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Nothing beats a big bowl of homemade Beef and Barley Soup on a cold day! Tender beef, hearty barley, carrots, and celery simmer in a deeply flavorful broth with thyme, garlic, and a splash of red wine. Make it in the Dutch oven on the stovetop, in an Instant Pot, or in a Slow Cooker.
Why You'll Love This Recipe
My beef and barley soup is a recipe you'll want to make again and again. And here's why:
- Feeds a crowd: A combination of beef and nutrient-dense barley make this a filling, hearty soup that can easily feed guests or a large family.
- Rich flavor: Along with plenty of veggies and herbs, I add tomato paste and red wine to give extra depth to the beef broth. No flat, boring broth here - just rich, umami flavor in every bite.
- Special diet friendly: This beef and barley soup recipe is naturally dairy-free and can easily be made gluten-free with a couple of simple ingredient swaps (see "Barley Substitutions" below).
- One-pot meal: This soup cooks in one pot, so you'll have fewer dishes to clean later. And no need for a bunch of sides, either; serve it simply alongside rustic seeded rye bread or my bread machine garlic bread for a complete meal.
Ingredients and Substitutions
- Beef: I like to use beef chuck roast or beef stew meat in this soup. If you are buying a whole piece of meat, make sure you cut it into bite-size chunks.
- Flour: To help brown the beef. If you need a gluten-free alternative, you can use gluten-free flour instead.
- Vegetables: I use onion, celery, carrots, and garlic to create a flavorful base for this soup.
- Tomato paste and dry red wine: These 2 ingredients together add so much flavor to the broth. You can omit the wine if needed.
- Barley: Hulled barley has a nutty flavor and chewy texture. If you prefer a faster-cooking or more tender option, you can use pearl barley instead.
- Beef broth: I recommend using low-sodium broth to better control the seasoning of the final soup. Beef stock will also work fine.
- Herbs: I like a mix of bay leaves and dried thyme. You can also use fresh thyme if you have it on hand.
- Worcestershire sauce: If you can't use Worcestershire sauce, you can substitute it for soy sauce or tamari for a gluten-free alternative.
- Other ingredients: You will also need olive oil, salt, and black pepper.
Gluten-Free Substitutes for Barley
Barley contains gluten, so this Beef and Barley Soup is not gluten-free as written. However, you can easily replace barley with brown rice, wild rice, quinoa, or certified gluten-free sorghum.
- Brown rice: A great substitute with a hearty, slightly chewy texture. It takes about 40-50 minutes to cook.
- Wild rice: Has a pleasantly chewy texture and nutty flavor, similar to barley. It typically takes 45-60 minutes to cook.
- Quinoa: A quicker-cooking option that takes only 15-20 minutes. Add it toward the end of simmering.
- Sorghum: A gluten-free whole grain with a chewy texture similar to barley. It takes about 50-60 minutes or longer to cook.
Important: Cooking times and liquid amounts will vary depending on the grain. For a completely gluten-free soup, also use gluten-free flour, broth, and Worcestershire sauce (or gluten-free soy sauce).
How to Make Beef and Barley Soup (Step-by-Step Photos)
This is a recipe overview. Scroll down to find the complete instructions + ingredient amounts in the fully printable recipe card below.
- Prep and cook the beef: Toss beef with salt, pepper, and flour, then sear over medium-high heat until browned. Remove from the pot and set aside for later.
- Layer the flavors: In the same pot, cook the aromatic vegetables until softened. Add garlic and tomato paste and cook a couple minutes longer to develop the flavors.
- Finishing touches: Add red wine, followed by the remaining ingredients. Simmer the beef and barley soup until the barley is cooked through and the beef is tender. Adjust seasoning to taste before serving with a garnish of fresh herbs.
Pro Tips for the Best Beef and Barley Soup
- Pat the meat dry: Before seasoning the chunks of beef, pat them dry with paper towels. This will give you better browning on the meat, which means more flavor!
- Don't overcrowd the pot: When browning the beef, don't crowd the pot. If needed, cook the meat in batches. If the pieces of beef don't have enough space, they'll steam instead of searing and you won't get that browning on the outside.
- Toast the tomato paste: After adding the tomato paste and garlic, be sure to cook the mixture until the tomato paste darkens. This will create an extra layer of flavor that will deepen the richness of the broth.
Beef and Barley Soup
This Beef and Barley Soup is packed with juicy, tender beef, chewy barley, and colorful vegetables in a rich, savory broth. Made from scratch in one pot, it's a cozy, filling dinner for the colder months. Make it in the Dutch oven on the stovetop, in an Instant Pot, or in a Slow Cooker.
Equipment
- Large Dutch oven
Ingredients
- 1 pound beef chuck or stew beef (cut into large bite-size chunks)
- Salt and freshly ground black pepper to taste
- 1 ½ tablespoons all-purpose flour for dusting the beef (use gluten-free flour if needed)
- 1 tablespoon olive oil
- 1 large onion finely diced
- 2 medium carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- ¼ cup dry red wine
- ¾ cup hulled barley rinsed. (optional substitute: pearl barley - cooks faster and yields a softer texture)
- 6 cups beef broth
- 1 cup water plus more as needed
- 2 large bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon Worcestershire sauce or 1 teaspoon soy sauce
- Fresh parsley or fresh thyme finely chopped
Instructions
- Pat the beef dry with paper towels. Season generously with salt and pepper on all sides, then toss lightly with the flour, shaking off any excess.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef well on all sides; remove the beef to a plate and set aside.
- In the same pot, sauté onion, carrots, and celery for 6-8 minutes until softened.
- Add garlic and tomato paste; cook 1-2 minutes until the paste darkens slightly.
- Pour in red wine, scraping up any browned bits; simmer 2-3 minutes until slightly reduced.
- Return beef to the pot, then add hulled barley, beef broth, water, bay leaves, thyme, and Worcestershire or soy sauce.
- Bring to a boil, reduce heat, and simmer partially covered for 75-90 minutes, until beef is tender and barley is fully cooked.
- Remove bay leaves, season with salt and pepper, and adjust consistency with additional broth or water if needed.
- Ladle into bowls and finish with fresh herbs.
Notes
- I provide step-by-step cooking photos in my Step-by-Step section as a visual guide.
- Use beef chuck. Its connective tissue breaks down during slow simmering, making the meat tender and flavorful.
- Choose your barley. Hulled barley is chewier and takes longer to cook, while pearl barley cooks faster and has a softer texture.
- About tomato paste and red wine. Cooking the tomato paste for 1-2 minutes deepens its flavor and adds richness to the broth. Deglaze with red wine by scraping up the browned bits from the bottom of the pot for extra flavor. Use a splash of beef broth instead if avoiding wine.
- Adjust the liquid. Barley absorbs broth as it cooks and continues absorbing it as the soup sits. Add more broth or water as needed.
- Simmer gently. A low, steady simmer helps tenderize the beef without making it tough or dry.
- Expect thicker leftovers. The soup thickens considerably overnight. Add extra broth when reheating to restore its consistency.
Gluten-Free Substitutes for Barley
- Barley contains gluten, but you can easily replace the ¾ cup of uncooked barley in this soup with ¾ cup of uncooked brown rice, wild rice, quinoa, or certified gluten-free sorghum.
- Cooking times may vary depending on the substitute. See my Barley Substitutes section for more details on cooking times.
- For a completely gluten-free soup, also use gluten-free flour, broth, and Worcestershire sauce (or gluten-free soy sauce).
How to Make Beef Barley Soup in a Slow Cooker
- Start on the stovetop: Season the beef, dust with flour, and brown in olive oil in a skillet. Transfer to a 6-quart slow cooker. In the same skillet, sauté the onion, carrots, and celery for 5 minutes, then add garlic and tomato paste. Deglaze with red wine and transfer everything to the slow cooker.
- Slow cook: Add the remaining ingredients (except fresh herbs). Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the beef and hulled barley are tender. Adjust the broth consistency and garnish with fresh herbs.
How to Make Beef Barley Soup in an Instant Pot
- Use the Sauté function to brown the flour-dusted beef in olive oil, then remove it. Sauté the onion, carrots, and celery for 4-5 minutes. Add garlic and tomato paste, cook for 1 minute, then deglaze with red wine, scraping the bottom thoroughly. Return the beef and add the remaining ingredients (except fresh herbs).
- Pressure cook: Secure the lid and cook on HIGH pressure for 35 minutes with hulled barley (or 25 minutes with pearl barley), followed by a 15-minute natural pressure release. Check tenderness, adjust seasoning, and garnish with fresh herbs.
Important Tip
- Hulled barley can vary considerably in cooking time. For either method, continue cooking if the grains are still too firm. In the Instant Pot, add another 5-10 minutes at high pressure if needed.
Storage and Reheating
- Refrigerate: Let the soup cool slightly, then transfer to airtight containers and refrigerate for up to 4 days. Refrigerate within 2 hours of cooking.
- Freeze: Freeze in airtight, freezer-safe containers for up to 3 months. Leave some room for expansion. Keep in mind that barley may soften after thawing.
- Reheat: Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat or in the microwave until piping hot (165°F). Let it cool before eating. Add extra beef broth or water as needed, since barley absorbs liquid during storage.
Nutrition
Nutrition Information
Beef and Barley Soup
Amount per Serving
Calories
224
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
19
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
39
mg
13
%
Sodium
780
mg
34
%
Potassium
519
mg
15
%
Carbohydrates
19
g
6
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
16
g
32
%
Vitamin A
2672
IU
53
%
Vitamin C
4
mg
5
%
Calcium
47
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
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