Beef Barley Soup

Beef barley soup is a stick-to-your-ribs dish and a little will go a long way. It has a savory mouthfeel and taste that other grains can’t match. Barley is a cereal grain and first cultivated over 10,000 years ago. It’s sweet and also used to brew beer and other alcoholic beverages.

When paired with beef and vegetables it’s transformed into a delicious, hearty soup or a thick stew, if that’s how you like it.

beef barley soup 2


beef barley soup seared beef Print

Beef Barley Soup

Delicious soup, or thick hearty stew? You decide!

  • Author: TJ
  • Prep Time: 20
  • Cook Time: 105
  • Total Time: 2 hours 5 minutes
  • Yield: 8-10 1x


  • 21/4 lb chuck roast – trimmed and sliced into 1/2” X 3/4″ X 3/4″ bite size cubes
  • 1 cup celery – chopped
  • 2 garlic cloves – minced
  • 1 cup carrot – chopped
  • 11/4 cup pearl barley
  • 3 TBL tomato paste
  • 8 cups low sodium beef broth
  • 1 TBL soy sauce
  • 3 tsp worcestershire sauce
  • 2 tsp fresh rosemary leaves – minced
  • 2 tsp fresh thyme leaves – minced
  • 3 TBL fresh parsley leaves
  • 1 large yellow onion – chopped
  • 3 TBL olive oil – divided
  • 2 bay leaves
  • 1 cup lillet rose wine aperitif
  • 14 cups water – as needed for desired thickness
  • Salt and black pepper – to taste


  1. Cube the chuck roast and heat 1 tablespoon olive oil in a large dutch oven over medium high heat until very hot
  2. Add half the beef, season with salt and pepper and sear without stirring – about 3 minutes
  3. Stir or flip the beef and cook another 1-2 minutes. Remove the beef and set aside
  4. Add another tablespoon of oil, sear and season the remaining beef and set aside with the first batch
  5. Reduce heat to medium, add another tablespoon of olive oil to the pot and saute the carrots, celery and onion for 3-4 minutes
  6. Add the tomato paste and garlic, then saute the mixture another 1-2 minutes
  7. Pour in the lillet rose and scrape to deglaze the pot, add the beef broth, worcestershire, soy sauce, bay leaves, rosemary and thyme
  8. Stir and add the seared beef back to the pot
  9. Bring the soup to a simmer then reduce heat to low, cover and simmer until beef is almost tender, about 60 minutes
  10. Rinse then add the pearl barley, cover and simmer until cooked through and beef is tender, about another 45-60 minutes longer. Adjust water at the 30 minute mark to your desired level of thickness as the barley absorbs liquid and expands.
  11. Make a final adjustment of salt and pepper to taste
  12. Chop and stir in the parsley immediately before serving