Hearty Beef and Barley Soup: Comfort in a Bowl

Why This Soup is a Winter Favorite

When the weather turns chilly, there’s a universal craving for dishes that are both nourishing and heartwarming. This homemade Beef and Barley Soup delivers on all fronts, offering rich flavors and essential nutrients to keep you full and satisfied. It’s also an excellent make-ahead meal, as the flavors only improve with time.

Ingredients (Serves 6–8)

2 lbs beef stew meat (choose cuts with good marbling for extra flavor)
Salt and pepper (to taste)
2 tbsp cooking oil
10 cups water
3 tbsp beef broth concentrate or bouillon
2 cups celery (chopped, about 3 stalks)
½ onion (diced)
5 garlic cloves (minced)
2 cups potatoes (diced)
2 cups carrots (grated, about 3–4 large carrots)
1 cup cooked barley

Stovetop Instructions

Season the beef cubes generously with salt and pepper. Heat the cooking oil in a large pot over medium-high heat. Working in batches, sear the beef cubes until browned on all sides, about 1–2 minutes per side. Transfer the browned meat to a plate and repeat with the remaining beef.

Return all the browned beef to the pot and add 10 cups of water. Stir in the beef broth concentrate until dissolved. Add the chopped celery, diced onion, and minced garlic. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for about 2 hours, or until the beef is tender.

Stir in the diced potatoes and grated carrots. Allow the soup to simmer for an additional 30–45 minutes, or until the vegetables are soft and cooked through.

Stir in the cooked barley and let the soup simmer for another 30 minutes, allowing the flavors to meld together beautifully.

Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and serve hot with crusty bread or crackers for the ultimate comforting meal.

Slow Cooker Instructions

Follow the stovetop instructions to brown the beef cubes in a skillet.

Deglaze the skillet with 2 cups of water, scraping up any browned bits, and pour this into the slow cooker. Add the browned beef, remaining 8 cups of water, beef broth concentrate, celery, onion, and garlic.

Cover and cook on low for 6 hours.

Add the diced potatoes and grated carrots to the slow cooker. Continue cooking for 1 hour, or until the vegetables are tender.

Stir in the cooked barley and let the soup simmer on low for an additional 30 minutes.

Taste the soup and adjust the seasoning as needed. Serve hot with your favorite bread or crackers.

Tips for the Perfect Soup

Don’t skip browning the beef; it locks in flavor and adds depth to the soup’s broth. Pearl barley will give a soft texture, while hulled barley adds a nutty bite. Add a splash of red wine or Worcestershire sauce for extra richness. Mushrooms, parsnips, or even peas can elevate the dish further.

Storage and Reheating Tips

Store leftover soup in an airtight container in the fridge for up to 4 days. Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating. Warm the soup on the stovetop over medium heat, adding a splash of water or broth if it’s too thick.

Why You’ll Love This Recipe

This Beef and Barley Soup checks all the boxes: it’s wholesome, hearty, and incredibly easy to make. Whether you’re battling winter’s chill or simply craving a comforting meal, this soup delivers a rich, nourishing experience in every bite. It’s the kind of dish that brings everyone back to the table, bowl after bowl. Enjoy!