Beef Barley Soup

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This Beef Barley Soup starts with chunks of chuck roast browned until deeply caramelized, creating a flavorful fond that becomes the foundation of the broth. Cremini mushrooms, plenty of garlic, fresh herbs, tomatoes, Worcestershire, and an extra boost of beef flavor make every spoonful incredibly rich, while pearl barley simmers right in the pot until perfectly tender.

It’s everything I want in an old-fashioned beef barley soup — melt-in-your-mouth beef, hearty vegetables, and a deeply savory, full-bodied broth that tastes like it’s been simmering all day.

If you love hearty, old-fashioned soups like this one, try my Vegetable Beef Soup, Beef Noodle Soup, or easy Hamburger Soup next. You’ll find even more cozy favorites in my Soup Recipes collection.

✨ Before You Begin

✨ Brown the beef deeply. Work in batches so the chuck actually browns instead of steaming. Those caramelized bits left on the bottom of the pot create the fond that gives the broth its deep, beefy flavor.

✨ Don’t precook the barley. Pearl barley simmers right in the soup, where it soaks up all that rich beef flavor and releases a little starch that gives the broth wonderful body.

✨ Let the beef tell you when it’s done. Chuck becomes beautifully tender as its connective tissue slowly breaks down. If the beef is still chewy when you check it, it simply needs more simmering time.

Ingredients + Key Notes

Beef chuck roast – My favorite cut for this soup. It has enough marbling and connective tissue to become wonderfully tender during the long simmer while adding rich beef flavor to the broth.

Cremini mushrooms – A full pound of mushrooms adds a deep, savory flavor that makes the broth taste even richer. Cremini have more robust flavor than white button mushrooms.

Beef stock + Better Than Bouillon – Using both gives the broth a much deeper beef flavor than stock alone. This little extra boost makes a big difference in a soup with such a long, savory simmer.

Whole tomatoes – I crush these by hand before adding them. They add richness and a touch of acidity to the broth without making this taste like a tomato-based soup.

Worcestershire sauce – Adds another layer of savory, umami flavor that works especially well with the beef and mushrooms.

Fresh thyme + rosemary + bay leaves – These slowly infuse the broth as the soup simmers. Fresh herbs give this old-fashioned soup such wonderful homemade flavor.

Pearl barley – Be sure to use pearl barley. It cooks right in the soup, absorbing the flavorful broth as it becomes tender and releasing a little starch that gives the broth extra body.

🥣 How to Make Beef Barley Soup

Brown the beef. Pat the chuck roast dry, season it well, then brown it in batches in a hot Dutch oven. Give the pieces plenty of room so they develop a deep brown crust and leave behind lots of flavorful fond.

Sauté the vegetables. Cook the onions, carrots, and mushrooms in the same pot, scraping up those browned bits as the vegetables release their moisture. Add the garlic and cook just until fragrant.

Build the broth. Add the tomatoes, beef stock, Better Than Bouillon, Worcestershire, fresh herbs, barley, and remaining ingredients. Stir well, making sure you’ve loosened any flavorful bits still clinging to the bottom of the pot.

Simmer until tender. Return the beef to the pot and gently simmer until the barley is tender and the chuck is melt-in-your-mouth tender. Taste and adjust the seasoning before serving.

⭐ Pro Tips

⭐ Dry beef browns better. Pat the chuck thoroughly dry before seasoning. Moisture on the surface encourages steaming instead of the deep browning that creates all that flavorful fond.

⭐ Watch the fond. Those browned bits on the bottom of the pot are flavor gold, but you don’t want them to burn. Adjust the heat as needed while browning the beef, then scrape them up as the vegetables cook.

⭐ Keep it at a gentle simmer. A low, steady simmer gives the chuck time to become tender while the broth develops its rich, slow-cooked flavor.

⭐ Don’t stop cooking because the timer says so. Chuck can vary from one roast to another. If a piece is still chewy, keep simmering until the beef is fork-tender.

⭐ Expect the soup to thicken. Barley continues absorbing broth as the soup sits, so leftovers will be considerably thicker. Add a little beef broth when reheating to bring it back to the consistency you like.

⭐ Taste before the final seasoning. Beef stock, Better Than Bouillon, and Worcestershire all contribute salt, so wait until the soup has finished simmering before deciding whether it needs more.

Serving Suggestions

This hearty Beef Barley Soup is practically a meal all by itself, so I like to keep the sides simple.

Something fresh – A crisp House Salad or Harvest Salad is a refreshing contrast to the rich, beefy broth.

Something green – Serve it with Roasted Broccoli or Candied Carrots for an easy vegetable side.

Don’t forget the bread – A warm loaf of Dutch Oven Bread, Garlic Bread, or a batch of Cheddar Biscuits is perfect for soaking up every last bit of that incredible broth.

Storing + Freezing + Make-Ahead

How Long Can You Keep This In The Fridge? Once fully cooked, you can keep your beef barley stew in the fridge for up to four days. Any longer, and the barley will lose all its structure — plus you risk bacteria growth from the beef. So gobble it down before then!

Can You Freeze This? Since it lacks dairy, this soup freezes beautifully! Allow it to cool completely and put it in freezer containers. It will keep up to six months. To thaw, let it sit in the fridge overnight, then reheat on the stovetop!

Make-Ahead Tips: The flavor in this soup only gets better over time! Making it a day or two ahead and letting it sit in the fridge is a great way to have an easy meal ready and boost all those hard-earned flavors.

More Beef Soup Recipes

Beef Tomato Macaroni Soup – Ground beef, tender macaroni, and tomatoes simmer in a rich, beefy broth for an old-fashioned family favorite that’s hearty, satisfying, and packed with flavor.

Stuffed Pepper Soup – All the savory flavor of classic stuffed peppers comes together in one hearty bowl, with seasoned ground beef, tender bell peppers, tomatoes, and rice simmered in a rich, flavorful broth. It’s everything you love about stuffed peppers without all the stuffing and baking.

Busy Day Soup – Ground beef, vegetables, and a few convenient pantry ingredients make this hearty soup incredibly easy without sacrificing that cozy, homemade flavor.

Cowboy Soup – Ground beef, beans, vegetables, and bold seasonings fill this hearty soup with plenty of stick-to-your-ribs flavor.

Cheeseburger Soup – Everything you love about a cheeseburger comes together in a rich, creamy soup loaded with savory ground beef, tender potatoes, and plenty of cheesy goodness.

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Tried This Recipe?

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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen.

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Beef Barley Soup

This Beef Barley Soup is loaded with tender chuck roast, pearl barley, mushrooms, and vegetables in an incredibly rich, savory broth. Browning the beef first creates a flavorful fond, while fresh herbs, Worcestershire, and an extra boost of beef flavor make this old-fashioned soup especially delicious.

Prep Time25 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 55 minutes mins

Servings: 8 servings

Author: Kathleen

Ingredients

• ▢ 2 pounds boneless beef chuck roast trimmed and cut into 1-inch cubed
• ▢ 2 tablespoons vegetable oil plus more as needed
• ▢ salt as needed
• ▢ black pepper as needed
• ▢ 1 medium onion diced
• ▢ 4-5 large carrots peeled and diced
• ▢ 6 large cloves garlic rough chopped
• ▢ 16 ounces cremini mushrooms trimmed and quartered
• ▢ 1 (28-ounce) can whole tomatoes including juice
• ▢ 1 heaping tablespoon Better than Bouillon~beef flavor
• ▢ 2 (32-ounce each) cartons beef stock
• ▢ 4-6 sprigs fresh thyme
• ▢ 1 sprig fresh rosemary
• ▢ 2 dried bay leaves
• ▢ 3/4 cup pearl barley
• ▢ 1 cup frozen green beans thawed and well-drained
• ▢ 1/8 teaspoon granulated sugar
• ▢ 1 1/2 teaspoons Worcestershire sauce

US Customary - Metric

Instructions

• Pat the meat dry with paper towels. Season lightly with salt and pepper. Heat 1 tablespoon of oil in a large Dutch oven, over medium-high heat, until it begins to shimmer. Add the beef (2 pounds) in batches and cook until well browned on all sides. Remove the browned meat to a plate; set aside. Continue with remaining beef, adding more oil as needed. Lower the heat through the browning process, as needed, if the meat or fond (little brown bits on the bottom of the pan) begin to burn.
• If no oil is remaining in the pan, add 2 tablespoons. Add onion (1 medium) and carrots (4-5 large) to the pan, scraping the bottom of the pan to loosen any browned bits and cook over medium heat until they just begin to soften about 4 minutes. Add the mushrooms (16 ounces) and garlic (6 large cloves) and cook until mushrooms soften, another 4 minutes or so.
• Return the browned beef, as well as any juices that have accumulated to the Dutch oven. Add 1 1/4 teaspoon salt and 1/2 teaspoon black pepper to the pan. Crush the whole tomatoes (1 (28-ounce) can) with your hand and add to the pan. Add the rest of the ingredients and bring to a boil.
• Reduce the heat and simmer, partially covered, until the barley is cooked and the beef is tender about 1 hour. Remove rosemary and thyme stems. Adjust seasoning and serve.

Fans Also Made:

• 
  Beef and Tomato Macaroni Soup
• 
  German Goulash
• 
  Slow Cooker Beef Stew
• 
  Taco Soup

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Notes

1. Beef Chuck Roast - Most soup or stew beef cuts come from the front of the cow, including the chuck, plate, and shank areas -- or the upper shoulder, leg, and chest for us non-butchers.
   • These areas are not tender enough for steaks, so they’re perfect for soups and stews. As a bonus, they’re less expensive! We use a chuck roast in this recipe.
   • As a side note- if you’ve got leftover roast or steak, this is a great way to use it up!
   • Ground Beef: Don't want to cook a big cut of beef? Ground beef works well too! Substitute 1 ½ lbs of ground meat for the chuck roast. Cook the ground meat completely and drain any fat before moving on to the vegetables.
2. Cremini Mushrooms: These mushrooms are a younger version of portabella mushrooms. They have a richer flavor than button mushrooms.
3. Better Than Bouillon-beef Flavor: This fortifies the beef stock and increases the beef flavor!
4. Beef Stock: I use convenient store-bought stock.
5. Fresh Thyme: If you need to substitute dried for fresh, use ⅓ of the called for amount. This recipe calls for 4-6 sprigs of fresh thyme, which will give you about 1½ tsp of leaves. So, about a ½-¾ tsp of dried thyme would be appropriate.
6. Fresh Rosemary: It also calls for 1 sprig of fresh rosemary, which equates to about 1 tsp of leaves. To substitute dried rosemary, use a scant ½ tsp.
7. Pearl Barley: There are two forms of barley you can buy: hulled and pearled. Pearl barley is the most readily available type.
   • The difference between the two types is that pearl barley has been hulled and cooks more quickly. It also has a less chewy texture which I prefer. It still provides the right amount of texture.
8. Dutch Oven: If you don’t have a dutch oven, you can use a large stockpot. However, if you’re going to brown the meat and saute the veggies in it, make sure it has a thick bottom to avoid burning your meat or veggies! If it doesn’t, use a heavy-bottomed skillet for the browning and transfer everything in the stockpot to simmer.
9. Make-Ahead Tips: The flavor in this soup only gets better over time! Making it a day or two ahead and letting it sit in the fridge is a great way to have an easy meal ready and boost all those hard-earned flavors.
10. For a slow cooker version, just follow the same steps as outlined. You’ll need to brown the meat and saute the veggies in a skillet before adding them to the slow cooker. Cook on low for about 7-8 hours or 4-5 hours on high.

Nutrition

Serving: 1/8 of the recipe | Calories: 386kcal | Carbohydrates: 30g | Protein: 31g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 722mg | Potassium: 1454mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5345IU | Vitamin C: 15mg | Calcium: 108mg | Iron: 5mg

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