A staple of home cooks everywhere, Beef and Barley Soup is a no-fail, nutritious, and satisfying dinner option that's sure to please. It's also extremely uncomplicated to make, which is just another perk. Throw everything in the pot, but add the barley in a bit later. Simmer until the meat is soft and lovely, and that's it! A true one-pot meal, and you don't even need to brown the meat if you're not in the mood.

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Grace Says:
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Notes

Cuts of Meat: I prefer to use beef soup bones for the added collagen, but if you don't have those or stew meat, you have lots of other options. Those roasts that have been sitting in your freezer for a while? This is the perfect solution. Chuck, pot, rump or round, all of them work for Beef and Barley Soup. If you're using a roast instead of stew meat, however, I would recommend allowing this to cook a little longer to ensure the meat is tender. You can test it regularly after the 4-hour mark to see if it shreds easily.
Crockpot Style: This recipe couldn't be easier to do in the Crockpot. Throw all the ingredients into the pot, except the barley. Cook on low for 6-8 hours, or high for 4-6. Add the barley in when you still have about 2-3 hours left in your cook time.

Storage

Store in a sealed container in the fridge for 3-4 days, or freeze for up to 3 months.

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Grace Says:

If your recipe calls for kosher salt but you only have table or fine salt available, just reduce the salt by half and taste test close to the end of the cooking time. Adjust as needed.

📖 Recipe

Beef and Barley Soup

Kaylynn

A classic family favorite, rich in protein and flavor

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Main Course

Ingredients

1 large beef soup bone, or 1 lb stew meat
8 cups beef broth
2 cups water
1 cup dried barley
1 onion, diced
2-3 stalks celery, diced
2-3 carrots, diced
1 Tbl kosher salt
½ Tbl dried thyme
½ teaspoon black pepper
1 Tbl red wine vinegar
2 Tbl Worcestershire sauce
2 Tbl tomato paste

Instructions

Put all the ingredients except the barley into a large Dutch oven or pot. Bring to a boil, and then turn down to a simmer. Cover, and simmer softly for 3-4 hours, or until meat is tender.
Add the barley into the soup at about the halfway mark, so when the soup still has 1.5 or 2 hours to go.
If using a soup bone, remove any meat from the bone after it is tender, and return the meat to the soup. Then serve.

Keyword beef and barley, beef stew, soup