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Beef Barley Soup
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Beef Barley Soup

This rich and hearty Beef Barley Soup is the ultimate comfort food, filled with tender chunks of beef, nutritious pearl barley, and aromatic vegetables all simmered in a savory, herb-infused broth. It's a soul-warming dish perfect for chilly evenings or cozy weekends at home.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Soup
Cuisine: American
Keyword: beef barley soup, homemade soup, instant pot soup, slow cooker beef soup, winter comfort food
Servings: 7
Calories: 455kcal

Ingredients

  • 2 lbs chuck roast trimmed and cut into ¾-inch cubes
  • 3 tablespoons olive oil
  • 1½ cups chopped carrots about 3 carrots
  • 1 cup chopped celery about 2 ribs
  • 2 cups chopped yellow onion 1 large onion
  • 3 tablespoons tomato paste
  • 1½ tablespoons minced garlic about 4 cloves
  • 2 32 oz cartons low-sodium chicken or beef broth
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons minced fresh rosemary or ½ teaspoon dried
  • 2 teaspoons minced fresh thyme or ½ teaspoon dried
  • Salt and freshly ground black pepper to taste
  • 1 cup pearl barley
  • 3 tablespoons minced fresh parsley

Instructions

  • Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat the beef dry, then sear in batches (½ or ⅓ at a time), seasoning with salt and pepper. Let each batch sear for about 3 minutes per side until well browned. Transfer seared beef to a plate and repeat with the remaining beef, adding more oil as needed.
  • In the same pot, add the remaining tablespoon of olive oil. Add the chopped carrots, celery, and onion. Sauté for about 3 minutes until slightly softened.
  • Stir in the tomato paste and garlic, cooking for 1 minute until fragrant.
  • Pour in the broth, soy sauce, Worcestershire sauce, rosemary, thyme, and more salt and pepper to taste. Return the seared beef and any accumulated juices back into the pot.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover and simmer for 45 to 60 minutes, or until the beef is mostly tender.
  • Stir in the pearl barley. Cover again and simmer for another 45 to 60 minutes, or until the barley is fully cooked and the beef is very tender.
  • Stir in the fresh parsley, adjust seasoning as needed, and serve warm.

Notes

Slow Cooker: After searing the beef, transfer all ingredients (except parsley) to a slow cooker. Cook on low for 7–8 hours. Stir in parsley just before serving.
Instant Pot: Use sauté mode to sear beef. Reduce broth to 7 cups. Add remaining ingredients (except parsley), seal, and cook on manual mode for 20 minutes. Let pressure release naturally for 10 minutes, then quick release. Stir in parsley before serving.