Old-Fashioned Beef Barley Soup – Classic, Hearty & Nourishing

This is the quintessential "comfort in a bowl" recipe. It’s a complete meal that relies on humble ingredients—tough cuts of beef, root vegetables, and pearled barley—transformed through slow simmering into a rich, velvety soup.

🕒 Prep & Cook Time

Prep time: 20 minutes

Cook time: 1 hour 30 minutes to 2 hours

Servings: 6–8

🛒 Ingredients

The Meat & Base

1.5 lbs (700g) Beef Chuck Roast or Stew Meat (cut into 1/2-inch cubes)

2 tbsp Olive oil or beef tallow

1 large Yellow onion, diced

3 cloves Garlic, minced

1 tbsp Tomato paste (adds depth and color)

The Grains & Veggies

2/3 cup Pearled barley (rinsed)

3 large Carrots, peeled and sliced into rounds

2 stalks Celery, diced

2 medium Yukon Gold potatoes, cubed (optional, for extra heartiness)

The Liquid & Herbs

8 cups High-quality beef bone broth (or stock)

2 Bay leaves

1 tsp Dried thyme (or 3 sprigs fresh)

1 tsp Kosher salt (plus more to taste)

1/2 tsp Black pepper

1 tbsp Worcestershire sauce

Fresh parsley, chopped (for garnish)

👩‍🍳 Instructions

1. Sear the Beef

Pat the beef cubes dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Brown the beef in batches until a deep crust forms. Remove the beef and set aside.

2. Sauté the Aromatics

Lower the heat to medium. In the same pot, add the onions and celery. Cook for 5 minutes until softened, scraping up the browned bits (fond) from the bottom. Add the garlic and tomato paste; cook for another 60 seconds until fragrant.

3. Simmer

Return the beef and any accumulated juices to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for about 45 minutes.

4. Add Barley and Vegetables

Stir in the rinsed barley, carrots, and potatoes (if using). Cover again and continue to simmer for 40–50 minutes.

Note: The soup is done when the beef is fork-tender and the barley has puffed up and softened.

5. Finish and Season

Remove the bay leaves. The barley will naturally thicken the soup; if it becomes too thick, add a splash of water or extra broth. Taste and adjust salt and pepper. Stir in fresh parsley right before serving.

💡 Chef’s Tips for Success

The Cut of Meat: Always choose chuck roast over pre-cut "stew meat" if possible. Chuck has better fat marbling and connective tissue, which breaks down into gelatin, making the broth feel richer.

Don't Rush the Barley: Pearled barley takes time. If you use "Quick-Cooking Barley," only add it in the last 10–12 minutes of cooking.

The "Next Day" Rule: Like most stews, this soup tastes even better the next day. Note that the barley will continue to absorb liquid as it sits in the fridge, so you may need to add a cup of broth when reheating.

Acid Balance: If the soup feels "heavy," add a teaspoon of red wine vinegar or lemon juice at the very end to brighten the flavors.