Beef Barley Soup Recipe

A long metal spoon with a wooden handle is tucked into a bowl of beef barley soup with sprigs of parsley and a kitchen linen tucked beneath the bowl.

5 from 1 vote

Beef Barley Soup Recipe

Our beef barley soup is rich, hearty, and perfect for cold weather. This warm and satisfying recipe is loaded with veggies, whole grains, and tender beef.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Soups & Stews

Cuisine: American

Servings: servings

Calories: 362kcal

Author: Cassie Johnston

Ingredients

2 tablespoons olive oil divided
¼ cup all-purpose flour
2 pounds beef stew meat cut into ½" pieces
1 large onion diced
4 large carrots sliced into thick rounds
4 large stalks celery diced
2 garlic cloves minced
12 ounces button mushrooms sliced
2 tablespoons tomato paste
4 cups beef broth
1 cup dry red wine or additional beef broth
2 teaspoons Worcestershire sauce
2 bay leaves
¾ teaspoon dried thyme
½ teaspoon salt plus more to taste
½ teaspoon black pepper plus more to taste
1 cup uncooked medium pearl barley

Instructions

In a large soup pot or Dutch oven, heat one tablespoon of olive oil over medium-high heat until hot.
While the pot is heating, toss stew meat with flour and shake off extra. Add to pot and sear on all sides until just brown. Remove and set aside.
Add the remaining tablespoon of olive oil to the pot and heat. Add in onion, carrots, celery, garlic, and mushrooms and cook until just softened, about 8 minutes.
Add in the tomato paste, broth, red wine, Worcestershire, bay, thyme, salt and pepper. Scrape the bottom of the pot to release all the deliciousness left from searing the meat. Add back in the meat.
Bring to a boil, and add in the barley. Reduce heat, cover, and simmer for about 45-60 minutes, or until the barley is cooked and the meat is tender. Remove bay leaves and adjust seasoning before serving.

Notes

This soup freezes beautifully! Allow leftovers to cool completely, then transfer them to airtight containers or freezer bags. Leave enough room for expansion once frozen! Then pop them in the freezer. Thaw in the fridge and reheat on the stovetop when you need a hearty, warming meal!
We also love freezing single-servings in freezer-safe canning jars (our faves are wide-mouth pint jars) for super simple lunches! Just grab a frozen jar, pop it into your lunchbox before work, then reheat it at lunchtime. We remove the metal rings, cover the jar with a paper towel, and pop it in the microwave until warm. Easy-peasy!

Nutrition