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Beef and barley soup in a black bowl with tender beef chunks, pearl barley, carrots, and vegetables in a brothy tomato-beef base, served with toasted bread.

Beef Barley Soup

Hearty brothy beef and barley soup made with tender beef chuck, pearl barley, and vegetables in a rich tomato-beef broth. Freezer-friendly and perfect for leftovers.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 13 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lb beef chuck trimmed and cut into 1-inch cubes
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 3 carrots sliced
  • 2 celery ribs sliced
  • 1 green bell pepper diced (optional)
  • 2 garlic cloves minced
  • ½ cup dry red wine optional, for depth
  • 8 cups low-sodium beef broth
  • 1 14.5-oz can diced tomatoes, with juices
  • ¾ cup pearl barley rinsed
  • 1 –2 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 tsp dried thyme or 2–3 fresh sprigs
  • Fresh parsley chopped (optional, for garnish)

Method
 

Season and Brown the Beef
  1. Pat beef dry and season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches until well seared on all sides. Do not overcrowd.
  3. Transfer to a plate.
Sauté the Vegetables
  1. Reduce heat to medium. Add onion, carrots, celery, and bell pepper (if using). Cook 5–7 minutes, until softened.
  2. Stir in garlic and cook 30 seconds, just until fragrant.
Deglaze
  1. Pour in red wine (if using) and scrape up browned bits from the bottom of the pot. Simmer 1–2 minutes until slightly reduced.
Build the Soup
  1. Return beef and any accumulated juices to the pot.
  2. Add beef broth, diced tomatoes, barley, Worcestershire sauce, bay leaf, and thyme. Stir well.
Simmer
  1. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook 55–65 minutes, stirring occasionally, until beef is fork-tender and barley is cooked through.
Finish
  1. Remove bay leaf and thyme stems (if using fresh).
  2. Adjust salt and pepper to taste.
  3. Serve hot, garnished with fresh parsley if desired.

Notes

  • Brown beef in batches for best flavor.
  • Use 8 cups broth for a brothy texture.
  • Barley thickens as it sits; add broth when reheating.
  • Simmer gently to keep beef tender.