Print

Ultimate Hearty Beef Barley Soup (Stovetop & Slow Cooker)

A close-up of a steaming white bowl filled with rich beef barley soup, featuring dark chunks of beef and potatoes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this ultimate hearty beef barley soup for a comforting, filling meal. This recipe uses simple ingredients to create a rich, savory broth with tender beef and wholesome barley, perfect for cozy dinners or meal prep.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1/2 cup pearl barley, rinsed
  • 6 cups beef broth (low sodium preferred)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 cup water (optional, for thinning)

Instructions

  1. Season the beef pieces generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook until the onions soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Return the browned beef to the pot. Stir in the rinsed pearl barley, beef broth, diced tomatoes (with juice), Worcestershire sauce, and dried thyme. Add the bay leaves.
  6. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is very tender and the barley is cooked through. Stir occasionally to prevent sticking.
  7. Remove the bay leaves before serving. Taste and adjust salt and pepper as needed. If the soup is too thick, add up to 1 cup of water or extra broth until you reach your desired consistency.
  8. Serve hot with crusty bread for dipping.

Notes

  • For the Slow Cooker method: After browning the beef and sautéing the vegetables on the stovetop (Steps 2-4), transfer everything to a 6-quart slow cooker. Add the remaining ingredients (barley through pepper). Cook on LOW for 7 to 8 hours or on HIGH for 3.5 to 4 hours. Remove bay leaves before serving.
  • Rinsing the pearl barley helps remove excess starch, which keeps the broth clearer.
  • This soup is excellent for meal prep; it freezes well for up to 3 months.

Nutrition

Find it online: https://mdlatdmm.com/beef-barley-soup-ultimate-hearty-recipe/