Soup with beef and barley made in a slow cooker.

x

Hearty Beef Barley Soup: Comfort in a Bowl

Warm up with a bowl of this Beef Barley Soup, packed with tender beef, wholesome vegetables, and soft, nutty barley. Perfect for chilly days or when you need a comforting meal, this soup can be made on the stovetop or in a slow cooker for effortless cooking.

Why This Soup Is Perfect for Winter

Winter calls for cozy, nourishing meals, and beef barley soup is the ultimate comfort food. Whether you’re recovering from illness or just want something hearty, this homemade recipe will make you forget canned soup forever. It’s rich, flavorful, and loaded with nutrients to keep you satisfied.

Ingredients

For the Soup (Serves 6–8):

2 lbs beef stew meat, cubed (with good marbling)

Salt and pepper, to taste
2 tbsp cooking oil
10 cups water

3 tbsp beef broth concentrate or bouillon
2 cups celery, chopped (about 3 stalks)
½ onion, diced

5 garlic cloves, minced
2 cups potatoes, diced
2 cups carrots, grated (about 3–4 large carrots)

1 cup cooked barley

Instructions

Stovetop Method:

Prepare the Beef:

Season the beef cubes with salt and pepper.
Heat oil in a large pot over medium-high heat.

Sear one-third of the beef cubes at a time, browning on all sides for about 1–2 minutes per side. Transfer browned meat to a plate and repeat with the remaining beef.

Simmer the Broth:

Return all browned beef to the pot and add 10 cups of water. Stir in the beef broth concentrate.

Add the celery, onion, and garlic. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 2 hours, or until the beef is tender.

Add Vegetables:

Stir in the potatoes and grated carrots. Simmer for an additional 30–45 minutes, or until the vegetables are soft.

Cook the Barley:

Add the cooked barley to the soup and let it simmer for another 30 minutes, allowing the flavors to meld.

Season and Serve:

Taste and adjust the seasoning with salt and pepper.
Ladle into bowls and serve hot with crusty bread or crackers.

Slow Cooker Method:

Brown the Beef:

Follow the stovetop instructions to brown the beef in a large skillet.

Transfer to Slow Cooker:

Deglaze the skillet with 2 cups of water, scraping up any browned bits, and pour this into the slow cooker.

Add the browned beef, remaining 8 cups of water, beef broth concentrate, celery, onion, and garlic.

Cook:

Cover and cook on low for 6 hours.

Add Vegetables:

Add the potatoes and grated carrots. Continue cooking for 1 hour, or until the vegetables are soft.

Add Barley:

Stir in the cooked barley and let it simmer on low for an additional 30 minutes.

Serve:

Taste and adjust the seasoning as needed. Serve hot with your favorite bread.

Tips for Success

Brown the Beef: Browning adds depth of flavor, so don’t skip this step.
Barley Options: Use pearl barley for a softer texture or hulled barley for a nuttier bite.

Make Ahead: The flavors deepen over time, so this soup tastes even better the next day.
Vegetable Variations: Add mushrooms, parsnips, or turnips for extra variety.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over low heat, adding a splash of water or broth if needed.

Why You’ll Love This Soup

Comforting and Nutritious: Perfect for cold days or when you’re feeling under the weather.