Hearty Beef Barley and Vegetable Soup
This hearty beef barley and vegetable soup is packed with tender beef, pearl barley, carrots and potatoes simmered in a rich tomato and herb broth. Thick, warming and full of homemade flavour, it is the kind of comforting beef soup that makes a cold day feel a little better. Serve it with crusty bread for an easy and satisfying family dinner.
Short Description
This hearty beef barley and vegetable soup is made with tender stewing beef, pearl barley, carrots and potatoes in a rich tomato and herb broth. It is thick, filling and comforting without being quite as heavy as a traditional beef stew.
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Why It’s Good
The beef becomes tender as it slowly simmers, while the pearl barley adds a pleasant chewy texture and naturally thickens the broth. Browning the beef first makes a real difference. Those browned bits give the soup a deeper, homemade flavour.
The carrots and potatoes make it a complete, satisfying meal. It is simple food, but very good. Even better, this homemade beef barley soup often tastes richer the next day after the flavours have had more time to come together.
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When to Serve It
Serve this beef barley and vegetable soup on chilly fall or winter evenings when you want something warm and filling. It is also a good choice for a relaxed Sunday dinner, an easy family meal or a make-ahead lunch during the week.
Add a slice of crusty bread or a warm dinner roll for dipping into the rich broth. It is especially handy when you need a comforting one-pot dinner that reheats well.
Tips and Tricks
- Brown the beef in small batches. Crowding the pot causes the meat to steam instead of brown. A good crust adds much more flavour to this hearty beef barley soup.
- Pat the beef dry first. This simple step helps the flour stick and gives the beef better colour in the pot.
- Rinse the pearl barley. A quick rinse removes excess starch and helps keep the broth from becoming overly thick.
- Cut the carrots and potatoes into larger pieces. They need to simmer for quite a while, so thicker pieces hold their shape better and do not disappear into the soup.
- Keep the soup at a gentle simmer. A hard boil can make the beef tough. Low, steady heat gives you more tender pieces of meat.
- Stir occasionally once the barley is added. Pearl barley can settle near the bottom of the pot, especially as the soup starts to thicken.
- Add extra broth when needed. Barley absorbs a surprising amount of liquid. The soup may look perfect at first and then become much thicker as it sits.
- Taste before adding more salt. Beef broth and Worcestershire sauce already bring plenty of savoury flavour, so it is best to adjust the seasoning near the end.
- Let the soup rest for 10 minutes before serving. The broth thickens slightly and the flavours settle together. It tastes even better.
- Make it a day ahead when possible. This homemade beef barley and vegetable soup is one of those recipes that becomes richer and more flavourful after resting overnight in the refrigerator.
Variations
- Add sliced mushrooms for a richer beef barley and vegetable soup.
- Stir in frozen peas during the last 5 minutes for extra colour.
- Use sweet potatoes instead of Yukon Gold potatoes for a slightly sweeter flavour.
- For a thicker beef barley stew, reduce the broth by about 1 cup.
Storage Tips
- Store cooled beef barley soup in an airtight container in the refrigerator for up to 4 days.
- Add a little beef broth when reheating because the barley continues to absorb liquid.
- Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
Hearty Beef Barley and Vegetable Soup
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Mixing bowl
- Wooden spoon
- Ladle
Ingredients
- 1½ pounds beef stewing beef - cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil divided
- 1 yellow onion medium sized and diced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes with juices
- 7 cups beef broth low-sodium
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- ¾ cup pearl barley rinsed
- 3 carrots medium sized and cut into thick pieces
- 2 Yukon Gold potatoes medium sized and cut into ¾-inch cubes
- 1 teaspoon brown sugar optional
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Brown the stewing beef. Pat the beef dry and season it with the salt and black pepper. Sprinkle with the flour and toss lightly to coat. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Brown the beef in two batches, adding the remaining oil as needed. Transfer the browned beef to a plate.
- Cook the onion and garlic. Reduce the heat to medium. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened. Stir in the garlic and tomato paste and cook for 1 minute.
- Simmer the beef until tender. Return the browned beef and any juices to the pot. Add the diced tomatoes, beef broth, Worcestershire sauce, thyme, oregano and bay leaf. Bring to a gentle boil, then reduce the heat to low. Partially cover and simmer for 60 to 75 minutes, or until the beef is beginning to feel tender.
- Add the barley and vegetables. Stir in the rinsed pearl barley, carrots, potatoes and brown sugar, if using. Continue simmering partially covered for 40 to 45 minutes, stirring occasionally, until the beef is fork-tender and the barley and vegetables are cooked.
- Finish the beef barley soup. Remove the bay leaf. Add a little extra beef broth if the soup has become too thick. Taste and adjust the salt and black pepper. Stir in the fresh parsley just before serving.
Notes
- Pearl barley thickens beef soup naturally as it cooks and continues to absorb broth while the soup sits. Add a splash of beef broth when reheating leftovers.
- Cut the carrots into fairly thick pieces so they hold their shape during the longer cooking time.
- Yukon Gold potatoes are ideal for this homemade beef soup because they become creamy while usually staying intact.
- For a thicker beef barley stew, begin with 6 cups of beef broth instead of 7.
- Keep the soup at a gentle simmer. Boiling it too quickly can make the beef tougher rather than tender.
- Browning the beef in batches adds deeper flavour to the broth. It takes a few extra minutes, but it is worth doing.
- This hearty beef barley and vegetable soup tastes even better the next day after the beef, tomato and herb flavours have had time to blend.
- Store leftover beef barley soup in an airtight container in the refrigerator for up to 4 days.
- Freeze the cooled soup for up to 3 months. The barley may absorb additional broth, so add more when reheating.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.
Serve It with Homemade Popovers
Complete your cozy soup dinner with our Classic Popovers. These light, golden popovers have crisp edges and soft, airy centres that are perfect for dipping into hearty beef barley soup.
