Beef Barley Soup Recipe

Overhead image of a large soup bowl filled with beef barley soup topped with fresh oregano.

4.85 from 189 votes

This Beef Barley Soup Recipe is hearty, rich, and deeply satisfying. Made with tender chunks of beef, nutritious vegetables, and chewy barley in a comforting beef and tomato broth.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Beef, Stew

Cuisine: American

Keyword: Beef and Barley Soup, Beef Barley Soup, Beef Barley Soup Recipe

Servings: servings

Author: Jessica Randhawa

Ingredients

2 pounds stewing beef or chuck roast, cut into ¾-inch cubes
1 teaspoon salt
½ teaspoon black pepper
3 tablespoon olive oil divided
2 tablespoon all-purpose flour
2 large onions diced
4 large carrots chopped
3 stalks celery chopped
2 cups Yukon gold potatoes chopped into 1-inch cubes (about 3 potatoes)
5 cloves garlic minced
1 tablespoon fresh oregano minced
¼ cup tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
4 cups low-sodium beef broth or beef stock
6 cups water
1 cup hulled barley

US Customary - Metric

Instructions

Pat the stewing beef dry with paper towels and season with salt and black pepper.
Heat the olive oil in a large Dutch oven set over high heat. Add the beef to the pot in a single layer (you may need to cook your beef in two batches to prevent overcrowding) and cook just until the beef starts to brown on the outside - about 3-5 minutes.
Once all the beef has been browned, return all the beef to the pot, reduce heat to medium, and sprinkle with two tablespoons of all-purpose flour. Cook for about a minute, continuously mixing the beef to evenly distribute the flour. Remove the beef to a clean plate and set aside.
Heat an additional tablespoon of olive oil in the same pot or Dutch oven set over medium heat. Add the mirepoix (onions, carrots, celery) and cook for about 10 minutes. Scrape up any brown bit stuck to the bottom of the pot and cook with the vegetables (those brown bits are loaded with yummy flavor!)
After the vegetables have started to soften, add the cubed potatoes, fresh garlic, fresh oregano, tomato paste, and Worcestershire sauce. Gently mix to combine.
Return the seared beef back to the pot and add the beef broth, water, and barley. Mix well to combine and increase to high heat. Bring to a boil, then cover and reduce the heat to medium-low. Add bay leaves. Simmer for at least 1 hour, stirring occasionally.
Once the vegetables are soft, the barley is tender, and the beef melts in your mouth, remove from heat and season with additional salt, pepper, and fresh oregano, to taste. Enjoy!

Notes

No hulled barley available? Use 1 cup pearl barley instead.
Both hulled barley and pearl barley are not gluten-free.
Gluten-free option - Omit the barley and add a gluten-free option like brown or wild rice, use gluten-free all-purpose flour (or omit altogether), and purchase a certified gluten-free Worcestershire sauce.
The barley will continue to absorb water even after cooking and your soup will thicken slightly. This will be especially apparent after cooling. To get back the desired soupy consistency you started with originally, simply add water, one cup at a time, until you reach your desired consistency.

Nutrition