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.

Course Main Course, Soup

Cuisine American

Keyword beef and barley soup

Prep Time 15

Cook Time 1 45

Total Time 2

Servings

Calories 224kcal

Author Julia

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

US Customary - Metric

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