This beef barley soup is a classic, broth-based soup with tender stew beef, vegetables, and pearl barley simmered until the barley is plump and the beef is fork-tender. It's the kind of dinner that feels substantial without needing a long ingredient list.
A Quick Look at the Recipe
✅ Recipe Name: Beef Barley Soup
🕒 Ready In: ~1 hour 45 minutes
👪 Serves: ~8 servings
🍽 Calories: ~320 per serving (estimated)
🥣 Main Ingredients: Stew beef, beef broth, carrots, celery, onion, mushrooms, pearl barley
📖 Dietary Info: Dairy-free
👌 Difficulty: Easy - sear, simmer, stir occasionally
SUMMARIZE & SAVE THIS CONTENT ON
What makes this version different is that it's made without tomatoes, so the broth stays rich and savory instead of taking on a tangy tomato flavor. Searing the beef first builds depth, then the soup simmers low and slow so the barley thickens the broth naturally.
If you love comforting soup recipes, try our Vegetable Soup, Crockpot Potato Soup, or Tomato Basil Bisque, and for an easy side serve it with Cheddar Bay Biscuits.
Jump to:
Why You'll Love this Beef Barley Soup:
Rich Broth Without Tomatoes: The flavor stays savory and beef-forward without a tangy tomato base.
Tender Beef + Plump Barley: Long simmer time softens the beef and cooks the barley until it's hearty and satisfying.
Simple One-Pot Dinner: Brown the beef, add everything, and let it simmer.
Vegetable-Packed: Carrots, celery, onion, and mushrooms add texture and depth.
Great for Leftovers: The soup holds up well and tastes even better the next day.
Key Ingredients:
- beef stew meat. Cubed chuck or round roast works best, it becomes tender with slow simmering.
- beef broth. The base of the soup, use low-sodium if preferred so you can better control the salt.
- white mushrooms. Add earthy depth and heartiness to the broth.
- bay leaves. Infuse the broth with subtle herbal flavor, be sure to remove them before serving.
- pearl barley. A hearty grain that adds chewiness and body; no need to soak beforehand.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- No stew beef: Use chuck roast cut into cubes, or use leftover shredded roast beef and shorten the simmer time.
- More herb flavor: Add 1 teaspoon dried thyme or rosemary to the broth.
- Gluten-free option: Replace barley with ¾ cup rice or quinoa (barley is not gluten-free).
- More vegetables: Add green beans or peas during the last 10 minutes of simmering.
- Thicker broth: Simmer uncovered for the last 15 minutes, stirring occasionally.
- Slow cooker option: Sear beef first, then cook on Low 7 to 8 hours; add barley in the last 60 to 90 minutes.
How to Make Beef Barley Soup:
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then add it to the pot. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned.
- Step 2: Pour in the red cooking wine and scrape the bottom of the pot with a wooden spoon to deglaze, lifting any browned bits. Let the wine simmer for about 2-3 minutes.
- Step 3: Add the beef broth, carrots, celery, chopped onion, mushrooms, garlic, and bay leaf. Stir everything together and bring the soup to a gentle boil. Reduce the heat to low, cover, and simmer for about 1 hour.
- Step 4: Stir in the barley and continue simmering uncovered for about 30 minutes, or until the barley is tender. Remove the bay leaf and adjust seasoning with salt and pepper if needed.
Recipe Notes & Tips:
- Brown in batches if needed: If the pot is crowded, the beef steams instead of browning, so sear in batches for better flavor.
- Scrape the pot: When you add broth, scrape up browned bits from the bottom to boost the broth flavor.
- Keep a gentle simmer: A low simmer helps the beef become tender without drying out.
- Barley thickens as it sits: The soup will be thicker the next day, so add a splash of broth when reheating if needed.
- Taste at the end: Broth brands vary, so adjust salt only after the barley finishes cooking.
Save this Recipe
Enter your email address and we'll send it straight to your inbox.
How to Store:
Refrigerator: Store cooled soup in an airtight container in the fridge for up to 4-5 days. The barley will continue to absorb liquid as it sits, so the texture will thicken slightly. Add a splash of broth or water when reheating to loosen it back up.
Freezer: Let the soup cool completely, then transfer to freezer-safe containers or resealable bags. Freeze for up to 3 months. Leave some space at the top of the container to allow for expansion.
To reheat: Thaw frozen soup overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally. Add a little broth or water if the consistency is too thick.
Beef Barley Soup FAQs:
Beef barley soup can be made with or without tomatoes depending on the recipe. This beef barley soup is made without tomatoes, so the broth stays rich and savory without a tangy tomato flavor.
Beef barley soup thickens as the barley cooks and continues to thicken as it sits. Add more broth near the end if needed, and add a splash of broth when reheating leftovers.
Beef barley soup is not gluten-free because barley contains gluten. To make a gluten-free version, replace pearl barley with rice or quinoa and adjust the simmer time until the grain is tender.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
Beef Barley Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound stew beef, cubed
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup red cooking wine
- 8 cups beef broth
- 1 ½ cups carrots, peeled and sliced
- 1 ½ cups celery, sliced
- 1 cup onion, diced
- 6 ounces white mushrooms, sliced
- 2 garlic cloves, minced
- 2 bay leaves
- 1 cup pearl barley
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then add it to the pot. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned.
- Pour in the red cooking wine and scrape the bottom of the pot with a wooden spoon to deglaze, lifting any browned bits. Let the wine simmer for about 2-3 minutes.
- Add the beef broth, carrots, celery, chopped onion, mushrooms, garlic, and bay leaf. Stir everything together and bring the soup to a gentle boil.
- Reduce the heat to low, cover, and simmer for about 1 hour, stirring occasionally, until the vegetables and beef begin to soften.
- Stir in the barley and continue simmering uncovered for about 30 minutes, or until the barley is tender.
- Remove the bay leaf and adjust seasoning with salt and pepper if needed.
Nutrition
Notes
- Brown in batches if needed: If the pot is crowded, the beef steams instead of browning, so sear in batches for better flavor.
- Scrape the pot: When you add broth, scrape up browned bits from the bottom to boost the broth flavor.
- Keep a gentle simmer: A low simmer helps the beef become tender without drying out.
- Barley thickens as it sits: The soup will be thicker the next day, so add a splash of broth when reheating if needed.
- Taste at the end: Broth brands vary, so adjust salt only after the barley finishes cooking.
Kae says
My all time favorite soup!