Beef Barley Soup

Hearty, comforting, and full of homemade goodness!

Tender pieces of beef, wholesome pearl barley, and fresh vegetables come together in a rich, savoury broth for the ultimate comfort food. This hearty soup is perfect for chilly days, family dinners, or making ahead for easy lunches throughout the week.

Servings: Approximately 6
Prep Time: 20 minutes
Cook Time: 1 hour 50 minutes

Ingredients

  • 1½ lb stewing beef, cut into small pieces
  • 1–2 tbsp olive oil
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 8 cups beef broth, preferably reduced sodium
  • ¾ cup pearl barley, rinsed
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • Salt and pepper, to taste
  • Optional: 1–2 cups sliced mushrooms

Directions

  1. Brown the beef: Pat beef dry and season with salt and pepper. Heat oil in a large pot over medium-high heat. Brown beef in batches, then transfer to a plate.
  2. Sauté the vegetables: Add onion, carrots, celery, and mushrooms, if using. Cook for 5 minutes. Stir in garlic and tomato paste; cook for 1 minute.
  3. Build the flavour: Return beef to the pot. Add broth, thyme, bay leaves, and Worcestershire sauce. Scrape up the browned bits from the bottom.
  4. Simmer: Bring to a boil, then reduce heat. Cover and gently simmer for 1 hour.
  5. Add the barley: Add barley and simmer for another 40–50 minutes, until the barley and beef are tender. Add more broth or water if needed.
  6. Finish and serve: Remove bay leaves, taste, and adjust seasoning.

Homestead Tip

Using leftover cooked beef? Add it with the barley and simmer until the barley is tender, skipping the initial hour of cooking.

This soup is also wonderful for meal prep. Store leftovers in the refrigerator and add a splash of broth when reheating, as the barley will continue to absorb liquid.