Warm this soul with this tender beef barley soup recipe. It’s made with beef chuck roast, carrots, peas, barley, and delicious beef broth.
Favorite Fall Meal – Beef and Barley Soup
Is there anything better than a hot bowl of soup on a chilly fall day? This beef and barley soup is hearty, filling, and just what the soul needs on a brisk fall night.
This beef and barley soup is simmered on the stovetop for almost and hour is made with beef chuck roast, tons of fall veggies, barley, red wine, and beef broth.
Why you’ll love it!
Hearty and filling
Easy to freeze
- Beef chuck roast: beef chuck roast has a higher fat percentage, but it makes it a great cut of beef for soups and stews.
- Spices: the chuck roast is dry brined for about 2 hours in salt, garlic powder, thyme, pepper, paprika, and brown sugar.
- Veggies: veggies needed include onion, garlic, peas, carrot, and celery.
- Herbs: you’ll be making a fresh herb bundle out of thyme and rosemary.
- Worcestershire sauce: Worcestershire is vinegar based and adds just the right amount to make this soup amazing.
- Red wine: a little bit of red wine soothes the soul and deglazes the pot!
- Beef broth: beef broth is essential for this recipe! We recommend using the full-salt version.
- Tomato paste: a little bit of tomato paste really warms things up and gives it a savoriness that’s so delicious.es
This is hands-down our favorite Dutch oven. It’s a 6.75 quart enameled cast iron Dutch oven that’s super high-quality and gorgeous.
How to Make Beef Barley Soup on the Stove
- Season beef: place the chunks of beef into a large bowl and then season with all of the spices and salt. Rub the spices into the beef and transfer the meat into the fridge to sit for 2 hours.
- Seer beef: heat olive oil in a large Dutch oven. Sear beef for 2 minutes on each side and then set them aside.
- Cook onion and garlic: cook onion and garlic in salt and parsley stems for around 5 minutes.
- Deglaze & add ingredients: deglaze the pot with red wine. Then add the carrots, celery, and barley to the onion and cook for 3-4 minutes. Add the beef broth, Worcestershire, and tomato paste to the Dutch oven and whisk all the ingredients together until the tomato paste is dissolved. Finally, add in the bundle of fresh herbs.
- Boil then let simmer: bring soup to a boil over high heat. Then, reduce the soup to low, cover, and let simmer for 40-50 minutes.
- Add peas: remove the herb bundles and then add the peas and let cook for 5-10 more minutes.
Because beef barley soup simmers for so long on the stovetop, there is no need to pre-cook the barley before adding it to the soup.
The best kind of beef for beef barley soup is beef chuck roast.
Beef barley soup is made out of chuck roast, veggies, barley, beef broth, and fresh herbs.
You can absolutely put uncooked barley in soup. Just make sure you use enough liquid to allow the soup to be soupy.
Store leftover beef and barley stew in an airtight container in the fridge for up to 3-5 days
To reheat: as the soup sits in the fridge, it will likely reduce in liquid. Feel free to add more beef broth before reheating either on the stovetop or in the microwave.
- Stove: reheat over medium heat for 5-10 minutes or until hot.
- Microwave: cook on high heat for 90 seconds or until hot.
Let the barley and beef soup recipe cool completely. Then, transfer it into an airtight container and remove as much air as possible. Seal and freeze for up to 3 months.
Tender Beef Barley Soup
- 2 lbs. beef chuck roast cut into 1.5-inch chunks
- 2 teaspoons kosher salt separated
- 1 tablespoon garlic powder
- 2 teaspoon dried thyme
- ½ teaspoon coarse black pepper
- 1 teaspoon paprika
- 2 teaspoons brown sugar light or dark
- 2 tablespoons olive oil
- 1 small white onion diced
- 4 parsley stems leaves removed
- 5 cloves garlic minced
- ½ cup red wine
- 4 large carrots sliced into thin half moons
- 4 large celery stalks sliced into thin half moons
- 8 cups beef broth
- 2 teaspoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1.5 cups uncooked pearl or Italian barley
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 cup uncooked English peas or frozen peas we used uncooked english peas
- Place the beef chunks into a bowl and season them with 1.5 teaspoons kosher salt, garlic powder, dried thyme, black pepper, paprika, and brown sugar. Use your hands to massage all of the spices into the meat. Place the meat in the refrigerator for 2 hours.*
- Heat a large Dutch oven over medium/high heat and add the olive oil. When the olive oil is fragrant add the seasoned beef chunks to the Dutch oven and sear for 2 minutes on each side. Use a slotted spoon to remove the beef and make sure to leave the beef drippings in the bottom of the Dutch oven.
- Add the white onion and the parsley stems to the Dutch oven and season with a pinch of salt. Sauté the onion for 4 minutes, stirring periodically. Add the garlic and sauté for another minute.
- Deglaze the pan with red wine and use the spatula to scrape the brown bits from the bottom of the Dutch oven. Add the carrots, celery, and barley to the onion and cook for 3-4 minutes.
- Add the beef broth, Worcestershire, and tomato paste to the Dutch oven and whisk all the ingredients together until the tomato paste is dissolved.
- Place the fresh thyme and fresh rosemary sprigs in an herb bag or wrap the herbs in cheesecloth and tie the top. Place the herbs into the Dutch oven and add any remaining salt. Bring to a boil over high heat.
- Turn the heat to low and cover. Let the soup simmer for 40-50 minutes, stirring periodically.
- When the barley is cooked (has a bite to it but isn’t mushy), remove the herb buddle and the sprigs of parsley from the Dutch oven and add the peas to the pot. Cover and let the peas cook in the soup for 5-10 minutes or until cooked through.
- Serve the soup on its own or with warm bread.
Tips & Notes
- If you are in a rush, you can let the meat rest in the seasonings for 30 minutes. Keep in mind the meat will not be as tender or flavorful.