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!
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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!
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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!
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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
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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.
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Been wanting to make this for years but needed a recipe I could trust. This chef’s recipes are always the best!
Hi Meryl, thanks for the comment and so happy you enjoyed!
Hi, What brand beef broth do you like?
Hi Jami, Jim’s not a fan of store bought boxed broth, so if he doesn’t use homemade he’ll often use low-sodium beef base to make a stock. He uses Better Than Bullion brand for this.
I made this last week and it was absolutely delicious. Shared with my son and DIL. They loved it as well.
Thank you for sharing a wonderful recipe.
Hi Claudia, thanks for the comment. We’re so happy you enjoyed!
Hi, James! I love your recipes! Right now, I am making a huge pot in my pressure cooker. Will have for dinner and then freeze the rest for a rainy chilly day…thank you! 😊👍
Hi Robyne, thanks for the comment and we’re so happy you’re enjoying the recipes!
I made this last week but accidentally used chicken broth (senior moment) and it was delicious. It was also very easy to make and the leftovers were very good (I used beef broth to reheat it as the barley soaks up the original broth). I can’t wait to try it with the beef broth.
Hi Jan, thanks for the comment and so happy you enjoyed!
May I use dry thyme instead of fresh? How much dry thyme?
Hi Celeste, you can use dried thyme if you’d like – a good rule of thumb is for every 1 tablespoon of fresh herbs, you’d use 1 teaspoon of dried since the dried are typically stronger.
Can this be made in a crockpot?
Hi Judi, I haven’t tested this recipe with a crockpot. If you happen to give it a try, let us know how it turns out.
This is just like my Mom used to make. Unfortunately, she didn’t write down any of her recipes so she took them all to her grave. This IS my all-time favorite dish of hers, & yours is identical. I can’t thank you enough.
Hi Dee Dee, it’s great to hear this recipe is the same as your mom’s. Thanks for sharing and really appreciate the comment!
This soup looks amazing. It’s a rainy day here in NJ so I am making it today!
I have one question….Can I freeze leftovers?
Hi Donna, thanks for the comment and this is a great one for the rainy day today! Yes, you can absolutely freeze the leftovers for up to 3 months. Hope you enjoy!
This is simmering on my stove right now. It smells amazing! Perfect when the folks come home from football game.
Hi Rosalie, thanks for the comment. We hope you all enjoyed the soup!
I just wanted to say thank you for the awesome recipes you and Jim have been putting out. This paired with you’re garlic toast recipe was a big hit. Keep them coming!
Hi Jeff, we’re so happy you enjoyed the beef barley soup and really appreciate the comment!
Delicious 😋 wouldn’t change a thing, it’s a keeper!
Hi Cynthia, thanks for the comment and so happy you enjoyed!
This soup is amazing. I make it all the time.
It’s the end of June and I made this soup for dinner tonight. If you haven’t tried this recipe yet your missing out. If I could rate it it’s an absolute 10.
Thanks James, your an amazing cook.
Hi Cecelia, I’m so happy you’re enjoying this recipe even in the warmer months. Really appreciate the comment!
This recipe exceeded all my expectations, my mom used to make this soup. Haven’t had in years. Thanks for a wonderful meal last night😋
Hi Maria, so happy you enjoyed this and really appreciate the comment!
Love this recipe. The one thing I added was a tablespoon of tomato paste, after the garlic but before the red wine. Beef and beef broth just scream tomato paste to me. This one is now in the rotation with Tuscan bean, Italian lentil and split pea. Your chicken piccata is also a family favorite.
Hi Maureen, thanks for the comment and so happy you enjoyed this one and put your own twist on it. That’s what cooking is all about!
Do you think I could make this in the slow cooker?
Hi Kris, I haven’t tested this recipe with a slow cooker. If you happen to give it a try, let us know how it turns out.
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!
Hi Joyce, so happy you liked the recipe and appreciate the comment!
Absolutely the most scrumptious beef barley soup ever!!! Thnx, Jim!
Hi Patricia, so happy you enjoyed and really appreciate the comment!
This has become a favorite part of our cold weather rotation!
Hi Karen, so happy you enjoy the soup and thanks for the comment!
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.