Hearty One-Pot Beef and Barley Soup

This hearty one-pot beef and barley soup is pure comfort in a bowl. Packed with tender beef, wholesome vegetables, and nutty barley, it’s a warm and satisfying meal I love to make when the weather cools down—or when I’m craving something cozy and nourishing. Simmered low and slow, this soup is rich in flavor, filling, and incredibly easy to make.

Why I Love This Recipe

I love how this soup is both rustic and hearty while still being simple to throw together. The beef becomes melt-in-my-mouth tender, the barley gives the soup body and chew, and the vegetables soak up all that savory broth. It’s one of those meals that tastes even better the next day, making it perfect for meal prep. Plus, everything cooks in one pot, which means less mess and more time to relax.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Stew beef or chuck roast (cut into small cubes)
• Olive oil
• Onion
• Carrots
• Celery
• Garlic
• Tomato paste
• Beef broth
• Water
• Pearl barley
• Bay leaves
• Dried thyme
• Salt
• Pepper
• Fresh parsley (for garnish, optional)

Directions

1. I start by heating olive oil in a large pot over medium heat. I brown the beef cubes in batches, removing them once they’re nicely seared.

2. In the same pot, I sauté the onion, carrots, and celery until softened. I add the garlic and tomato paste and cook for another minute to deepen the flavor.

3. I return the beef to the pot, then pour in the beef broth, water, barley, bay leaves, thyme, salt, and pepper.

4. I bring the soup to a boil, then reduce the heat and let it simmer for about 45–60 minutes, or until the beef is tender and the barley is cooked through.

5. I remove the bay leaves, taste and adjust the seasoning, and serve hot with a sprinkle of fresh parsley if I have some on hand.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

Sometimes I swap the beef for ground beef if I want a quicker version. I’ve also added mushrooms, green beans, or chopped potatoes for more veggies. For a richer broth, I stir in a splash of red wine or Worcestershire sauce during the simmer. If I’m short on time, I use quick-cooking barley, which cuts down the cooking time significantly.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The barley continues to absorb liquid, so I add a little water or broth when reheating. To reheat, I use the stovetop over medium-low heat or microwave in short intervals, stirring in between. This soup also freezes well—I let it cool completely and freeze in individual portions for up to 3 months.

FAQs

Can I use quick barley instead of pearl barley?

Yes, I’ve used quick barley when I’m short on time. It cooks in about 10–15 minutes, so I add it later in the cooking process to avoid overcooking.

What cut of beef works best?

I usually go with chuck roast or stew beef—they become super tender when simmered. Leftover roast beef also works great in a pinch.

Can I make this in a slow cooker?

Absolutely. I brown the beef and sauté the veggies first, then add everything to the slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

Is this soup gluten-free?

Barley contains gluten, so it’s not gluten-free. I substitute with rice or quinoa if I need a gluten-free version.

Can I freeze beef barley soup?

Yes, it freezes beautifully. I let it cool completely, then portion it into containers and freeze. When ready to eat, I thaw overnight in the fridge or reheat from frozen on the stovetop.

Conclusion

This hearty one-pot beef and barley soup is one of those timeless recipes I keep coming back to. It’s rich, wholesome, and full of flavor, with tender chunks of beef and chewy barley in every bite. Whether I’m feeding a family or prepping meals for the week, this soup is always a warm and satisfying option I can count on.