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Beef Barley Soup – A hearty, comforting classic loaded with tender beef, rich broth, and chewy barley.
By the time the weather cools off, I’m already craving soups that feel like a meal, not just a side. This Beef Barley Soup checks every box; rich broth, tender pieces of beef, and chewy barley that thickens things up just enough to make it hearty.
This is one of those recipes that’s easy to forget how simple it actually is until you’re halfway through cooking and realize most of the work is already done.
It’s just as good reheated the next day, maybe even better, and I like to serve it with Cornbread to soak up every bit of the broth. It’s the kind of no-fuss dinner that feels like a reward at the end of a long day — warm, filling, and perfectly cozy without trying too hard.
Ingredients Needed
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Stew Meat – you can also cut a chuck roast into cubes if you don’t want to buy stew meat
- Vegetable Oil
- Onion
- Carrots
- Garlic
- Beef Broth – you can use low sodium to control the salt
- Bay Leaves
- Fresh Thyme
- Pearl Barley
- Salt & Pepper
How To Make Beef Barley Soup
Stovetop Instructions
- Brown the Beef – Season stew meat with salt and pepper, then sear it in oil over medium-high heat until browned on all sides.
- Sauté the Vegetables – Add onions and carrots, cooking until softened. Stir in garlic and cook for another minute until fragrant.
- Build the Soup – Pour in beef broth, add bay leaves, thyme, and pearl barley. Stir to combine and bring to a boil.
- Simmer Until Tender – Reduce heat, cover, and simmer for about 45 minutes, or until the beef is tender and the barley is cooked through.
- Finish & Serve – Remove bay leaves and thyme stems, adjust seasoning, and serve hot with cornbread or your favorite crusty bread.
Slow Cooker Instructions
- Brown the Beef – Season stew meat with salt and pepper, then sear it in oil over medium-high heat until browned on all sides.
- Sauté the Vegetables – Add onions and carrots, cooking until softened. Stir in garlic and cook for another minute until fragrant.
- Combine & Cook – Add broth, bay leaves, thyme, and barley to the slow cooker. Stir to combine.
- Set & Forget – Cover and cook on low for 6–7 hours, or until the beef is tender and the barley is soft.
- Serve – Remove bay leaves, season to taste, and ladle into bowls.
Instant Pot Instructions
- Sauté the Beef & Veggies – Use the sauté function to brown the beef in oil. Add onions, carrots, and garlic, and cook until softened.
- Add Liquids & Seasonings – Stir in beef broth, bay leaves, thyme, and barley. Lock the lid and seal the valve.
- Pressure Cook – Cook on the “Soup” setting for 25 minutes.
- Release & Finish – Let pressure release naturally for 10 minutes, then vent. Remove bay leaves and thyme stems, season, and serve warm.
Recipe Tips & Tricks
- Sear the Beef for Flavor – Browning the meat before simmering locks in flavor and gives the soup a deeper, richer taste.
- Use Fresh Herbs if You Have Them – Fresh thyme and a bay leaf or two add a fragrant layer that really complements the beef and barley.
- Don’t Skip the Deglaze – After browning, pour in a bit of broth or wine to scrape up the brown bits—they’re pure flavor.
- Adjust the Broth to Your Preference – Add extra broth if you like a soupier consistency, or simmer longer for a thicker stew-like texture.
- Swap the Meat – If you don’t have stew beef, try chuck roast or even ground beef in a pinch—it will still be hearty and satisfying.
- Add Veggies for Variety – Mushrooms, peas, or diced potatoes all blend nicely with the flavor of the barley and beef.
- Make It Ahead – This soup tastes even better the next day as the flavors meld, making it perfect for meal prep or freezing.
- Finish with Freshness – A handful of chopped parsley or a squeeze of lemon before serving brightens up the deep, savory flavor.
Stew meat or chuck roast works best—they become tender after simmering and add rich flavor to the broth.
Definitely. Let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months and thaw in the refrigerator overnight before reheating
If you prefer a thicker texture, let the soup simmer uncovered for a few extra minutes, or mash a few pieces of barley and vegetables directly in the pot. If you really want it thick you can also mix 1 Tablespoon cornstarch with a little water and mix it in.
Storage
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. You can reheat on the stovetop or in the microwave until it warmed through.
More Comforting Soup Recipes
- Creamy Chicken Tortellini Soup
- Zuppa Toscana
- Crockpot Chicken Tortilla Soup
- Pasta Fagioli Soup
- Chicken Stew
Beef Barley Soup
Ingredients
- 2 pounds stew meat
- 2 teaspoons vegetable oil
- 1 onion, finely chopped
- 1 cup carrots, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 2 bay leaves
- 1 teaspoon fresh thyme
- 2/3 cup pearl barley
- salt and pepper
Instructions
- Season stew meat with salt and pepper. Heat oil over medium high heat (or in the saute setting of an instant pot). Brown meat for 3-4 minutes.2 pounds stew meat, salt and pepper, 2 teaspoons vegetable oil
- Remove from pan. Add onions and carrots, saute until tender. Add garlic and cook for 1 minute until fragrant.1 onion, 1 cup carrots, 4 cloves garlic
Slow Cooker Instructions
- Add the browned meat and sauteed vegetables into the bottom of a slow cooker. Mix in broth, bay leaves, thyme and barley. Cover and cook on low for 6-7 hours.6 cups beef broth, 2 bay leaves, 1 teaspoon fresh thyme, 2/3 cup pearl barley
- Remove bay leaves and any thyme stems. Season with salt and pepper to taste.salt and pepper
Instant Pot Instructions
- Add browned stew meat to the onions and carrots. Mix in broth, bay leaves, thyme and barley. Cook on the soup setting for 25 minutes.6 cups beef broth, 2 bay leaves, 1 teaspoon fresh thyme, 2/3 cup pearl barley
- Remove bay leaves and any thyme stems. Season with salt and pepper to taste.salt and pepper
For the Stove Top
- Add browned stew meat to the onions and carrots. Mix in broth, bay leaves, thyme and barley. Bring to a boil and simmer for 45 minutes until meat is tender and barley is cooked.6 cups beef broth, 2 bay leaves, 1 teaspoon fresh thyme, 2/3 cup pearl barley
- Remove bay leaves and any thyme stems. Season with salt and pepper to taste.salt and pepper
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect timing ! It’s so cold and snowy over here so it makes great treat ! Thank you !
Comfort food at its finest!
this looks so hearty!!
recipe for spicy meatball soup
I just love this recipe thank you for sharing it. I give it