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Hearty beef barley and vegetable soup with tender stewing beef, pearl barley, carrots and potatoes in a rich tomato herb broth.

Hearty Beef Barley and Vegetable Soup

This hearty beef barley soup is filled with tender chunks of beef, pearl barley, carrots and Yukon Gold potatoes simmered in a rich tomato and herb broth. It is thick, comforting and filling—somewhere between a classic homemade soup and a slow-simmered beef stew.
Serve it with warm crusty bread for an easy cold-weather dinner the whole family can enjoy.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dinner, lunch, Main Course, Soup
Cuisine North American
Servings 6 servings
Calories 522 kcal

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.
    • Brown the beef in small batches before simmering. This simple step builds deeper flavour and gives your hearty beef barley soup a richer, more homemade taste.

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

Serving: 1servingCalories: 522kcalCarbohydrates: 39gProtein: 27gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 81mgSodium: 1612mgPotassium: 980mgFiber: 7gSugar: 4gVitamin A: 5194IUVitamin C: 16mgCalcium: 78mgIron: 5mg
Keyword beef and vegetable soup, beef barley soup, easy beef barley soup, hearty beef soup, homemade beef soup, recipe
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