Can I freeze Beef Barley Soup?

Yes, but keep in mind that barley absorbs liquid over time , which can make the soup thicker. If you plan to freeze it, you can: Cook the barley separately and add it fresh when reheating. Freeze the soup without barley , then add cooked barley when serving.

Can I make Beef Barley Soup in a slow cooker?

Yes! Brown the beef first, then add all ingredients to the slow cooker . Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and the barley is fully cooked.

What’s the best cut of beef for this soup?

Use stew meat, chuck roast, or round steak . These cuts become tender after slow cooking and add deep, beefy flavor to the broth.

How can I make this soup thicker?

If you want a thicker soup, try these options: - Let it simmer uncovered for 10-15 extra minutes to reduce the broth. - Mash a few potatoes or carrots to naturally thicken the soup. - Add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) for a richer texture.

Can I make it without tomato paste?

Yes! The tomato paste adds depth, but you can leave it out or replace it with a splash of Worcestershire sauce or a little extra beef broth .

How long does Beef Barley Soup last in the fridge?

Store leftovers in an airtight container in the fridge for up to 4 days . The flavors actually get better overnight!

Beef Barley Soup: Hearty & Easy One-Pot Recipe

Ingredients

Scale

Main Ingredients:

1.5 lbs beef stew meat, cut into bite-sized pieces
¾ cup pearl barley
8 cups beef broth (low sodium)
2 large carrots, chopped
2 celery stalks, chopped
1 large onion, diced
3 cloves garlic, minced
2 tbsp olive oil
2 tbsp tomato paste
1–2 bay leaves
1 tsp dried thyme
Salt & black pepper (to taste)

Optional Additions:

1 tbsp Worcestershire sauce (for extra depth)
½ cup sliced mushrooms (for an earthy flavor)
1–2 potatoes, diced (for a heartier texture)
1 tsp smoked paprika (for a subtle smoky taste)
1 tbsp fresh lemon juice (to brighten flavors)

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Instructions

Step 1: Sear the Beef

Heat 2 tbsp olive oil in a large pot over medium-high heat.
Add beef pieces, season with salt and black pepper, and sear for 4-5 minutes, flipping occasionally until browned on all sides.
Remove beef and set aside.

Step 2: Sauté the Vegetables

In the same pot, add onions, carrots, and celery. Sauté for 3-4 minutes until softened.
Stir in garlic and tomato paste, cooking for 1 minute.

Step 3: Simmer the Soup

Return the seared beef to the pot.
Add beef broth, bay leaves, and thyme.
Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes.

Step 4: Add the Barley

Stir in barley and continue simmering for 30 minutes, or until barley is tender.
Taste and adjust salt and pepper as needed.
Remove bay leaves before serving.

Final Touch: Garnish with fresh parsley and serve with crusty bread for a complete meal!

Notes

Barley Absorbs Liquid: If the soup thickens too much, add extra broth when reheating.
Make It Gluten-Free: Swap barley for brown rice or quinoa.
Boost the Flavor: A splash of Worcestershire sauce or lemon juice enhances the taste.
For Meal Prep: Store in an airtight container in the fridge for up to 4 days.

Author: Hind
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 380 kcal
Sugar: 5g
Sodium: 750mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 7g
Protein: 28g
Cholesterol: 55mg