Pioneer Woman Beef Barley Soup Recipe

There’s something so satisfying about a hearty bowl of beef barley soup on a chilly day. This recipe, inspired by the Pioneer Woman, is packed with tender chunks of chuck roast, wholesome barley, and colorful veggies, all simmered together in a rich, savory broth. It’s one of those dishes that warms you up from the inside out and makes the whole house smell amazing. Whether you’re serving it to family or enjoying it as a make-ahead meal, this soup is the definition of comfort food done right.

this RECIPE

A little story behind this cozy soup

I remember the first time I made this beef barley soup. It was one of those crisp fall days when the leaves had just started turning, and all I wanted was something that tasted like a warm hug. As the soup simmered on the stove, the house filled with the aromas of garlic, herbs, and that slowly braised beef. I kept sneaking peeks under the lid, watching the carrots soften and the barley plump up in the broth. When I finally took that first spoonful, I was hooked! Since then, this recipe has become a family favorite, especially when we’re craving something cozy and nourishing.

A bit about beef barley soup history

Beef barley soup has roots in rustic, Old World cooking, where barley was a staple grain used to thicken and bulk up soups. This dish is popular in many cultures, from Scottish to Eastern European, where it was a practical and nourishing way to stretch a small amount of meat with hearty vegetables and grains. Over time, it evolved into a comforting favorite across North America, too. While many recipes add their own twist, the classic combination of tender beef, barley, and a rich broth remains timeless.

Key ingredients for the best flavor

Let’s take a closer look at the main ingredients in this beef barley soup and why they work so well together:

• Chuck roast: This cut of beef is perfect for slow-cooking. It becomes incredibly tender as it simmers and adds a rich, meaty flavor to the broth. If you’re in a pinch, you can substitute it with stew meat, but chuck roast gives the best texture.
• Barley: Barley adds a hearty texture and mild, nutty flavor that makes this soup so satisfying. Pearl or medium barley works best here, as it cooks up soft but still holds its shape. If you need a gluten-free option, try substituting with quinoa or rice (though the texture will be slightly different).
• Vegetables (carrots, celery, and onion): These classic soup veggies provide a natural sweetness and depth to the broth. I recommend slicing them thinly so they cook evenly and practically melt into the soup.
• Beef broth: Using a low-sodium beef broth allows you to control the saltiness while still getting a rich, beefy base for the soup. If you prefer a lighter broth, you can mix in a bit of chicken stock, but beef broth gives the best flavor.
• Herbs and spices: Bay leaf, dried parsley, oregano, and ground thyme add layers of earthy, herbal flavor. If you have fresh herbs on hand, feel free to use those instead—just remember fresh herbs can be a bit stronger, so adjust to taste.
• Canned diced tomatoes and corn: The tomatoes add a hint of acidity to balance the rich beef and broth, while the corn brings a pop of sweetness. Feel free to use fresh tomatoes if they’re in season, but canned works well for a quick and easy option.

Essential tools to make this soup a breeze

To make this recipe as easy as possible, here are a few kitchen tools you’ll need:

• Large pot or Dutch oven: A heavy-bottomed pot or Dutch oven is perfect for this soup. It distributes heat evenly, helping the beef cook slowly and tenderly without sticking to the bottom. If you don’t have a Dutch oven, any large soup pot will do.
• Sharp knife and cutting board: With all the chopping involved, a good, sharp knife makes a world of difference. It’s much easier to slice through carrots and celery when your knife is up to the task.
• Tongs or a slotted spoon: These are handy for browning the beef and removing it from the pot when you need to slice it later.
• Ladle: A ladle makes serving soup so much easier, especially when you’re dishing up chunky soups like this one.

Step-by-step: My foolproof method for beef barley soup

Let’s walk through the process together. Imagine we’re side by side in the kitchen, each with our own pot simmering away!

1. Sear the beef: Start by heating your vegetable oil in a large pot over medium-high heat. Once the oil is shimmering, add the chuck roast and sear it on all sides until it’s a deep golden brown. This step adds tons of flavor to the soup base. Don’t rush it—let each side get a nice crust before flipping. Once browned, set the beef aside on a plate.
2. Cook the veggies: In the same pot, add the chopped carrots, celery, and onion. Let them cook for about 4-5 minutes, stirring occasionally. The goal here is to soften the vegetables and pick up any browned bits left from the beef.
3. Add the garlic and herbs: Toss in the crushed garlic, parsley, oregano, and thyme. Stir them around for just a minute—any longer, and the garlic can burn. This short sauté helps release the flavors of the herbs and garlic.
4. Pour in the broth and other ingredients: Add the beef broth, diced tomatoes, bay leaf, and your seared chuck roast back into the pot. Give everything a good stir. Let the soup come to a simmer, then cover and reduce the heat. Allow it to cook for about 1.5 hours, or until the beef is tender.
5. Add the barley and corn: Once the beef is tender, add the barley and drained corn to the pot. Cover the pot again and let it cook for 30 minutes. This is when the barley will absorb all that rich flavor.
6. Simmer uncovered: After 30 minutes, remove the lid and let the soup simmer uncovered for an additional 15 minutes. This helps thicken the soup a bit and concentrate the flavors.
7. Prep the beef and serve: Remove the beef from the pot, trim any excess fat, and cut it into bite-sized pieces. Add the beef back into the soup, give everything a final stir, and you’re ready to serve!

Variations to try (and love!)

• Vegetarian option: To make this soup vegetarian, swap the beef and beef broth for vegetable broth and add extra veggies like mushrooms, potatoes, and green beans. You’ll lose the beefy flavor, but mushrooms add a nice earthy touch that complements the barley.
• Gluten-free version: Substitute the barley with quinoa or rice for a gluten-free option. While the texture won’t be exactly the same, both grains absorb the flavors beautifully.
• Seasonal twists: For a summer version, try adding fresh zucchini and bell peppers. In winter, you could add diced sweet potatoes or even a handful of kale for extra nutrition.
• International flavors: Add a teaspoon of smoked paprika and a pinch of cumin for a slightly smoky, Southwestern twist. Or, try adding a splash of soy sauce and a few slices of ginger for an Asian-inspired take.

Serving suggestions for a cozy meal

This beef barley soup is hearty enough to serve on its own, but it’s also wonderful with a side of crusty bread (perfect for dipping!). If you want to make it a full meal, consider pairing it with a fresh, simple salad on the side. Garnish each bowl with a sprinkle of chopped parsley or a few grinds of black pepper to add a bit of color.

Drink pairings

For a comforting pairing, try serving this soup with a glass of iced tea or a hot herbal tea like chamomile or mint. Lemon water with a sprig of fresh thyme also complements the herbal notes in the soup. If you’re in the mood for something warm, a mug of apple cider brings a nice, cozy sweetness that goes well with the savory flavors.

How to store and reheat leftovers

Got leftovers? No problem! This soup keeps well in the fridge for up to 4 days. Just let it cool completely, then store it in an airtight container. When you’re ready to enjoy it again, reheat on the stove over medium heat, stirring occasionally, until hot. If the soup has thickened in the fridge, you may want to add a splash of beef broth or water to loosen it up.

For longer storage, freeze the soup in individual portions. It’ll keep for up to 3 months in the freezer. Just thaw overnight in the fridge and reheat as usual.

Scaling the recipe up or down

If you want to double the recipe for a crowd, just make sure you’re using a large enough pot. This recipe doubles well, but you might need to extend the simmering time slightly to ensure the beef becomes tender. To halve the recipe, cut all the ingredients by half, and it should work just as well—though you may end up craving the full batch!

Common questions about beef barley soup

1. Can I make this soup in a slow cooker?
Yes! Sear the beef and cook the veggies on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender.

2. Can I use pearl barley instead of medium barley?
Absolutely! Pearl barley works great in this recipe. Just keep in mind that it might cook a bit faster.

3. What’s the best way to cut the beef for soup?
After simmering, remove any large chunks of fat and cut the beef into bite-sized pieces. It should be tender enough to pull apart easily.

4. Can I make this soup without tomatoes?
Sure! The tomatoes add a bit of acidity, but you can leave them out or add a splash of vinegar or lemon juice at the end to balance the flavors.

5. What if I don’t have beef broth?
If you’re out of beef broth, you can use chicken broth instead, though the flavor will be lighter. Add a splash of soy sauce for extra umami if you like.

Print