Beef Barley Soup
This hearty Beef Barley Soup is loaded with tender beef, vegetables, Yukon Gold potatoes, and pearl barley in a rich, savory broth. It’s the ultimate cozy and satisfying meal!
Servings: 8 people
Calories: 480kcal
Ingredients
Beef
- 2 lbs. beef see notes for recommended cuts
- 1 teaspoon salt
- ½ teaspoon EACH: celery salt, black pepper, garlic powder, onion powder
- 2 tablespoons flour
- 2-3 tablespoons olive oil
Soup
- 3 tablespoons butter
- 1 yellow onion diced
- 1 cup carrots diced
- 2 ribs celery diced
- 8 oz. baby bella mushrooms sliced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- ½ cup dry red wine see notes
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ teaspoon EACH: dried thyme, oregano, parsley
- 6 cups beef broth
- 1 cup chicken broth or more beef broth, see notes
- 1 beef bouillon cube
- 1 bay leaf
- ¾ lb. mini yellow potatoes halved or quartered
- ⅔ cup pearl barley rinsed
Instructions
- Cut the beef into 1-inch cubes and pat completely dry. Season with salt, celery salt, pepper, garlic powder, and onion powder. Sprinkle with flour and toss to coat.
- Heat 1–2 tablespoons olive oil in a large soup pot over medium-high heat. Sear the beef in batches, leaving room around each piece to ensure it browns instead of steams. Add additional oil as needed. Sear for about 45 seconds per side, until browned. Transfer to a plate and set aside. (The middle should still be uncooked.)
- Reduce heat to medium and add the butter. Add the onions, carrots, and celery and cook for 5 minutes. Add the mushrooms and cook for 4–5 more minutes, until softened.
- Add the garlic and tomato paste and cook for 2 minutes, stirring continuously.
- Add the wine and use a silicone spatula to “clean” the bottom and sides of the pot. Let it bubble gently until reduced by half, about 4 minutes.
- Add the Worcestershire sauce, Dijon, thyme, oregano, and parsley and stir to combine. Add the beef broth, chicken broth, bouillon cube, and bay leaf. Bring to a boil, then reduce to a simmer.
- Add the seared beef along with any juices from the plate. Reduce heat to medium-low. Partially cover and simmer gently for 30–45 minutes, or until the beef is beginning to become tender. Don’t allow the soup to boil.
- Meanwhile, bring 2 cups of water or broth to a boil in a separate saucepan. Add the barley and reduce to a simmer. Cook according to package instructions until tender, about 45 minutes. Drain excess liquid and set aside.
- Add the potatoes to the soup and continue to simmer, uncovered, for 20–25 minutes, or until the potatoes are fork tender and the beef is fully tender.
- Remove the bay leaf. Add the desired amount of barley to serving bowls and ladle the soup on top. Serve with crusty No Knead Bread!
Notes
Pro Tips:
Storage:
Slow Cooker Method:
- Beef:
- Chuck roast is my top choice for this recipe. It has great flavor and becomes increasingly tender as it cooks. Sirloin is another good option and requires less cooking time, although it is more expensive and doesn't need as much time to become tender.
- Rump roast and bottom round may also be used, although these leaner, tougher cuts may require additional simmering time to become tender.
- Packaged stew meat will also work, although I prefer to purchase a whole roast and cut it myself so that I can choose the cut and ensure the pieces are evenly sized. Stew meat isn't always labeled with the specific cut of beef that was used.
- The amount of time needed for the beef to become tender will vary based on the cut and the size of the cubes. Let the texture of the beef be your guide rather than relying strictly on cooking time.
- Wine: Cabernet Sauvignon is the best dry red wine choice for this recipe, followed by merlot, then pinot noir.
- Mushrooms: Baby Bella (Cremini) mushrooms are best for this recipe, they hold up well after being simmered in the soup. Aim for thickly sliced mushrooms. White Button mushrooms may also be used if needed.
- Potatoes: I love using mini yellow potatoes for this recipe. Yukon Golds are another great option, while red potatoes hold their shape especially well in soups and stews due to their lower starch content. Russet potatoes may also be used, although they’re starchier and more prone to becoming crumbly as they cook.
- Broth: Using a little chicken broth along with the beef broth adds a little more dimension to the soup as opposed to using all beef broth, but you can use all beef if preferred.
- Barley:
- Barley absorbs liquid like a sponge, especially as it continues to sit. In this recipe, we cook it separately and add it directly to serving bowls to ensure it doesn't soak up all the broth. Leftover soup/barley should be kept separate as well.
- For more flavorful barley, salt the cooking water, add a bouillon cube, or cook it in beef or chicken broth instead of water.
Storage:
- Store in an airtight container and refrigerate for up to 3–4 days or freeze for up to 3 months.
- Store the cooked barley separately from the soup, as it will continue to absorb the broth during storage. Add the barley directly to individual serving bowls when reheating.
- Reheating: Reheat gently on the stovetop or in the microwave until heated through.
Slow Cooker Method:
- *Note: Due to condensation/lack of evaporation, consider preparing this with 5 cups of beef broth instead of 6. Either way works though!
- Prepare and sear the beef as outlined in the recipe, then transfer it to the slow cooker.
- Melt the butter in the same skillet. Add the onions, carrots, and celery and cook for 5 minutes. Add the mushrooms and cook for 4–5 more minutes. Add the garlic and tomato paste and cook for 2 minutes.
- Add the wine and use a silicone spatula to “clean” the bottom and sides of the skillet. Let it bubble gently until reduced by half, about 4 minutes. Transfer to the slow cooker.
- Add the Worcestershire sauce, Dijon mustard, thyme, oregano, parsley, beef broth, chicken broth, bouillon cube, bay leaf, and potatoes. Stir to combine.
- Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
- Cook the barley in 2 cups of water or broth according to package instructions until tender, about 45 minutes. Drain excess liquid and set aside. Add the desired amount of cooked barley to serving bowls and ladle the soup on top. Store leftover barley separately from the soup.
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe, each is about 1 ¾ cups. The entire batch makes 14 cups total.
Nutrition
Calories: 480kcal | Carbohydrates: 28g | Protein: 26g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 92mg | Sodium: 1503mg | Potassium: 905mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2878IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 4mg
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