Savor the robust flavors of this Beef and Barley Soup, a comforting bowl that’s perfect for chilly days or when you’re craving something hearty. Made with tender chunks of beef, wholesome barley, and a blend of vegetables simmered to perfection, this soup is a delicious blend of textures and flavors. Slow-cooked to enhance the richness of the beef and the earthiness of barley, this recipe is both filling and nourishing. It’s the ultimate one-pot meal that’s as simple as it is satisfying.
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- 1 lb beef stew meat, cut into bite-sized pieces
- 1 medium onion (about 0.15 lb), diced
- 2 large carrots (about 0.3 lb), sliced
- 2 celery stalks (about 0.13 lb), sliced
- 3 cloves garlic, minced
- 1 cup barley
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish (optional)
Directions
- Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5–6 minutes. Transfer the beef to the slow cooker.
- Sauté the Vegetables: In the same skillet, add the onions, carrots, and celery. Sauté for about 4 minutes until softened. Add the minced garlic and cook for another minute.
- Combine in Slow Cooker: Add the sautéed vegetables, beef broth, diced tomatoes, barley, thyme, rosemary, salt, and pepper to the slow cooker. Stir to combine.
- Slow Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the beef is tender and the barley is fully cooked.
- Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy this hearty meal!
Notes
- Substitutions: You can substitute barley with farro or quinoa for a different texture, though cooking times may vary slightly.
- For Extra Depth: Add a splash of Worcestershire sauce or a bay leaf during cooking to enhance the savory flavors.
- Storage: This soup stores well in the fridge for up to 3 days, and the flavors continue to develop. It can also be frozen for up to 3 months.
- Nutritional Benefits: Barley is rich in fiber, which helps with digestion, and beef provides essential proteins and iron, making this soup both nutritious and satisfying.
This Beef and Barley Soup is a classic comfort food that’s easy to prepare and always a crowd-pleaser. Enjoy the hearty warmth of each bowl!
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Heartwarming Beef and Barley Soup – A Hearty Classic for Cozy Nights
This hearty beef and barley soup is the perfect comfort food for chilly evenings, made with tender beef, wholesome barley, and flavorful vegetables.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds beef stew meat cut into bite-sized pieces
- 1 cup barley rinsed and drained
- 8 cups beef broth
- 2 tablespoons olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves garlic minced
- 2 teaspoons salt or to taste
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium-high heat. Add beef and cook until browned on all sides.
- Add carrots, celery, onion, and garlic to the pot. Cook and stir until vegetables are tender.
- Add beef broth, barley, salt, pepper, thyme, rosemary, and bay leaf to the pot. Bring to a boil.
- Reduce heat to low, cover, and simmer for 90 minutes or until barley is tender.
- Remove bay leaf before serving. Adjust seasoning if necessary.
Notes
This soup can be stored in the refrigerator for up to 3 days or frozen for later use.