Healthier Beef Barley Soup

By: Denise Bustard18 Comments
Posted: 3/5/21 Updated: 3/9/21

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Beef and barley soup is thick, hearty, and full of umami and rich beef flavor. The perfect soup to cozy up with on a colder day, it tastes even better on day 2!

When the weather is cold, there is just nothing like a hearty bowl of soup or stew to warm you up! Like our favorite Tuscan chicken stew, this beef barley soup is like a hug in a bowl: comforting, nourishing, and so delicious!

close up shot of beef barley soup with a spoon

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This soup recipe is packed full of hearty beef and barley, but also carrots, celery and the most deliciously rich broth! For depth of flavor, we add garlic, thyme, butter and worcestershire sauce to the beef; the worcestershire in particular really adds that umami and pulls out even more flavor from humble (and affordable) stewing beef cubes.

Loved by both kids and adults, this is a great one to make ahead- it freezes well and tastes even better after sitting overnight in the fridge. Don't you just love it when that happens?

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Reasons you'll ♡ this soup

it is hearty and comforting, but still packed with healthy ingredients
it is freezer-friendly and tastes even better on day 2
the beef ends up so tender and the barley has a nice chewy texture to it
the broth is rich and buttery, beefy, and perfectly seasoned

Recipe video

Watch the video below to see exactly how I prepped this beef and barley soup. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Ingredient notes

beef- we are using stewing beef cubes in this recipe, but I find that they can sometimes be too large to eat in a soup. I recommend trimming them down into ½ inch or so cubes to make them easier and more enjoyable to eat- this way you get beef in every bite!
vegetables- onion, carrots and celery add flavor and nutrition to the soup; I find them more pleasant to eat when they are chopped small (see photo above).
worcestershire sauce- this adds umami and pulls even more flavor out of the beef; do not skip! If you can't find worcestershire sauce, soy sauce may work as an alternative
beef broth- I normally keep chicken stock on hand, but for this recipe, you're going to want beef broth for that deep, rich flavor. You can also use homemade bone broth made with beef bones (adjust salt as needed).
barley- I've used pearl barley for this recipe; this is the most readily available type at the grocery store. Quick barley and other types of barley will have different cook times.

Step by step directions

1. Sauté beef- Melt butter over medium heat in a large (4 quart or larger; this makes a big batch and a small pot is not recommended) pot. Add beef cubes, and season with salt and pepper. Sauté for 5 minutes, or until browned all over.

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worcestershire sauce held over beef barley soup

2. Add worcestershire- Drizzle worcestershire sauce all over the beef; toss to coat and simmer for one minute.

onions, celery and carrot added to beef in a pot

3. Add vegetables- Next, add the onion, garlic, carrots and celery to the pot. Cook, stirring occasionally, for 7-10 minutes, until softened.

simmering pot of beef barley soup on burner

4. Add other ingredients- Add the bay leaf, salt, pepper, thyme leaves, beef stock and barley to the pot. Cover, bring to a boil, reduce the heat, and simmer for one hour, or until barley is cooked through.

5. Finishing touches- Remove the bay leaf, and taste. Adjust salt as needed. Serve with a crusty loaf of bread, and enjoy!

FAQ

What kind of beef should I use in recipe?

I used a cheap cut of stewing beef, which is why the recipe calls for a long simmering time. This soup is the perfect opportunity to use the cheaper cuts of beef, which require long cook times to get them nice and tender.

Is this soup freezer-friendly?

Sure is! The barley will get softer after freezing, but it's still delicious! This soup also keeps in the fridge for up to 4 days.

Is beef and barley soup gluten-free?

Since barley has gluten, this soup is not gluten-free. You could swap for quinoa (add it in during the last 20 minutes of cook time) for a gluten-free version. Also be sure you can find a certified gluten-free worcestershire sauce!

overhead view of beef barley soup in two white bowls

Serving suggestions

This soup is a complete meal, with protein, vegetables, and carbohydrates. With that being said, you could serve it with:

a loaf of crusty bread for dunking
crackers
a side salad
biscuits or savory scones (like these butternut squash scones)
roasted vegetables

Storage + reheating

fridge- store in an air tight container in the fridge for up to 4 days
freezer- portion out into freezer- safe jars, souper cubes, or other containers. Cool completely before freezing. This soup may be frozen for up to 6 months.
thawing- thaw in the fridge for 24-48 hours, you can speed this process by allowing it to sit in a bowl of cold water for several hours.
reheat- heat individual portions in the microwave until steaming hot; reheat larger portions in a pot on the stove at medium heat. Stir occasionally, and cook for 15- 20 minutes, until steaming hot.

❄️ check out my favorite freezer containers!

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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.