Easy Homemade Beef Barley Soup (Dairy-Free)

Beef & barley soup with carrots and parsley in a bowl.

5 from 2 reviews

Easy Homemade Beef Barley Soup (Dairy-Free)

If you’re craving a soup that actually eats like a meal, this beef barley soup fits the bill. Packed with tender beef, vegetables, and chewy, nutty barley, it’s deeply flavorful without being complicated. Cozy, filling, and dairy-free, it’s ideal for chilly nights and make-ahead lunches.

Prep20

Cook1

Inactive Cook Time2

Total3 20

Course: Dinner, Soup

Cuisine: American

Keyword: barley soup recipe, chef-tested soup recipe, elevated soup recipe, stewed beef recipe

Servings: servings

Calories: 271kcal

Author: Ari Laing

Equipment

Dutch oven or other large pot with tight fitting lid

Large plate

Slotted spoon

Ingredients

1½ lbs boneless beef chuck roast (also referred to sometimes as chuck roll or stew meat), cut into 1½" cubes -- note: many times it comes already cubed at the store
2 tsp Kosher salt
½ tsp freshly ground black pepper
2 Tbsp neutral oil
4 large carrots, peeled and cut into ½" pieces
1 large sweet onion, cut into ½" pieces
2 ribs celery, diced
3 cloves garlic, finely chopped, about 2 Tbsp
2 Tbsp tomato paste
2½ quarts (10 cups) low-sodium chicken stock, or a combination of chicken stock and water, plus more water as needed
1 Tbsp balsamic vinegar, Worcestershire or soy sauce work too!
4 sprigs fresh thyme
1 dried bay leaf
¾ cup pearled barley, (7 oz)
1 medium lemon, juiced
Fresh parsley or dill

Instructions

Season the beef. Pat the cubed beef dry on all sides with a paper towel, then season with 2 tsp Kosher salt and ½ tsp black pepper.
Heat the pan. Heat a Dutch oven or other large pan (with tight fitting lid) over medium-high heat until very hot, about 3-5 minutes. Add 2 Tbsp neutral oil, then add the beef and cook, stirring occasionally, until browned on all sides, about 6-8 minutes. Work in batches, if needed, so as not to overcrowd the pot. Use a slotted spoon to transfer the beef to a large plate.
Sauté the vegetables. To the same pot, add diced carrots, onion, and celery, then cook, stirring occasionally, about 5-7 minutes, until tender. Add 2 cloves of chopped garlic, stir, then cook about 1 minute more. Transfer the sautéed vegetables to a bowl, then set aside.
Add liquid. Add 2 Tbsp tomato paste, then use a spatula to stir. Once cooked down, add 10 cups of chicken stock (or a combination of chicken stock and water) and 1 Tbsp balsamic vinegar. Return the beef (and any juices) to the pot. Bring to a boil, then reduce the heat to a simmer. Add 4 sprigs of thyme and 1 bay leaf.
Simmer. Cover the pot with a tight fitting lid, then cook for 1½ - 2 hours, or until the beef is fork tender.
Add the vegetables and barley. Use a spoon to skim any fat off the top of the soup, then return the sautéed vegetables to the pot. Add ¾ cup pearled barley, cover, then cook for 25-30 minutes, or until the vegetables are tender and the barley is fully cooked.
Finish, then serve. Remove the fresh thyme and bay leaves, then add the juice of 1 lemon and stir. Taste and adjust seasoning as needed, adding more salt or pepper to taste. Serve immediately with chopped parsley or dill for garnish.

Notes

Make ahead: Make a few days ahead; reheat gently over medium-low.
Freeze: Cool completely; freeze airtight for 3–6 months.
Alternate cuts: Use boneless short ribs for richer flavor. If bone-in, remove meat before browning and add bones while simmering.
Stock: Chicken, vegetable, or water preferred. Skip standard beef broth unless using bone broth. Swap ½ cup liquid for ½ cup red wine for extra depth.
Vegetable add-ins: Peas, parsnips, turnips, or cubed potatoes (instead of barley).

Nutrition

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