When you’re craving a rich, warming soup that’s full of depth, this beef and barley recipe delivers every time. Tender chunks of beef, savory mushrooms, sweet carrots, and aromatic herbs simmer together in a broth enhanced with a splash of red wine for a subtle sweetness and extra complexity. The barley adds a satisfying bite and makes this a hearty, well-rounded meal — all without the heaviness of potatoes. Perfect for a cozy evening at home, this is the kind of soup that tastes even better the next day.
YIELD
6–8 servings
PREP TIME
20 Min
COOK TIME
2 Hr 40 Min
METHOD
Stove Top
Ingredients for Hearty Beef and Barley Soup
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3 lb (1.36 kg) beef stew meat, cut into bite-sized pieces
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2 medium onions, diced (about 12 oz / 340 g)
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5 cups (1.2 liters) water
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1 cup (240 ml) red wine
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7 Tbsp (about 100 g) beef base (Better Than Bouillon recommended)
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2 bay leaves
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2 cups (140 g) white mushrooms, sliced
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1 cup (130 g) sliced carrots
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2 tsp (2 g) dried rosemary
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1 tsp (2 g) black pepper
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28 oz (800 g) stewed tomatoes, finely chopped or blended
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1 cup (200 g) uncooked barley
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Salt, to taste
How to Make Hearty Beef and Barley Soup
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In a large pot, heat a small amount of olive oil over medium-high heat. Brown the beef in batches, about one-third of the meat at a time, until nicely seared and excess liquid has evaporated. Transfer each batch to a plate as it’s done.
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Once all the meat is browned and removed, pour off any excess oil from the pot. Add the red wine, scraping up the browned bits from the bottom with a wooden spoon to capture all that flavor.
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Return the browned beef and any accumulated juices to the pot. Add all remaining ingredients except the barley. Bring to a boil, then reduce heat to low, cover, and let simmer for 2 hours.
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Stir in the barley, bring the soup back to a boil, then reduce heat again and simmer until the barley is tender and fully cooked. Adjust seasoning with salt as needed before serving.
Conclusion:
This beef and barley soup is rustic, flavorful, and deeply satisfying. The slow simmer transforms the beef into fork-tender bites, while the barley soaks up the savory broth. Whether you enjoy it as a standalone meal with a slice of crusty bread or as part of a bigger spread, it’s a recipe you’ll come back to again and again — especially on chilly nights.
