By Krista Teigen
Updated Dec 11, 2025
When I’m craving a bowl of something cozy and satisfying, I almost always turn to this hearty Beef Barley Soup. It’s packed with tender beef, hearty vegetables, and chewy barley. It’s the perfect comfort soup, all simmered together in a flavorful broth that warms you from the inside out.
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This one’s always on repeat in my kitchen once the weather cools down. I love a slow-cooked soup, one of my favorites is beef stew , and this recipe is just as satisfying. I make it for slow weekends, chilly nights, or whenever I want a comforting meal without a lot of fuss. The barley gives it that perfect chewy bite and makes the soup feel hearty enough to stand on its own, and the steak is tenderized to melt in your mouth. Everything slow cooks in one pot, and the result is a soup that’s deeply flavorful, filling, and tastes even better the next day.
Tips for Beginners
- Sear the beef. Taking a few extra minutes to sear the beef before adding it to the pot builds rich, savory flavor right from the start. That golden crust creates a depth you just can’t get from boiling raw meat, and all those little browned bits left in the pot add tons of flavor to the broth once you deglaze. It’s a small step that makes a big difference.
- Go low and slow. Chuck roast needs time to break down and become tender. Make sure you’re simmering the soup gently and let it go low and slow until the beef is fork-tender. The longer it cooks, the better the texture.
- Simmer barley uncovered. Pearled barley typically takes 30–40 minutes to cook through. For the best texture, simmer uncovered so excess liquid can reduce without over-steaming the grains. Stir occasionally to prevent sticking at the bottom.
- Add broth or water if needed. Barley continues to absorb liquid as it sits, especially if you’re storing leftovers. Just add a splash of broth or water when reheating to loosen it back up to your desired consistency.
Ingredients1x2x3x
- ▢ 1-2 tbsp olive oil
- ▢ 2-3 lbs beef chuck roast cut into 1-inch cubes
- ▢ salt and pepper
- ▢ 1 onion chopped
- ▢ 3 large carrots chopped
- ▢ 3 ribs celery chopped
- ▢ 3 cloves garlic minced
- ▢ ½ tsp dried thyme
- ▢ 3 tbsp tomato paste
- ▢ 14.5 oz. can diced tomatoes
- ▢ 1 cup pearled barley
- ▢ 6 cups beef broth
- ▢ 2 bay leaves
- ▢ fresh parsley chopped
Video
Instructions
- Heat 1 tbsp of olive oil in a Dutch oven. Add the beef in a single layer and season with salt and pepper. Brown the beef on all sides. Do this in 2 batches if needed. Remove the beef and transfer to a plate. 1-2 tbsp olive oil, 2-3 lbs beef chuck roast, salt and pepper
- Add the onion, carrots, and celery and sprinkle with salt, pepper, and thyme. Cook for a few minutes until softened. Add in the garlic and cook for another minute. 1 onion, 3 large carrots, 3 ribs celery, ½ tsp dried thyme, 3 cloves garlic
- Stir in the tomato paste and cook for another minute. 3 tbsp tomato paste
- Add in the beef, diced tomatoes, beef broth, and bay leaves. Bring the mixture to a boil. Then, reduce to a simmer. 14.5 oz. can diced tomatoes, 6 cups beef broth, 2 bay leaves
- Cover and cook for 35-40 minutes until the beef is tender.
- Add in the barley and simmer for another 30-35 minutes until the barley is cooked. Remove the bay leaves. 1 cup pearled barley
- Ladle into bowls and sprinkle with chopped fresh parsley. fresh parsley
Equipment
- 1 Dutch Oven
Becky’s Tips
- Try swapping regular diced tomatoes for fire-roasted ones, or add a splash of dry red wine before simmering. Both add subtle depth and round out the savory base beautifully.
- Making it in the slow cooker? Brown the beef on the stovetop first for added flavor, then transfer it to the slow cooker with all the ingredients except the barley. Cook on low for 7–8 hours or high for 4–5. Add the barley during the last 1–1½ hours of cooking so it doesn’t overcook and turn mushy.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Beef Barley Soup Step by Step
Gather all the ingredients together.
Sear the beef: Heat 1 tbsp olive oil in a Dutch oven. Add 2–3 lbs of cubed beef chuck in a single layer, season with salt and pepper, and brown on all sides. Work in batches if needed. Transfer to a plate.
Sauté the vegetables: Add 1 chopped onion, 3 chopped carrots, and 3 chopped celery stalks to the pot. Season with salt, pepper, and ½ tsp dried thyme. Cook 4–5 minutes until softened.
Add garlic and tomato paste: Stir in 3 minced garlic cloves and cook for 1 minute. Then stir in 3 tbsp tomato paste and cook another minute to caramelize slightly.
Add liquids and simmer: Return beef to the pot. Add 1 can diced tomatoes, 6 cups beef broth, and 2 bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook 35–40 minutes.
Add the barley: Add 1 cup pearled barley. Simmer uncovered for another 30–35 minutes until the barley is tender and the beef is fully cooked.
Finish and serve: Remove bay leaves. Ladle soup into bowls and top with chopped parsley.
How to Store and Reheat
Leftovers of this beef barley soup store beautifully, making it a great make-ahead option. Once cooled, transfer the soup to an airtight container and refrigerate for up to 4 days.
It also freezes well. Just let it cool completely, then portion it into freezer-safe containers or zip-top bags and freeze for up to 3 months. When you’re ready to enjoy it again, reheat gently on the stovetop over medium heat. Add a splash of broth or water to loosen it up, since the barley tends to soak up liquid as it sits.
Serving Suggestions
This hearty soup is a meal on its own, but it’s even better with something to dip into the rich broth. I love serving it with a warm baguette or homemade garlic bread . Sometimes I’ll add a cuban sandwich or a gooey grilled cheese on the side. For a little extra richness, add a sprinkle of freshly grated Parmesan or a dollop of sour cream just before serving.
More Hearty Soup and Stew Recipes to Try
Beef Stew with Red Wine
Guinness Beef Stew (Slow Cooker Irish Stew)
White Wine Chicken Stew Recipe
Cowboy Stew
Beef Barley Soup
Equipment
- 1 Dutch Oven
Ingredients
- 1-2 tbsp olive oil
- 2-3 lbs beef chuck roast cut into 1-inch cubes
- salt and pepper
- 1 onion chopped
- 3 large carrots chopped
- 3 ribs celery chopped
- 3 cloves garlic minced
- ½ tsp dried thyme
- 3 tbsp tomato paste
- 14.5 oz. can diced tomatoes
- 1 cup pearled barley
- 6 cups beef broth
- 2 bay leaves
- fresh parsley chopped
Instructions
- Heat 1 tbsp of olive oil in a Dutch oven. Add the beef in a single layer and season with salt and pepper. Brown the beef on all sides. Do this in 2 batches if needed. Remove the beef and transfer to a plate. 1-2 tbsp olive oil, 2-3 lbs beef chuck roast, salt and pepper
- Add the onion, carrots, and celery and sprinkle with salt, pepper, and thyme. Cook for a few minutes until softened. Add in the garlic and cook for another minute. 1 onion, 3 large carrots, 3 ribs celery, ½ tsp dried thyme, 3 cloves garlic
- Stir in the tomato paste and cook for another minute. 3 tbsp tomato paste
- Add in the beef, diced tomatoes, beef broth, and bay leaves. Bring the mixture to a boil. Then, reduce to a simmer. 14.5 oz. can diced tomatoes, 6 cups beef broth, 2 bay leaves
- Cover and cook for 35-40 minutes until the beef is tender.
- Add in the barley and simmer for another 30-35 minutes until the barley is cooked. Remove the bay leaves. 1 cup pearled barley
- Ladle into bowls and sprinkle with chopped fresh parsley. fresh parsley
Video
Notes
- Try swapping regular diced tomatoes for fire-roasted ones, or add a splash of dry red wine before simmering. Both add subtle depth and round out the savory base beautifully.
- Making it in the slow cooker? Brown the beef on the stovetop first for added flavor, then transfer it to the slow cooker with all the ingredients except the barley. Cook on low for 7–8 hours or high for 4–5. Add the barley during the last 1–1½ hours of cooking so it doesn’t overcook and turn mushy.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
