Beef Barley Soup – Hearty American Comfort Soup (Tender Beef + Pearl Barley)

Beef Barley Soup is classic American comfort food: tender beef, carrots, celery, onions, a touch of tomato, sweet corn, and nutty pearl barley all simmered into a rich, cozy broth. It’s filling without being heavy, and it tastes even better the next day—like the soup equivalent of a warm blanket that pays rent.

This version works two ways:

• Weeknight fast(er): use stew meat for a solid 1 hour-ish simmer.

• Low-and-slow luxury: use chuck roast and let it go longer for melt-in-your-mouth tenderness

Recipe Summary (SEO-ready)

• Recipe: Beef Barley Soup

• Cuisine: American

• Category: Soup / Stew

• Yield: 6–8 servings

• Prep: 20 minutes

• Cook: 1 hour 10 minutes (stew meat)

• Total: ~1 hour 30 minutes

• Author: Deesviral

Focus keyword: beef barley soup
Slug: beef-barley-soup
Meta title: Beef Barley Soup (Hearty, Easy, and Comforting)
Meta description: Make hearty Beef Barley Soup with tender beef, pearl barley, carrots, celery, tomatoes, and corn simmered in a richly seasoned broth. Weeknight-friendly and meal-prep perfect.

Why You’ll Love This Beef Barley Soup

• Hearty + filling thanks to beef and barley

• One pot comfort with big, savory flavor

• Flexible cooking: stew meat for speed, chuck roast for ultra-tender bites

• Great leftovers: tastes even richer after it sits

Ingredients

Soup

• 1½–2 lbs beef (stew meat or chuck roast), cut into 1-inch cubes

• 2 tbsp olive oil, divided

• 1 large onion, diced

• 3 carrots, peeled and sliced

• 3 celery ribs, sliced

• 3 cloves garlic, minced

• ¾ cup pearl barley, rinsed

• 1 can (14.5 oz) diced tomatoes with juices

• 1½ cups corn kernels (fresh/frozen/canned; drained if canned)

• 8 cups beef broth (low-sodium recommended)

• 2 tbsp tomato paste

• 2 tsp Worcestershire sauce

• 1 tsp dried thyme

• 1 bay leaf

• 1 tsp kosher salt, to taste

• ½ tsp black pepper, to taste

Optional

• 1 cup peas

• 1 tbsp fresh parsley, chopped (garnish)

How to Make Beef Barley Soup

1) Brown the beef

Pat beef dry (helps it brown). Heat 1 tbsp olive oil in a large pot over medium-high heat. Brown beef in batches so it sears instead of steaming. Remove to a plate.

2) Sauté the vegetables

Add remaining 1 tbsp olive oil. Sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook 30 seconds.

3) Build the broth

Stir in tomato paste for 30 seconds, then add:
beef broth, diced tomatoes (with juices), Worcestershire, thyme, bay leaf, salt, pepper.

Return browned beef (and any juices) to the pot.

4) Simmer

Bring to a gentle boil, then reduce to a steady simmer:

• Stew meat: simmer about 45–55 minutes until tender.

• Chuck roast: simmer 1½–2½ hours until very tender.

5) Add barley + corn

Stir in rinsed pearl barley and simmer about 30–40 minutes, until barley is tender. Stir in corn during the last 10–15 minutes. Add peas (if using) in the last 5 minutes.

6) Finish & serve

Remove bay leaf. Taste and adjust salt/pepper. Garnish with parsley.

Tips for the Best Texture (and a Clear Broth)

• Rinse the barley to remove excess starch so the soup stays less cloudy.

• Brown the beef in batches for deeper flavor.

• Low simmer, not a hard boil keeps beef tender.

• If the soup thickens a lot (barley keeps absorbing), add a splash of broth when reheating.

Storage & Meal Prep

• Fridge: store covered up to 4 days.

• Reheat: add broth/water as needed because barley drinks liquid.

• Freezer: freeze up to 3 months (texture is best if you freeze before barley is extremely soft).