Beef Barley Soup is a hearty, comforting soup made with tender beef, wholesome barley, fresh vegetables, and a rich, savory broth. This easy recipe includes both Instant Pot and stovetop directions, making it simple to enjoy a warm, homemade bowl of soup no matter which cooking method you prefer.
I love making this soup when the weather starts to cool down because it’s filling, comforting, and tastes like it’s been simmering all day. The tender beef, hearty barley, and flavorful vegetables make it one of my favorite soups for cozy family dinners, and the leftovers are even better the next day. 🥩🥕
Why I Love Beef and Barley Soup
Ingredient Notes
- Olive Oil: Olive oil is used to brown the beef and sauté the vegetables, creating a flavorful base for the soup.
- Stewing Beef: Beef stew meat becomes tender as it cooks and adds rich, hearty flavor. Cut any larger pieces into bite-sized chunks for even cooking.
- Onion, Celery, and Carrots: This classic combination of vegetables creates the flavorful foundation for a homemade beef barley soup.
- Garlic: Fresh garlic adds savory flavor and pairs perfectly with the beef and herbs.
- Beef Broth: Beef broth creates a rich, savory base for the soup. I usually use Better Than Bouillon mixed with water, but your favorite beef broth works just as well.
- Fresh Thyme and Bay Leaf: These herbs add wonderful depth of flavor while the soup cooks. Remember to remove the bay leaf before serving.
- Quick Barley: I use quick barley, which cooks faster than traditional pearl barley. If you use regular pearl barley, you’ll need to increase the cooking time accordingly.
- Potatoes: Potatoes make the soup even heartier and help turn it into a complete meal. Yukon Gold or Russet potatoes both work well.
Be sure to check out the full recipe and ingredient list below
How To Make Beef and Barley Soup
Instant Pot Directions:
- Turn the Instant Pot to the Sauté setting and add the olive oil.
- Add the chopped onion, garlic, celery, and carrots. Cook for 2–3 minutes, stirring occasionally, until the onion begins to soften.
- Add the beef stew meat and cook for 3–4 minutes, stirring occasionally, until lightly browned on all sides.
- Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits.
- Add the thyme sprigs and bay leaf.
- Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 20 minutes.
- Carefully perform a quick release.
- Stir in the quick barley and cubed potatoes.
- Secure the lid again and cook on High Pressure (Manual) for 5 minutes.
- Perform another quick release.
- Remove and discard the thyme sprigs and bay leaf. Taste and season with salt and black pepper if needed.
- Serve hot with crusty bread or dinner roll
Stove Top Directions:
- Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
- Add the chopped onion, garlic, celery, and carrots. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the beef stew meat and cook until browned on all sides. Pour in the beef broth and scrape the bottom of the pot to release any browned bits. Add the thyme sprigs and bay leaf.
- Bring the soup to a gentle boil. Reduce the heat to low, cover, and simmer for 45–60 minutes, or until the beef becomes tender.
- Stir in the quick barley and cubed potatoes.
- Continue simmering for 15–20 minutes, or until the barley is tender and the potatoes are cooked through.
- Remove and discard the thyme sprigs and bay leaf.
- Taste and season with salt and black pepper if needed.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Brown the beef before pressure cooking or simmering to build the richest flavor.
- I use quick barley because it cooks much faster than pearl barley. If you’re using pearl barley, you’ll need to increase the cooking time.
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- Scrape the bottom of the Instant Pot after adding the broth to help prevent a Burn warning.
- Fresh thyme adds the best flavor, but if you only have dried thyme, use about 1 teaspoon instead of the fresh sprigs.
- If the soup is thicker than you like after sitting, stir in a little extra beef broth while reheating.
- This soup tastes even better the next day after the flavors have had time to blend, making it a great meal prep recipe.
- Be sure to remove the thyme sprigs and bay leaf before serving. 🥩🥕🥣
Frequently Asked Questions
Our Favorite
Side Dishes With Beef and Barley Soup
Instant Pot Beef and Barley Soup
This Beef Barley Soup is a hearty, homemade soup made with tender beef, wholesome barley, potatoes, fresh vegetables, and a rich, savory broth. With both Instant Pot and stovetop directions, it's an easy comfort food recipe that's perfect for chilly days, cozy family dinners, and meal prep.
Ingredients
- 1 tbs olive oil
- 2 stalks celery
- 1 onion chopped
- 3 cloves chopped garlic
- 3 large carrots chopped
- 1 pound beef stewing meat
- 4 cups beef broth
- 2 sprigs thyme
- 1 bay leaf
- 1 cup barley ( I used quick barley)
- 2 cups cubed potatoes
Instructions
Instant Pot Instructions
- Turn the Instant Pot to the Sauté setting and add the olive oil.
Add the chopped onion, garlic, celery, and carrots. Cook for 2–3 minutes, stirring occasionally, until the onion begins to soften.
Add the beef stew meat and cook for 3–4 minutes, stirring occasionally, until lightly browned on all sides.
Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits.
Add the thyme sprigs and bay leaf.
Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 20 minutes.
Carefully perform a quick release.
Stir in the quick barley and cubed potatoes.
Secure the lid again and cook on High Pressure (Manual) for 5 minutes.
Perform another quick release.
Remove and discard the thyme sprigs and bay leaf. Taste and season with salt and black pepper if needed.
Stovetop Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
Add the chopped onion, garlic, celery, and carrots. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the beef stew meat and cook until browned on all sides.
Pour in the beef broth and scrape the bottom of the pot to release any browned bits.
Add the thyme sprigs and bay leaf. Bring the soup to a gentle boil.
Reduce the heat to low, cover, and simmer for 45–60 minutes, or until the beef is becoming tender.
Stir in the quick barley and cubed potatoes. Continue simmering for 15–20 minutes, or until the barley is tender and the potatoes are cooked through.
Remove and discard the thyme sprigs and bay leaf. Taste and season with salt and black pepper if needed.
Notes
Browning the beef and vegetables before adding the broth helps build a rich, homemade flavor. I use quick barley in this recipe because it cooks much faster than regular pearl barley. If you're using pearl barley, you'll need to increase the cooking time accordingly. Be sure to remove the thyme sprigs and bay leaf before serving. If the soup thickens after refrigeration, simply stir in a little extra beef broth while reheating until it reaches your preferred consistency. This soup tastes even better the next day and freezes well for an easy make-ahead meal. 🥩🥕🥣
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