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 beef recipes
If you’re looking for some comforting braised beef recipes, you’ve come to the right place. Here are a few of our favorites!
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 (908g) beef chuck cubed
- 3 tablespoons (45g) olive oil
- 1 medium onion diced
- 2 ribs celery diced
- 4 medium carrots diced
- 3 cloves garlic minced
- 3/4 cup (180g) dry red wine
- 6 cups (1.5kg) low-sodium beef broth
- 1 tablespoon (15g) Worcestershire sauce
- 3 sprigs thyme
- 1 cup (200g) uncooked pearled barley
- salt and pepper to taste
- 1/4 cup minced flat-leaf Italian parsley
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.
The illustrations made it so easy to follow. I ran out of beef broth and needed more to thin the soup so I added some “PHO” broth; and used oyster sauce instead of Worcestershire sauce. The flavor was heightened as was the sodium content. But it was so very exotically delicious. Thank you!
So happy you enjoyed, Roderick!
This has become my go to recipe for the past 2 years. It is hearty, cozy, home in a bowl. Easy to double. Freezes great!
We’re so happy you’ve been enjoying this one, Annette!
The absolute best beef barley soup -ever. I might have it for breakfast. 😂
So happy you enjoyed, Jude!
Very good., the only thing I added was a cup of tomato passata. Thank you for this delicious recipe.
So happy you enjoyed, MaryLynne!
Can this be frozen? I like to make batches of soup for me and my husband
It’s cooking now and smells wonderful
Yes, it freezes very well. Hope you enjoy!
I dont have thyme..can I use a bay leaf instead?
thank you
Sure, you can do that.
Better than my mother’s beef barley soup!!! I only added some mushrooms just because, used London broil rather than beef chuck, and a couple soup bones. I’ll definitely be making this again.
We’re so happy you enjoyed, Jean!
Happy New Year and can I say that this is an Absolutely Amazing recipe! I made this on the first day of 2025, and it was seriously worth the effort!
The only changes I made were that I used beef short ribs and I initially cooked the barley separate before adding to the soup, but otherwise once again I applaud you on such a fantastic recipe.
Thank you so much for sharing 🙂
I hope 2025 is kind to everyone!
this is a great recipe for a childhood memory of a nutritious hearty soup I served it for a gathering of a dozen folks who all want the recipe. I have been delighted to share. It is a main course soup. Splurge and use high quality beef.
So happy you enjoyed, Barbara!
I made this for my entire family
. kids, grandkids, siblings and Mom. Everyone loved it. Only change was subbing farro for barley. Will make again and again.
We’re happy you enjoyed it!
Another amazing five star recipe! Made this tonight and it was outstanding! Lots of beef flavor and a great consistency.
We’re so happy you enjoyed!
This was delicious! Definitely a keeper! Perfect amount of worcestershire and the thyme was a nice addition. I made this tonight and the only two things I changed was I used 2 pounds of 80/20 ground beef and I only used half the wine because I wasn’t sure if my husband would like the flavor. It makes a thick, hearty soup. It was so hot when I served it, we added a couple of ice cubes to each of our bowls. The melted ice gave it a little more broth. I can see how using the chuck would cause the soup to have more broth. The hamburger expanded into the broth. Next time, I will add the full amount of wine and 3 or 4 extra cups of water. My husband had seconds!
Thank you for posting this.
We’re so happy you and your husband enjoyed, Bobi!
I am not sure the nutrition info here is accurate or maybe I am not understanding it right.
Usually most recipes give the nutrition info for 1 serving. The nutrition info did not specify. I thought 512 cal was a lot for 1 serving and 52 grams of protein is huge. I tried dividing by 6 because that is what the recipe indicated the number of serving, but 85 cal seems too small. I looked on the internet for nutrition of beef barley soup and it was 135 cal per 1 cup. So, I doubled that to 270 because that was a large bowl. I am hoping you can give me what 1 large bowl or serving would be calories,protein and carbs for your soup recipe. By the way, it was delicious .Thanks
Hi Nancy, the recipe makes 6 large bowls and the nutrition information is per serving (1 large bowl). The nutrition information is automatically calculated, so should only be used as an approximation.
I love watching your YouTube videos, so I knew this was the place to look first when I wanted a Beef Barley Soup recipe. Keep up the excellence!
We’re so happy you enjoyed, Karin!