The Easy Beef Barley Soup Recipe is an absolute game-changer for anyone craving a warm, hearty meal that’s both comforting and packed with flavor. This soup brings together tender beef stew meat, wholesome pearl barley, and a medley of fresh vegetables, all simmered to perfection in a rich beef broth. The result is a luscious and satisfying bowl of comfort that feels like a cozy hug on a chilly day. Whether you’re cooking for a crowd or looking for a wholesome weeknight dinner, this soup never fails to impress with its beautiful balance of textures and deep, savory taste.
Ingredients You’ll Need
Simple, wholesome, and essential—that’s how these ingredients work together to build the robust taste and inviting texture of this Easy Beef Barley Soup Recipe. Each component plays a special role, from the tenderness of the beef to the nuttiness of the barley, and the fresh aroma of herbs that lift the whole dish.
- 2 lbs beef stew meat: Choose well-marbled pieces for extra tenderness and flavor.
- 2 tablespoons olive oil: Helps brown the beef beautifully and adds depth.
- 1/2 teaspoon salt: Enhances natural flavors without overpowering.
- 1 teaspoon pepper: Adds just the right amount of subtle heat.
- 2 teaspoons garlic powder: For that rich, aromatic base note.
- 1 teaspoon fresh rosemary: A fragrant herb that complements the beef perfectly.
- 4 bay leaves: Impart a gentle earthiness to the broth.
- 1 cup onion, finely chopped: Sweetness and body for the soup.
- 2 cups carrots, sliced: Natural sweetness and vibrant color.
- 1 cup celery, finely chopped: Adds mild bitterness and crunch.
- 2 tablespoons tomato paste: Boosts richness and a subtle tang.
- 2 quarts beef broth: The flavorful foundation to bring everything together.
- 1 cup pearl barley, uncooked: Gives the soup its signature chewy texture and heartiness.
- 1 parmesan cheese rind (optional): Melts slowly, adding umami depth.
How to Make Easy Beef Barley Soup Recipe
Step 1: Sauté the Beef
Start by turning your Instant Pot to the sauté setting and heating the olive oil. Toss in the stew meat and cook it until each piece turns slightly brown, which usually takes about 10 minutes. This browning step locks in the beef’s flavor and creates those savory bits that enrich the whole soup.
Step 2: Add Ingredients and Pressure Cook
Now, add salt, pepper, garlic powder, rosemary, and bay leaves directly into the pot along with your chopped onion, carrots, celery, tomato paste, beef broth, pearl barley, and the optional parmesan rind. Give everything a good stir to combine all those fantastic flavors. Seal the lid, set the pressure cooker for 10 minutes, then let it release pressure naturally for 15 minutes before doing a quick release. This step melds all the ingredients together, yielding a soup that’s deeply flavored and rich in texture.
Step 3: Final Touches and Serve
Once cooking is done, carefully remove the bay leaves and parmesan rind. Give the soup a good stir to mix everything, then ladle it into bowls and get ready to enjoy an incredibly cozy and nourishing meal.
How to Serve Easy Beef Barley Soup Recipe
Garnishes
One of the best parts about this soup is how it welcomes simple garnishes. Try sprinkling fresh chopped parsley or a grating of sharp Parmesan cheese on top for an extra burst of freshness and umami. A swirl of sour cream or a squeeze of lemon juice can also brighten up the bowl beautifully.
Side Dishes
Pairing this soup is a breeze because it stands strong on its own. Still, crusty bread, garlic toast, or homemade herb focaccia are wonderful companions that soak up the broth and add a satisfying crunch. A fresh green salad tossed in a light vinaigrette adds a refreshing contrast that’ll keep the meal balanced.
Creative Ways to Present
Serve this soup in rustic stoneware bowls for that cozy, homemade feel. For a special touch, hollow out a small sourdough loaf to hold the soup—perfect for impressing guests. Alternatively, turning leftovers into a stew by simmering longer until thickened offers another way to enjoy this recipe with some creativity.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Beef Barley Soup Recipe keeps beautifully in the fridge for up to 4 days, making it a perfect make-ahead meal. Store it in airtight containers to preserve its hearty flavors and textures.
Freezing
This soup freezes wonderfully, too. Portion it out, allowing it to cool completely before sealing in freezer-safe containers or bags. It should maintain its vibrant taste and texture for up to 3 months—perfect for busy days when you need a comforting meal ready in minutes.
Reheating
When you’re ready to eat the leftovers, reheat gently on the stove over medium-low heat, stirring occasionally. If it thickens too much, simply add a splash of beef broth or water to loosen it. You can also reheat in the microwave in short bursts, stirring between each to ensure even warming.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While stew meat is ideal for its tenderness, you can use chuck roast cut into cubes or even brisket. Just keep in mind the cooking time might vary slightly depending on the cut.
Is pearl barley gluten-free?
Pearl barley is not gluten-free, so if you’re looking for a gluten-free version of this Easy Beef Barley Soup Recipe, consider substituting with gluten-free grains such as quinoa or rice.
Can I make this soup without an Instant Pot?
Yes! This recipe can be made on the stovetop or in a slow cooker. The stovetop method involves simmering the soup for about 20 to 25 minutes after sautéing, while slow cooking takes several hours but yields deliciously tender results.
Why do you add a parmesan cheese rind?
The parmesan rind slowly melts during cooking and infuses the broth with a rich umami flavor that enhances the overall depth of the soup. It’s optional but highly recommended for a savory boost.
How do I prevent the barley from getting mushy?
Keep a close eye on cooking times and be sure to follow the steps for your chosen method. Overcooking can cause barley to become mushy, so sticking to suggested times ensures it retains a pleasant, chewy texture.
Final Thoughts
If you’re looking for a comforting and nourishing meal to warm your evenings, the Easy Beef Barley Soup Recipe is an absolute must-try. It’s straightforward to make, packed with wholesome ingredients, and delivers a perfectly balanced flavor and texture each time. I can’t wait for you to experience how this classic soup can become your new favorite go-to dish!
Print
Easy Beef Barley Soup Recipe
- Total Time: 40 minutes (Instant Pot method); up to 8 hours (slow cooker); about 45 minutes (stovetop)
- Yield: 8 servings 1x
Description
This Easy Beef Barley Soup is a hearty and nutritious meal perfect for comforting dinners. It features tender beef stew meat simmered with pearl barley, fresh vegetables, and aromatic herbs, creating a rich and flavorful broth. The recipe offers versatile cooking methods including Instant Pot, slow cooker, and stovetop, making it convenient for any kitchen setup.
Ingredients
Beef and Seasoning
- 2 lbs beef stew meat, cut into small pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon fresh rosemary
- 4 bay leaves
Vegetables
- 1 cup onion, finely chopped
- 2 cups carrots, sliced in small pieces
- 1 cup celery, finely chopped
Other Ingredients
- 2 tablespoons tomato paste
- 2 quarts beef broth
- 1 cup pearl barley, uncooked
- 1 parmesan cheese rind (optional)
Instructions
- Sauté the Beef: Turn the Instant Pot to the sauté setting and heat the olive oil. Add the beef stew meat and cook until it is slightly browned, about 10 minutes. This step builds rich flavor and seals in the juices.
- Add Ingredients and Pressure Cook: Add salt, pepper, garlic powder, fresh rosemary, bay leaves, onion, carrots, celery, tomato paste, beef broth, pearl barley, and the parmesan cheese rind to the Instant Pot without cooking them separately. Stir to combine all ingredients thoroughly. Seal the pot and pressure cook for 10 minutes.
- Natural and Quick Release: After cooking, allow the Instant Pot to naturally release pressure for 15 minutes, then release any remaining pressure quickly. This ensures the beef and barley are tender and flavors meld perfectly.
- Serve: Remove the bay leaves and parmesan rind from the soup. Stir to mix, then serve hot and enjoy the wholesome flavors.
- Optional Crockpot Instructions: If using a slow cooker, optionally sauté the beef in a pan with olive oil until browned. Transfer the beef and all other ingredients to the slow cooker, stirring to combine. Cook on low for 6-8 hours or on high for 4-6 hours until beef and barley are tender. Remove bay leaves and parmesan rind before serving.
- Optional Stovetop Instructions: Sauté beef in olive oil in a pot until browned. Add onion, carrots, and celery and sauté for an additional 5 minutes. Add spices, tomato paste, beef broth, barley, and parmesan rind, stirring well. Bring soup to a boil, then reduce heat to medium and simmer for 20-25 minutes. Remove bay leaves and parmesan rind before serving.
Notes
- You can omit the parmesan cheese rind if you want a vegetarian version using vegetable broth instead of beef broth, but it adds depth of flavor.
- For a gluten-free option, replace pearl barley with certified gluten-free grains such as quinoa or rice.
- If you prefer a thicker soup, let it simmer longer on the stovetop or use the slow cooker setting for additional cooking time.
- Adding fresh rosemary enhances the aromatic profile, but dried rosemary can be used if fresh is unavailable.
- Adjust salt and pepper to taste after cooking, especially if using store-bought broth, which can vary in sodium content.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (Instant Pot method, plus natural release time); 6-8 hours (slow cooker on low); 30-35 minutes (stovetop including sauté and simmer)
- Category: Soup
- Method: Instant Pot
- Cuisine: American
