Beef and Barley Stew is the ultimate cozy comfort food—a one-pot wonder that’s rich, hearty, and packed with tender beef, nutty barley, and wholesome veggies. This classic recipe gets its deep, savoury flavour from slow simmering, letting the smoky bacon, fresh thyme, and soul-warming broth work their magic. Perfect for chilly nights, and even better the next day, this Beef Barley Soup is the kind of meal that just keeps getting better. Bonus: it’s great for meal prep, so go ahead and make a big batch!
Ingredients for This Hearty Beef and Barley Stew
The simple, wholesome ingredients in this beef and barley stew come together to create layers of rich, comforting flavour.
- Beef shanks – A slow-cooking cut that becomes fall-apart tender.
- Smoked bacon – A little smokiness goes a long way in boosting flavour.
- Vegetables – Onion, carrots, celery, parsnip (optional), and potatoes make this stew hearty and nourishing.
- Garlic & tomato paste – These pantry staples add depth and umami.
- Pearl barley – The key to a thick, satisfying soup with a deliciously chewy texture.
- Beef broth & fresh thyme – Create a rich, flavourful base for simmering.
- Olive oil, salt, and pepper – Simple seasonings that enhance every bite.
- Parsley (optional) – A fresh, herby garnish for a pop of color.
How to Make Beef and Barley Soup
Making homemade beef and barley soup is easier than you think, and the result is a rich, deeply flavoured meal that’s worth the wait.
- Brown the beef – Pat dry, season well, and sear in batches to build flavour. Set aside.
- Sauté the aromatics – Cook bacon, onion, carrots, celery, and parsnip in the same pot, stirring in garlic and tomato paste for depth.
- Simmer the soup – Add the beef back to the pot, along with potatoes, thyme, and broth. Let everything simmer slowly for about an hour.
- Add the barley – Stir in rinsed barley and cook until the grains are tender and the broth is thickened.
- Serve & enjoy – Ladle into bowls, garnish with parsley, and enjoy with a slice of crusty bread!
Find the exact ingredient measurements in the printable recipe card below.
Tips for Homemade Barley Stew
Want to make the perfect homemade beef and barley stew? Here are some helpful tips:
- Rinse the barley – Washing pearl barley removes excess starch, keeping the broth clear and preventing stickiness.
- Choose the right beef – Use cuts like beef shank or chuck for rich flavour and tender meat. Slow cooking brings out the best texture.
- Take your time – The longer the soup simmers, the deeper the flavour. For a quicker version, a pressure cooker works well.
- Boost the flavour – Sauté tomato paste briefly before adding broth to develop a richer, slightly caramelised taste.
- Even better the next day – Like many hearty soups, barley soup tastes even better after resting. If it thickens, just add a splash of broth when reheating.
5 Reasons to Love This Beef and Barley Stew Recipe
There’s a reason this beef barley soup has been a favourite for generations—here’s why you’ll love it, too:
- Deep, rich flavour – Slow simmering develops an incredible broth.
- One-pot meal – Easy prep, minimal cleanup.
- Perfect for leftovers – The flavours only get better the next day.
- Wholesome & hearty – Packed with protein, fibre, and veggies for a well-balanced meal.
- Comfort food at its best – The kind of soup that warms you from the inside out.
If hearty beef barley soup is your kind of comfort food, you’ll love these classic soup recipes. Try my Chilli con Carne (Chunky Stew-Style Chili Recipe), Beef Goulash – Classic Beef Stew Recipe or Italian Steak Pizzaiola.
Beef and Barley Stew
This hearty Beef and Barley Stew is packed with tender beef, smoky bacon, and wholesome grains in a rich, savoury broth. A cozy one-pot meal perfect for meal prep!
Ingredients
- 600 g beef shanks, cut into ca. 2,5 cm pieces
- sea salt
- 3 tablespoons extra-virgin olive oil, divided
- 50 g smoked diced bacon
- 1 small yellow onion, diced
- 2 large carrots, peeled and diced (or 3-4 small, 250-300 g)
- 3 celery ribs, diced
- 1 small parsnip, peeled snd diced (optional)
- 2 potatoes, peeled and cubed (250-300 g)
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 8 cups beef broth (2 litres)
- 250 g pearl barley, rinsed
- Freshly ground black pepper, to taste
- Finely chopped fresh flat-leaf parsley, for serving (optional)
Method
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Sear the beef: Pat the beef shanks dry with a paper towel and season generously with salt. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the beef in batches, searing on all sides until deeply browned, about 1-2 minutes per side. Remove the beef and set aside.
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Sauté the vegetables: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the bacon, onion, carrots, celery, and parsnip (if using). Cook, stirring often, until the onion softens, about 5 minutes. If the vegetables begin to stick, deglaze with a splash of water, scraping up any browned bits.
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Build flavour: Stir in the garlic and cook for 1 minute, until fragrant. Add the tomato paste and mix well to coat the vegetables.
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Simmer the soup: Return the beef and any accumulated juices to the pot. Add the potatoes, thyme, and beef broth. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 1 hour, stirring occasionally.
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Add the barley: Stir in the rinsed pearl barley and continue simmering, uncovered, for another 30 minutes, stirring occasionally, until the beef and barley are tender. Taste and season with additional salt and black pepper, as needed.
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Serve: Ladle the soup into bowls and top with freshly ground black pepper and chopped parsley, if desired. Serve warm and enjoy!
Notes
Tips for the Best Beef and Barley Soup
- Check the barley cooking time: Cooking times for pearl barley can vary depending on the brand, so be sure to check the package instructions. Most take around 30 minutes, but some may need longer. Adjust the simmering time as needed.
- Why rinse the barley? Rinsing removes excess starch, keeping the broth clear and preventing the barley from getting too sticky. Simply place it in a fine-mesh sieve and rinse under running water for about 1-2 minutes.
- Leftovers taste even better: As the soup rests, the flavours meld and deepen, making it even more delicious the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- Control the texture: If you prefer firmer vegetables, stagger their addition. Let the beef simmer for 1 hour first, then add the potatoes, carrots, and celery along with the rinsed barley. Simmer for another 30 minutes until everything is perfectly tender.
- Reheating: The soup will thicken as it sits. When reheating, add a splash of broth or water to loosen it to your preferred consistency.
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