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Ladle full of beef barley soup from large white pot.
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5 from 13 votes

Old Fashioned Beef Barley Stew

Rich and hearty old-fashioned beef barley stew, brimming with tender meat and wholesome grains, is a comforting classic perfect for warming up chilly days!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Soup
Cuisine: American
Servings: 12 cups
Calories: 214kcal
Author: Marie

Ingredients

  • 2 tablespoons oil divided
  • 2 pounds beef (cubed and no larger than 3/4 inch) See Note 1
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1 cup onion diced
  • 3 stalks celery sliced
  • 2 large carrots sliced or diced (or the equivalent in sliced baby carrots)
  • 2 cloves garlic smashed and minced
  • 1/2 cup red wine or 3 ounces tomato paste (See Note 2)
  • 1 cup diced tomatos canned is fine
  • 6 cups beef broth up to 8 cups or more (see Note 3)
  • 1 cup barley hulled or pearl (uncooked); don't use instant
  • 3 bay leaves
  • 2 springs fresh herbs thyme and rosemary suggested; or 1/2 teaspoon dried (see Note 4)
  • fresh parsley garnish
  • Worcestershire sauce a few splashes (optional for more flavor)

Instructions

  • Pat beef cubes dry and season with salt and pepper.
  • In a large pot, heat olive oil over medium-high heat. Add the beef cubes and sear/brown on all sides. Do this in batches to avoid overcrowding the pan if necessary. Remove beef and set aside.
  • Add more oil if needed in the same pot and sauté the onions, carrots, and celery until softened (about 4 or 5 minutes). Add the garlic and sauté for another minute.
  • Deglaze the pot with the red wine, scraping up the flavorful bits from the bottom. Continue heating until the wine is reduced by half.
  • Return the beef to the pot. Add the diced tomatoes, beef broth, barley, bay leaves, and thyme/rosemary—season with salt and pepper.
  • Bring to a boil, then reduce to a simmer. Cover and let it simmer for about 1-1.5 hours (less if you used pearl barley; longer if you used hulled barley), or until the beef and barley are tender.
  • Adjust seasonings, remove bay leaves and herb sprigs, and serve hot. Garnish with fresh parsley. Add a few splashes of Worcestershire sauce if desired.

Notes

Note 1: Searing the meat provides a lot of flavor in the soup, so take advantage of this. Also, some of the most recommended cuts for beef barley soup include chuck roast or shoulder, stew meat, round or rump roast, or brisket.
Note 2: If you don't want to use red wine, add a few tablespoons of tomato paste (half of a six-ounce can) in its place, stir well, and cook until it deepens slightly in color. If you want to amp up the flavor, use both by deglazing with red wine first and then adding the tomato paste and cooking and stirring until it deepens slightly in color. 
Note 3: Start with less broth, but add more depending on how thick you like your soup. Also, the leftover soup will thicken as the barley absorbs the liquid. If you are making this ahead, we recommend cooking the barley separately, undercooking the barley, or having more beef stock on hand to thin the soup. 
Note 4: If you use rosemary, it is suggested you use only a small sprig as it is potent. 
Refrigeration: Store the soup in an airtight container in the refrigerator for 3-4 days.
Freezing: If you plan to freeze the soup, consider leaving the barley slightly undercooked so it doesn't become too mushy when reheated. When ready to eat, thaw in the refrigerator overnight and reheat on the stove, adding additional broth if needed.
Sure, here are adapted instructions for making the recipe in both a slow cooker and an Instant Pot:
Slow Cooker Instructions:
Follow the instructions in the recipe card above until step 5, and then add everything to a slow cooker and cook on low for 6-8 hours or until tender. Adjust seasonings, remove herbs, garnish, and serve.
Instant Pot 
Use the sauté function to sear beef (seasoned well with salt and pepper), remove to a clean plate, and set aside. Use the sauté function to cook veggies until softened, and then deglaze the pot with the red wine. Return beef to the pot, and add tomatoes, broth, barley, and herbs. Cover and pressure cook on high for 25-30 mins. Use the natural release for 10 mins, then the quick release. Adjust seasonings, remove herbs, garnish, and serve.

Nutrition

Calories: 214kcal | Carbohydrates: 15g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 704mg | Potassium: 529mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2086IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 3mg