What cut of beef is best for Beef Barley Soup?

For the most tender, flavorful results in your beef barley soup, choose collagen‑rich cuts like chuck roast or beef stew meat. These tougher cuts break down during slow cooking, becoming juicy and soft without drying out. The extra connective tissue melts into the broth, giving it a richer taste and silky mouthfeel.

Can I freeze Beef Barley Soup and reheat later?

Yes — this hearty soup freezes beautifully. Let it cool to room temperature before transferring portions into freezer‑safe containers. It will keep well for several months, and when reheated, the barley and beef soak up even more flavor.

Does barley thicken the soup?

Yes. As barley cooks, it releases starch into the broth, which naturally thickens the texture of your beef barley soup. If you want a looser broth, you can add a bit more stock or cook the barley separately and add it just before serving.

Do I need to cook barley before adding it to the soup?

No — in most recipes, including classic beef barley soup, you add uncooked barley directly to the simmering broth. The long cooking time softens it fully and lets it absorb savory flavors from the beef and vegetables.

Beef Barley Soup Recipe: 5 Irresistible Tips for Cozy Flavor

Description

Discover the best Beef Barley Soup recipe with tender beef, hearty barley, and rich vegetables for a warm, comforting meal.

Ingredients

Scale

2 pounds boneless beef chuck roast or stew meat, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 large carrots, peeled and sliced
2 stalks celery, sliced
6 cups low-sodium beef broth
1 cup pearl barley, rinsed
1 (14.5-ounce) can diced tomatoes with juices (optional)
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley for garnish

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Instructions

Pat beef dry and season with salt and pepper.
Heat olive oil in a heavy pot over medium-high heat and sear beef until browned on all sides, then remove.
Sauté onions, carrots, celery, and garlic in the same pot, scraping up browned bits.
Add beef back to the pot along with beef broth, Worcestershire sauce, bay leaf, and thyme.
Bring to a gentle boil, then reduce heat and simmer for 1 hour.
Add rinsed pearl barley and continue simmering until barley is tender, about 30 minutes.
Season with salt and pepper to taste.
Garnish with chopped parsley and serve hot.

Notes

For a richer flavor, use homemade beef broth.
Pearl barley can be substituted with gluten-free grains if necessary.
Leftovers taste even better the next day as flavors meld.
Soup freezes well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 90 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 700mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 28g
Cholesterol: 70mg