Beef Barley Soup

Beef Barley Soup is one the ultimate winter comfort foods! This thick and hearty rustic soup is full of bold flavors that are perfect to warm you through. The tender meat, the depth of flavor from the red wine, and the comforting barley along with the perfect herb blend will leave you full and satisfied! Don’t wait to give this a try!

Beef Barley Soup

Barley is a long used grain that has beef used in soups and stews for thousands of years. It is one of those classic comfort foods that’s been satisfying people for ages. It’s often used in soups and stews, simmering for hours, absorbing the flavors to add to it’s own uniqueness.

My father used to make Beef Barley Soup all the time and it was one of my favorites growing up. I added red wine and tomato paste to my version which just gives this so much more depth.

What Cuts of Beef Can I Substitute?

There are a number of cuts of beef you can use for stews. Many grocery stores even have what they call “stew meat” already cut and packaged. Since you’ll be braising the meat for 2 hours, this is fine as it will become tender.

Pretty much anything that says “Chuck” will typically be the best.  I use Chuck Roast for my Beef Barley Soup and Guinness Beef Stew as it has loads of flavor and melts in your mouth when the stew is done. However, chuck roast can get a little pricey. Here are some other options:

• Anything that says “Chuck'” – Chuck Shoulder, Chuck Roast, Chuck-Eye Roast
• Bottom Round Roast
• Bottom Eye Roast
• Rump Roast
• Eye Round Roast
• Top Round
• Round Tip Roast

Herbs That add Depth – Bouquet Garni

Fresh herbs add depth of flavor to dishes, especially stews. We’re all pretty much used to adding bay leaves to things then picking them out when we go to eat the food. But there is one particular combination that is used extensively because it adds so much flavor. It’s call a “Bouquet Garni.”

Bouquet Garni is a French term that means “garnished bouque.” Really it’s just fresh parsley, fresh thyme, and bay leaves. Simply take some of each and tie them up using kitchen twine. You can also put them in cheese cloth and tie the top of it.

The goal with a bouquet garni is to add flavor while not adding the herbs to the dish. By tying them or putting them in cheese cloth, you can easily remove the bundle once the dish has finished cooking.

Sometimes, when I’m feeling a bit adventurous and frisky, I’ll add fresh sage to the bouquet. I like doing this with thick gravies, especially for pork and chicken dishes.

What Ingredients Go in Beef Barley Soup?

• 2 pounds Chuck Roast, cut in 1 inch cubes
• 4 Tablespoons Olive Oil, divided
• 1 cup OnionOnions, diced
• 2 cups Carrots, sliced (about 3-4)
• 1 cup Celery, diced (about 3-4 stalks)
• 8 ounces Baby Bella Mushrooms, quartered
• 3 cloves Garlic, minced
• 3 Tablespoons Tomato Paste
• 1 cup Dry Red Wine (like Cabernet Sauvignon)
• 5 cups Beef Stock (I use Better Than Bullion)
• 3 stalks Fresh Parsley
• 6 sprigs Fresh Thyme
• 2 Bay Leaves
• 1 cup Pearl Barley
• Salt and Pepper to taste

Ingredient Notes and Substitutions

Onions – I like to use sweet onions in my soups and stews. Yellow onions would work great as well.

Baby Bella Mushroom – these keep their texture nicely in soups, but shiitake mushrooms are a great substitution. White button mushrooms will work, but they don’t hold up as well.

How Is Beef Barley Soup Made?

Please visit our post 6 Beef Stew Mistakes to Avoid to learn how to make the perfect beef stew every time!

1. In a Dutch Oven or large stock pot, heat 2 tablespoons of olive oil over medium heat.
2. Working in batches, add some beef to the pot and season with salt and pepper. I cook about 1/4 of the meat at a time. It takes about 5-8 minutes to brown each batch. Do not drain the grease between batches.
3. As each batch cooks, set the meat aside on a plate and loosely cover it with foil. Do not remove the stuck brown bits from the bottom as this will add flavor later. Once all the meat is cooked, drain out the excess grease.
4. Add another 2 tablespoons of olive oil ad add the onions, celery, and carrots and season with salt and pepper. Cook until soft, about 8-10 minutes. Add the mushrooms about halfway through.
5. Add the garlic and stir it in. Cook for another 2 minutes.
6. Stir in the tomato paste with the vegetables. Allow the tomato paste to cook about 2-3 minutes. This will sweeten it up and eliminate the bitterness form the paste.
7. Pour in the red wine and stir. Use a wooden spoon to scrape the bits off the bottom of the pot.
8. Add in the beef stock and the cooked beef with the juices from the plate and stir.
9. Tie the fresh parsley, fresh thyme, and bay leaves together using cooking twine, or tie them in cheese cloth. Add the bundle and season with salt and pepper.
10. Bring the soup to a boil and then reduce it to a simmer. Cover and allow the soup to simmer for 1 1/2 hour.
11. Add the barley and stir it in with the soup. Taste to see if you need to adjust the seasoning. Be careful not to over salt. Cover the pot again and cook for another 30 minutes.
12. After the 30 minutes, test to make sure the barley is soft. If it’s not, continue cooking at 10-minute intervals. Keep in mind that the barley will continue to absorb the liquid after the soup is removed from the heat. You’re looking for the barley to be just soft without any crunch, but not mushy.
13. When the soup is finished cooking, remove the herb bundle.

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5 from 2 votes

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Beef Barley Soup

Course Soup

Cuisine American

Keyword barley, beef, Soup

Prep Time 30 minutes

Cook Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

• 2 pounds Chuck Roast, cut in 1 inch cubes
• 4 Tablespoons Olive Oil, divided
• 1 cup Onions, diced
• 2 cups Carrots, sliced (about 3-4)
• 1 cup Celery, diced (about 3-4 stalks)
• 8 ounces Baby Bella Mushrooms, quartered
• 3 cloves Garlic, minced
• 3 Tablespoons Tomato Paste
• 1 cup Dry Red Wine (like Cabernet Sauvignon)
• 5 cups Beef Stock (I use Better Than Bullion)
• 3 stalks Fresh Parsley
• 6 sprigs Fresh Thyme
• 2 Bay Leaves
• 1 cup Pearl Barley
• Salt and Pepper to taste

Instructions

1. In a Dutch Oven or large stock pot, heat 2 tablespoons of olive oil over medium heat.

2. Working in batches, add some beef to the pot and season with salt and pepper. I cook about 1/4 of the meat at a time. It takes about 5-8 minutes to brown each batch. Do not drain the grease between batches.

3. As each batch cooks, set the meat aside on a plate and loosely cover it with foil. Do not remove the stuck brown bits from the bottom as this will add flavor later. Once all the meat is cooked, drain out the excess grease.

4. Add another 2 tablespoons of olive oil ad add the onions, celery, and carrots and season with salt and pepper. Cook until soft, about 8-10 minutes. Add the mushrooms about halfway through.

5. Add the garlic and stir it in. Cook for another 2 minutes.

6. Stir in the tomato paste with the vegetables. Allow the tomato paste to cook about 2-3 minutes. This will sweeten it up and eliminate the bitterness form the paste.

7. Pour in the red wine and stir. Use a wooden spoon to scrape the bits off the bottom of the pot.

8. Add in the beef stock and the cooked beef with the juices from the plate and stir.

9. Tie the fresh parley, fresh thyme, and bay leaves together using cooking twine, or tie them in cheese cloth. Add the bundle and season with salt and pepper.

10. Bring the soup to a boil and then reduce it to a simmer. Cover and allow the soup to simmer for 1 1/2 hour.

11. Add the barley and stir it in with the soup. Taste to see if you need to adjust the seasoning. Be careful not to over salt. Cover the pot again and cook for another 30 minutes.

12. After the 30 minutes, test to make sure the barley is soft. If it's not, continue cooking at 10 minute intervals. Keep in mind that the barley will continue to absorb the liquid after the soup is removed from the heat. You're looking for the barley to be just soft without any crunch, but not mushy.

13. When the soup is finished cooking, remove the herb bundle.