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Beef Barley Soup
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Beef Barley Soup

This rich and hearty Beef Barley Soup is the ultimate comfort food, packed with tender chunks of chuck roast, wholesome pearl barley, and aromatic vegetables in a deeply flavorful broth. Perfect for cold days, this nourishing soup is both satisfying and soul-warming.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Soup
Cuisine: American
Keyword: beef barley soup, homemade soup, instant pot soup, slow cooker beef soup, winter comfort food
Servings: 7
Calories: 455kcal

Ingredients

  • 2 lbs chuck roast trimmed and cut into ¾-inch cubes
  • 3 tablespoons olive oil
  • 1½ cups chopped carrots about 3 carrots
  • 1 cup chopped celery about 2 ribs
  • 2 cups chopped yellow onion 1 large onion
  • 3 tablespoons tomato paste
  • 1½ tablespoons minced garlic about 4 cloves
  • 2 32 oz cartons low-sodium chicken or beef broth
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons minced fresh rosemary or ½ teaspoon dried
  • 2 teaspoons minced fresh thyme or ½ teaspoon dried
  • Salt and freshly ground black pepper to taste
  • 1 cup pearl barley
  • 3 tablespoons minced fresh parsley

Instructions

  • Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the beef dry, then sear in batches (½ or ⅓ at a time), seasoning with salt and pepper. Let sear for about 3 minutes per side until golden brown. Transfer seared beef to a plate and repeat with remaining beef, adding more oil as needed.
  • In the now-empty pot, add the remaining 1 tablespoon olive oil. Add chopped carrots, celery, and onion. Sauté for about 3 minutes.
  • Stir in tomato paste and garlic and cook for 1 minute.
  • Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme, and additional salt and pepper to taste. Return the seared beef (along with juices) to the pot.
  • Bring to a simmer, then reduce heat to low. Cover and simmer for 45–60 minutes, until the beef is fairly tender.
  • Stir in the pearl barley. Cover and simmer for another 45–60 minutes, or until the barley is tender and the beef is very soft.
  • Stir in the fresh parsley and serve warm.

Notes

Slow Cooker: Sear beef as directed, then transfer all ingredients (except parsley) to a crockpot. Cook on low for 7–8 hours, stir in parsley before serving.
Instant Pot: Sear beef using sauté mode. Reduce broth to 7 cups, add all ingredients (except parsley), seal, and cook on manual mode for 20 minutes. Let pressure release naturally for 10 minutes, then quick release remaining pressure. Stir in parsley to finish.