Beef Barley Soup (Hearty and Comforting)

Name: Beef Barley Soup
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 lb beef chuck, cut in 3/4-inch cubes; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 tablespoons olive oil; 8 oz cremini mushrooms, sliced; 1 large onion, diced; 3 carrots, diced; 3 celery stalks, diced; 4 garlic cloves, minced; 2 tablespoons tomato paste; 10 cups beef broth; 1 tablespoon Worcestershire sauce; 2 bay leaves; 1 teaspoon dried thyme; 3/4 cup pearl barley, rinsed; Salt, to taste; 2 tablespoons chopped parsley

Beef barley soup is a true old-fashioned comfort food: tender chunks of beef, chewy pearl barley, earthy mushrooms and sweet carrots in a deep, savory broth. It is somewhere between a soup and a stew, hearty enough to be a full meal on a cold winter night.

An old-world tradition

Barley is one of the oldest grains in the world, and beef and barley soups have been made in Scotland, Ireland, Poland and across Eastern Europe for centuries. Immigrants brought the recipe to North America, where it became a diner and deli classic.

Pearl barley

Pearl barley has had its outer bran removed, so it cooks in about 40 minutes and becomes tender and pleasantly chewy. Hulled barley is more nutritious but takes over an hour. Quick-cooking barley is ready in 10 to 15 minutes; add it at the end.

Brown the beef and mushrooms

Searing the beef in batches creates a flavorful crust, and browning the mushrooms in the same pot adds deep, savory notes. Do not rush these steps; they build the rich broth that makes the soup special.

Choosing the beef

Chuck is ideal because it becomes tender with long simmering. Cut it smaller than for stew, about 3/4 inch, so each spoonful has a piece. Leftover pot roast or prime rib is also perfect: add it with the barley.

Barley absorbs liquid

Barley soaks up a lot of broth, especially as the soup sits. If the soup gets too thick, add more broth or water. For leftovers, some cooks prefer cooking the barley separately and adding it to each bowl.

Add more vegetables

Diced potatoes, parsnips, green beans, peas or a handful of spinach all fit well. Add root vegetables with the barley and greens at the end.

Slow cooker beef barley soup

Brown the beef and vegetables, then cook everything on low for 7 to 8 hours. Add quick-cooking barley in the last 30 minutes, or pearl barley at the start.

Instant Pot method

Brown the beef and vegetables using the sauté setting, add the broth and barley and cook on high pressure for 25 minutes with a 10-minute natural release.

Serving ideas

Serve with crusty rye bread, dinner rolls or a crisp green salad. For more beefy comfort, try our classic beef stew or the rich French onion soup.

Nutrition

Barley is high in fiber, especially beta-glucan, which helps keep you full. Combined with lean beef and vegetables, this is a balanced, protein-rich meal in one bowl.

Storing and freezing

This soup lasts 4 days chilled and 3 months in the freezer. Add extra broth when reheating, since the barley keeps absorbing liquid.

Why rinse the barley?

Rinsing removes loose starch and dust, which keeps the broth from turning cloudy and gluey. Put the barley in a fine sieve and run cold water over it for 30 seconds.

Fresh herbs at the end

Dried thyme flavors the broth during the long simmer, while fresh parsley or a little dill stirred in just before serving adds brightness.

Using leftover roast

Leftover pot roast, brisket or prime rib makes a wonderful shortcut. Skip browning the beef, build the broth with the vegetables and barley, then stir in two to three cups of cubed cooked meat for the last 15 minutes.

Frequently asked questions

Is barley gluten-free?

No, barley contains gluten. Use brown rice or sorghum for a gluten-free version.

Can I use ground beef?

Yes. Brown 1 1/2 lb ground beef and reduce the first simmer to 20 minutes.

Do I need to soak barley?

No. Rinse pearl barley and add it straight to the soup.