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This beef barley soup is the kind of recipe that makes canned soup look like it gave up. Chuck roast browns first, then simmers with red wine, tomatoes, mushrooms, fresh herbs, and pearled barley until the broth turns rich and the beef softens.
No gravy packets, no shortcuts, no thin broth pretending to be dinner. Just a deep, chunky soup with tender beef, chewy barley, and vegetables that still have something to say.
Here’s Why This Beef Barley Soup Recipe Works
Chuck roast brings the richness: I like chuck roast here because it can handle the long simmer and actually gets better as it cooks. Browning it first builds a savory base before anything else goes in the pot.
Red wine adds backbone: The wine deepens the broth and balances the tomatoes without making the soup taste sharp.
Pearled barley thickens naturally: I cook the barley right in the soup so it can soak up the beef broth and give the pot real body without flour or cream.
Fresh herbs do the heavy lifting: Parsley, thyme, rosemary, and sage give the soup that from-scratch flavor that canned beef barley soup can only dream about.
Key Ingredient Notes
Chuck roast: Best for long simmering because the marbling breaks down and keeps the beef tender. Stew meat also works, but chuck usually gives better texture.
Pearled barley: Gives the soup its chewy bite and helps thicken the broth. Quick barley can be used, but add it later so it doesn’t overcook.
Red wine: Adds depth and balances the tomatoes. For no wine, use extra beef broth plus 1 tablespoon Worcestershire sauce or balsamic vinegar.
Mushrooms: Button mushrooms add earthy flavor and extra body. Cremini mushrooms work too if you want a deeper, meatier flavor.
Fresh herbs: Thyme, rosemary, sage, and parsley give the soup a savory finish. Use dried herbs in a pinch, but reduce the amount since they’re more concentrated.
Tomato paste: Adds color, body, and deeper savory flavor. Mix it with water first so it blends smoothly into the broth.
If you like rich, slow-simmered soups, my oxtail soup leans even deeper into that long-cooked beef flavor with a broth that turns silky as it cooks.
Recipe Tips
Brown the beef in batches: Crowding the pot makes the beef steam instead of sear. Give it room so the edges brown properly.
Use chuck roast: It needs time, but that’s the point. After a long simmer, it turns tender and gives the broth real flavor.
Cut vegetables evenly: Half-inch pieces of carrots, celery, and mushrooms cook at the same pace and keep the soup balanced.
Don’t skip the tomato paste: Mixing it with water helps it blend smoothly into the broth and adds a deeper tomato flavor.
Remove the bay leaves: They’ve done their job by serving time. Nobody wants a surprise leaf in their bowl.
For a hands-off recipe: For a set-it-and-forget-it option, try my slow cooker beef barley soup.
A Quick Note About Barley
Pearled barley is what gives beef barley soup its signature texture. It cooks right in the broth, softening just enough while still keeping a chewy bite that holds up better than pasta or rice in a long simmer.
This recipe uses pearled barley, which cooks faster and becomes tender without needing overnight soaking. Hulled barley works too, but it takes much longer to cook and stays firmer.
Beef and Barley Soup
This beef barley soup earns its spot on repeat. It’s rich, chunky, and loaded with tender beef, chewy barley, and vegetables that hold their shape.
Add a slice of barley bread or a hunk of homemade Dutch oven bread, and call it handled.
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Chunky Beef and Barley Soup
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Ingredients
- 2 to 3 tablespoons olive oil, or coconut oil, for browning the beef
- 2 to 3 pounds boneless chuck roast, trimmed and cut into ½ inch cubes (see notes)
- 1 onion, chopped
- 4 to 6 garlic cloves, minced
- 1 cup celery, cut into ½ inch pieces
- 2 to 3 large carrots, cut into large ½ inch pieces
- 8 ounces button mushrooms, cut in half
- 4 (14 ounce) can beef broth, 7 cups total
- 2 cups red wine
- 2 (14 ounce) can canned diced tomatoes
- 1 (6 ounce) can tomato paste
- ½ cup pearled barley
- 1 tablespoon fresh chopped parsley
- 1 tablespoon Fresh thyme, chopped
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 3 bay leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- In a large soup pot, heat the oil over medium-high heat and add the beef chunks, working in batches. Remove each batch as it browns and place on a plate lined with paper towels to drain any oil.
- Add the onions, garlic, celery, carrots and mushrooms to the pan and cook for 5 minutes, stirring frequently. Add the browned beef back to the pot and add the beef broth, wine and tomatoes.
- In a small dish, mix the tomato paste with 1 cup of water, stir to combine it well and add it to the soup pot. Add the pearl barley, chopped herbs, bay leaves, salt and pepper and bring the soup to a boil. Reduce the heat to simmer and cook for 2 hours.
- When ready to serve, remove and discard the bay leaves and ladle the soup into serving bowls.
Notes
Storage & Freezing
Refrigerator: Store leftover beef barley soup in an airtight container for up to 4 days. Freezer: Cool completely, then freeze in freezer-safe containers for up to 3 months. Reheating: Warm gently on the stovetop over medium heat or microwave in short intervals, stirring occasionally. Broth Tip: Barley absorbs liquid as it sits, so stir in extra beef broth or water while reheating to loosen the soup back up.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!This recipe for beef barley soup was originally published on May 18, 2015. The photos have been updated.
Hi!
Question:
I came here from the slow cooker recipe.
In the slow cooker recipe you have 2 cans diced tomatoes. This recipe has only 1. Might that be a typo (indicates “each” in the parentheses)?
I prefer to cook this in a dutch oven (I can control the temp better than in my old crock pot.
Hi, EM…you are correct, it should be 2 cans of tomatoes….thanks so much for the catch on the typo. I made the correction in the recipe card. Enjoy the soup!
We love soup, and eat it throughout the year. This is just the sort we like — loads of flavor and texture. Thanks!
Thanks, John…:)