Prep time: 10 mins | Cook time: 1 hr 45 mins | Total time: 1 hr 55 mins | Serves: 6
This hearty and delicious Beef Barley Soup is rich, super satisfying, and pure comfort in a bowl. Loaded with tender chunks of beef, barley, fresh herbs, and veggies, this soup is no doubt here to warm you up inside and out.
INGREDIENTS
1 pound stewing beef
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
½ c. all-purpose flour
2 tablespoons olive oil or more if needed
1 large onion chopped
1 large carrot peeled and chopped
2 stalks of celery cleaned and chopped
3 cloves garlic minced
1 tablespoon oregano fresh, chopped (or 1 teaspoon dried oregano)
3 tablespoons tomato paste
4 c. beef broth low sodium
3 c. water
¾ c. barley I used pearl barley, see notes
1 tablespoon parsley fresh, chopped
HOW TO MAKE BEEF BARLEY SOUP
Step 1: Generously season the stewing beef with salt and pepper, then place it in a Ziploc bag. Add in the flour, close the bag, and shake to coat. Alternately, you can do this in a bowl.
Step 2: In a Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the beef to the pot and sear for about 3 minutes per side until the meat begins to brown. Do this in 2 to 3 batches to not overcrowd the pot. Set the seared meat aside.
Step 3: Add more oil in the same pan if needed. Saute the chopped onion, carrots, and celery for about 5 minutes until soft.
Step 4: To the pot, add the garlic, oregano, and tomato paste. Stir and cook for about 30 seconds until fragrant. Pour in a little beef broth to the pot and deglaze. Place the meat back to the pot, pour in the beef broth followed by water, and season with salt and pepper. Bring the mixture to a boil. Adjust the heat to medium, cover the pot, and continue to cook for another 30 to 45 minutes, stirring occasionally or until the meat is tender.
Step 5: To the pot, add the barley, cover, and cook for 30 minutes more until the barley is completely cooked, stirring occasionally so the barley won’t stick. Add more water as needed if the soup turned out too thick until you get your desired consistency.
Step 6: Before serving, garnish with fresh parsley. Enjoy!
NOTES:
For this recipe, I used pearl barley. This cooks for around 25 to 30 minutes. If using hulled barley, cook for 40 to 50 minutes. Once the barley is cooked, it’ll be tender yet chewy. Remember to add the hulled barley before covering the pot and cook it along with the beef.
In place of barley, you can use rice or couscous instead.
If making this ahead, add the barley a day before serving.
This barley soup can be made in a crockpot. Cook for 4 hours on high or on low for 8 hours.
Place any leftover in an airtight container and store for up to 3 to 4 days.
To reheat, pop in the microwave and heat in 30 seconds intervals, stirring in between. Or over medium heat on the stovetop.
In the freezer, store the leftovers for up to months. When ready to serve, thaw in the fridge and reheat accordingly.
Nutrition Facts:
Serving: 1serving, Calories: 336kcal (17%)| Carbohydrates: 32g (11%) | Protein: 22g (44%) | Fat: 14g (22%) | Saturated Fat: 5g (31%) | Cholesterol: 52mg (17%) | Sodium: 835mg (36%) | Potassium: 893mg (26%) | Fiber: 6g (25%) | Sugar: 3g (3%) | Vitamin A: 2264IU (45%) | Vitamin C: 6mg (7%) | Calcium: 58mg (6%) | Iron: 4mg (22%)

Ingredients
- 1 pound stewing beef
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- ½ c. all-purpose flour
- 2 tablespoons olive oil or more if needed
- 1 large onion chopped
- 1 large carrot peeled and chopped
- 2 stalks of celery cleaned and chopped
- 3 cloves garlic minced
- 1 tablespoon oregano fresh, chopped (or 1 teaspoon dried oregano)
- 3 tablespoons tomato paste
- 4 c. beef broth low sodium
- 3 c. water
- ¾ c. barley I used pearl barley, see notes
- 1 tablespoon parsley fresh, chopped
Instructions
Step 1: Generously season the stewing beef with salt and pepper, then place it in a Ziploc bag. Add in the flour, close the bag, and shake to coat. Alternately, you can do this in a bowl.
Step 2: In a Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the beef to the pot and sear for about 3 minutes per side until the meat begins to brown. Do this in 2 to 3 batches to not overcrowd the pot. Set the seared meat aside.
Step 3: Add more oil in the same pan if needed. Saute the chopped onion, carrots, and celery for about 5 minutes until soft.
Step 4: To the pot, add the garlic, oregano, and tomato paste. Stir and cook for about 30 seconds until fragrant. Pour in a little beef broth to the pot and deglaze. Place the meat back to the pot, pour in the beef broth followed by water, and season with salt and pepper. Bring the mixture to a boil. Adjust the heat to medium, cover the pot, and continue to cook for another 30 to 45 minutes, stirring occasionally or until the meat is tender.
Step 5: To the pot, add the barley, cover, and cook for 30 minutes more until the barley is completely cooked, stirring occasionally so the barley won’t stick. Add more water as needed if the soup turned out too thick until you get your desired consistency.
Step 6: Before serving, garnish with fresh parsley. Enjoy!
Notes
For this recipe, I used pearl barley. This cooks for around 25 to 30 minutes. If using hulled barley, cook for 40 to 50 minutes. Once the barley is cooked, it’ll be tender yet chewy. Remember to add the hulled barley before covering the pot and cook it along with the beef. In place of barley, you can use rice or couscous instead. If making this ahead, add the barley a day before serving. This barley soup can be made in a crockpot. Cook for 4 hours on high or on low for 8 hours. Place any leftover in an airtight container and store for up to 3 to 4 days. To reheat, pop in the microwave and heat in 30 seconds intervals, stirring in between. Or over medium heat on the stovetop. In the freezer, store the leftovers for up to months. When ready to serve, thaw in the fridge and reheat accordingly.