Can I make beef and barley soup ahead of time?

Yes, this soup can be made a day in advance and stored in the refrigerator. Barley thickens as it sits, so add extra broth when reheating.

What cut of beef is best for beef and barley soup?

Chuck or stew meat works best for tender, flavorful results after long simmering.

Can I make this beef and barley soup recipe in a slow cooker?

Absolutely. Brown the beef first, then add all ingredients to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

Can I omit mushrooms?

Yes, mushrooms are optional. You can replace them with potatoes or extra vegetables for a different flavor profile.

Beef and Barley Soup Recipe – Easy Comfort Soup 2026

Name: Beef and Barley Soup Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 ½ lbs beef stew meat (chuck), cut into bite-sized pieces; 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, chopped; 8 cups beef broth; 1 cup pearl barley, rinsed; 1 (14.5 oz) can diced tomatoes (optional); 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 bay leaf; Salt and black pepper, to taste; 1 cup mushrooms, sliced (optional); 2 tablespoons fresh parsley, chopped

Description

A hearty and comforting soup made with tender beef, wholesome barley, and a mix of vegetables simmered in a savory beef broth. Perfect for chilly evenings, meal prep, or a cozy family dinner. Can be made on the stovetop or in a slow cooker for convenience.

Ingredients

Scale

🛒 Ingredients (serves 6–8):

For the Soup:

1 ½ lbs beef stew meat (chuck), cut into bite-sized pieces
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, chopped
8 cups beef broth
1 cup pearl barley, rinsed
1 (14.5 oz) can diced tomatoes (optional)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and black pepper, to taste
1 cup mushrooms, sliced (optional)
2 tablespoons fresh parsley, chopped

Instructions

📝 Instructions:

Step 1: Brown the Beef
Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches. Remove and set aside.

Step 2: Sauté the Vegetables
In the same pot, sauté onion, carrots, and celery for 5 minutes. Add garlic and cook for 30 seconds until fragrant.

Step 3: Build the Soup
Return beef to the pot. Add beef broth, barley, tomatoes, thyme, oregano, and bay leaf. Stir to combine.

Step 4: Simmer
Bring to a boil, then reduce heat. Cover and simmer 45–60 minutes, until beef is tender and barley is cooked.

Step 5: Add Mushrooms (Optional)
Stir in mushrooms during the last 15 minutes of cooking.

Step 6: Finish & Serve
Remove bay leaf. Adjust seasoning. Garnish with fresh parsley and serve warm.

Slow Cooker Version:

Brown beef for extra flavor.
Add all ingredients (except parsley) to slow cooker.
Cook on LOW 7–8 hours or HIGH 4–5 hours.
Stir in mushrooms during the last hour.

Notes

Freezing: Cools well for up to 3 months. Add extra broth when reheating as barley absorbs liquid.
Beef Cuts: Chuck roast or stew meat works best.
Consistency: Soup may thicken as it sits—add warm broth when reheating.
Vegetable Variations: Potatoes or parsnips can be added in place of mushrooms.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Soup / Comfort Food
Method: Stovetop / Slow Cooker
Cuisine: American / Irish-Inspired