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    Home » All Recipes » Soups and Stews » Beef Barley Soup

    Beef Barley Soup

    Published on Nov 29, 2022 by Tara · Updated on Jan 15, 2023 · As an Amazon Associate I earn from qualifying purchases. · 46 Comments

    Jump to Recipe Jump to Video Print Recipe

    Our beef barley soup is loaded with carrots, celery, onion, pearl barley, and chunks of tender beef.  Fresh thyme and parsley lend tremendous flavor to this soup that's both nourishing and comforting.  This is the soup to make on cold nights!

    Hands holding large white bowl of beef barley soup.

     

    Calling beef barley soup a soup may be a misnomer.

    This soup is almost more like a beef stew since it's incredibly hearty and loaded with stick-to-your-ribs goodness.

    Our recipe includes beef chuck that's braised in broth and red wine along with carrots, celery, onion, and garlic.

    While the soup does take almost 2 hours to cook, it's certainly worth the wait.

    We love to serve our beef barley soup with a chunk of crusty bread, or garlic bread, and a simple green salad.

    Ingredients shown: barley, red wine, carrots, celery, parsley, thyme, beef stock, onion, garlic, and worcestershire sauce.

    Note: The image above was meant to include all ingredients, however, in our haste we forgot the beef in the refrigerator and it didn't make the picture!  It is however an important ingredient and is included in the full process pictures below.

    How to make it

    Each number corresponds to the numbered written steps below.

    1. Begin by slicing 2 pounds of beef chuck roast into cubes.  Dice 1 medium onion, 2 ribs of celery, and 4 medium carrots.  Mince 3 cloves of garlic and a ¼ cup of parsley.  Note: You can cut out and remove any large pieces of fat which will cut down on the richness of the soup.

    Beef barley soup recipe process shot collage group number one.

    1. Heat a large heavy pot to medium heat and add 3 tablespoons of olive oil.  Pat the beef dry with paper towels and season with salt and pepper on all sides.  Sear the beef on all sides until well browned taking care to not overcrowd the pan. Work in batches if required.
    2. Once the beef is browned, set it aside and add the carrots, celery, and onion to the pan and saute for 5 minutes. 

    Recipe process shot collage group number two.

    1. Add the garlic and cook for 1 minute longer or until fragrant.
    2. Add ¾ cup of dry red wine and turn the heat up to high.  Allow the wine to reduce by half (about 2 minutes) and using a wooden spoon, scrape the bottom of the pot to dislodge the brown bits. 

    Recipe process shot collage group number three.

    1. Add the beef back to the pot along with 6 cups of low-sodium beef broth, 1 tablespoon of Worcestershire sauce, and 3 sprigs of fresh thyme.  Once boiling, turn the heat down to a simmer and cook for 45 minutes with the lid partially covered.
    2. Add 1 cup of pearl barley and continue to cook at a simmer for another 45-60 minutes or until both the barley and beef are tender.  

    Recipe process shot collage group number four.

    1. Taste test along the way and once the barley is tender, remove it from the heat.  Give the soup another taste test and make any adjustments to salt and pepper, if needed.  If the soup is too thick, add a little water or more low-sodium beef broth to bring it to the desired consistency.  Add the parsley right before serving and enjoy!

    Large wooden ladle with beef barley soup over Dutch oven pot.

    Top tips for the best beef barley soup

    • Season the beef.  After you've cubed your beef chuck, it's important to pat it dry with paper towels and season it right before you sear it.  Seasoning the beef on all sides with salt and pepper will help better flavor the soup. 
    • Red wine. We're often asked if wine can be omitted from our recipes, and with the exception of Peposo, the answer is almost always yes.  The wine is simply added to enhance and deepen the flavor of the beef barley soup but it is not mandatory here. If you are using wine, use a dry red like a Cabernet or Sangiovese.
    • Beef broth (or stock). We strongly recommend using a low-sodium beef broth or stock for this recipe.  If you use a full sodium broth or stock, the soup could be overly salty.
    • The barley.  Barley takes a long time to cook, so be patient. Taste test the soup along the way and you'll know it's done when the barley is nice and tender.  It usually takes about 45-60 minutes of cooking.
    • Consistency. Soup in general will thicken the longer it cooks and will in most cases continue to thicken as it cools.  The starchy barley will also act as a thickener as it cooks.  If you find the consistency is too thin, simply continue to cook until the desired consistency is achieved.  If the soup is too thick, add a little water or low-sodium broth until you reach the perfect consistency.

    Overhead shot of beef barley soup in white plate with a sprig of thyme.

    More hearty soups and stews

    If you're looking for comforting soup, you've come to the right place.  Here are a few more of our favorite soup and stew recipes!

    • Italian wedding soup - tiny meatballs with acini di pepe, fresh spinach, escarole, and carrots.
    • Classic chili - ground beef, beans, ancho and chipotle peppers, cumin, cinnamon and a hint of dark chocolate.
    • Italian beef stew - beef braised in red wine with carrots, celery, mushrooms, and rosemary.
    • Split pea soup - Smoky ham, tender split peas, carrots, and homemade garlic croutons.

    If you’ve enjoyed this beef barley soup recipe or any recipe on this site, give it a 5-star rating and leave a review.

    We strive to satisfy a number of learning styles.  If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.

    Beef barley soup recipe featured image.

    Beef Barley Soup

    5 from 13 votes
    Prep Time: 5 mins
    Cook Time: 1 hr 45 mins
    Total Time: 1 hr 50 mins
    Servings: 6
    Print Pin Rate
    Author: James

    Ingredients

    • 2 pounds beef chuck cubed
    • 3 tablespoons olive oil
    • 1 medium onion diced
    • 2 ribs celery diced
    • 4 medium carrots diced
    • 3 cloves garlic minced
    • ¾ cup dry red wine
    • 6 cups low-sodium beef broth
    • 1 tablespoon Worcestershire sauce
    • 3 sprigs thyme
    • 1 cup pearl barley
    • salt and pepper to taste
    • ¼ cup parsley minced

    Instructions

    • Heat a large heavy pot to medium heat and add the olive oil. Pat the beef dry with paper towels and season with salt and pepper on all sides. Sear the beef on all sides until well browned. Work in batches if required. Do not overcrowd the pan.
    • Set all the beef to the side and add the onions, celery, and carrots. Saute for 5 minutes then add in the garlic and cook for 1 minute longer.
    • Add the red wine and turn the heat to high. Reduce by half (about 2 minutes) and scrape the bottom of the pot with a wooden spoon to remove all of the flavor bits.
    • Add the beef broth, Worcestershire sauce, thyme, and the beef back to the pot. Once boiling turn the heat down to a simmer. Simmer for 45 minutes with the lid partially covered.
    • Next, add the barley and cook at a simmer until tender (about 45-60 minutes). Taste test along the way and once the barley is tender, remove the pot from the heat.
    • Taste test and adjust salt and pepper to taste. If the soup is too thick, add water or extra low-sodium beef broth to thin it to personal preference. Add the parsley before serving. Enjoy!

    Notes

    • This recipe makes 6 large bowls.
    • Add more liquid (beef broth or water) after cooking to thin out the soup to desired consistency.
    • Leftovers can be saved in the fridge for up to 3 days and can be reheated on the stovetop or microwave.

    Nutrition

    Calories: 512kcal | Carbohydrates: 29.7g | Protein: 52.4g | Fat: 17.2g | Saturated Fat: 4.7g | Cholesterol: 135mg | Sodium: 699mg | Potassium: 966mg | Fiber: 6.9g | Calcium: 38mg | Iron: 30mg
    Did you make this recipe? Mention @sipandfeast or tag #sipandfeast

     

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    Reader Interactions

    Comments

    1. Debby

      November 29, 2022 at 11:19 pm

      5 stars
      Love every recipe I’ve ever tried!!!

      Reply
    2. Mary jo

      December 01, 2022 at 12:03 pm

      I can I make this a day in advance?

      Reply
      • Jim

        December 01, 2022 at 12:44 pm

        Hi Mary Jo, yes. In fact, it will probably taste even better made a day in advance.

        Reply
    3. Saundra Sillaway

      December 02, 2022 at 4:04 am

      5 stars
      Very good by itself,as so many of your recipes are, but where are the iconic and traditional mushrooms?

      Reply
      • Jim

        December 02, 2022 at 8:32 am

        Hi Saundra, thanks for the comment. I will actually have a separate mushroom barley soup recipe out soon. You could definitely add mushrooms to the one with beef though.

        Reply
    4. Patricia

      December 03, 2022 at 11:33 am

      Would it be ok to use less barley so that the soup doesn’t get so thick?

      Reply
      • Jim

        December 03, 2022 at 1:10 pm

        Yes, that's fine!

        Reply
    5. Glynis

      December 06, 2022 at 8:24 am

      5 stars
      In England UK you can buy red wine stock pots. This turned into a fabulouso hearty meal! Thank you so much for your time and creativity in sharing your wonderful recipes 😊

      Reply
      • Jim

        December 06, 2022 at 12:18 pm

        Hi Glynis, I'm so happy to hear you enjoyed the soup. Thanks so much for your comment!

        Reply
    6. Aaron

      December 09, 2022 at 1:19 pm

      5 stars
      Fantastic soup. Came out tasting every bit as good as it looked. One critique is that it is extremely heavy, ie "rich." I had the same sense of guilt while eating it that one has when eating cheesecake. I did trim a good bit of fat before searing the meat, but I would recommend that you go further and trim as much fat as you reasonably can. I seasoned the meat before searing and also seasoned the vegetables heavily while cooking, and I didn't need to add any more salt at the end. You might also consider cutting down the barley to 3/4 cup, though not sure what that might do to the consistency. I look forward to making this again and adding some pearl onions.

      Reply
      • Jim

        December 10, 2022 at 10:01 am

        Hi Aaron, thanks for the comment and glad you liked the soup. This one is definitely hearty but worth it! Pearl onions would be a great addition.

        Reply
    7. Catherine Dilworth

      December 10, 2022 at 5:40 pm

      5 stars
      Excellent beef and barley soup. I just finished having a big bowl of it, topped with pecorino Romano. I’ll definitely make it again.

      Reply
      • Jim

        December 11, 2022 at 2:53 pm

        Hi Catherine, thanks for the comment and so happy you liked the soup!

        Reply
    8. NoodleRN

      December 20, 2022 at 8:30 pm

      5 stars
      This came out absolutely amazing! I didn’t have barley so I ended up using farro and the recipe worked just fine - perfect for a cold day! The wine really adds something special to this dish too! Use 3/4th of a cup of the grain for a slightly more “soupy” feel, 10/10!

      Reply
      • Jim

        December 21, 2022 at 12:39 pm

        Hi there, so happy you enjoyed the soup! Farro is a great sub for barley. Thanks for the comment!

        Reply
    9. Erin O.

      December 22, 2022 at 1:12 pm

      5 stars
      Hearty and warming on a winter’s night. I have a feeling all the leftovers will get eaten up the next day, which is an achievement in our house. The only small adjustment I made was to add about 2 tbsp of ketchup to the broth, because I wanted a little tomato flavor in the background.

      Reply
      • Jim

        December 23, 2022 at 12:49 pm

        Hi Erin, so happy you enjoyed it and appreciate the comment!

        Reply
    10. Scott Wilson

      December 24, 2022 at 5:11 pm

      5 stars
      Excellent recipe! Made it today for Christmas Eve dinner for my wife and I. Absolutely delicious!

      Reply
      • Jim

        December 26, 2022 at 10:21 am

        Hi Scott, thanks for the comment and so happy you and your wife enjoyed the beef barley soup!

        Reply
    11. Marie

      December 26, 2022 at 11:22 am

      Looks fantastic. I love hearty soups. I will be making this very soon! Love barley in soups, I add it to the split pea soup I make.

      Reply
      • Jim

        December 26, 2022 at 3:13 pm

        Thanks for the comment, Marie and hope you enjoy!

        Reply
    12. Denise

      December 26, 2022 at 12:02 pm

      Looks delicious. Can this be made ahead, chilled overnight and then remove fat. When fat is removed cook with the barley? The soup seems rich enough with the additional fat remaining.

      Reply
      • Jim

        December 26, 2022 at 3:14 pm

        Hi Denise, yes you can definitely make ahead, chill, and remove the fat. Hope you enjoy it!

        Reply
    13. Maria

      December 27, 2022 at 7:04 am

      Can I use bulgur instead of the barley?

      Reply
      • Jim

        December 28, 2022 at 9:41 am

        Hi Maria, I haven't tested it with bulgur but it could probably work taste-wise. You may need to make adjustments in the preparation, however.

        Reply
    14. Kris

      January 01, 2023 at 2:32 am

      This sounds yummy! Do you have a recommendation of what to replace the barley with that is gluten free and won't change the taste? The internet says buckwheat, millet, or Arborio rice.

      Reply
      • Jim

        January 02, 2023 at 8:44 am

        Hi Kris, thanks for the comment. I haven't tested this particular recipe with a different grain but I'm sure any of the ones you listed would be ok. If you try it with one of those alternatives, let us know how it turned out.

        Reply
    15. Robert

      January 01, 2023 at 9:06 pm

      First meal of 2023! Excellent! I had to cook the beef a lot longer to get it tender but worth the wait. Don't be too hard on The Beaver, I used to hate rice when I was a kid. Looked like maggots to me.

      Reply
      • Jim

        January 02, 2023 at 8:45 am

        Hi Robert, thanks for the comment and so happy you enjoyed this as your first meal of the new year!

        Reply
    16. Beth Ann May

      January 06, 2023 at 7:32 am

      This is the best beef barley soup ever made. We loved it!

      Reply
      • Jim

        January 06, 2023 at 11:20 am

        Hi Beth Ann, I'm so happy you enjoyed the soup and appreciate the comment!

        Reply
    17. Elizabeth

      January 11, 2023 at 4:36 pm

      Can you put this in the oven instead of the stove top? If so, what temp would you use?

      Reply
      • Jim

        January 12, 2023 at 8:53 am

        Hi Elizabeth, I'm sure you probably could but I haven't tested this recipe in the oven so can't say for sure. If you do try it, let us know how it turns out.

        Reply
    18. Fran

      January 12, 2023 at 2:52 pm

      Just realized I have quick cooking barley. How do I use it with this recipe?

      Reply
      • Jim

        January 12, 2023 at 4:48 pm

        Hi Fran, I haven't tested this recipe with quick-cooking barley so I can't say for sure, but what you might want to do is just cook the barley separately following the package instructions and then add it to the soup once the beef is tender and done.

        Reply
    19. Ethan

      January 15, 2023 at 7:00 pm

      5 stars
      Made this last night and it was fantastic. Will definitely be my go to beef and barley soup recipe.

      Reply
      • Jim

        January 16, 2023 at 9:30 am

        Hi Ethan, so happy to hear you enjoyed the beef barley soup and really appreciate the comment!

        Reply
    20. Nikki

      January 24, 2023 at 5:07 pm

      Hey, every recipe from you comes out perfect, wow! This is my second time .aking this soup. First time we ate it all immediately. This time I want to save it. Is this freezable or do you recommend eating it within 3 days?

      Reply
      • Jim

        January 25, 2023 at 10:32 am

        Hi Nikki, thanks for the comment and so happy you're enjoying the recipes. You can freeze this one.

        Reply
    21. Barbara Sikma

      January 24, 2023 at 5:58 pm

      5 stars
      Had left over prime rib. Cooked that down, sautéed veggies, put meat and gravy together with the wine. Added quick cooking barley and taadaa a great soup.

      Reply
    22. Karen

      January 26, 2023 at 5:07 pm

      5 stars
      This has become a favorite part of our cold weather rotation!

      Reply
      • Jim

        January 27, 2023 at 10:31 am

        Hi Karen, so happy you enjoy the soup and thanks for the comment!

        Reply
    23. Patricia

      February 05, 2023 at 5:24 pm

      5 stars
      Absolutely the most scrumptious beef barley soup ever!!! Thnx, Jim!

      Reply
      • Jim

        February 06, 2023 at 10:22 am

        Hi Patricia, so happy you enjoyed and really appreciate the comment!

        Reply
    24. Joyce Bagley

      February 07, 2023 at 11:56 am

      5 stars
      This recipe is exactly the same as mine except for the red wine which made it even better! Thanks for the tip. Also, sometimes I add a tbsp or two of tomato paste to the veggies after cooking them and before I add the beef back in. It depends on my mood. Both versions are great!

      Reply
      • Jim

        February 07, 2023 at 3:00 pm

        Hi Joyce, so happy you liked the recipe and appreciate the comment!

        Reply

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    Welcome! I'm Jim and I'm here to help you make awesome Italian food that you would normally enjoy at some of your favorite New York style Italian restaurants. While my recipes are typically Italian, you'll find some other great ones as well. Take a look around, and get cooking!

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