Classic Beef Barley Soup – Hearty Homemade One-Pot Soup

This classic beef barley soup is a hearty, old-fashioned comfort food that warms you up on cold days. Tender chunks of beef stew meat, chewy pearl barley, carrots, celery and tomatoes simmer slowly in a rich, savory beef broth seasoned with thyme and paprika. It is a filling one-pot meal that tastes even better the next day, perfect for family dinners, meal prep and chilly fall and winter nights.

Prep Time: 20 minutes | Cook Time: 1 hour 45 minutes | Total Time: about 2 hours | Servings: 6–8

Why You’ll Love This Beef Barley Soup

• Hearty and filling. Beef, barley and vegetables make it a complete meal in a bowl.
• Rich, cozy flavor. Browning the beef and adding tomato paste builds deep flavor.
• One pot. Everything cooks in a single pot for easy cleanup.
• Great for leftovers. It reheats beautifully and freezes well.

Ingredients for Beef Barley Soup

• 1 1/2 lbs (680 g) beef stew meat, cut into bite-sized pieces
• 3/4 cup pearl barley, rinsed
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons fresh parsley, chopped

How to Make Classic Beef Barley Soup

1. Season the beef. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper.
2. Brown the beef. Brown the beef in batches for 4 to 5 minutes, then transfer to a plate.
3. Cook the vegetables. Add the onion, carrots and celery to the pot and cook for 5 minutes until slightly softened.
4. Add garlic and tomato paste. Stir in the garlic and tomato paste and cook for 1 minute.
5. Add the broth. Return the beef to the pot. Add the beef broth, diced tomatoes, thyme, dried parsley, paprika and bay leaf.
6. Simmer the beef. Bring to a boil, then reduce the heat, cover and simmer for 45 to 60 minutes, until the beef begins to get tender.
7. Add the barley. Stir in the rinsed pearl barley. Cover and simmer for another 30 to 40 minutes, until the barley is tender and the beef is fork-tender.
8. Season. Remove the bay leaf. Taste and adjust the salt and pepper as needed.
9. Finish. Stir in the fresh parsley and let the soup rest for 5 minutes.
10. Serve. Serve hot with crusty bread or homemade cornbread for a hearty, comforting meal.

Tips for the Best Beef Barley Soup

• Brown in batches. Crowding the pot steams the beef instead of browning it. Those browned bits add a lot of flavor.
• Use pearl barley, not quick-cooking barley. If using quick barley, add it in the last 15 minutes.
• Add more broth if needed. Barley soaks up liquid as it cooks and sits, so add a splash of broth or water to thin the soup.
• Choose chuck roast. For the most tender beef, cut your own stew meat from a chuck roast.

Slow Cooker and Instant Pot Options

• Slow cooker: Brown the beef and vegetables first, then add everything except the fresh parsley to the slow cooker. Cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours.
• Instant Pot: Brown the beef and vegetables on Sauté, add the remaining ingredients and cook on High Pressure for 25 minutes, then let the pressure release naturally for 15 minutes.

Easy Variations

• Mushroom beef barley: Add 8 oz sliced mushrooms with the onions.
• Extra veggies: Stir in diced potatoes, green beans or peas.
• Leftover roast: Use chopped leftover pot roast and skip the long simmer, add it with the barley.

How to Store and Freeze

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. The barley will thicken the soup as it sits, so add a little broth when reheating.

Frequently Asked Questions

Do I need to soak pearl barley?

No. Just rinse it under cold water before adding it to the soup.

Why did my soup get so thick?

Barley keeps absorbing liquid. Simply stir in extra beef broth or water when reheating.

Can I make it gluten-free?

Barley contains gluten. For a gluten-free version, use brown rice instead and adjust the cooking time.

More Cozy Soups to Try

• Easy Vegetable Beef Soup
• Crockpot Potato Soup with Hash Browns
• Hamburger Vegetable Soup
• Hearty Crockpot Cowboy Soup
• See all our soup recipes