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!
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.
For a similar soup that’s vegetarian, check out our mushroom barley soup recipe!
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.
- 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 1/4 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.
- 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.
- Once the beef is browned, set it aside and add the carrots, celery, and onion to the pan and saute for 5 minutes.
- Add the garlic and cook for 1 minute longer or until fragrant.
- Add 3/4 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.
- 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.
- 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.
- 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!
Top tips
- 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.
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 Beef Soup
- Guinness beef stew
- Hungarian goulash – chunks of beef, carrots, peppers, and potatoes in a paprika-flavored broth.
If you’ve enjoyed this Beef Barley Soup Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.
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
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
- 3/4 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
- 1/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Just a note…. it’s hard to read through the reader comments because the square, colored boxes for Facebook, Pinterest, and Yum block the left side of the screen. Thus they block the comments. This affects all recipes, not just this one. I wish you would do something to correct that. Thanks!
Hi Vicky, we appreciate the feedback and will look into this. Those are sharing buttons that allow others to share our recipes so they are important for us to keep. We’ll see if there is a better way to place them.
BEST BEEF BARLEY SOUP RECIPE EVER ! Jim I have been learning from you since your first you tube videos (loved those,so informative and calming and enjoyable to watch) I am seventy years old and have been cooking for over fifty of them, but after watching, learning and being inspired by you and your love for food and it’s preparation , I became a much better cook. The Italian American recipes that I grew up eating were always good when I made them, but your exact measurements,timing and technique made them taste like I remember them as a kid. Jim, all of your recipes are top notch and you and your family have been a pleasure to watch grow and become successful in your endeavors.
Thank You Very Much
Daniel Seibert
Hi Daniel, we truly appreciate your words and your support through the years. Thanks for following along with us from the beginning and we’re so happy you’re finding the recipes and videos helpful and enjoyable.
Sound delicious, what can I use instead of the red wine?
Hi Marth, see the top tips section where Jim addresses the wine – it can definitely be omitted from this recipe.
This is a very rich tasting soup! I found it very easy to make and freezes well! This will be my go to soup this winter….
We’re so happy you enjoyed this one, Susan!
Tastes just like Mom’s. Really a great , spot on recipe .
Looks delicious. Can this be done it the crock pot also? Love all your Italian recipes too!
Hi Denene, we haven’t tested the recipe in a crockpot but it would likely work.
Sounds so good wsitogor cooler weather to make this . I love Beef Barley soup.
I just finished making the soup. It’s the best beef barley soup I have ever made.
Can the leftovers be frozen?
Hi Janet, we are so happy you enjoyed the soup. Yes, the leftovers can be frozen for up to 3 months.
Made this twice, actually on cooking now, my husband found the recipe and we watched the video. So easy and very satisfying on a cold day.
A phenomenal soup – so rich with a great blending of flavors! My husband loves it, too!
I loved this soup… so easy to make and it was delicious!!
I do have a question, though… When I put the leftovers in the fridge it got really thick by the next day. Should I be adding more broth before I store it away or just add broth when reheating?
Thanks,
Shemeka
Hi Shemeka, we’re so happy you enjoyed! This will get thicker as it sits in the fridge but as you reheat it, it should loosen back up. If it’s still too thick you can add a little water at a time until you reach your desired consistency.
Making your recipe for Beef Barley now . My home smells amazing and the soup is delicious!!!!
Thank you for sharing all your wonderful recipes 😊
HiHi Jim. I don’t usually change a recipes ingredients. I love all yours that I have tried. However, Chuck roast is now so expensive, and I am alone on a budget. I found a London broil really cheap the other day. So, what I was wondering if I could use that instead of the chuck roast? I have only made a London broil once before, and it was horrible. I couldn’t pass up the price. Thank You, God Bless you and your very handsome family.
Hi Dolores, you can use London Broil, but the reason Jim uses the chuck is because there’s a lot more fat in it. London Broil is a leaner cut. But it will still be good. Hope you enjoy!
I’ve made beef barley soup for years with a recipe that’s almost identical to this one, and I always use London Broil. It’s delicious. Chuck has better flavor and more tender, but either is fine. When I cook London broil by itself, I usually grill it, but don’t overcook it. I keep it rare or medium. Never more than medium, or it gets dry and tough because it’s so lean.
Was great, everyone loved it.
Followed recipe exactly and it was absolutely delicious! I have never made beef barley soup before or any soup with beef. Perfect for a cold night!
Hi Chrissy, thanks for the comment and so happy you enjoyed!
I don’t usually leave reviews on recipes, but as one of your top fans, I wanted to on this recipe. It is absolutely delicious! The only change I made is that I used fresh sage instead of thyme because that’s what I had. I printed the recipe so that I always have it and can make a note about how long the barley took to cook.
Hi Mary, thanks for the comment and so happy you enjoyed this one!
Yummy! Can’t say I deviated from the recipe or ingredients at all. Very nicely written and an excellent recipe. It was everything I expected and hoped for. Thank you. 😊
Hi Jim. 2 quick questions: Did you rinse barley before adding it and do you cover pot after you add barley for the second 45 min of cooking. Thank you very much. Love your recipes and videos. Long time follower.
Hi Annmarie, thanks for the comment. No, Jim didn’t rinse the barley but if you want you you can. The cover is off for the second 45-60 minutes after the barley’s added. Hope you enjoy!
Love the way you teach us. Simple and to the point.
Love the process. Thank you.
Hi, Can you substitute Italian barley for Pearl barley?
Thanks!
Yes, you can.