Rustic Slow-Simmered Beef and Barley Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A hearty, comforting soup with tender chunks of beef and nutty barley, slowly simmered to develop deep flavors perfect for chilly days. This american-inspired beef ready in about 130 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 6 cups beef broth
• 3/4 cup pearled barley
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides, about 6-8 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté over medium heat for 5 minutes until vegetables soften and onions turn translucent.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp dried rosemary, cooking for 1 minute until fragrant.
4. Step 4: Return beef to the pot along with 6 cups beef broth, 1 bay leaf, 3/4 cup pearled barley, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 30 minutes until beef is tender and barley is cooked.
5. Step 5: Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed. Stir in 2 tbsp chopped fresh parsley just before serving.