Beef Barley Vegetable Soup

4.94 from 33 votes

A thick, old-fashioned beef barley vegetable soup with tender beef, vegetables and chewy barley simmered in a rich savory broth. Stovetop, slow cooker or Instant Pot.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course, Soup

Cuisine: American

Servings (change as needed):

Author: Cheryl Avrich

US Measures - Metric

Ingredients

1 pound - 1 ½ pounds chuck roast, Note 1
1 tablespoon olive oil
4 large carrots, Note 2
4 celery ribs
1 large onion
1 clove garlic, minced
4 cups chicken broth, Note 3 (about 1 litre)
3 cups beef broth
1 cup water
1 teaspoon dried thyme
1/2 cup barley, Note 4 (rounded cup)
2 teaspoon Worcesterchire sauce
2 tablespoons Au Jus or Demi Glace gravy mix, Note 5 (or brown gravy mix)
kosher salt and black pepper to taste
4 cups fresh baby spinach (optional)

US Measures - Metric

Instructions

PREPARE THE VEGETABLES: Shortcut: Peel carrots and cut into large chunks. Cut celery and onion into large chunks. Place carrots, celery and onions in food processor. Pulse a few times until vegetables are chopped into small pieces. Alternatively, dice carrots, celery and onions with a knife.
SAUTE BEEF AND VEGETABLES: Heat oil on medium-high heat in a large heavy-bottomed pot. Dry beef with a paper towel sprinkle beef with salt and pepper (and a touch of flour as well if you like) and brown it on both sides, about 4 minutes. Remove from pot and cut browned beef into bite-sized pieces. Add remaining oil if necessary. Add vegetables and sauté for 5-7 minutes, scraping up the brown bits on bottom of the pot. Add garlic and sauté 1 minute more.
ASSEMBLE THE SOUP: Add chicken and beef broth, water, thyme, barley, Worcesterchire and 2 tablespoons from the gravy base package. Add bite size beef. Stir, cover and bring to a boil. Lower heat and simmer the soup for 1 hour. If not as soft as you like, cook another 10-15 minutes.
FINISH THE SOUP: Add baby spinach (if using) and stir until wilted, about 1 minute. Taste and adjust seasonings, adding salt and pepper if needed or a bit more soup base from the package to achieve the thickness and depth of flavor desired. Serve immediately with bread for dipping.

Notes

Beef options: Chuck is best. Blade steak, shoulder, rump, bottom round or stew meat also work. Avoid very lean cuts. If you don't like beef, use chicken.
Vegetable options: In addition to carrots, onions and celery, try adding parsnips, celery root (celeriac), mushrooms, green beans. Add butternut squash halfway through cooking.
Broth options: Use all beef, all chicken or a combination. Vegetable broth works too. Buy it in a box or can (or use bouillon base or cubes mixed with water).
Barley options: Pearl barley is most common. Hulled barley needs longer cooking. Quick-cooking barley only needs 10–15 minutes (add near the end). Barley is not gluten-free. Farro is a good substitute.
Gravy mix substitute: You can skip the gravy mix for a lighter broth. Or thicken the soup with a slurry of 2 tablespoons cornstarch mixed with 4 tablespoons of water. Add gradually when simmering - the soup thickens as it sits.
Optional add-ins:
- Add 1-2 tablespoons of tomato paste with a pinch of sugar for added depth.
- Add 1-2 cups/250-500 grams beans such as white kidney beans, cannellini, chick peas, pinto beans or red kidney beans.
- Add fresh herbs like chopped cilantro at the end.
Instant pot beef barley soup instructions:
- Press SAUTÉ on instant pot or pressure cooker. Add olive oil.
- Brown beef in 2 batches. Turn setting to OFF. Cut beef into bite-sized pieces and return to instant pot.
- Add remaining ingredients (except spinach), using only 7 cups broth and no water (you need less water for this method).
- Place the lid and set valve to SEALING position. Set to MANUAL OR PRESSURE for 20 minutes using + and - button.
- Once cooking time is finished, do a natural release for 10 minutes, then open valve carefully for final quick release.
- Add baby spinach if using and stir to wilt.
Slow cooker beef and barley soup instructions:
- Pan sear the beef in a pan with a little olive oil over medium-high heat until browned. Remove and cut into small pieces.
- Place beef in slow cooker with the remaining ingredients except baby spinach.
- Cook on low 7 - 8 hours or high 4-5 hours, then stir in baby spinach if using.
To Make Ahead and Store Leftovers:
- Store in fridge in an airtight container for up to 5 days. The barley will expand further in the fridge and soak up the broth.
- Reheat in microwave or on stovetop. If soup is too thick, add additional water or broth to thin it out.
- Freeze soup in zipper lock bags or containers when cooled for up to 3 months.

Nutrition values are estimates and include the baby spinach. Values will depend on how much beef is used.