Slow-Simmered Beef Barley Soup is a timeless comfort dish that brings together tender beef, wholesome vegetables, and nutty barley in a deeply flavorful broth. It’s the kind of soup that fills the kitchen with warmth and the soul with satisfaction. Whether made quickly with stew meat or simmered low and slow with a chuck roast, the result is a rich, hearty bowl that’s perfect for chilly evenings, family dinners, or nourishing leftovers.
The base begins with seared beef and classic aromatics—onions, celery, and carrots—then layered with tomatoes, sweet corn, and pearl barley. The barley adds a chewy texture and earthy flavor, while the beef broth is seasoned with herbs like thyme and bay leaf to create a depth that only improves with time. This soup is naturally filling, packed with protein and fiber, and easily adaptable to what’s in season or in your pantry.
Serve it with crusty bread, cornbread, or even a sprinkle of grated cheese for a rustic finish. It’s freezer-friendly, meal-prep approved, and guaranteed to become a staple in your comfort food collection.
🧺 INGREDIENTS: (Serves 6–8)
- 1½ lbs chuck roast or stew beef, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 2 stalks celery, chopped
- 3 carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen or canned corn
- ¾ cup pearl barley
- 6 cups beef broth (low sodium preferred)
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- Optional garnish: chopped parsley or grated Parmesan
👩🍳 INSTRUCTIONS:
Step 1: Sear the Beef
In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes in batches, searing until browned on all sides. Remove and set aside.
Step 2: Sauté the Aromatics
In the same pot, add onion, celery, and carrots. Sauté for 5–7 minutes until softened and fragrant. Add garlic and cook for another minute.
Step 3: Build the Broth
Return the beef to the pot. Add diced tomatoes, corn, barley, beef broth, bay leaf, thyme, pepper, and salt. Stir to combine.
Step 4: Simmer Low & Slow
Bring the soup to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, or until beef is tender and barley is cooked through. Stir occasionally and add water or broth if needed.
Step 5: Adjust & Serve
Remove bay leaf. Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley or Parmesan if desired. Serve hot with bread or crackers.
🍽️ Tips & Variations:
- Quick Version: Use stew beef and pressure cook for 30 minutes.
- Vegetable Boost: Add spinach, peas, or mushrooms in the last 15 minutes.
- Grain Swap: Substitute barley with farro or brown rice if preferred.
- Freezer-Friendly: Cool completely and freeze in portions for up to 3 months.
