Beef Barley Soup

Name: Beef Barley Soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Ingredients: 1.5 lbs beef chuck, cut into small cubes; 2 tbsp vegetable oil; 1 onion, diced; 3 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 8 cups beef broth; 3/4 cup pearl barley; 14.5 oz canned diced tomatoes; 2 bay leaves; 1 tsp dried thyme; Salt and pepper to taste

6 servings15 min prep90 min cookEasy

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The Story Behind It

The Tale of Beef Barley Soup

Story updated September 18, 2026

Barley has been used in soups and stews since antiquity, valued for its heartiness and its ability to thicken broth as it cooks. Beef barley soup likely evolved from Central and Eastern European peasant cooking traditions brought to America by immigrants.

Ingredients

Scale:· 6 servings

1.5 lbs beef chuck, cut into small cubes
2 tbsp vegetable oil
1 onion, diced
3 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups beef broth
3/4 cup pearl barley
14.5 oz canned diced tomatoes
2 bay leaves
1 tsp dried thyme
Salt and pepper to taste

Instructions

1Pat the beef cubes dry and season with salt and pepper.
2Heat the oil in a large pot over medium-high heat and brown the beef in batches, about 4-5 minutes, then set aside.
3Add the onion, carrots, and celery to the pot and cook for 5-6 minutes until softened, then add the garlic and cook 30 seconds more.
4Return the beef to the pot and add the beef broth, diced tomatoes, bay leaves, and thyme.
5Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
6Stir in the barley and continue simmering uncovered for 30-35 minutes until the barley and beef are tender.
7Remove the bay leaves, season with salt and pepper, and serve hot.

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