Slow-Simmered Beef and Barley Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty, comforting soup with tender beef, chewy barley, and garden vegetables simmered to perfection for a nourishing meal. This american-inspired soups ready in about 95 minutes pairs cut into 1-inch cubes stew beef, olive oil, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 lb, cut into 1-inch cubes stew beef
• 2 tbsp olive oil
• 1, diced onion
• 2, diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 cup pearl barley
• 4 cups beef broth
• 1 cup diced tomatoes
• 1 tsp dried thyme
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add the stew beef and cook for 5-6 minutes, stirring occasionally, until browned on all sides.
2. Step 2: Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot and cook for 5 minutes until vegetables begin to soften.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1 cup pearl barley, 4 cups beef broth, 1 cup diced tomatoes, and 1 teaspoon dried thyme. Bring to a boil, then reduce heat to low.
5. Step 5: Cover and simmer for 1 hour and 15 minutes, stirring occasionally, until the barley is tender and the beef is fork-tender.
6. Step 6: Season with salt and pepper to taste. Serve hot.