Hearty and comforting this Beef Barley Soup made with tender beef, vegetables, and flavorful barley in a rich broth. Perfect for a cozy dinner, this easy recipe is packed with delicious flavors and is sure to warm you up on chilly days!

😍Why You'll Love This Beef Barley Soup

This Beef Barley Soup stands out because it’s versatile and packed with nutrients. It’s a one-pot meal that’s simple to prepare and freezes well for later. Whether you’re feeding a crowd or prepping for busy days, this soup is a perfect choice!

Be sure to check out our Sausage Tortellini Soup, Chicken Noodle Soup, Stuffed Pepper Soup, or Tuscan White Bean Soup for more delicious options!

✅Ingredient Notes

Beef Stew Meat: Use cuts like chuck, round, or brisket for tender, flavorful results. Pre-cut stew meat is convenient, or ask your butcher to cube larger cuts.
Vegetable Oil: Neutral oils like canola or grapeseed work well for browning the beef.
Yellow Onion: Sweet or white onions can be used as substitutes.
Garlic: Fresh garlic gives the best flavor, but garlic powder can be used in a pinch.
Celery: Adds a classic soup flavor. If unavailable, substitute with leeks or extra fennel.
Fennel Bulb: Provides a subtle sweetness. If unavailable, use more celery or a small amount of anise seed for a similar flavor.
Tomato Paste: Adds depth and richness. Tubes are a great option for easy storage and portioning.
Spices (Cumin & Sweet Paprika): Add warmth and subtle smokiness. Smoked paprika can replace sweet paprika for a bolder taste.
Beef Broth: Low-sodium broth is best to control salt levels. Chicken or vegetable broth can be used as substitutes, though the flavor will vary slightly.
Bay Leaves: Essential for adding a classic savory aroma.
Pearl Barley: Gives the soup a hearty texture. Farro or quinoa can be used as gluten-free alternatives.
Carrots: Add sweetness and color.
Baby Spinach or Baby Kale: Regular kale, Swiss chard, or frozen spinach can work as substitutes; adjust the cooking time if needed.
Fresh Parsley: Brings a bright, fresh finish. If parsley is unavailable, cilantro or dill can be used.

🔪How to Make Beef Barley Soup

Season and Brown the Beef: Season the beef stew meat with salt and pepper. Brown in a large Dutch oven over medium heat, then transfer to a plate.

Sauté Vegetables: Cook the onion, garlic, celery, and fennel until soft. Add tomato paste and spices (cumin and paprika), cooking until caramelized, then mix with the vegetables.

Simmer Meat and Broth: Return the beef to the pot, add beef stock, water, and bay leaves. Simmer partially covered for 1 hour.

Add Barley and Carrots: Stir in the barley, salt, and pepper. Simmer for 20 minutes, then add carrots and cook until the barley and beef are tender, about 25–40 minutes.

Finish with Greens: Stir in the spinach and parsley until wilted, and add lemon juice if desired.

Serving Suggestions

This soup pairs well with Air Fryer Garlic Bread or dinner rolls for dipping. A fresh side salad, like Caesar or mixed greens, complements the hearty flavors. You can also serve it with roasted vegetables or a simple sandwich for a more filling meal.

🧊Storage and Reheating

Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months. Reheat on the stovetop over low heat, stirring occasionally, or in the microwave until heated through. Add a splash of water or broth if it thickens.

If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!

Print Recipe

Beef Barley Soup

This Beef Barley Soup is hearty, flavorful, and perfect for a cozy meal. Tender beef, vegetables, and chewy barley are cooked in a rich, savory broth. It’s an easy, one-pot recipe that’s great for chilly days and will keep your family full and happy!

Author: chefjar

Prep Time10

Cook Time2

Servings:

Calories: 318kcal

Ingredients

2 pounds beef stew meat chuck, round, or brisket, cut into 1-inch cubes
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons vegetable oil
1 large yellow onion diced (about 1 ½ cups)
4 garlic cloves finely minced
2 ribs celery diced (about ½ cup)
1 fennel bulb diced
3 tablespoons tomato paste
½ teaspoon EACH: ground cumin and sweet paprika
4 cups beef broth
2 bay leaves
½ cup pearl barley
3 medium carrots cut into rounds (about ½ cup)
8 cups baby spinach or baby kale 8 ounces
¼ cup fresh parsley chopped for garnish

Serving

Fresh lemon juice to taste optional
Thinly sliced jalapeños optional

Instructions

Season the beef: In a medium bowl, combine the beef stew meat with salt and pepper. Stir well and set aside.
Brown the beef: Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is hot, add the beef and brown it on all sides, about 7–8 minutes. Transfer to a plate.
Sauté vegetables: Cook the onion, garlic, celery and fennel in the pot until soft, about 7 minutes. Push vegetables aside, add more oil if needed, and cook the tomato paste with spices ( cumin and paprika) until caramelized, 1–2 minutes. Mix vegetables with the tomato paste.
Simmer meat and broth: Return the meat to the pot. Add the beef stock, 8 cups of water, and bay leaves. Bring to a simmer and cook partially covered for 1 hour.
Add barley and carrots: Stir in the barley, salt, and pepper. Bring to a simmer and cook for 20 minutes, then add the carrots and simmer until the barley is cooked and the meat is tender, 25 minutes to 40 minutes.
Finish with greens and lemon: Stir in spinach and parsley until wilted, 2–3 minutes. Add lemon juice if you want.
Serve and enjoy!

Notes

Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months. Reheat on the stovetop over low heat, stirring occasionally, or in the microwave until heated through. Add a splash of water or broth if it thickens.

Nutrition

Course: Soup recipes

Cuisine: American

Keyword: beef and barley soup, beef barley soup, soup recipes

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