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5 from 4 votes
A white bowl of beef barley soup on a wooden table with a green napkin, spoon, glass, plate of biscuits and another bowl of soup.
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Beef Barley Soup - Stovetop Version
Prep Time
20 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 5 mins
 
If you're looking for a hearty winter soup, look no farther! Beef Barley Soup fits the bill every time. It's rich, filling and satisfying. You can choose to cook the barley right in the soup, or separately for a clearer broth. You can also choose to make this soup in the pressure cooker or on the stovetop.
Course: Soups
Cuisine: American
Keyword: One Pot Meal, Beef
Servings: 8
Calories: 234 kcal
Ingredients
  • olive oil
  • 1½ pounds beef stew meat cut into bite sized pieces
  • 1 onion chopped into ½-inch pieces
  • 2 carrots chopped into ½-inch pieces
  • 2 stalks celery chopped into ½-inch pieces
  • 2 cloves garlic finely chopped
  • 2 tablespoons tomato paste
  • 8 cups beef stock
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ¾ cup pearl barley
  • salt to taste
  • freshly ground black pepper
  • ¼ cup chopped fresh parsley
Instructions
  1. Pre-heat a stockpot or Dutch oven over medium-high heat. Drizzle in a little olive oil and, in 2 batches so you don’t over-crowd the pot, brown the stew meat on all sides, seasoning with salt and pepper as you go. Set the browned meat aside.
  2. Add the onion, carrot and celery to the pot, sauté until tender and starting to brown– about 5 minutes. Add the garlic, tomato paste, thyme and bay leaf and cook for another couple of minutes. Deglaze the pot by adding the beef stock and scraping any brown bits from the bottom of the cooker.
  3. Return the browned beef to the pot, bring the liquid to a simmer, partially cover and simmer gently for 60 minutes.
  4. Add the barley and continue the soup simmer for 45 minutes, or until the barley is tender.

  5. Season to taste with salt and pepper. Remove the bay leaf and add the parsley before serving.

Recipe Notes

If you prefer a thinner soup, cook the barley separately in 1½ cups of water for 30 – 45 minutes, and then add it to the soup. This will also make the soup less cloudy and stew-like. (If you are using quick barley, it will cook in about 10 – 12 minutes.)

Nutrition Facts
Beef Barley Soup - Stovetop Version
Amount Per Serving
Calories 234 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 53mg18%
Sodium 569mg24%
Potassium 913mg26%
Carbohydrates 21g7%
Fiber 4g16%
Sugar 3g3%
Protein 26g52%
Vitamin A 2781IU56%
Vitamin C 6mg7%
Calcium 57mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.