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5.0 from 51 votes

The Best Beef and Barley Soup

Beef and Barley Soup is full of delicious beef and barley, tender veggies, and fresh herbs, to bring you an amazingly hearty soup your family will ask for all winter long. 

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings: 8 Servings
Calories: 350 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds beef stew meat
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 yellow onion minced
  • 4 carrots peeled and sliced
  • 4 celery ribs sliced
  • 1 1/2 pounds red potatoes cut into bite-sized chunks
  • 2 teaspoons minced garlic  about 2 cloves
  • 2 tablespoons tomato paste
  • 8 cups beef broth
  • 1/2 cup red wine
  • 2 tablespoons Worcestershire sauce 
  • 4 bay leaves
  • 2 prigs fresh thyme
  • 2 prigs fresh Rosemary
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1/2-1 cup pearl barley

Instructions

    Cup of Yum
  1. In a large pot or Dutch oven over medium-high heat, heat 2 tablespoons olive oil.
  2. Pat the 2 pounds beef stew meat dry with a paper towel.
  3. Add the beef stew meat to the pot and season with 1 teaspoon salt and 1 teaspoon black pepper. Sear until all sides are browned, about 8-10 minutes.
  4. While the beef is browning, chop the 1 yellow onion, and peel and slice the 4 carrots. Slice the 4 celery ribs. Cut the 1 1/2 pounds red potatoes into bite-sized chunks.
  5. Stir in the minced onion, 2 teaspoons minced garlic, and 2 tablespoons tomato paste. Cook for 4-5 minutes, until fragrant.
  6. Pour in the 8 cups beef broth, 1/2 cup red wine, and 2 tablespoons Worcestershire sauce, scraping the bottom of the pot to deglaze.
  7. Add the red potatoes, carrots, and celery. Season with 4 bay leaves, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 1 teaspoon granulated sugar, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, and 1/2 teaspoon paprika.
  8. Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 60 minutes.
  9. Stir in the 1/2-1 cup pearl barley and let cook for another 60 minutes, stirring occasionally.
  10. Remove the thyme sprigs and bay leaves before serving.
  11. Season with additional salt and pepper to taste. Serve hot.

Notes

  • *If you want it more stew-like, add in extra barley
  • Follow the recipe steps 1 and 2 to brown the beef and give an initial cook of the onion, garlic and tomato paste.
  • Then combine this and all remaining ingredients in a slow cooker.
  • Cook on low for 4 hours, add in barley, and then continue to cook for 2-3 more hours. Serve hot.
  • Using the sauté setting on your Instant Pot, brown the chuck roast. Add onion and cook 6-8 minutes, until onion has started to brown.
  • Add all remaining ingredients to the pot, put the lid on and set pressure release valve.
  • Cook on high pressure for 25 minutes, then let naturally release pressure for 10 minutes before carefully turning the pressure release valve to venting to finish releasing pressure.
  • Add barley to the pot and stir to combine. Put the lid back on, set pressure release valve, and cook on high pressure for an additional 10 minutes.
  • Let pressure naturally release for 10 minutes before carefully turning the pressure release valve to venting to finish releasing pressure. 
  • Serve hot.

Nutrition Information

Calories 350kcal (18%) Carbohydrates 32g (11%) Protein 30g (60%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 70mg (23%) Sodium 971mg (40%) Potassium 1183mg (34%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 5339IU (107%) Vitamin C 13mg (14%) Calcium 81mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 32g 11%
Protein 30g 60%
Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 70mg 23%
Sodium 971mg 40%
Potassium 1183mg 25%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 5339IU 107%
Vitamin C 13mg 14%
Calcium 81mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.