Beef and Barley Soup

Beef and barley soup recipe is a collagen-rich, hearty mixture of tender beef, barley, and veggies. This homemade beef barley soup is a family favorite and the perfect comfort meal for those cold winter nights.

Beef and Barley Soup

About this beef barley soup… I originally was in the mood for oxtail or cow heel soup on the coldest day we’ve had in Colorado this season, but my pressure cooker is broken and boiling oxtail and cow heel can take forever. Then it came to me, why not just make beef soup?

So I went to the supermarket to get some beef (I don’t keep beef frozen because I feel it gets a bit card board like when frozen for too long). At the supermarket they had these glorious beef rib bones, then I happened upon some leeks. It was clear that I had the beginnings of a delicious soup. When I got home I said let’s add some barley and make this a really hearty and filling meal. It was so delicious, that I was in a serious food coma when I was finished eating!

Why You’ll Love This Beef Barley Soup Recipe

• Flavorful: The combination of beef bones, fresh thyme, garlic, and wiri wiri peppers contributes to a robust and flavorful broth. The slow cooking process allows the flavors to meld, resulting in a satisfying soup that will please the whole family.
• Nourishing: Give your immune system a boost with some protein, barley, and fresh vegetables. A soothing bowl of this will warm you up on chilly days.
• Great Make Ahead Meal: This soup is great for leftovers and can be reheated for quick and satisfying meals throughout the week.

What cut of meat is best for beef barley soup?

The best meat for beef and barley soup is a stew meat like chuck roast because it’s affordable and gets incredibly tender when slow cooked. It also has rich flavor from the marbling.

However, I used rib eye steak in my soup instead of stew beef, because I wanted the beef to be fatty and tender. The marble in the steak provided rich flavor and didn’t need to cook as long. But you can use stew beef and just let it simmer until the meat is really tender for the same effect.

Beef and Barley Soup Ingredients

The ingredients for this recipe form a hearty and flavorful blend, combining beef, barley, assorted vegetables, and savory seasonings to create a delicious soup.

• Beef: Cut your preferred cut of beef into 2 inch chunks. This is the heart of the recipe and provides beefy flavor.
• Beef Bones: I’m using beef rib bones for depth of flavor.
• Barley: This filling grain has a mild, nutty flavor and a chewy texture that’s similar to al dente pasta.
• Water: Use this to soak the barley.
• Leeks: This imparts a mild onion flavor.
• Oil: Use oil to sauté the leeks and brown the bones and beef.
• Carrots: This adds swetness and a pop of color.
• Potatoes: This thickens the soup.
• Celery: Add for fresh flavor and more nutrients.
• Fresh thyme leaves: Fresh herbs infuse the soup with warm, earthy flavor.
• Corn on the cob: Cut into 1 inch pieces for added texture.
• Beef broth: This enhances the beefy flavor.
• Garlic cloves: This adds savory, garlicky flavor.
• Wiri wiri peppers: Use this Guyanese pepper or another hot pepper, whole.
• Seasoning: Season with salt and fresh ground black pepper.
• Brown sugar: Use some sweetness to balance the rich savory flavor.

See the Beef & Barley Soup recipe card for quantities.

How to Make Beef and Barley Soup

Soak Barley

Before you start cooking, soak your barley in about 2 cups of boiling water and set aside.

Sauté

Then, you will need to prep the leeks for cooking. Cut off the tough green stock from the leeks and cut the remaining white part into thin slices. Add to a large bowl of water. (I’m using my very clean sink!)

Separate the layers of leeks so that you can wash away the sand from each layer. Once I’ve washed all the layers, I use a large sieve to scoop them all up and drain the water.

Next, in a large stock pot on medium heat, sauté leeks with about 3 tbsp oil, until leeks are golden brown and soft. Add 1/2 tsp salt to help bring out the flavor of the leeks while they cook.

Brown Beef

While the leeks are cooking, season your beef bones with fresh ground black pepper, and some salt (just about 1/4 tsp).

Cut your beef into 2 inch chunks and season with black pepper and salt as well.

Once the leeks are soft and golden brown in color, add your beef bones and sauté, turning once or twice until all the sides have a nice brown color. This helps to bring out the richness in the flavor of the bones for a more flavorful beef and barley soup.

Add Fresh Vegetables

Next prep your corn. Peel corn and cut into 1 inch pieces (if you have a good knife and the corn is fresh, this will be pretty easy).

Chop the potatoes and carrots into small 1 inch cubes cubes. Then chop garlic and celery into chunks. Remove thyme from stems.

Once beef bones have browned for about 5 to 10 minutes, add beef and saute for another 3 minutes. Then add soaked barley (minus the water). Add remaining ingredients followed by beef broth and 1 tbsp brown sugar.

Simmer

Bring to a boil on high heat, then reduce heat to medium and continue to cook until barley is fully cooked. By the time the barley cooks everything else will be perfectly cooked. You may need to add about 4 cups of water along the way, if the beef barley soup becomes too thick before the barley cooks.

Once the barley cooks, most of the potatoes will melt away and help to form a thick, rich broth.

I served my soup with a slice of cheesy Texas Toast.

Storage

Cool beef barley soup to room temperature then transfer it to an airtight container. It lasts up to 4 days in the fridge or 3 months in the freezer. Thaw it overnight in the fridge.

To reheat, warm the soup up over medium heat until warmed through, stirring occasionally.

Recipe Substitutions & Variations

• Broth: You can use chicken broth as a substitute for beef broth. You can also swap half the broth for red wine.
• Herbs: Use rosemary or parsley instead of thyme.
• Veggies: Consider swapping one of the veggies for mushrooms.

Tips for the Best Ever Beef and Barley Soup

• Some people may choose to boil the barley before adding to the soup. I like to have the barley cook with the soup for added flavor. If you precook the barley, add it to the soup during the last 10 minutes of cooking. The same goes for quick cooking barley.
• Remember to brown the beef. It adds more flavor.
• If you love potatoes, you can choose to add them after the soup has been boiling for a while. This way, they will still be nice and chunky when the soup is done cooking.My husband hates potatoes so I usually try to let the potato melt away and serve as a thickener in the soup.
• Add the whole wiri wiri pepper to the soup. You get the flavor without the heat. I cut it open at the end, once I’ve set aside some soup for my kids.

Frequently Asked Questions