Beef barley soup is the ultimate comfort food, especially when the weather turns cold. Packed with tender chunks of beef, wholesome vegetables, and chewy barley, it’s a hearty dish that’s perfect for feeding a crowd or having leftovers for days. Here’s a detailed recipe for the classic old-fashioned beef barley soup using two methods: stovetop and Instant Pot.
1. Old Fashioned Beef Barley Soup Recipe ( Servings: 12 )
Ingredients
- 1.5 lbs chuck roast, cut into ½–¾ inch cubes, trimmed of excess fat
- 3 tablespoons olive oil
- 1 cup carrots, medium dice
- 1 cup celery, medium dice
- 2 cups onion, medium dice
- 4 tablespoons tomato paste
- 2 tablespoons minced garlic
- 8 cups beef broth
- ½ cup red wine (optional, but highly recommended for depth of flavor)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme, finely minced (or 1 teaspoon dried thyme)
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
- 1 cup pearl barley
- 2 tablespoons Italian parsley, finely minced (for garnish)
Instructions
Stovetop Method
Brown the Beef
Heat the olive oil in a large pot over medium-high heat. Once hot, add the cubed chuck roast in batches (don’t overcrowd the pot) and brown the meat on all sides. This should take about 4-5 minutes. Once browned, remove the beef and set it aside.
Sauté the Vegetables
In the same pot, add the carrots, celery, and onion. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. Add the minced garlic and cook for another 1-2 minutes, being careful not to burn the garlic.
Add Tomato Paste and Seasonings
Stir in the tomato paste, allowing it to cook for 2-3 minutes, which will deepen its flavor. Then add the Worcestershire sauce, fresh thyme (or dried thyme), salt, pepper, and bay leaf. Stir to combine.
Deglaze the Pot
Pour in the red wine (if using) and scrape up any browned bits on the bottom of the pot. These bits are packed with flavor and will enhance the soup. Let the wine cook for 2-3 minutes to reduce slightly.
Add the Broth and Barley
Add the beef broth and pearl barley to the pot, then bring everything to a boil. Once it’s boiling, reduce the heat to low and cover the pot. Simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the barley is cooked through.
Finish and Serve
Once the soup is ready, remove the bay leaf. Adjust the seasoning to taste with more salt and pepper if needed. Ladle the soup into bowls and garnish with fresh Italian parsley.
Instant Pot Method
Brown the Beef
Set your Instant Pot to the “Sauté” function and add olive oil. Once hot, add the cubed beef and brown it in batches. This should take about 4-5 minutes. Once browned, remove the beef and set it aside.
Sauté the Vegetables
Add the carrots, celery, and onion to the Instant Pot and sauté for about 3-4 minutes until they begin to soften. Add the minced garlic and cook for another 1-2 minutes.
Add Tomato Paste and Seasonings
Stir in the tomato paste and let it cook for 2 minutes, then add the Worcestershire sauce, thyme, salt, pepper, and bay leaf. Stir well.
Deglaze the Pot
Pour in the red wine (if using) and scrape up the browned bits from the bottom of the pot. Let the wine cook for 2 minutes to reduce slightly.
Add Broth and Barley
Add the beef broth and pearl barley, stirring to combine. Close the Instant Pot lid and set the valve to “Sealing.” Cook on Manual (high pressure) for 25 minutes.
Release Pressure
Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then do a quick release for any remaining pressure.
Finish and Serve
Open the lid and stir the soup. Remove the bay leaf and adjust seasoning with salt and pepper. Serve the soup hot, garnished with minced Italian parsley.
The Instant Pot method is a total game-changer. What usually takes a couple of hours on the stovetop can be done in about 45 minutes, and the beef is still incredibly tender. If you’re in a time crunch, this is best way for you.
2. Tips for Perfect Old-Fashioned Beef Barley Soup
Use Chuck Roast
Chuck roast is ideal for this soup because it becomes tender and juicy as it simmers. It’s marbled with fat, which imparts a rich flavor to the soup. Be sure to trim any excess fat, but leave some for flavor.
Don’t Skip the Red Wine
Red wine adds a deep, savory depth to the soup that you simply can’t achieve without it. If you don’t drink wine, don’t worry—the alcohol cooks off, leaving only the rich flavors behind.
Cook the Barley Separately (Optional)
If you prefer your barley to maintain a firmer texture (rather than becoming soft and a little mushy), you can cook it separately and add it to the soup just before serving. You can read how to cook barley here.
Season Gradually
Taste as you go! You may need to adjust the salt, pepper, or Worcestershire sauce. Different broths have varying levels of salt, so be mindful as you season.
Don’t Rush the Cooking Time
The magic of this soup is in the slow cooking, which allows the flavors to meld together and the beef to become melt-in-your-mouth tender. If you’re using the stovetop, let it simmer for at least 1.5 to 2 hours.
3. How to Store & Reheat Leftover Beef Barley Soup
Storing Leftovers
Let your soup cool to room temperature before storing it. Place the soup in an airtight container and store it in the refrigerator for up to 3 days. The flavors will continue to develop as it sits, making it even more delicious the next day.
Freezing Leftovers
If you want to store your beef barley soup for a longer period, freeze it in an airtight container for up to 3 months. Just be aware that the barley may absorb some of the liquid during freezing, so you may need to add a bit more broth when reheating.
Reheating
To reheat, simply heat the soup in a pot over low to medium heat, stirring occasionally until warmed through. If it’s too thick, add a little beef broth or water to get it back to the right consistency. If you’ve frozen the soup, it’s best to thaw it in the fridge overnight before reheating.
Old-fashioned beef barley soup is a comforting and satisfying dish that’s perfect for cold weather or any time you crave a hearty meal. Using a chuck roast gives the soup its rich, meaty flavor, and the barley adds a wonderful texture that makes it both filling and nourishing.
