Name: Best Beef Barley Soup Recipe for Cozy Nights Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 1/2 pounds beef stew meat (cut into 1-inch cubes); 8 cups beef broth; 1 (14.5-ounce) can diced tomatoes; 2 tablespoons olive oil; 2 teaspoons Worcestershire sauce; 1 large onion (diced); 3 carrots (sliced); 2 celery stalks (sliced); 3 cloves garlic (minced); 3/4 cup pearl barley; 2 teaspoons dried thyme; 2 bay leaves; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh parsley (chopped, for garnish)

Description

This Best Beef Barley Soup recipe is a hearty and comforting dish perfect for cozy nights. Featuring tender beef stew meat, nutritious pearl barley, and a medley of vegetables simmered in flavorful beef broth and seasoned with thyme and Worcestershire sauce, this soup offers a warm, satisfying meal that’s rich in protein and fiber.

Ingredients

Scale

Beef and Broth

1 1/2 pounds beef stew meat (cut into 1-inch cubes)
8 cups beef broth
1 (14.5-ounce) can diced tomatoes
2 tablespoons olive oil
2 teaspoons Worcestershire sauce

Vegetables and Seasonings

1 large onion (diced)
3 carrots (sliced)
2 celery stalks (sliced)
3 cloves garlic (minced)
3/4 cup pearl barley
2 teaspoons dried thyme
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley (chopped, for garnish)

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Instructions

Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear until browned on all sides, about 5 minutes. This step locks in flavor. Remove the beef and set aside.
Sauté Vegetables: In the same pot, add diced onion, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables soften and become fragrant.
Add Garlic: Stir in minced garlic and cook for 1 minute, ensuring it doesn’t burn to bring out its aroma.
Combine Ingredients: Return the beef to the pot. Pour in beef broth, diced tomatoes, and add pearl barley. Stir in Worcestershire sauce, dried thyme, bay leaves, salt, and black pepper.
Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender and the barley is fully cooked.
Finish and Serve: Remove bay leaves before serving. Garnish the soup with freshly chopped parsley for a burst of color and freshness.

Notes

This soup tastes even better the next day as the flavors meld together.
For a richer broth, add a splash of red wine along with the diced tomatoes during cooking.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months for convenient future meals.