Pioneer Woman Beef Barley Soup: A Hearty and Delicious Comfort Food Classic

Beef Barley Soup is the epitome of comfort food, a warm and satisfying dish that’s perfect for chilly days. This recipe, reminiscent of the hearty, home-style cooking championed by the Pioneer Woman, combines tender beef, nutritious barley, and a medley of vegetables in a rich, flavorful broth. It’s a one-pot meal that’s both easy to make and incredibly rewarding to eat.

My family absolutely raves about this Beef Barley Soup! It’s a dish that disappears quickly in our home, and it’s right up there with other family favorites like classic beef vegetable soup and comforting beef noodle soup. There’s something undeniably comforting about a steaming bowl of homemade soup, and this beef barley version is a true standout.

A comforting bowl of beef barley soup with a spoon, showcasing the hearty texture and rich broth.

As the weather starts to cool down, my thoughts naturally turn to soup. There’s nothing quite like the aroma of a stockpot simmering on the stove, filling the kitchen with warmth and inviting smells. Soup is a year-round staple in our house, but Beef Barley Soup feels particularly special during the autumn and winter months. If you’re looking for a soup that will become a family favorite, look no further.

In this recipe, you have options for the beef. I personally prefer using beef chuck roast for its depth of flavor and tenderness when slow-cooked. However, stew meat is a quicker alternative if you’re short on time. Both yield delicious results, though the chuck roast, with its richer flavor and melt-in-your-mouth texture, is my go-to for this classic soup.

Understanding Barley: The Heart of Beef Barley Soup

Barley is a fantastic grain that brings both nutritional value and a delightful texture to this soup. Often mistaken for pasta due to its chewy consistency when cooked, barley is a cereal grain with a subtle nutty flavor. You’ll typically find it in the soup aisle of most grocery stores, packaged similarly to pasta. Just like pasta, it absorbs liquid and plumps up beautifully as it simmers in soup.

There are two main types of pearled barley you might encounter: medium and quick-cooking. Medium pearled barley requires about 45 minutes to cook, while quick-cooking barley is ready in around 12 minutes. For a leisurely, slow-simmered soup using chuck roast, I opt for medium barley. If I’m using stew meat and want a quicker meal, quick-cooking barley is the perfect choice.

Key Ingredients for Pioneer Woman Inspired Beef Barley Soup

Oil: Vegetable oil or canola oil works well for browning the beef and sautéing vegetables.
Beef: Choose chuck roast for the most tender and flavorful results, or beef stew meat for a faster cooking time.
Vegetable Base: A classic soup blend of carrots, onion, celery, and garlic forms the aromatic foundation. Corn adds a touch of sweetness.
Herb Infusion: Dried parsley, oregano, bay leaves, and thyme create a savory and comforting herb profile. Season with salt and pepper to taste.
Rich Broth: Low-sodium beef broth allows you to control the saltiness and enhances the beef flavor.
Tomatoes: Diced tomatoes, especially fire-roasted, add depth and a slight tang to the soup.
Pearled Barley: Medium or quick pearled barley, depending on your beef choice and cooking time.

Step-by-Step Guide to Making Beef Barley Soup

For detailed ingredient measurements and full instructions, please refer to the recipe card at the end of this post.

To begin, in a large stockpot or Dutch oven, heat a bit of oil over medium heat. Sear the chuck roast or stew meat until nicely browned on all sides. Remove the beef from the pot and set aside. Add a little more oil to the pot. Introduce the carrots, onions, and celery and sauté for about 5 minutes, until softened. Stir in the garlic, dried parsley, oregano, and thyme, and cook for another minute, stirring constantly to release their fragrances.

The initial steps of making beef barley soup: browning the beef, sautéing vegetables, and adding herbs in a stockpot.

Pour in the beef broth, add the diced tomatoes, bay leaf, and return the browned beef to the pot. If using chuck roast, bring to a simmer, cover, and cook for approximately 1 1/2 hours, or until the roast is wonderfully fork-tender. For stew meat, simmer for about 20 minutes.

Now, stir in the corn and pearled barley. Continue to simmer until the barley is tender. If you used medium barley with chuck roast, this will take around 45 minutes. Quick-cooking barley with stew meat will be ready in about 15 minutes.

Once the chuck roast is tender, remove it from the pot. Trim away any fat or gristle and shred or cut the beef into bite-sized pieces. Return the beef to the soup. Season with salt and freshly ground black pepper to taste. Your hearty Beef Barley Soup is ready to serve!

Choosing the Best Beef Cut for Your Soup

For the most flavorful and tender beef barley soup, my top recommendation is chuck roast. This cut comes from the shoulder and, while it can be tough initially, slow simmering transforms it into incredibly succulent and flavorful beef. Chuck roast has a good amount of fat and connective tissue, which renders during cooking, enriching the broth and the meat itself. You can cut the chuck roast into cubes before searing, or sear it whole and then let it simmer for a couple of hours until it’s fall-apart tender.

After simmering, remove the chuck roast from the soup and trim away any unwanted fat or gristle. The remaining meat will be incredibly tender and full of flavor. Shred or cube it and return it to the soup. Other suitable cuts include round roasts, rump roasts, and pot roasts. Keep in mind that beef cut names can vary regionally.

Beef stew meat is a faster option, but may not be as consistently tender or flavorful as chuck roast. If you opt for stew meat, choose pieces that are uniform in size and have some marbling (white streaks of fat) for better flavor and tenderness.

A large pot of beef barley soup, ladled into a bowl, showcasing the rich color and hearty ingredients.

Tips for Perfect Beef Barley Soup

Time for Tenderness: If you have the time, definitely use chuck roast. The longer cooking time results in superior flavor and tenderness.
Searing is Key: Don’t skip searing the beef. This step adds a depth of flavor to both the meat and the broth.
Presentation Matters: If serving to guests, peeling the carrots can enhance the visual appeal of the soup.
Control the Salt: Using low-sodium beef broth allows you to control the salt level and prevents the soup from becoming too salty.
Spice it Up: For an extra layer of flavor, add a generous amount of fresh cracked black pepper or a pinch of Cajun seasoning or cayenne pepper.
Don’t Overcook the Barley: Be mindful not to overcook the barley, as it can become mushy if simmered for too long. Cook until just tender.

Storing and Reheating Your Soup

Leftover Beef Barley Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave at a lower power setting.

For longer storage, allow the soup to cool completely, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as described above.

More Hearty Soup Recipes to Explore

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Pioneer Woman Beef Barley Soup Recipe

This Beef Barley Soup recipe features tender, slow-cooked chuck roast, a medley of vegetables, and nutritious barley in a flavorful broth – a comforting classic inspired by home-style cooking.

⭐️⭐️⭐️⭐️⭐️ 4.99 from 71 votes

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Course: Soup
Cuisine: American
Prep Time: 15 minutes
Total Time: 2 hours 45 minutes
Servings: 8
Calories: 324kcal
Author: Beth Pierce

Ingredients

2 tablespoons vegetable oil
3 lbs chuck roast
2 carrots, peeled and chopped
2 stalks celery, sliced thin
1 medium onion, diced
3 cloves garlic, crushed
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cups low-sodium beef broth
1 (14.5 ounce) can diced fire-roasted tomatoes
2 bay leaves
⅔ cup medium pearled barley
1 (14.5 ounce) can corn, drained
Salt to taste
Freshly ground black pepper to taste

Instructions

In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add beef and sear on all sides. Remove beef to a plate.
Add carrots, celery, and onion to the pot, and cook for 4-5 minutes. Add the garlic, parsley, oregano, and thyme and cook for 1 minute, stirring constantly. Add the beef broth, diced tomatoes, bay leaf, and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork-tender. Add barley and corn; cover with a lid for 30 minutes. Remove the lid and continue simmering for 15 minutes.
Remove the roast from the pot and trim the beef away from any gristle or fat. Cut or shred the beef into bite-size chunks and return it to the pot. Season with salt and freshly ground black pepper to taste.

Video

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Recipe Notes

For the best flavor and tenderness, use chuck roast and allow for the longer cooking time.
Searing the beef enhances the overall depth of flavor.
Peeling carrots is recommended for a more refined presentation, especially when serving guests.
Using low-sodium beef broth allows for better control over the saltiness of the soup.
For added flavor complexity, incorporate fresh cracked pepper and a pinch of Cajun seasoning or cayenne pepper.
Avoid overcooking the barley to prevent it from becoming mushy.

Nutrition Information

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