Beef Barley Soup

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Meaty and flavorful Beef Barley Soup!

Hearty soup feeds the soul!

Beef Barley Soup answers the call when the family wants a filling, flavorful, belly warming meal on a cold winter day. Each spoonful is loaded with vegetables and tender chunks of beef in a delicious, well spiced broth. The barley adds a mild nutty flavor and tender chewy texture you won’t soon forget!

While this soup is not as easy as opening a can, it’s not an all day project, either. Make a pot of Beef Barley Soup this weekend and enjoy leftovers for lunch throughout the week.

What is pearl barley?

Barley is a very healthy grain and one of the first cultivated nearly 10,000 years ago. It’s also one of the most widely consumed grains in American diets. According to Healthline, there are some impressive health benefits proving we should all try to add more barley to our diets.

This hearty grain comes in many forms from the pearl variety pictured above, to ground barley grits and flour. Pearl barley is a bit more processed than whole grain barley as it has been ‘polished’ to remove some of the outer layer, including the hull. You can find pearl barley in the rice and grain section of your grocery store.

Pearl barley is great in soups and stews, and many other comfort foods. It’s a terrific addition to risottos and pilafs and can be served as a side dish just like rice.Loaded with fiber, barley can help increase gut health, lower cholesterol and may even help prevent diabetes, colon cancer and heart disease.

What goes in Beef Barley Soup:

boneless chuck roast – pick a roast that you can easily trim away the fat. You’ll need 2 1/2 to 3 pounds of beef.
salt and pepper – for seasoning the beef
vegetable or olive oil – for browning the beef and sautéing the vegetables
onions
carrots
garlic
fresh thyme leaves
paprika – sweet or hot Hungarian paprika works well
crushed red pepper flakes – optional
tomato paste
low-sodium beef broth – or substitute beef stock or chicken broth, if desired
canned diced tomatoes – do not drain
pearl barley – rinsed and drained
soy sauce – just a touch to enhance the beef flavor
fresh parsley

Have a loaf of hearty, crusty bread on hand for serving. You’ll want to soak up every drop!

How to make Beef Barley Soup

First prepare the beef:

Trim all the visible fat and silver skin from the chuck roast. Cut the beef into 1-inch pieces and season with salt and pepper.
Heat a large heavy bottom soup pot or Dutch oven over medium-high heat. Add vegetable oil and heat until shimmering.
Add the beef and cook until well browned. Stir and continue cooking until browned on all sides.
Remove the browned beef to a bowl and keep warm.

PRO TIP: It’s important to properly preheat the oil as you are trying to sear the beef, not braise it. Add only about one-third to half of the beef taking care not to overcrowd the pan.

The single most important step to build rich flavor is to properly brown the beef, creating little crusty bits in the bottom of the pot. Don’t stir until the beef is a little crusty!

Next, sauté the vegetables:

Add another tablespoon of oil to the now empty pot and heat until shimmering.
Add the onions and carrots and cook until softened. Stir in the garlic, thyme leaves, paprika, tomato paste and red pepper flakes. Sauté until fragrant.
Deglaze the pot with a little beef broth, scraping up the browned bits on the bottom of the pot. This ‘fond’ or foundation is the flavor-maker!

Finally, add the remaining ingredients:

Add the cooked beef to the pot along with the remaining broth. Stir in the canned tomatoes and barley.
Bring to a boil, reduce the heat, cover and simmer for about 1 hour or until the beef is tender. Cooking time may vary depending the size of the beef chunks.
Stir in the soy sauce and parsley.
Remove the pot from the heat and allow it to rest for 5 minutes. Skim any fat pooled on top and serve!

NOTE: If you don’t have pearl barley on hand, feel free to substitute diced potatoes for the barley.

Also, ground beef would be a good stand-in for the chuck roast, if desired. Brown lean ground beef (90% and above) then drain the fat while sautéing the vegetables.

For another filling and flavorful soup, don’t miss our 5-star Hearty Beef and Gnocchi Soup Recipe.It’s so good with pillowy soft gnocchi in every bite!

Can you freeze Beef Barley Soup?

Yes you can! Cool completely then seal in an airtight container. The soup will keep for two to three months in the freezer.

Thaw overnight in the refrigerator, then heat gently in a pan covered with a lid. Add a splash of beef or chicken broth if needed. The barley will be softer, but still a little chewy.

Can Beef Barley Soup be made in a slow cooker or crock pot?

Absolutely yes. I recommend using all the same steps to brown the beef and sauté the vegetables. Instead of adding everything to a soup pot, add all the components to the slow cooker.

Cover and cook on low until the meat is tender, about 7 to 9 hours. Cook on high for 4 to 5 hours. Skim the fat from the surface and discard before serving.

Our Beef and Barley Soup recipe can also be made ahead. Prepare the beef and vegetables as directed. Store in the refrigerator in sealed containers, then proceed with the recipe as directed. Enjoy!

To make Beef Barley Soup in a pressure cooker or instant pot:

Use the sauté function to brown the beef and vegetables. Add all remaining ingredients as instructed. Put the lid on the instant pot and turn to the locked position. Set vent to sealing and cook on high pressure for 15 minutes.

Allow a natural release of pressure for 15 minutes. Turn the vent to release the remaining pressure before removing the lid. Serve and enjoy!

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Prep Time: 30 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

Yield: 8

Course: Dinner, Main Course, Soup

Author: Tricia

Ingredients

2 ½ to 3 pounds boneless beef chuck roast
salt and pepper
2 tablespoons vegetable oil, divided
2 onions, chopped
2 carrots, peeled and chopped
6 cloves garlic, minced
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
¼ teaspoon paprika
¼ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
6 cups low-sodium beef broth, plus more if desired for thinner soup
1 (14.5-ounce) can diced tomatoes (do not drain)
⅔ cup pearl barley, rinsed and drained
1 teaspoon soy sauce
¼ cup fresh parsley leaves, chopped

Instructions

Pat the roast dry with paper towels. Remove all visible fat and any silver skin. Cut into 1-inch pieces and season with salt and pepper.
Add 1 tablespoon vegetable oil to a large Dutch oven or heavy bottom soup pot. Warm over medium-high heat until shimmering. Add half the beef and cook until browned on one side. Stir and continue cooking until the beef is well seared and brown on all sides, about 10 minutes.
Transfer browned beef to a bowl using a slotted spoon; cover to keep warm. Repeat with the remaining beef and transfer to the bowl, keep warm. (For the best flavor, sear the beef over high heat so it browns and forms crusty bits on the bottom of the pot.)
Add the remaining tablespoon of oil to the now empty Dutch oven. Add the onions and carrots and cook, stirring frequently, until vegetables are softened and the onion starts to brown and caramelize, about 8 minutes. Add the garlic, thyme leaves, paprika, red pepper flakes and tomato paste to the vegetables. Sauté for 1 minute or until the garlic is fragrant. Add one cup of broth to deglaze the bottom of the pot scraping up any browned bits.
Add all browned beef, remaining broth, tomatoes and barley to the pot. Bring to a boil. Cover and reduce the heat to medium/medium-low. Simmer, stirring occasionally, until the beef and vegetables are tender, about 1 hour.
Add the soy sauce and cook for 5 minutes. Remove from the heat. Allow the soup to rest for a few minutes. Using a large spoon or ladle, skim off any fat pooled on top, if desired. This may not be necessary if your roast was well trimmed and not overly fatty. Stir in the parsley, check seasoning and add salt and pepper to taste. Serve with crusty bread for sopping up the broth.

Recipe Notes

Use diced potatoes in place of barley, if desired.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

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Beef Barley Soup - Saving Room for Dessert Recipes (2024)

FAQs

How long does beef barley soup last in the fridge? ›

Store leftover beef barley soup in an airtight container for 3-4 days. Reheat either in the microwave at 30 second intervals, stirring in between, or on the stovetop over medium heat. You can also store your leftovers in the freezer up to 6 months.

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Can you freeze beef barley soup? ›

One of the great things about this soup is how well it freezes! Barley freezes better than pasta or potatoes (though both can be done!) and you don't lose any quality by making it ahead. I like to pour my soup into a large freezer bag, then seal and freeze flat so that it can be quickly thawed when you need it.

How long does barley soup last in the freezer? ›

If frozen correctly, soup can stay safely in the freezer almost indefinitely, but the freshness and flavor will suffer after more than a few months. For best results, keep this beef barley soup in your freezer for up to six months.

Read On ›

Why does my beef barley soup have no flavor? ›

Why does my beef and barley soup have no flavor? Beef and barley soup/stew benefits greatly from aromatics like onions, as well as acids like red wine or tomatoes and tomato paste, which add a bright note. Cooking long and slow also deepens the flavor.

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How long does soup last at room temperature? ›

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.

Get More Info Here ›

Can I eat soup that has been in the fridge for a week? ›

A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.

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What soups should not be frozen? ›

Soups with a creamy consistency, like potato or chowders, might not taste good after freezing because it affects the texture and makes potatoes mushy. Rice, beans, and noodle soups might also taste different or become mushy. Typically, broth-based soups will freeze well.

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Can I freeze soup with cream in it? ›

4. Freezing soup with milk or cream in it. Soups that contain milk or cream, like chowders and bisques, also don't hold up well in the freezer — they tend to take on a grainy texture and separate when defrosted and rewarmed.

What if beef barley soup is too thick? ›

If the soup is too thick, add a little water or more low-sodium beef broth to bring it to the desired consistency. Add the parsley right before serving and enjoy!

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How can you tell if barley has gone bad? ›

If the grains are sticky, slimy, or have a chewy texture when dry, they have likely absorbed moisture, leading to spoilage. Barley that is past its prime may not only taste off but might also have an undesirable texture when cooked.

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How do you store barley for long term storage? ›

Best stored in a cool, dry area, barley will keep well in a pantry, refrigerator or freezer. When preparing barley for storage, we recommend using a tightly sealed container of plastic or glass. If you choose to store barley in the refrigerator, make sure it is tightly wrapped to prevent moisture absorption.

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How long does it take for barley to go bad? ›

Uncooked barley should be stored in an airtight container. It will keep in a cool, dry place such as a pantry for up to one year. Cooked barley should be stored in an airtight container. It will keep in the fridge for 3-5 days or in the freezer for one month.

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How do you fix bland beef barley soup? ›

9 Answers

If you use self-made beef stock, try boiling a bit longer, so that the flavour of the beef is a bit more concentrated.
Boil your soup a bit longer.
Use more beef stock and/or cubed beef.
I don't know how much herbs you put in. Maybe a bit more pepper or rosemary can make a difference.

Mar 27, 2011

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How do you thicken beef barley soup? ›

The flour also helps protect the meat from the heat of the pan. Stick with wheat flour for this recipe. It acts as a thickener for the beef and barley soup while it is cooking. If you use any other kind of flour, your soup will end up watery.

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What is the most flavorful beef for soup? ›

The best cut of meat for beef soup is either a chuck roast, chuck shoulder, chuck-eye roast or top chuck – with chuck roast being my personal favorite. These are the most tender cuts. Despite what the name suggests, stew meat is not your best choice in a beef soup recipe!

Is soup still good after 7 days? ›

Most soups can only last in a refrigerator for 3 to 4 days until they risk going bad, so make sure you place your cooled vegetable soup promptly in the freezer before this point. Make sure your soup lasts well by placing it in an airtight freezer-safe container.

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How long can homemade beef soup last in the fridge? ›

Storage, Reheating & Freezing

To store – allow the soup to cool, then place in a covered container in the fridge and consume within 5 days. To reheat – pour into a pot on the stove and heat over medium heat until warmed through or place in a microwave safe dish and heat in 60 second increments until warmed throughout.

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Is soup good after 6 days in fridge? ›

For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it. And avoid letting soup set at room temperature for more than TWO hours. Don't put a large pot of hot soup directly into your refrigerator.

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How long can beef soup last in the refrigerator? ›

According to the United States Department of Agriculture (USDA), soups and stews containing meat and vegetables will be safe to eat for three to four days if refrigerated.