Beef Barley Soup

This rich and hearty Beef Barley Soup is the ultimate comfort food, filled with tender chunks of seared chuck roast, nutty pearl barley, and aromatic vegetables simmered in a deeply flavorful broth. It’s nourishing, soul-warming, and perfect for chilly days or cozy evenings at home.

Prep Time30

Cook Time2

Total Time2 30

Course: Soup

Cuisine: American

Keyword: beef barley soup, homemade soup, instant pot soup, slow cooker beef soup, winter comfort food

Servings: 7

Calories: 455kcal

Ingredients

2 lbs chuck roast trimmed and cut into ¾-inch cubes
3 tablespoons olive oil
1½ cups chopped carrots about 3 carrots
1 cup chopped celery about 2 ribs
2 cups chopped yellow onion 1 large onion
3 tablespoons tomato paste
1½ tablespoons minced garlic about 4 cloves
2 32 oz cartons low-sodium chicken or beef broth
1 tablespoon low-sodium soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons minced fresh rosemary or ½ teaspoon dried
2 teaspoons minced fresh thyme or ½ teaspoon dried
Salt and freshly ground black pepper to taste
1 cup pearl barley
3 tablespoons minced fresh parsley

Instructions

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat the beef dry and sear it in batches (½ or ⅓ at a time), seasoning with salt and pepper. Let each side sear for about 3 minutes until golden brown. Transfer seared beef to a plate and repeat with the remaining beef, adding more oil as needed.
In the same pot, add the remaining 1 tablespoon olive oil. Add the chopped carrots, celery, and onion. Sauté for about 3 minutes until starting to soften.
Stir in the tomato paste and minced garlic. Cook for 1 minute, stirring constantly.
Pour in the broth, soy sauce, Worcestershire sauce, rosemary, thyme, and additional salt and pepper to taste. Return the seared beef and its juices to the pot.
Bring the soup to a gentle simmer, then reduce the heat to low. Cover and simmer for 45 to 60 minutes, or until the beef is fairly tender.
Stir in the pearl barley. Cover again and continue simmering for another 45 to 60 minutes, until the barley is tender and the beef is very soft.
Stir in the fresh parsley just before serving. Serve warm.

Notes

Slow Cooker Method: Sear beef as directed, then transfer all ingredients (except parsley) to a slow cooker. Cook on low for 7–8 hours. Stir in parsley before serving.

Instant Pot Method: Sear beef using the sauté mode. Reduce broth to 7 cups, add all remaining ingredients (except parsley), seal the lid, and cook on manual mode for 20 minutes. Let pressure release naturally for 10 minutes, then quick release the rest. Stir in parsley before serving.