Hearty Beef Barley Soup (Printable version)
Rich beef, pearl barley, and vegetables combine for a comforting warm dish packed with flavor.
# List of ingredients:
→ Meats
01 - 1.1 lb beef chuck, cut into ¾-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 cup mushrooms, sliced
08 - 2 medium potatoes, peeled and diced
09 - 1 can (14 oz) diced tomatoes with juices
→ Grains
10 - ½ cup pearl barley, rinsed
→ Liquids
11 - 6 cups beef broth
12 - 2 cups water
→ Spices & Seasonings
13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - ½ teaspoon dried rosemary
16 - Salt and freshly ground black pepper, to taste
17 - Fresh parsley, chopped, for garnish
# Directions:
01 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add beef cubes and brown on all sides, approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, carrots, and celery. Sauté until veggies start to soften, about 5 minutes.
03 - Add minced garlic and sliced mushrooms to the pot. Cook for an additional 2 minutes while stirring.
04 - Return browned beef to pot. Add diced potatoes, canned tomatoes with juices, rinsed pearl barley, beef broth, water, bay leaves, dried thyme, and dried rosemary. Stir to combine.
05 - Bring mixture to a boil. Reduce heat to low, cover, and simmer for 1 hour and 15 minutes, stirring occasionally.
06 - Remove lid and continue simmering for 15–20 minutes until barley and beef are tender and soup has thickened to desired consistency.
07 - Discard bay leaves. Adjust seasoning with salt and pepper. Ladle into bowls and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- It's a complete meal that comes together in under two hours, yet tastes like you've been cooking all day
- The barley adds a subtle, nutty depth that makes this soup feel special without requiring fancy ingredients
- Once you master this, you'll make it on repeat—it freezes beautifully and tastes even better the next day
02 -
- Don't skip the browning step on the beef—that crust is where the deepest flavor lives. It only takes five minutes and changes everything
- Rinsing the barley before adding it prevents the soup from turning thick and starchy. I learned this the hard way, and now I always rinse
03 -
- Brown the beef properly—don't rush this step. Those caramelized edges are where the deepest, most satisfying flavor comes from
- Use a quality beef broth if you can find it. The difference between good broth and great broth is the difference between a nice soup and one people request by name