What is the best cut of beef for beef and barley soup?

Certainly, the top choice is chuck roast. That’s because it has a perfect balance of fat and connective tissue, which breaks down into tender, flavorful meat. Additionally, stew meat or short ribs offer excellent alternatives for rich broth and succulent texture.

What spices go in beef barley soup?

Traditionally, bay leaves, thyme, black pepper, and garlic are the foundation. However, you can enhance complexity with rosemary, paprika, or a splash of Worcestershire sauce. Each spice contributes depth without overpowering the main ingredients.

Should I cook barley before adding it to soup?

No, it’s best to cook barley directly in the soup. That way, it absorbs the surrounding broth and flavor. However, if you prefer firm barley or need to freeze the soup, pre-cooking separately is a smarter option.

Is beef and barley soup good for you?

Yes, it’s a balanced meal in a bowl. Barley is high in fiber and supports digestion, while beef supplies essential protein and iron. Coupled with veggies, this soup nourishes both body and soul.

Can you freeze beef and barley soup?

Yes, but freezing it without barley yields better results. When barley sits in liquid too long, especially after freezing, it turns mushy. So, store it separately and combine upon reheating.

How long does it last in the fridge?

Generally, this soup lasts up to four days when stored in airtight containers. For best results, let it cool completely before refrigerating, and reheat over medium heat with a splash of broth.

Can I make it vegetarian?

Absolutely! Replace the beef with mushrooms, lentils, or chickpeas. Use vegetable broth instead of beef broth. As a result, you’ll enjoy a rich, filling soup that’s plant-based and packed with flavor.

What’s the difference between pearl and hulled barley?

Pearl barley is polished and softer, making it faster to cook and perfect for soups. In contrast, hulled barley is less processed, chewier, and more nutrient-dense but takes longer to soften.

Can I make this in an Instant Pot?

Yes! Use the sauté function to brown meat, then add remaining ingredients. Pressure cook for 30–35 minutes and let it naturally release pressure. The result is a deeply flavored soup in a fraction of the time.

Beef and Barley Soup: 6 Reasons It’s Your New Favorite Comfort Food

Description

This Classic Beef and Barley Soup is the ultimate comfort food — hearty, flavorful, and incredibly satisfying. With tender chunks of beef, wholesome pearl barley, and aromatic vegetables, this soup is a cold-weather favorite that’s both nutritious and deeply comforting. Its secret? Simple ingredients, slow simmering, and lots of love. Perfect for cozy nights or make-ahead lunches!

Ingredients

1.5 lbs chuck roast, cubed (substitute with stew beef or short ribs)
3/4 cup pearl barley, rinsed
2 medium carrots, sliced
2 stalks celery, chopped
1 large onion, diced (yellow or white)
3 cloves garlic, minced
1 bay leaf (remove before serving)
6 cups beef broth (use low-sodium for better control)
2 tbsp olive oil
Salt & pepper, to taste

1 tsp fresh thyme (optional, adds depth)

Instructions

Brown the Beef:
Heat olive oil in a large pot over medium-high heat. Add the beef cubes in batches, searing each side until browned. Don’t overcrowd the pot. Remove browned beef and set aside.
Sauté Aromatics:
Lower the heat slightly and add onions, carrots, celery, and garlic. Cook for 6–8 minutes, stirring frequently, until vegetables soften and become fragrant.
Deglaze and Combine:
Return beef to the pot. Pour in beef broth and scrape the bottom to deglaze. Add rinsed barley, thyme, bay leaf, salt, and pepper.
Simmer Slowly:
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 60–90 minutes, stirring occasionally. Soup is ready when beef is fork-tender and barley is plump.

Finish and Serve:
Remove bay leaf. Taste and adjust seasoning. Garnish with fresh parsley or a drizzle of olive oil if desired. Serve hot with crusty bread or a green salad.

Notes

For extra richness, add a splash of red wine during the deglazing step.
Make it ahead: The soup tastes even better the next day as flavors deepen.
Store in the fridge for up to 4 days or freeze for up to 3 months.

If soup thickens too much upon standing, add a splash of broth or water when reheating.

Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 390 per serving
Fat: 16g
Carbohydrates: 30g
Protein: 28g