Beef Barley Soup
Beef barley soup is pure comfort food in a bowl. Tender chunks of beef, mushrooms, carrots and pearl barley cook in a rich beef broth to create a hearty, satisfying meal that’s perfect for cooler days.
You can make this recipe traditionally on the stovetop or use a 6-quart Instant Pot for a faster, mostly hands-off version.
It uses simple ingredients, makes a generous family-size batch and reheats beautifully for lunch or dinner the next day.
Why You’ll Love This Beef Barley Soup
This is the kind of comforting recipe that doesn’t require complicated ingredients or a lot of prep.
Beef becomes tender as it cooks, mushrooms add savory flavor and pearl barley gives the soup its hearty texture.
The recipe is also designed around one standard 900 mL carton of beef broth, which makes shopping and measuring easy.
And because you can prepare it either on the stovetop or in the Instant Pot, you can choose whichever method works best that day.
Ingredient Notes
Beef:
Use beef chuck or stewing beef cut into bite-size cubes. These cuts become tender when simmered or pressure cooked.
Pearl barley:
Pearl barley cooks more quickly than hulled barley and works especially well in soups.
Mushrooms:
White or cremini mushrooms both work well.
Beef broth:
One standard 900 mL carton is enough for the Instant Pot version. When cooking on the stovetop, you may need additional broth or water because more liquid evaporates.
Garlic:
Fresh minced garlic adds flavor to the broth without overpowering the beef.
Bay leaves:
They add subtle depth as the soup cooks. Always remove them before serving.
How to Make Beef Barley Soup on the Stovetop
Heat the oil in a large heavy-bottomed pot over medium-high heat.
Brown the beef well on all sides. If necessary, work in batches so the meat browns instead of steaming.
Add the onion, carrot and mushrooms and cook for about 5–7 minutes, until they begin to soften.
Add the garlic, bay leaves and black pepper and cook for about 30 seconds.
Pour in the 900 mL carton of beef broth and scrape up any browned bits from the bottom of the pot.
Bring to a gentle boil, reduce the heat, cover and simmer for about 40–45 minutes.
Stir in the pearl barley and continue simmering for another 20–25 minutes, or until both the barley and beef are tender.
Add 1–2 cups additional broth or water as needed while cooking to reach your preferred soup consistency.
Remove the bay leaves and season with salt to taste.
How to Make Beef Barley Soup in the Instant Pot
Set a 6-quart Instant Pot to Sauté and heat the oil.
Brown the beef in batches so it develops good color. Remove the browned beef temporarily if necessary.
Add the onion, carrot and mushrooms and sauté for about 4–5 minutes.
Add the garlic and cook for about 30 seconds.
Pour in the entire 900 mL carton of beef broth and thoroughly scrape the bottom of the pot so no browned bits remain stuck.
Return the beef to the pot.
Add the bay leaves and black pepper.
Sprinkle the ⅓ cup pearl barley over the liquid.
Secure the lid and cook on High Pressure for 20 minutes.
When the cooking time ends, allow a 10-minute natural pressure release, then carefully release the remaining pressure.
Remove the bay leaves and stir the soup.
Season with salt to taste. If you’d like a thinner soup, stir in ½–1 cup hot broth or water after pressure cooking.
Stovetop vs. Instant Pot
The stovetop version gives you more control over the consistency as the soup slowly simmers.
The Instant Pot version requires less monitoring and tenderizes the beef efficiently.
Both versions use the same ingredients. The only difference is that the stovetop version may require a little extra liquid because of evaporation.
Tips for the Best Beef Barley Soup
Brown the beef well before adding the broth. Those browned bits add a lot of flavor.
Don’t overcrowd the pot when browning the meat.
Pearl barley absorbs a surprising amount of liquid, and it continues absorbing broth as the soup sits.
If the soup becomes too thick, simply add extra broth or water.
Taste before adding salt, especially if you’re not using low-sodium broth.
Make Ahead and Storage
Beef barley soup is excellent for meal prep because the flavors become even better after sitting.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
The barley will absorb additional broth in the refrigerator, so add a little broth or water when reheating.
Beef Barley Soup
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings20
minutes1
hour15
minutes370
kcal1
hour35
minutesA hearty one-pot soup made with tender beef, mushrooms, carrots and pearl barley in a rich beef broth. Make it on the stovetop or use the Instant Pot variation for an easy comforting dinner.
Ingredients
- Beef & Vegetables
1 tablespoon oil
1 1/2 pounds beef chuck or stewing beef, cut into bite-size cubes
6 ounces white or cremini mushrooms, sliced
1 large carrot, chopped
1 medium yellow onion, diced
3 garlic cloves, minced
- Soup
1 carton (900 mL / about 3 3/4 cups) low-sodium beef broth
1/3 cup pearl barley
2 bay leaves
3/4 teaspoon black pepper
Salt, to taste
- For Stovetop Cooking, If Needed
1–2 cups additional beef broth or water
Directions
- Brown the beef
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the beef and brown well on all sides, working in batches if necessary to avoid overcrowding the pot.
- Cook the vegetables
- Add the onion, carrot and mushrooms. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and seasonings
- Add the garlic, bay leaves and black pepper. Cook for about 30 seconds, just until fragrant.
- Add the broth
- Pour in the beef broth and scrape up any browned bits from the bottom of the pot. Bring the soup to a gentle boil.
- Simmer the beef
- Reduce the heat, cover and simmer for 40–45 minutes, or until the beef begins to become tender.
- Add the barley
- Stir in the pearl barley. Cover and continue simmering for 20–25 minutes, or until the barley and beef are tender. Add additional broth or water as needed if the soup becomes too thick.
- Season and serve
- Remove the bay leaves. Taste and add salt as needed. Serve hot.
Notes
- Instant Pot Variation:
For a 6-quart Instant Pot, use the quantities listed in the recipe without adding the extra stovetop liquid. Using Sauté, brown the beef in oil. Add the onion, carrot and mushrooms and cook for 4–5 minutes. Add the garlic and cook for 30 seconds. Pour in the 900 mL carton of beef broth and thoroughly scrape the bottom of the pot. Return the beef to the pot, add the bay leaves and pepper, then sprinkle in the pearl barley. Cook on High Pressure for 20 minutes. Allow a 10-minute natural pressure release, then carefully release the remaining pressure. Remove the bay leaves and season with salt to taste. Add ½–1 cup hot broth or water after cooking if you prefer a thinner soup. - This recipe is sized to fit comfortably in a standard 6-quart Instant Pot. I would not double the recipe in a 6-quart model because barley expands during cooking.
- Barley continues absorbing broth after cooking, so leftovers will naturally become thicker. Add broth or water when reheating as needed.
- Beef broth brands vary considerably in sodium, so season with salt toward the end of cooking instead of adding a large amount at the beginning.
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