Hearty Beef and Barley Soup (Printable)

Tender beef, pearl barley, and vegetables simmered in rich broth for the ultimate comfort bowl.

# What You'll Need:

→ Meats

01 - 1 pound beef stew meat, cut into 1-inch cubes

→ Grains

02 - 3/4 cup pearl barley, rinsed

→ Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 cup potatoes, peeled and diced
08 - 1 cup mushrooms, sliced
09 - 1 cup frozen peas
10 - 1 can (14 ounces) diced tomatoes, drained, optional

→ Liquids

11 - 8 cups beef broth

→ Herbs & Seasonings

12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons olive oil

# Directions:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5 minutes until softened.
03 - Add minced garlic and cook for 1 minute, stirring frequently to prevent browning.
04 - Return the browned beef to the pot. Stir in potatoes, barley, diced tomatoes if using, beef broth, bay leaves, thyme, and parsley.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Add peas, season with salt and pepper, and simmer uncovered for an additional 20 to 30 minutes until barley and beef are tender.
07 - Remove bay leaves and adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • It's genuinely forgiving—the kind of dish that gets better the longer it sits, so you can make it ahead without stress.
  • The barley adds this subtle chewiness that transforms simple broth into something textured and satisfying, not just warm.
  • One pot means one cleanup, which matters more than any cooking blog ever admits.
02 -
  • Don't skip the browning step; raw beef thrown straight into broth makes a thin, flavorless soup that tastes like you took shortcuts.
  • The barley swells as it cooks and actually absorbs liquid, so if your soup seems too thick the next day, it's not ruined—just add a splash of broth when reheating.
03 -
  • Cut the beef into truly even 1-inch pieces so they cook at the same rate; uneven pieces mean some are shred while others are still tough.
  • Taste the broth before adding salt; store-bought broths vary wildly in sodium, and it's easier to add salt than remove it.
Go Back