There's nothing quite like a big pot of homemade beef and barley soup simmering on the stove. This hearty soup is made with tender chunks of beef, pearl barley, fresh vegetables, and a rich, savoury beef broth.
The beef is browned first to develop flavour, then slowly simmered until tender. Shredded potatoes and carrots add texture and help create a hearty, comforting soup, while the pearl barley makes every bowl filling and satisfying.
This is the kind of recipe I love making when the weather gets colder or when I want something homemade that can be enjoyed for a few days. Serve it with warm crusty bread or homemade dinner rolls for a comforting family meal.
Hearty Beef and Barley Soup Recipe
Prep Time: 20 minutes
Cook Time: Approximately 3 hours 15 minutes
Total Time: Approximately 3 hours 35 minutes
Servings: Approximately 8–10
Ingredients
2 pounds beef stew meat, cut into bite-sized chunks, preferably well-marbled
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil or vegetable oil
10 cups water
3 generous tablespoons Better Than Bouillon Beef Base, or equivalent beef stock concentrate
2 cups celery, chopped
2 medium onions, diced
5 cloves garlic, minced
1 large potato, peeled and shredded (approximately 2 cups)
3–4 large carrots, peeled and shredded (approximately 2 cups)
1 cup pearl barley, rinsed
Instructions
1. Season the Beef
Pat the beef dry with paper towels and season generously with salt and freshly ground black pepper.
2. Brown the Beef
Heat the oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat.
Working in batches, add the beef in a single layer, making sure not to overcrowd the pot. Sear for approximately 1–2 minutes per side, or until nicely browned.
Transfer the browned beef to a plate and repeat with the remaining pieces. Browning the beef in batches helps develop a richer flavour and prevents the meat from steaming.
3. Prepare the Broth
Return all the browned beef and any accumulated juices to the pot.
Pour in the water and stir in the beef stock concentrate until dissolved.
4. Add the Aromatics
Add the chopped celery, diced onions, and minced garlic.
Bring the soup to a boil, then reduce the heat to medium-low. Cover and allow it to simmer gently for approximately 2 hours, or until the beef becomes tender.
5. Add the Shredded Vegetables
Once the beef is tender, stir in the shredded potato and carrots.
Bring the soup back to a gentle boil, then reduce the heat and simmer for another 30–45 minutes, or until the vegetables are soft.
The shredded potato will begin to break down as it cooks, giving the broth a slightly thicker, heartier consistency.
6. Add the Pearl Barley
Rinse the pearl barley under cold running water, then stir it into the soup.
Bring everything back to a gentle boil before reducing the heat to low.
Continue simmering for approximately 30–40 minutes, or until the barley is tender and cooked through.
Stir occasionally to prevent the barley from sticking to the bottom of the pot.
7. Adjust the Seasoning
Taste the soup and add additional salt and black pepper if needed.
If the soup becomes thicker than you'd like, stir in a little extra water or beef broth until it reaches your preferred consistency.
8. Serve and Enjoy
Ladle the hot soup into bowls and serve with fresh crusty bread, dinner rolls, or your favourite homemade biscuits.
Recipe Notes and Helpful Tips
Choose the Right Cut of Beef
Well-marbled stew meat works best for this recipe because the fat and connective tissue help keep the beef tender and flavourful during the long cooking process.
Beef chuck roast is another great option. Simply cut it into evenly sized pieces before cooking.
Don't Skip Browning the Beef
Taking a few extra minutes to brown the beef makes a noticeable difference in the finished soup.
Searing the meat creates flavourful browned bits at the bottom of the pot that help give the broth its rich, savoury taste.
Avoid overcrowding the pot, as this can cause the beef to steam rather than brown.
Why Use Shredded Potatoes and Carrots?
Unlike traditional chunky beef and barley soup, this version uses shredded potatoes and carrots.
As the vegetables cook, they soften and blend into the broth, creating a slightly thicker texture without needing flour or cornstarch.
The shredded carrots also add a natural sweetness that balances the savoury beef broth.
Use Pearl Barley
Pearl barley is ideal for this soup because it becomes tender while still maintaining a slightly chewy texture.
Be sure to rinse the barley before adding it to the pot.
Keep in mind that barley absorbs liquid as it cooks, so you may need to add extra broth or water depending on how thick you prefer your soup.
Adjust the Broth to Your Taste
Beef stock concentrate adds a rich flavour, but different brands can vary in saltiness.
Start with the recommended amount and taste the soup before adding extra salt.
You can also substitute prepared beef broth for the water and concentrate, adjusting the seasoning accordingly.
Let the Soup Simmer Gently
A slow, gentle simmer is the key to tender beef.
Avoid boiling the soup vigorously for extended periods, as this can cause the meat to become tough and the liquid to evaporate too quickly.
Keep the pot covered during the initial cooking time and check occasionally to make sure there's enough liquid.
The Soup Will Thicken as It Sits
Barley continues absorbing liquid even after cooking, so this soup will naturally thicken as it cools.
If you're reheating leftovers, simply add a splash of water or beef broth to loosen the consistency.
Variations and Additions
Extra Vegetables: Add mushrooms, peas, or green beans for additional flavour and texture.
Fresh Herbs: A little chopped fresh parsley makes a nice finishing touch.
Thyme or Bay Leaf: For an extra layer of flavour, add a few sprigs of fresh thyme or a bay leaf while the beef simmers. Remove the bay leaf before serving.
Chunkier Vegetables: If you prefer a more traditional beef and barley soup, dice the carrots and potatoes instead of shredding them. Cooking times may need to be adjusted.
Richer Broth: Substitute some or all of the water and beef concentrate with prepared beef broth.
Make-Ahead and Storage Tips
Refrigerating
Allow the soup to cool slightly, then transfer it into shallow, airtight containers and refrigerate promptly.
Store in the refrigerator for up to 3–4 days.
Freezing
Beef and barley soup freezes well, making it a convenient meal to prepare ahead of time.
Allow the soup to cool, then divide it into freezer-safe containers, leaving a little room for expansion.
Freeze for approximately 2–3 months for the best quality.
The barley may soften slightly after freezing and reheating, but the soup will still be delicious.
Reheating
Reheat the soup in a saucepan over medium-low heat, stirring occasionally, until heated thoroughly.
Because the barley absorbs liquid during storage, add a little water or beef broth as needed to bring the soup back to your preferred consistency.
What to Serve with Beef and Barley Soup
This hearty soup is filling enough to enjoy on its own, but it's especially delicious served with something fresh from the oven.
Some great options include:
Homemade crusty bread
Soft dinner rolls
Garlic bread
Buttermilk biscuits
A simple green salad
Frequently Asked Questions
Can I make beef and barley soup ahead of time?
Yes! This soup is a great make-ahead meal. The flavours continue to develop as it sits, making leftovers especially delicious. Just keep in mind that the barley will absorb more liquid during storage.
Can I use beef broth instead of beef stock concentrate?
Absolutely. You can replace the water and beef concentrate with prepared beef broth. Taste and adjust the seasoning as needed.
Why is my beef still tough?
Beef stew meat needs time to become tender. If the meat is still tough after the initial simmering time, continue cooking it gently until it softens before adding the vegetables.
Can I use a different type of barley?
Pearl barley works best for the cooking times in this recipe. Hulled barley generally takes longer to cook and may require additional liquid.
Why did my soup become so thick?
Barley naturally absorbs liquid as it cooks and continues absorbing broth while the soup sits. Simply stir in additional water or beef broth until you reach your desired consistency.
Can I freeze beef and barley soup?
Yes. Allow the soup to cool, then freeze it in airtight, freezer-safe containers. For the best quality, enjoy within 2–3 months.
