Warm this soul with this tender beef barley soup recipe. It’s made with beef chuck roast, carrots, peas, barley, and delicious beef broth.

Favorite Fall Meal – Beef and Barley Soup

Is there anything better than a hot bowl of soup on a chilly fall day? This beef and barley soup is hearty, filling, and just what the soul needs on a brisk fall night.

This beef and barley soup is simmered on the stovetop for almost and hour is made with beef chuck roast, tons of fall veggies, barley, red wine, and beef broth.

Why you’ll love it!

Hearty and filling

Easy to freeze

Veggie-packed

Featured Ingredients

• Beef chuck roast: beef chuck roast has a higher fat percentage, but it makes it a great cut of beef for soups and stews.
• Spices: the chuck roast is dry brined for about 2 hours in salt, garlic powder, thyme, pepper, paprika, and brown sugar.
• Veggies: veggies needed include onion, garlic, peas, carrot, and celery.
• Herbs: you’ll be making a fresh herb bundle out of thyme and rosemary.
• Worcestershire sauce: Worcestershire is vinegar based and adds just the right amount to make this soup amazing.
• Red wine: a little bit of red wine soothes the soul and deglazes the pot!
• Beef broth: beef broth is essential for this recipe! We recommend using the full-salt version.
• Tomato paste: a little bit of tomato paste really warms things up and gives it a savoriness that’s so delicious.es

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How to Make Beef Barley Soup on the Stove

1. Season beef: place the chunks of beef into a large bowl and then season with all of the spices and salt. Rub the spices into the beef and transfer the meat into the fridge to sit for 2 hours.
2. Seer beef: heat olive oil in a large Dutch oven. Sear beef for 2 minutes on each side and then set them aside.
3. Cook onion and garlic: cook onion and garlic in salt and parsley stems for around 5 minutes.
4. Deglaze & add ingredients: deglaze the pot with red wine. Then add the carrots, celery, and barley to the onion and cook for 3-4 minutes. Add the beef broth, Worcestershire, and tomato paste to the Dutch oven and whisk all the ingredients together until the tomato paste is dissolved. Finally, add in the bundle of fresh herbs.
5. Boil then let simmer: bring soup to a boil over high heat. Then, reduce the soup to low, cover, and let simmer for 40-50 minutes.
6. Add peas: remove the herb bundles and then add the peas and let cook for 5-10 more minutes.

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FAQ

Do you cook barley before adding it to soup?

Because beef barley soup simmers for so long on the stovetop, there is no need to pre-cook the barley before adding it to the soup.

What kind of beef can I use for beef and barley soup?

The best kind of beef for beef barley soup is beef chuck roast.

What is beef barley soup made of?

Beef barley soup is made out of chuck roast, veggies, barley, beef broth, and fresh herbs.

Can I put uncooked barley in soup?

You can absolutely put uncooked barley in soup. Just make sure you use enough liquid to allow the soup to be soupy.

Storage

Store leftover beef and barley stew in an airtight container in the fridge for up to 3-5 days

To reheat: as the soup sits in the fridge, it will likely reduce in liquid. Feel free to add more beef broth before reheating either on the stovetop or in the microwave.

• Stove: reheat over medium heat for 5-10 minutes or until hot.
• Microwave: cook on high heat for 90 seconds or until hot.

Freezer Instructions

Let the barley and beef soup recipe cool completely. Then, transfer it into an airtight container and remove as much air as possible. Seal and freeze for up to 3 months.