Introduction
There’s nothing quite like a warm, comforting bowl of soup, and this beef barley soup is a true classic. It features rich beef flavor, perfectly tender chunks of meat, and plump, satisfying pearled barley. This recipe is designed to be wholesome, hearty, and deeply satisfying. It’s the perfect meal to warm you from the inside out, especially on a chilly day. You’ll love preparing this easy version of a family favorite.
Table of Contents
Why You’ll Love This Beef Barley Soup
- Deeply savory, robust beef flavor. We build layers of flavor right from the start.
- Perfectly tender beef chunks. The long simmer ensures every bite of beef melts in your mouth.
- Plump, satisfying pearled barley. Barley adds wonderful texture and makes this soup extra hearty.
- Vegetables cooked just right. You’ll enjoy tender but not mushy carrots, celery, and onion.
- Comforting, wholesome, and hearty. This soup truly fills you up with goodness.
- Great for meal prep and freezing. Make a big batch to enjoy throughout the week or save for later.
Ingredients
For a truly comforting beef and barley soup, gathering your ingredients is the first step.
- Beef: 2 pounds (1kg) boneless beef chuck roast, cut into 1 1/2–inch steaks, or 3 pounds (1.3kg) bone-in beef short ribs, ribs removed and reserved
- Seasoning: Kosher salt and freshly ground black pepper
- Oil: 1 tablespoon (15ml) canola oil
- Aromatics: 3 large carrots (10 ounces; 280g), diced; 1 large yellow onion (12 ounces; 340g), diced; 2 ribs of celery (6 ounces; 170g); 4 medium cloves of garlic, roughly chopped
- Liquid: 3 quarts (3L) homemade or store-bought chicken stock
- Herb Sachet: 2 sprigs fresh thyme, 1 bay leaf, and about 5 whole black peppercorns
- Grain: 1 cup pearled barley (7 ounces; 200g)
- Enhancer: 1/2 teaspoon (3ml) Asian fish sauce (optional)
- Garnish: Minced fresh parsley
Notes & Substitutions
- Beef Cut Choices: Chuck roast becomes incredibly tender with slow cooking. Short ribs also work wonderfully; just be sure to reserve the bones for extra flavor in the broth.
- Stock Preferences: High-quality chicken stock often provides a cleaner, more robust flavor than many store-bought beef stocks, enhancing your beef barley vegetable soup.
- Herb Sachet: Tying herbs and whole peppercorns in cheesecloth makes them easy to remove, preventing stray bits in your soup.
- Alternative Grains: While barley is classic, you can try farro or even brown rice for a different twist, adjusting cooking times as needed.
Equipment
Making this hearty crockpot beef and barley soup doesn’t require many special tools.
- Large pot or Dutch oven: Essential for browning the beef and simmering the soup.
- Sharp knife and cutting board: For preparing all your beef and vegetables efficiently.
- Heatproof bowl: To temporarily hold your sautéed vegetables.
- Fine-mesh sieve (optional): Useful for skimming any foam that rises during simmering.
- Ladle: For serving up warm bowls of your delicious soup.
How To Make Beef Barley Soup
Follow these simple steps to create a delicious, comforting beef barley vegetable soup.
- Prepare Beef: Season beef generously with kosher salt and freshly ground black pepper.
- Sear Beef: In a large pot or Dutch oven, heat canola oil over high heat until lightly smoking. Working in batches if necessary, add beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per side.
- Remove Beef: Transfer the browned beef to a large platter and set aside.
- Sauté Vegetables: Add carrots, onion, celery, and garlic to the pot. Cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape these vegetables into a heatproof bowl and set aside.
- Deglaze Pot: Add chicken stock to the pot. Return to the heat, and scrape up any remaining browned bits from the bottom of the pot with a wooden spoon. This adds crucial flavor to your crockpot beef and barley soup.
- Combine Ingredients: Meanwhile, cut the seared beef into chunks. Add these beef chunks to the pot, along with reserved bones, if using, and the herb sachet.
- Simmer Soup: Bring the mixture to a simmer, then reduce the heat to maintain a low simmer. Cook until the beef is tender, which will take 1 to 2 hours.
- Skim Foam: As the soup simmers, use your fine-mesh sieve or a large spoon to skim any foam that rises to the top. This helps create a clear broth for your beef and barley soup.
- Add Barley & Veggies: Once the beef is tender, discard the bones and herb sachet. Add the pearled barley and the reserved sautéed vegetables to the pot. If using, stir in the Asian fish sauce.
- Finish Cooking: Continue to simmer the soup until the barley and vegetables are tender, which usually takes about 30 minutes.
- Season & Serve: Season with additional salt and pepper to taste. If the soup becomes too thick, top up with water to achieve your desired consistency. Serve immediately, garnishing each bowl with fresh parsley.
Pro Tips & Troubleshooting
- Beef Selection: Always choose collagen-rich cuts, such as chuck roast or short ribs, for the best tenderness and flavor in your beef barley soup. These cuts break down beautifully over a long simmer.
- Browning Technique: Don’t crowd the pot when searing the beef. Brown large pieces first, in batches if needed, to develop a deep, rich flavor foundation. This step is key to a robust broth.
- Prevent Mushy Veggies: Sauté a portion of your vegetables separately and add them later with the barley. This ensures they cook through but retain a pleasant texture.
- Flavorful Broth: Use a high-quality chicken stock instead of most store-bought beef stocks. Chicken stock often offers a more balanced and less artificial flavor that truly shines in this beef barley soup recipe.
- Enhance Umami: A small dash of Asian fish sauce is an optional but powerful secret ingredient. It deepens the savory flavor without making the soup taste “fishy.”
- Adjust Consistency: If your soup becomes too thick for your liking, simply add a splash of water or extra stock until it reaches your desired consistency.
Serving, Storage & Variations
This hearty slow cooker beef barley soup is wonderful on its own, but here are some ways to enhance your experience.
- Serving Suggestions: Garnish each bowl generously with fresh minced parsley for a pop of color and fresh taste. Serve it alongside warm, crusty bread or rolls, perfect for soaking up the delicious broth. A simple side salad completes the meal.
- Storage: Let any leftover soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
- Freezing: This soup freezes beautifully! Divide cooled soup into individual portions in freezer-safe containers or bags. It can be frozen for 3-6 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or stock to adjust the consistency.
- Variations: Feel free to customize your beef barley vegetable soup to suit your taste. Add diced potatoes or sweet potatoes for extra heartiness. Stir in a can of diced tomatoes for a touch of acidity and sweetness, or add sliced mushrooms during the last 30 minutes of cooking for an earthy flavor. Experiment with different herbs like rosemary or marjoram for new aromatic profiles.
Nutrition
This comforting beef barley soup offers a fantastic balance of nutrients. It provides a significant amount of protein from the beef, essential for muscle health, and fiber from the pearled barley, which aids in digestion and helps keep you feeling full. The various vegetables contribute important vitamins and minerals.
As Medical News Today reports, a diet rich in whole grains like barley may help reduce the risk of chronic health concerns such as obesity, diabetes, and heart disease. For more information on the health benefits of barley, refer to this article: Barley: Nutrition, health benefits, and more.
| Nutrient | Value |
|---|---|
| Calories | 320 |
| Total Fat | 16g |
| Saturated Fat | 6g |
| Cholesterol | 70mg |
| Sodium | 638mg |
| Total Carbohydrate | 19g |
| Dietary Fiber | 2g |
| Total Sugars | 6g |
| Protein | 26g |
| Vitamin C | 5mg |
| Calcium | 45mg |
| Iron | 3mg |
| Potassium | 649mg |
Frequently Asked Questions
What is the best cut of beef for beef barley soup?
Boneless chuck roast or bone-in beef short ribs are excellent choices. They become incredibly tender and flavorful with a long, slow simmer.
Why use chicken stock in a beef barley soup recipe?
High-quality chicken stock often provides a cleaner, more balanced, and robust flavor profile than many store-bought beef stocks, enhancing the overall taste.
Can I make beef barley soup in a pressure cooker?
Yes, you can! A pressure cooker significantly reduces the cooking time for the beef, making this a quicker option for busy days.
How do I prevent the vegetables from getting mushy?
Sauté most of your vegetables separately and add them to the soup during the last 30 minutes of simmering, along with the barley. This ensures they are tender but still hold their shape.
Can beef barley soup be frozen?
Absolutely! This soup freezes beautifully for 3-6 months. Simply thaw it overnight in the refrigerator and gently reheat on the stovetop.
Final Thoughts
This hearty beef barley soup offers everything you could want in a comforting meal. Its rich beef flavor, tender meat, and wholesome barley create a satisfying and nourishing dish perfect for any day. Making a big batch means you’ll have delicious leftovers to enjoy, bringing warmth and joy to your kitchen. We hope you feel confident trying this classic recipe and making it your own family favorite.
The Best Beef Barley Soup – Simple 5 Steps & Hearty
Equipment
- Large pot or Dutch oven
- large platter
- heatproof bowl
Ingredients
Main Ingredients
- 2 pounds boneless beef chuck roast or bone-in beef short ribs cut into 1 1/2–inch steaks
- Kosher salt
- freshly ground black pepper
- 1 tablespoon canola oil
- 3 large carrots diced
- 1 large yellow onion diced
- 2 ribs celery
- 4 medium cloves garlic roughly chopped
- 3 quarts chicken stock homemade or store-bought
- 1 cup pearled barley
- 1/2 teaspoon Asian fish sauce optional
- fresh parsley minced, for garnish
Herb Sachet
- 2 sprigs fresh thyme
- 1 bay leaf
- 5 whole black peppercorns
Instructions
Cooking Steps
- Season beef with salt and pepper, then brown it in a large pot with oil until well-seared on all sides. Transfer the browned beef to a platter.
- Add carrots, onion, celery, and garlic to the same pot and cook until lightly browned, scraping up any fond. Transfer the cooked vegetables to a bowl, then deglaze the pot with chicken stock, scraping any remaining browned bits.
- Return the beef (cut into chunks), along with reserved bones if using, and the herb sachet to the pot with the stock. Bring to a simmer, then reduce heat and cook for 1 to 2 hours until the beef is tender, skimming any foam that rises.
- Discard the bones and herb sachet. Stir in the pearled barley, reserved cooked vegetables, and optional fish sauce, then simmer for about 30 minutes until the barley and vegetables are tender. Season the soup with salt and pepper, adjust consistency with water if needed, and serve garnished with minced parsley.