looking for when we needed a hearty meal!
★★★★★
Tanya Schroeder
Now this is comfort food!
★★★★★
aimee
Big bowl of comfort food was just what we needed for dinner. So tasty.
★★★★★
Billy
Love a good beef and barley soup, and this one is absolutely delicious!
★★★★★
Jen
This is just pure comfort food! Love serving this with a big piece of crusty bread. It’s so good!
★★★★★
Kevin
Can you put all ingredients in a crock pot
Beth Pierce
I have not tried this recipe in a crock pot. Please let me know if you try and if you have any suggestions. I love to let my readers know.
susan anderson
I seared meat and veggies and de glazed with red Merlot wine then threw in crock pot with spices and no sodium beef broth. I did have to cook meat longer so put meat in alone first 1 hour. Pearl barley..oh so wondeeful and making it again just a week later. At the end I used kitchen scissors to cut meat up and remove any fat. Also use special chuck roast from Butcher box. Its organoc hormon free and humanely raised. Wonderful meal
Beth Pierce
Thanks Susan! So glad that you liked it and thanks for all the great tips!
Mary Jo Reynolds
I made this in the crockpot after 1st searing the chuck roast. 5-6 hours on High & added the barley in the last 45 minutes. Delicious…..
Beth Pierce
Thanks Mary Jo and thanks for the wonderful tips on the crock pot version!
Shirlet
Do you have a recipe for a homemade beef broth. I know about roasting the bones for flavour. Even shank meat is expensive now. Any ideas to keep costs down?
Beth Pierce
I wish I did. Yes beef is very expensive. If I hear or see anything interesting I will let you know.
Wayne
Anytime I have “leftover beef bones, fat, trimmings” as when trimming ribs, roasts, steaks, I freeze them for stock. Once you’ve accumulated a nice “stash”, defrost, and roast in a 375 oven until nicely browned….I then add them to a stockpot of simmering water along with 1 whole unpeeled Onion, as many unpeeled cloves of Garlic as you like, 1 or 2 Bay Leaves, and 1 or 2 whole stalks of Celery. Simmer, covered, for at least 2 hours ( the longer, the richer), skimming any fat/residue from the surface occasionally. Strain….cool broth….it’s ready to use immediately or freeze for future! Saves $$$’s, and there’s NOTHING like homemade!
Beth Pierce
That sounds delicious. Thanks for the great tips!!
Sarah N
When using a Chuck roast when do you shred it all? Or did I miss something and you cooked the roast first?
★★★★★
Beth Pierce
You are most correct Sarah. I am missing a step in that recipe. Thanks for the heads up. I will add it right now.
Daniel Brace
I am curious to know if you were ever Smalltowngirl on aol. If you were then we were once online friends Doubtful but, possible Does the name Isadorea mean anything to you. I am not a stalker. Just wondering if I have found an old online acquaintance. MAking the soup tomorrow. I love barley.
★★★★★
Beth Pierce
Sorry I was not that girl! However I love barley too!
Daniel Brace
Regardless of that this is a truly great soup. I make a great beef barley soup. Well, I thought I did. Yours is the best I have ever eaten. Share it I will.
Beth Pierce
Thanks Daniel! I am so glad that you like it! Thanks in advance for sharing the recipe!
Donna
Not sure what I did wrong but there wasn’t enough liquid in this recipe for the amount of barley. By the time my pot of soup cooled, all of the liquid had been absorbed by the barley.
Beth Pierce
Good morning Donna! Did you use the medium pearl barley?
Axel Schulze
This being called a soup I would like to make this as a stew is it the same
Beth Pierce
It is pretty close to a stew. You could thicken it with a little water and cornstarch if you prefer.