Print

Old-Fashioned Beef Barley Soup Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

This Old-Fashioned Beef Barley Soup is a hearty, comforting dish featuring tender beef, nutritious pearl barley, and classic vegetables simmered slowly to develop rich, deep flavors. Perfect for chilly days, this soup blends the robustness of seared beef, the goodness of fresh vegetables, and wholesome barley into a satisfying meal that warms the soul.

Ingredients

Scale

For the Soup Base

  • 1 lb (450 g) beef stew meat or chuck roast, cut into bite-sized cubes
  • 1 tablespoon olive oil or butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 cup pearl barley, rinsed
  • 6 cups beef broth (low-sodium preferred)
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 2 teaspoons parsley (fresh or dried)

Optional Add-Ins

  • 1 cup diced potatoes
  • 1 cup mushrooms
  • A splash of red wine for richness

Instructions

  1. Brown the beef: In a large pot or Dutch oven over medium-high heat, warm the olive oil. Add beef cubes and sear on all sides until nicely browned to develop flavor. Remove the beef and set aside.
  2. Sauté the vegetables: Using the same pot, add diced onions, sliced carrots, and celery. Cook for 4–5 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant.
  3. Deglaze and add flavor: Stir in tomato paste and Worcestershire sauce. Scrape the bottom of the pot to lift and incorporate browned bits, enriching the soup’s taste.
  4. Add broth and barley: Return browned beef to the pot. Pour in beef broth, then add rinsed pearl barley, dried thyme, bay leaf, and season with salt and black pepper. Mix well to combine.
  5. Simmer slowly: Bring the soup to a boil, then reduce heat to low. Cover the pot and let simmer gently for 60–75 minutes until beef is tender and barley cooked through. Stir occasionally to prevent sticking.
  6. Adjust and serve: Remove bay leaf, taste and adjust seasoning with additional salt and pepper as needed. Stir in fresh parsley and serve warm with crusty bread, crackers, or preferred sides.

Notes

  • Use tougher beef cuts like chuck roast or stew meat for tender, flavorful results.
  • Browning the meat first enhances depth of flavor significantly.
  • Always rinse pearl barley to remove excess starch and prevent gumminess.
  • Maintain a low and slow simmer to let flavors meld and beef tenderize.
  • Add potatoes or other vegetables halfway through cooking if you prefer them firmer.
  • Use homemade or low-sodium broth to control salt levels and maximize richness.
  • Stir every 20–30 minutes to prevent barley from settling and sticking.
  • Adjust soup thickness by adding extra broth or water if it becomes too thick.
  • For richer flavor, add a splash of red wine during deglazing.
  • Allow soup to rest 10–15 minutes before serving to let flavors deepen.

Keywords: beef barley soup, old-fashioned soup, hearty soup, beef stew, comfort food, pearl barley recipe

Find it online: https://cookwithlea.com/old-fashioned-beef-barley-soup-recipe/