Hearty and Homestyle Beef and Barley Soup Recipe - Pioneer Woman Inspired

Beef Barley Soup is the epitome of comfort food, a warm and satisfying dish that brings together tender beef, chewy barley, and a medley of vegetables in a rich, flavorful broth. Perfect for chilly evenings or a hearty family meal, this soup is a classic for a reason. Inspired by the hearty, homestyle cooking of the Pioneer Woman, this recipe emphasizes simple ingredients and straightforward techniques to create a soup that’s both delicious and deeply nourishing.

A bowl of beef barley soup with a spoon in it.

Why This Beef and Barley Soup is a Family Favorite

There’s something undeniably comforting about a bowl of homemade soup, and this Beef and Barley Soup takes that feeling to the next level. Imagine sinking your spoon into a bowl filled with tender chunks of beef that practically melt in your mouth, combined with the slightly nutty chew of barley and the sweetness of carrots, celery, and corn. Each spoonful is a symphony of textures and flavors, all simmered together in a savory beef broth seasoned with aromatic herbs.

This soup isn’t just delicious; it’s also incredibly versatile. Whether you opt for the slow-cooked tenderness of a chuck roast or the quicker approach with stew meat, the result is a hearty and fulfilling meal that’s sure to please even the pickiest eaters. It’s the kind of soup that becomes a family staple, requested again and again as the seasons change and cooler weather arrives. Just like the beloved recipes from the Pioneer Woman, this soup is all about bringing people together around a table filled with good, honest food.

Ingredients You’ll Need for Pioneer-Style Beef and Barley Soup

To create this comforting Beef and Barley Soup, you’ll need a selection of fresh, wholesome ingredients. Here’s what you’ll gather for your kitchen:

Beef: 3 lbs chuck roast or beef stew meat. For the most tender and flavorful results, chuck roast is highly recommended. Its marbling and connective tissue break down beautifully during slow simmering, creating melt-in-your-mouth beef. If time is short, stew meat is a convenient alternative.
Barley: ⅔ cup medium pearled barley. Barley adds a delightful chewiness and nutty flavor that is characteristic of this soup. Medium pearled barley is ideal for longer cooking times, while quick-cooking barley can be used if you are using stew meat and want a faster meal.
Vegetables: A colorful mix of vegetables not only adds nutritional value but also layers of flavor. You’ll need:
- 2 tablespoons vegetable oil (or canola oil) for browning the beef and sautéing vegetables.
- 2 carrots, peeled and chopped. Carrots bring sweetness and vibrant color.
- 2 stalks celery, sliced thin. Celery provides an aromatic base and subtle savory notes.
- 1 medium onion, diced. Onions are essential for building depth of flavor in the broth.
- 3 cloves garlic, crushed. Garlic adds pungent warmth to the soup.
- 1 (14.5 ounce) can corn, drained. Corn adds a touch of sweetness and pops of texture.
- 1 (14.5 ounce) can diced fire-roasted tomatoes. Fire-roasted tomatoes offer a slightly smoky and richer flavor compared to regular diced tomatoes.
Broth & Seasoning: The broth is the heart of the soup, and the right seasonings elevate all the flavors:
- 6 cups low-sodium beef broth. Using low-sodium broth allows you to control the salt level and ensures the soup isn’t overly salty.
- 1 teaspoon dried parsley. Parsley adds a fresh, herbaceous note.
- 1 teaspoon dried oregano. Oregano contributes a slightly peppery and robust flavor.
- 1 teaspoon dried thyme. Thyme brings an earthy and slightly minty aroma.
- 2 bay leaves. Bay leaves infuse a subtle, tea-like flavor that enhances the overall depth.
- Salt and freshly ground black pepper to taste. Seasoning is crucial, so don’t be shy with salt and pepper to bring out all the flavors.

The steps to making beef barley soup. Brown the chuck roast. Saute the vegetables and herbs. Simmer everything in beef broth.

Step-by-Step Guide to Making Delicious Beef and Barley Soup

Follow these simple steps to create a pot of comforting Beef and Barley Soup that your family will love:

Sear the Beef: In a Dutch oven or large stockpot, heat vegetable oil over medium heat. Add the chuck roast or stew meat and sear on all sides until nicely browned. Searing the beef develops rich, deep flavors that will enhance the broth. Remove the beef from the pot and set aside.
Sauté Aromatics: Add a little more vegetable oil to the pot if needed. Add the chopped carrots, celery, and diced onion. Cook over medium heat for about 4-5 minutes, or until the vegetables begin to soften and the onions become translucent. Stir occasionally to prevent sticking.
Bloom the Herbs: Add the crushed garlic, dried parsley, dried oregano, and dried thyme to the pot with the vegetables. Cook for about 1 minute more, stirring constantly, until fragrant. This process, known as “blooming,” releases the essential oils in the dried herbs, intensifying their flavor.
Simmer the Soup: Pour in the low-sodium beef broth and add the diced fire-roasted tomatoes and bay leaves. Return the seared beef to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently.
- For Chuck Roast: Simmer for 1 ½ – 2 hours, or until the chuck roast is fork-tender. The longer simmering time allows the chuck roast to become incredibly tender and flavorful.
- For Stew Meat: Simmer for about 20-30 minutes, or until the stew meat is cooked through.
Add Barley and Corn: Once the beef is tender, add the pearled barley and drained corn to the pot. Cover and continue to simmer until the barley is tender.
- Medium Pearled Barley: Will take about 45-60 minutes to cook until tender.
- Quick-Cooking Barley: Will take about 15-20 minutes to cook.
Shred the Beef (if using Chuck Roast): If you used chuck roast, remove it from the pot once it’s fork-tender. Place it on a cutting board and use two forks to shred the beef into bite-sized pieces, discarding any fat or gristle. If using stew meat, you can skip this step.
Return Beef and Season: Return the shredded beef (or stew meat) to the pot. Season the soup with salt and freshly ground black pepper to taste. Start with a teaspoon of salt and ½ teaspoon of black pepper, and adjust according to your preference.
Serve: Ladle the hot Beef and Barley Soup into bowls and serve. Garnish with fresh parsley, if desired.

A big pot full of beef barley soup with a a ladle in it.

Tips for the Best Beef and Barley Soup – Pioneer Woman Approved Techniques

To make your Beef and Barley Soup truly exceptional, keep these Pioneer Woman-inspired tips in mind:

Choose the Right Beef: For the most flavorful and tender soup, chuck roast is the top choice. Its marbling and connective tissue render beautifully during slow cooking, resulting in incredibly succulent beef. While stew meat is faster, chuck roast delivers superior flavor and texture.
Don’t Skip Searing: Searing the beef is a crucial step for developing deep, rich flavors. This process creates a flavorful crust on the meat that enhances the entire soup.
Layer Flavors: Sautéing the vegetables and blooming the herbs before adding the broth builds layers of flavor. Don’t rush these steps; they contribute significantly to the complexity of the soup.
Low-Sodium Broth is Key: Using low-sodium beef broth gives you better control over the saltiness of the soup. You can always add more salt to taste, but it’s harder to remove it if you start with a broth that’s already too salty.
Control the Barley: Keep an eye on the barley as it cooks. Overcooked barley can become mushy. Cook it until it’s tender but still has a slight chew.
Season Generously: Don’t be afraid to season your soup adequately with salt and pepper. Taste and adjust the seasoning throughout the cooking process to ensure the flavors are well-balanced and vibrant.
Make it Ahead: Beef and Barley Soup is often even better the next day as the flavors meld together overnight in the refrigerator. This makes it a perfect make-ahead meal for busy weeknights.

Serving Suggestions and Variations for Your Beef and Barley Soup

Enjoy your Beef and Barley Soup in a variety of ways:

Classic Serving: Serve hot in bowls with a side of crusty bread or crackers for dipping.
Garnish: Garnish with a sprinkle of fresh parsley, a dollop of sour cream or Greek yogurt, or a swirl of olive oil for added richness and visual appeal.
Add More Vegetables: Feel free to add other vegetables you enjoy, such as diced potatoes, turnips, or green beans, to customize your soup.
Spice it Up: For a touch of heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
Wine Pairing: A medium-bodied red wine like Merlot or a hearty white wine like Chardonnay would pair nicely with Beef and Barley Soup.

Storing and Reheating Your Homemade Soup

Storage: Allow the soup to cool completely before transferring it to airtight containers. Store leftovers in the refrigerator for up to 3 days.
Freezing: For longer storage, Beef and Barley Soup freezes beautifully. Cool completely, then pour into freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low heat or in the microwave at reduced power until heated through.

Enjoy this hearty and comforting Beef and Barley Soup recipe, perfect for bringing warmth and flavor to your table, inspired by the down-to-earth, delicious cooking of the Pioneer Woman!

Beef Barley Soup Recipe

This Beef Barley soup is made with tender, slow-cooked chuck roast, lots of nutritious vegetables, and slightly sweet, nutty barley.

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. Remove beef to a plate.
Add carrots, celery, and onion, 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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Notes

If you have the time, use the chuck roast. It has more flavor and will be more tender.
Sear the beef in a bit of oil.
If you are preparing for company, peel the carrots. They will look much nicer peeled; food should be aesthetically appealing.
Use low-sodium beef broth so the salt does not become the dominant seasoning.
If you like a lot of flavor, add plenty of fresh cracked pepper and a couple of pinches of Cajun seasoning or cayenne pepper.
Do not overcook the barley, as it will get too mushy if allowed to simmer and simmer.

Nutrition

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Hearty and Homestyle Beef and Barley Soup Recipe – Pioneer Woman Inspired