When it comes to hearty and satisfying meals, few dishes compare to this warm, Homemade Beef Barley Soup with tender meat, grains, and fresh vegetables.
This classic recipe is the ultimate comfort food, perfect for chilly days or whenever you’re craving something cozy and nourishing. Easy to prepare and full of rich flavors, it’s a dish your whole family will love.
This another one of my favorite Fall Soup Recipes that also freezes great too.
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Table of Contents
- Beef Barley Soup Pioneer Woman
- Why You'll Love this Recipe
- Main Ingredients You'll Need
- Substitutions and Variations
- Step-by-Step Directions
- Quick Tip
- Add the Dry Barley
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- Storing and Reheating Tips
- More Delicious Soup Recipes to LOVE
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Beef Barley Soup Pioneer Woman
This recipe is similar to beef barley soup pioneer woman, but of course, I have my own spin on making the recipe perfect for my family!
Especially soups that are hearty like this recipe where it's really like a meal than just a bowl of soup. Soup is a great addition to any weekly meal plan all year long!
You'll only need to add a few crackers, homemade biscuits or even homemade French bread spread with garlic butter to complete this meal.
Why You'll Love this Recipe
Comforting and Hearty: Combines tender beef, wholesome barley, and fresh vegetables for a satisfying, warming meal.
Easy to Prepare: Simple steps make it accessible for cooks of all skill levels.
Versatile: Easily customizable with different vegetables, grains, or seasonings to suit personal tastes.
Freezer-Friendly: Perfect for meal prep, with leftovers that freeze and reheat beautifully.
Family-Friendly: A crowd-pleaser that’s nourishing and delicious for every one.
Perfect for Any Season: Ideal for chilly evenings or as a comforting dish year-round.
Main Ingredients You'll Need
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Beef stew meat
- Chopped carrots
- Celery
- 1 clove garlic; chopped
- Beef broth
- Beef bouillon
- Dry barley - you can find barley with the other dried beans or vegetables in your local grocery store.
- Vegetable oil
- salt and pepper to taste
Substitutions and Variations
- Potatoes: Add diced potatoes, parsnips, or turnips for extra heartiness without changing the overall flavor.
- Greens: Include leafy greens like spinach or kale during the last few minutes of cooking for added nutrition and color.
- Vegetables: Stir in frozen peas or green beans toward the end for a touch of sweetness and extra texture.
- Protein: Substitute the beef with chicken or turkey for a lighter option that still pairs well with barley.
- Tomatoes: Add diced tomatoes or a spoonful of tomato paste for a slight tang and a richer, heartier broth.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: To prepare the beef, carefully slice it into smaller bite-sized pieces. This will make the dish easier to eat and will help ensure that each bite is perfectly tender.
Step 2: Make sure to chop the carrots and celery into small, bite-sized pieces for the best texture. You'll want about ½ cup of each.
Step 3: Start by heating the oil in a heavy pot or Dutch oven over medium heat. Add the beef and brown it thoroughly. Once the meat is browned, toss in the carrots, celery, and garlic. Cook for a few minutes more to soften the vegetables slightly.
Step 4: Then, pour in the beef broth and add the bouillon cube. Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for about an hour, or until the meat is deliciously tender.
Quick Tip
When cooking with barley and other grains, it's always best to rinse and wash away any debris or dust before adding directly to the soup.
Add the Dry Barley
Step 5: After the beef has cooked for about an hour and is tender, add the barley. Continue cooking for another 30 minutes, checking periodically until the barley is plump and tender
Insider Tips from My Kitchen to Yours
✔️ DO brown the beef well before simmering; it builds deeper flavor and gives the broth a richer taste.
❌ DO NOT rush the simmering time or the barley will stay firm instead of becoming tender and hearty.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Barley does not need to be cooked or even soaked before adding it to soup. It will become soft during the cooking process.
Rich in vitamins and minerals, barley is a very healthy grain. It's also high in fiber which helps with digestion and might even help you feel fuller after enjoying a bowl of barley soup!
Yes, beef barley soup freezes well, making it perfect for meal prep or saving leftovers. For best results, cool completely before freezing in airtight containers and, if preferred, freeze without the barley to add fresh when reheating.
Storing and Reheating Tips
Refrigerator: Divide the soup into individual or meal-sized portions using freezer-safe containers or resealable freezer bags. Leave some space at the top of the container to allow for expansion as the soup freezes.
Freezer: Transfer the cooled soup to a freezer-safe container, ensuring it’s sealed tightly, and place it in the freezer. Properly stored, the soup will remain fresh for up to three months.
Thawing and Reheating: Thaw the soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat on the stovetop over low to medium heat, stirring occasionally to ensure even heating. If you’ve frozen the soup without barley, add freshly cooked barley during reheating.
More Delicious Soup Recipes to LOVE
Homemade French Bread is so easy to make and ready in under an hour! Don’t forget to serve Homemade Garlic Butter to go along with the bread or biscuit you’re serving.
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📖 Recipe Card
Homemade Beef Barley Soup
Ingredients
- 1 pound beef stew meat
- ½ cup carrots chopped
- ½ cup celery chopped
- 1 clove garlic; minced
- 3 cans beef broth
- 1 cube beef bouillon
- ⅔ cup barley
- 1 tablespoon vegetable oil
Method
- Slice the beef into small cubes.
- In a heavy pot or Dutch oven over medium heat, add the oil and brown the beef.
- When the meat is browned, add the carrots, celery and garlic and continue cooking for a few minutes.
- Add the beef broth and bouillon cube and bring to a boil.
- Reduce the heat to low and continue to simmer until the meat is soft; about an hour.
- Add the barley and continue to cook on low another 30 - 35 minutes.
- Add salt and pepper to taste.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
This recipe has been updated since it first appeared in 2015 with new photos, a new printable recipe card that includes nutritional information and new information. I hope you enjoy the updates as much as I enjoyed working on them!
Karen Corinha says
Added 1/2 cup chopped onion to this recipe. And a little Maggie seasoning to bolster flavor! So good.
Lois says
That sounds good! I'm not a big fan of onions in soup, but I love how you made the recipe your own! Thank you for visiting!
Catherine Sokolowski says
It's finally starting to feel like soup weather. I have been looking for a beef barley soup recipe. Yours look perfect. Thanks for sharing!
Lois says
I hope you enjoyed the recipe. It's one of our favorites!
angle says
I love this! Especially the leaves and feather ones. I’m definitely going to make some. While I’m doing it, I think I’ll make a few unscented ones for brown sugar disks too..
Madonna/aka/Ms Lemon of Make Mine Lemon says
Barley sounds good.
Summer Nicole says
This looks delicious! I am excited to try making it soon! 🙂
Jeannie says
Soup is a winter staple around here. I've not used Barley before, but I'm game to try it. Thanks for partying at For What It's Worth-jeannie.
Catherine says
Delicious and comfort for this cold weather. xo Catherine
Ann says
This looks wonderful!
Patty Anderson says
Love your soup recipe and it looks delicious Lois.