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

I always recommend chuck roast — it’s affordable, full of flavor, and becomes incredibly tender when simmered. Brisket and boneless short ribs are great too. Stew meat works in a pinch, but I’ve found the texture and taste are richer when you start with a larger cut and cube it yourself. It makes a real difference in the broth.

Is beef and barley soup healthy?

Yes — it’s one of the most nourishing soups I make. It’s packed with protein from the beef, fiber from the barley, and plenty of vitamins from vegetables like carrots, celery, and onions. It’s filling without being too heavy, and you can easily adjust the salt or fat content to suit your needs. In our home, this soup is comfort food that I never feel guilty serving.

Is it better to cook barley before adding to soup?

It depends on how much time you have. I usually cook barley directly in the broth — it absorbs all the flavor and makes the soup feel thick and hearty. But when I’m in a rush or prepping meals in advance, I cook the barley separately and add it just before serving. That keeps the broth cleaner and the grains a bit firmer.

What spices go in beef barley soup?

My go-to blend includes bay leaf, garlic powder, thyme, paprika, and black pepper. Sometimes I’ll add rosemary or a dash of Worcestershire sauce. I always toast the spices briefly with the beef or aromatics to build a deeper flavor before adding broth. It’s a small step that changes everything.

Why does my beef barley soup have no flavor?

The most common reasons? Skipping the browning step or not seasoning in layers. Sear the beef well before adding liquids, sauté your vegetables, and let the broth simmer low and slow. Deglazing the pan with tomato paste or broth lifts up all those tasty bits stuck at the bottom — that’s flavor gold.

Do you put potatoes in beef and barley soup?

Sometimes, yes — especially during winter. Potatoes make the soup thicker and heartier. I usually use Yukon Gold or russets, added halfway through cooking. That way they stay soft but don’t fall apart. When I want a lighter version, I skip them and lean more on carrots and celery.

Beef and Barley Soup – 1 Comforting Family Favorite You’ll Love Forever

Ingredients

Scale

2 tablespoons olive oil

1 ½ lbs chuck roast or brisket, cut into 1-inch cubes

1 yellow onion, chopped

2 carrots, peeled and sliced

2 celery stalks, sliced

2 cloves garlic, minced

6 cups beef broth (low sodium)

1 cup water

¾ cup pearl barley, rinsed

1 bay leaf

½ teaspoon dried thyme

½ teaspoon paprika

Salt and pepper, to taste

Optional: 1 cup diced potatoes

Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear beef in batches until browned. Remove and set aside.

2. In the same pot, sauté onion, carrots, and celery for 5 minutes. Add garlic and cook 1 more minute.

3. Return beef to the pot. Stir in thyme, paprika, salt, pepper, and bay leaf.

4. Add beef broth, water, and pearl barley. Bring to a boil, then reduce heat to low.

5. Cover and simmer for 60–75 minutes, or until beef is tender and barley is cooked through.

6. Add diced potatoes during the last 25 minutes of cooking, if using.

7. Taste and adjust seasoning. Remove bay leaf. Garnish with chopped parsley before serving.

Notes

This soup gets better the next day. Store in airtight containers in the fridge for up to 4 days, or freeze up to 3 months.

You can also swap chuck roast with brisket or boneless short ribs for equally tender results.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Soup
Method: Stovetop
Cuisine: American, Family

Nutrition

Serving Size: 1.5 cups
Calories: 360
Sugar: 4g
Sodium: 720mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 5g
Protein: 28g
Cholesterol: 65mg

Keywords: beef and barley soup, hearty soup, easy soup recipe