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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!
Beef Barley Soup
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
- 1/2 cup pearl barley
- 3 medium carrots, cut into rounds (about ½ cup)
- 8 cups baby spinach or baby kale, 8 ounces
- 1/4 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This soup was so hearty and satisfying! The beef was tender, and the barley gave it a nice chew. It’s perfect for cold weather. I made a big batch, and the leftovers tasted even better the next day!
Thank you for your kind words! I agree, it gets even better the next day as the flavors meld. I’m so glad you enjoyed it!
I was wondering if I could leave out the fennel & if so what could I use in its place. Thank you
Hi Larina! You can absolutely leave out the fennel. If you’d like a substitute, a small pinch of caraway seeds or anise seeds can add a similar depth of flavor. Or, you can simply omit it, and the soup will still be delicious! Let me know how it turns out. 😊