Discover the ultimate comfort food with our Beef and Barley Soup recipe. Packed with flavor and featuring succulent beef, fresh vegetables, and aromatic thyme, this delicious soup is your ticket to cozy winter evenings.
The Best Beef and Barley Soup
Craving a comforting winter meal? Look no further! Our Beef and Barley Soup, enriched with hearty nutrients from soup bones, crisp veggies, and protein packed meat, is the perfect choice to satisfy your cold-weather cravings. This soup freezes beautifully, so if you already know that this is going to be a hit, make a double batch to be used for busy weeknight meals or your next soup swap!
What You Will Need
- round steak – chuck roast will also work as beef stew meat in this recipe.
- kosher salt & ground black pepper – A little bit goes a long way to enhance flavors.
- butter – Just a bit to help cook down your veggies.
- garlic – adds a rich, aromatic depth and complementing the savory flavors.
- yellow onion – A slightly sweet flavor added throughout.
- celery and carrots – hearty vegetables that contribute a natural sweetness and a delightful crunch.
- beef broth – imparts a rich, savory flavor and enhances the beefy goodness. We chose broth over beef stock in this recipe simply because beef stock is made with beef bones, and we’re already using beef bones to add that rich flavor to our soup.
- Better Than Bouillon Beef Soup Base – Our favorite way to quickly intensify the beefy flavor in this soup.
- tomato paste – Adds the perfect amount of acidity.
- soy sauce – adds a savory, umami depth, and a touch of saltiness.
- worsteshire – complex flavor profile characterized by savory, umami richness, with hints of sweetness, tanginess, and a subtle earthy undertone
- soup bones – An essential ingredient that releases flavorful marrow and collagen during cooking, enriching the broth with depth and a luxurious mouthfeel.
- bay leaves – Infuses a subtle herbal aroma.
- sprigs fresh thyme – A complex flavored herb that has earthy, slightly minty, and mildly lemony notes.
- pearled barley – a type of barley grain that has had its outer husk removed, making it more polished and quicker to cook, often used in soups and stews.
- for serving – crusty sourdough bread + butter (reg or dairy-free)
Is Beef and Barley Soup Healthy?
Lean cuts of beef and barley provide protein and fiber, while vegetables like carrots and celery add vitamins and minerals. Note that healthiness can be influenced by factors such as the amount of added salt, saturated fat, or other high-calorie ingredients, so make ingredient choices that best fit your nutritional needs. Scroll down to the recipe card for full nutrition information.
How To Make Beef and Barley Soup
Start by chopping up your veggies on a clean cutting board and then set them aside.
Next, using a sharp knife and a clean cutting board, cut the beef into 1-inch pieces and season them with salt and pepper.
Why Are Soup Bones Important In Beef and Barley Soup?
Beef bones are crucial in beef and barley soup as they provide essential marrow and collagen, enriching the soup’s flavor, creating a hearty broth. These bones infuse the soup with essential nutrients and a savory quality that elevates the taste and texture of the dish. You can find these at the butcher counter or sometimes in the frozen meat section of your grocery store.
Next, heat a Dutch Oven or large pot over medium-high heat, add 2 tablespoons of butter and let it melt, ensuring the pan is well-coated. Then place your seasoned chunks of meat into the dutch oven to begin searing.
In batches, sear the beef pieces on all sides, aiming for a nice sear without fully cooking them; add more butter as needed to prevent the pan from drying out, then set the seared beef aside on a plate.
To deglaze the pan, add a splash of beef broth and scrape off any stuck brown bits from the bottom. Then melt the remaining tablespoon of butter, add minced garlic and sauté for about 1 minute.
Now add in your onion, carrots, and celery, stir to combine, and let cook for 3-5 minutes until the onion starts to soften.
Combine beef broth, Beef Better than Bouillon, tomato paste, soy sauce, and Worcestershire sauce. Stir everything together well, then add beef bones, a bay leaf, and fresh thyme.
Return the seared beef along with any accumulated juices to the pot, cover, and let it simmer for at least 25-30 minutes, or up to 60 minutes for optimal flavor.
Lastly, add the pearl barley and simmer uncovered for 20-30 minutes until it’s firm but tender.
Now for the tasting! Taste the soup, adjust seasoning, or add extra beef bouillon if desired, then serve your Beef and Barley Soup with a fresh parsley garnish, alongside some crusty sourdough bread and butter for a delicious meal!
Can I Freeze Beef and Barley Soup?
Yes! Freezing this soup recipe is a great option for meal prep or if you have leftovers. To freeze, let the soup cool to room temperature, then transfer it to an airtight container or freezer-safe bags, leaving some space for expansion. Seal your containers tightly, label with the date, and store in the freezer for up to 3-4 months. When ready to use, thaw the soup in the refrigerator overnight and reheat it on the stovetop or in the microwave.
Recipe FAQs
- Dairy-Free: to make this barley and beef soup dairy-free simply use dairy-free butter or olive oil instead of regular butter.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Beef Bones: you can always ask your local butcher for these!
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Soup Recipes You Might Like
Beef and Barley Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
Description
Beef and Barley Soup – a delicious, flavor-packed homemade beef barley soup recipe that is perfect for those cold winter months!
Ingredients
- 2–3 pounds round steak or chuck roast, trimmed
- kosher salt and ground black pepper
- 3 tablespoon butter (reg or dairy-free), divided
- 1 tablespoon garlic, minced
- 1 small yellow onion, diced
- 3 medium carrots, sliced
- 4 celery stalks, sliced
- 8 cups beef broth
- 2–3 teaspoon Better Than Bouillon Beef Soup Base
- 2 teaspoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon worsteshire
- 3–4 beef soup bones
- 1 bay leaf
- 2–3 sprigs fresh thyme
- 1 cup pearl barley
- for serving: crusty sourdough bread + butter (reg or dairy-free)
Instructions
- Trim beef and but into 1-inch pieces. Season with kosher salt and ground black pepper.
- Bring a Dutch Oven to medium-high heat. Add 2 tablespoons butter and let melt. Swirl to coat the pan.
- In batches, sear beef cubes on all sides. You do not need to fully cook them, just get a nice sear on the outside. Add additional butter, as needed, if the pan starts to get dry. Remove beef and set aside on a plate.
- Add a splash of the beef broth to deglaze the pan; scrape off any bits that are stuck to the bottom of the pan. Add the last tablespoon of butter and let melt. Add garlic and move around pan until fragrant, approx. 1 minute.
- Add onion, carrots and celery. Saute for 3-5 minutes or until onion softens.
- Add beef broth, Beef Better than Bouillion, tomato paste, soy sauce and worsteshire. Stir to combine. Add beef bones, bay leaf and fresh thyme. Return the beef to the pot along with any juices that have gathered on the plate. Cover and let simmer at least 25-30 minutes or up to 60 minutes.
- Add the barley and let simmer, uncovered, 20-30 minutes, or until firm but tender.
- (optional) If you want to scoop out any of the bone marrow from the soup bones, feel free to! If that’s not your thing, no worries!
- Remove soup bones and taste – adjust any seasoning or add any additional beef bouillon, as desired.
- Serve with a fresh parsley garnish and some crusty sourdough bread with butter!
Notes
- Dairy-Free: to make dairy-free simply use dairy-free butter or olive oil instead of regular butter.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Beef Bones: you can always ask your local butcher for these!
Nutrition
- Serving Size: 1/12 of the total amount
- Calories: 216
- Sugar: 2.2 g
- Sodium: 682.2 mg
- Fat: 6.1 g
- Carbohydrates: 17 g
- Protein: 22.9 g
- Cholesterol: 57.9 mg
Celina Watson says
Made this for dinner last night with some homemade cheddar & jalapeno bread. It was SOOOO good!
Suzanne says
Just made this again and wanted to comment on how much we like this soup! I don’t bother with the bones. Flavorful and delicious every time. Perfect winter meal with some good bread.
Erin says
So happy to hear that, Suzanne!!
Adriana says
Absolutely delicious! Will make again and again.
Cheryl says
Looks simple but very tasty. This will be the week to make w/ this cooler weather!!!
Veronica Kinsman says
This soup is amazing! It’s perfect for this colder weather. Definitely a keeper. I couldn’t find the bones to add in and I was lazy about browning the meat because I was in a rush and it still turned out amazing. I can only imagine how much better it will be when I follow the directions completely.
Erin says
Thank you, Veronica! So glad you enjoyed it and thanks so much for taking the time to come back and leave a rating and review – I really appreciate it!