If you’re looking for a soup that actually fills you up, this Beef and Barley Soup is up for the task. Tender chunks of slow-simmered stewing beef, hearty pearl barley, and a rich red wine broth packed with vegetables makes this the ultimate weeknight comfort meal that will leave you feeling fully satisfied.

This one is a cold-weather staple in my house, and honestly, I think it beats every other beef soup out there. The beef gets better the longer it simmers, the barley soaks up all that savory, wine-laced broth, and then there’s that finishing hit of fresh parsley and cracked pepper that pulls it all together. Cozy, deeply satisfying, and even better the next day. Want more like it? Try my Beef Stew Crockpot Recipe and my Chicken Pot Pie Soup.

😍 Why You’ll Love This Beef and Barley Soup

Deep, developed flavor: Searing the beef first, deglazing with red wine, and slow-simmering for hours builds a broth that tastes phenomenal.
One pot, minimal cleanup: Everything comes together in a single Dutch oven, from the sear to the simmer.
Incredibly tender beef: Low and slow is the secret. The longer this simmers, the more melt-in-your-mouth the beef becomes.
Great for meal prep: This soup reheats great and the flavors only deepen overnight, making it ideal for lunches all week.

🥘 Ingredients Needed to Make This Beef and Barley Soup Recipe

Olive oil: for searing the beef and sautéing the aromatics.
Stewing beef (chuck): the higher fat content in chuck means it breaks down over a long simmer, turning tough cuts into tender, juicy bites.
Carrots, celery, and onion: the classic mirepoix trio. They soften into the broth and add natural sweetness and body.
Garlic: it mellows and sweetens as it cooks low and slow.
Tomato paste: cooked down until it deepens in color, it adds a subtle richness and backbone to the broth.

Worcestershire sauce: just a couple tablespoons, but it adds a savory depth that makes the broth taste complex and layered.
Red wine: deglazing with a good Cabernet or Merlot lifts all the browned bits from the pan and adds richness to the broth. Can be swapped for extra beef stock.
Beef broth: the base of the whole soup. Low-sodium gives you more control over the final seasoning.
Pearl barley: plump, chewy, and perfect for absorbing broth. It thickens the soup naturally and makes it genuinely filling.
Bay leaves: add a subtle, earthy depth to the broth that’s hard to put your finger on but noticeable when it’s missing.

Fresh thyme: brings a gentle herby warmth that weaves through the whole broth during the long simmer.
Salt and pepper: Season the beef before searing, taste as you go, and finish generously.
Fresh parsley: A bright, fresh finishing touch that cuts through the richness of the broth. Optional, but highly recommended.

✔ How To Make Crock Pot Beef and Barley

Begin by preparing your stewing beef into ½ inch cubes and pat to dry using paper towel.
Generously season both sides with salt and pepper. Toss to combine. Prepare your carrots, celery and onion by chopping them into similar sized pieces, about ½ inch in size. Set aside.

Bring a large pot, preferably a dutch oven to medium/high heat. Add your olive oil and once hot, add in your stewing beef and fry on each side, just until golden brown. About 1-2 minutes per side. Work in batches to avoid over crowding the pan.

Once the beef has a visible sear, remove it using a slotted spoon and set aside. To the same pan, add your carrots, celery and onion and let saute for 5-7 minutes on medium heat, just until the veggies begin to soften.

Next, add your garlic and let sauté for another minute. Add your tomato paste and let cook on medium heat for 1-2 minute, or until it’s incorporated well and turns into a deeper red color. Deglaze with the red wine and bring to a light simmer to allow the wine to reduce by half. About 3 minutes.

Return your beef back to the pot, along with the worcestershire, beef broth (I would start with 7 cups), bay leaves and fresh thyme. Cover and let simmer on low for at least 5-6 hours.

🤝 Sammy’s Tips for Beef and Barley Soup Recipe

• If the meat isn’t as tender as you’d like it to be, continue simmering it for an additional hour or so. The longer you slow cook the soup, the more tender the beef will become
• If the soup is too thick for your liking once the barley has cooked, add 1/2 cup of beef stock at a time until its reached your desired consistency

During the last 45 minutes of cook time, add your barley, cover and let continue cooking on low/simmer until the barley is plump and fully cooked. Stir every 10 minutes or so to avoid he barley from sticking together.

Taste to see if you need any additional salt or pepper. (Depending on if you use a salted/unsalted salted beef stock, will determine how much additional salt, if any, is required).

Dish up and top with fresh parsley and loads of fresh cracked pepper. Enjoy along side fresh buns or biscuits.

🗒 Variations

Make it a crockpot beef barley soup: Sear the beef and sauté the aromatics on the stovetop, then transfer everything to your slow cooker. Cook on low for 7–8 hours or high for 4–5, adding the barley in the last hour.
Add more vegetables: Diced parsnips, mushrooms, or potatoes all work here. Add them in with the other veggies.

🗒 Substitutions

Ground beef: Works well if that’s what you have. Brown it before adding your aromatics and reduce the simmer time significantly.
Hulled barley: A nuttier, chewier alternative to pearl barley. Add it a bit earlier since it takes longer to cook.
No red wine: Replace with an equal amount of beef broth. The soup will be a touch lighter but still delicious.

🍴 Leftovers? Lucky You.

Store leftovers in an airtight container in the fridge for up to 4 days. The barley will continue to absorb liquid as it sits, so add a splash of broth when reheating on the stovetop or in the microwave. This soup also freezes well for up to 3 months; just thaw overnight in the fridge before reheating.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More?

If you loved this Beef and Barley Soup recipe, then make sure to check out a few of my other soup recipes you may also love:

• Chicken Poblano Soup
• Minestrone Italian Soup
• Sausage Tortellini Soup
• Dill Pickle Soup
• Easy Chicken Noodle Soup
• Chicken Pot Pie Soup
• Broccoli Cheddar Soup Recipe

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this beef and barley soup recipe (or any recipe of mine) don’t forget to leave a review.