Beef and Barley Soup

This easy-to-make traditional Beef and Barley Soup is loaded with tender beef, wholesome vegetables, and a rich, flavorful broth. It’s a cold-weather favorite in my house, we make it as often as possible during the winter months!

Soup has always been my first love, and once fall hits, I’m making it nonstop through spring. If you share the same passion for soup, you’ve got to try my Mulligatawny or my hearty Authentic Italian Minestrone, both are just as comforting and packed with flavor.

Beef and Barley Soup

Beef and barley soup is a fantastic hearty soup jam-packed with meat, root veggies, and barley. It is a derivative of scotch broth, which is classically made with lamb and, in some cases, is all vegetarian instead of beef. Barley and Beef have been around since the 18th century and essentially were created based on product availability, like many recipes from that era.

Just like my recipe, this soup can easily become a “kitchen sink” meal, thanks to the year-round availability of so many vegetables. Back in the 15th to 19th centuries, ingredients weren’t always easy to come by, so cooks had to get creative and use whatever they had on hand! To me, these have produced the most delicious recipes throughout the history of our world; that’s why they are still made today.

I love staying true to classic recipes, but sometimes, there’s room for a little enhancement without changing the original flavor. When it comes to a soup like this that only uses root vegetables, then using my school of thought, I believe adding a few more of these tubular veggies, only makes it better.

Ingredients and Substitutions

• Beef – I like to use chuck roast, but other cuts like New York strip roast, brisket, or rib roast work well. In addition, any good beef stew-style meat is good to use.
• Pork – Pork belly, thick cut or regular cut bacon, will work. While this is optional, it adds much more flavor to the soup.
• Barley – I used regular pearl barley, although any variety will work in this recipe.
• Onions – White, yellow, or sweet onions are good to use. In addition, I also used leeks. Lastly, fresh garlic is used to add a punch of flavor.
• Carrots – Peeled or rinsed and unpeeled carrots are a staple ingredient. You can also use baby carrots or even tri-colored carrots.
• Celery – A key ingredient in mirepoix, and is an absolute must-have for making a flavorful beef and barley soup.
• Root Vegetables – I used parsnips and turnips in this soup. However, these ingredients are a bit subjective, as you can also add root veggies like potatoes, celeriac root, rutabaga, or daikon. Feel free to get creative.
• Liquid – beef stock is best, although brodo, water, or even vegetable stock will work.
• Oil – If you are not using bacon, olive oil or another good neutral-flavored oil like avocado is excellent.
• Herbs – I added fresh parsley, rosemary, and thyme to this soup. The dry versions can also be used in a 2-to-1 fresh-to-dry ratio amount.

How to Make Beef and Barley Soup

Crisp the Bacon: I cook the chopped bacon over medium heat until it’s crispy and golden brown, rendering out all that flavorful fat. This takes about 6 to 8 minutes, then I set the lardons aside, leaving the bacon fat in the pot.

Sear the Beef: I add the cubed beef to the pot and cook it over medium-high heat until it’s lightly browned and cooked through. To build even more rich, deep flavor, I make sure to get a good Maillard sear on the beef before setting it aside.

Caramelize the Onions & Leeks: If there’s not enough rendered fat in the pot, I add a splash of olive oil before tossing in the onions and leeks. I cook them low and slow over low to medium heat, stirring occasionally, until they’re deeply caramelized and golden brown, this takes about 30 to 35 minutes.

Build the Flavor: I stir in the garlic and let it cook for 1 to 2 minutes until fragrant. Next, I add the seared beef, crispy bacon, root vegetables, bay leaves, and beef stock, letting everything simmer on low heat for 60 minutes until the meat and vegetables are fork-tender. If I’m using dry herbs, this is the perfect time to add them so they can fully develop their flavor in the broth.

Cook the Barley: If I’m serving the soup right away, I add the barley and let it cook for 30-35 minutes until it’s tender and fully cooked. Since barley absorbs liquid over time, I keep in mind that the longer it sits, the more stock it will soak up!

However, I recommend cooking the barley separately if you plan to eat the soup later or serve it in individual portions. Once cooked, cool it, store it, and serve a portion in a bowl along with the soup for perfectly cooked barley every single time.

Season & Finish: I stir in fresh parsley, thyme, and rosemary, then season with salt and pepper.

Garnish & Serve: I ladle the soup into bowls and, for a fresh finishing touch, sprinkle on some minced fresh parsley, totally optional, but it adds a nice pop of color and flavor!

chef tip + notes

My #1 tip for making my Beef and Barley Soup extra rich and flavorful is to always sear the beef first, and I mean really let it brown! Do not rush the searing process because that deep Maillard crust adds an unbeatable richness to the broth. Trust me, it’s worth the extra few minutes.

• Skip Washing the Barley: Washing barley is totally optional, and I personally prefer not to, it helps keep the soup thick and hearty.
• When to Add Herbs: Fresh herbs are optional at the end, but if I’m using dry herbs, I always add them early in the cooking process to let their flavors fully develop in the broth.

Serving Suggestions

I love serving this beef and barley soup with a slice of my homemade artisan bread, perfect for soaking up every last drop of the broth. It also pairs beautifully with a classic Caesar salad, adding refreshing contrast to the hearty soup.

Make-Ahead and Storage

Make-Ahead: Soup always tastes better with time. It can be eaten as soon as it’s done or be made 2-3 days ahead.

How to Store: Place covered in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the fridge for 1 day before reheating.

How to Reheat: Add the desired amount to a small saucepot and cook over low heat until hot. When storing, the barley will absorb more liquid, so you must add more liquid to help thin it out when reheating.

More Soup Recipes

• Ham and Bean Soup
• Ribolita
• Chicken and Wild Rice
• Wedding Soup
• Pozole

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Beef and Barley Soup Recipe

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5 from 60 votes

This easy-to-make traditional beef and barley soup recipe of beef and vegetables simmered in a flavorful broth is jam-packed with flavor.

Servings: 12

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Ingredients 

US CustomaryMetric

• 8 ounces roughly chopped bacon
• 2 pounds cubed beef stew meat
• 2 tablespoons olive oil, optional
• 2 medium-sized peeled small diced yellow onions
• 3 thinly sliced leeks, white part only
• 4 finely minced garlic cloves
• 3 peeled medium-diced carrots
• 3 medium diced celery stalks
• 1 peeled medium diced parsnip
• 1 peeled medium diced turnip
• 2 bay leaves
• 12 cups beef stock
• 2 cups pearl barley
• ¼ cup chopped parsley
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• coarse salt and pepper to taste

Instructions

• In a large pot over medium heat, add in the bacon and cook until crisp and brown, which takes about 8-10 minutes.
• Remove the bacon lardons and set aside. Add the cubed beef into the pot, turn the heat up slightly to medium-high, and cook until the meat is browned and cooked through, which takes about 10 minutes.
• Take the beef out and set it to the side.
• If there is not enough rendered bacon or meat fat in the pot, then add in the optional olive oil and over low heat, caramelize the onions and leeks for 30-35 minutes or until they are well browned. Stir occasionally.
• Add in the garlic and cook for 1 to 2 minutes before adding back in the beef, bacon, carrots, celery, parsnips, turnips, bay leaves, and beef stock and cook over low to medium heat for 60 minutes or until the vegetables and beef are tender.
• Pour in the barley, give it a stir, and cook for 30-35 minutes over low to medium heat for 30-35 minutes or until the barley is cooked.
• Finish with herbs, salt, and pepper, and serve.

Notes

My #1 tip for making my Beef and Barley Soup extra rich and flavorful is to always sear the beef first, and I mean really let it brown! Do not rush the searing process because that deep Maillard crust adds an unbeatable richness to the broth. Trust me, it’s worth the extra few minutes.

• Skip Washing the Barley: Washing barley is totally optional, and I personally prefer not to, it helps keep the soup thick and hearty.
• When to Add Herbs: Fresh herbs are optional at the end, but if I’m using dry herbs, I always add them early in the cooking process to let their flavors fully develop in the broth.

Make-Ahead: Soup always tastes better with time. It can be eaten as soon as it’s done or be made 2-3 days ahead.

How to Store: Place covered in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the fridge for 1 day before reheating.

How to Reheat: Add the desired amount to a small saucepot and cook over low heat until hot. The barley will absorb more liquid when storing, so you must add more liquid to help thin it out when reheating.

Nutrition

Calories: 397kcalCarbohydrates: 39gProtein: 28gFat: 14gSaturated Fat: 4gCholesterol: 59mgSodium: 671mgPotassium: 1031mgFiber: 7gSugar: 5gVitamin A: 3076IUVitamin C: 12mgCalcium: 82mgIron: 4mg

Course: Soup

Cuisine: irish, scottish

Author: Chef Billy Parisi