When you’re craving a warm, satisfying meal, this Pioneer Woman Beef Barley Soup is the perfect choice. Packed with tender beef, nutritious barley, and a variety of vegetables, it’s a wholesome dish that’s easy to make and full of comforting flavors.

Let’s get started on this delicious soup recipe!

What You Need to Get Started

Here’s everything you need to make this comforting beef barley soup:

2 tablespoons vegetable oil
2–3 lbs chuck roast, seasoned with salt and pepper
2 carrots, sliced into thin rounds
2 stalks celery, sliced thin
1 medium onion, chopped finely
3 cloves garlic, minced
1 tablespoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon ground thyme
6 cups low-sodium beef broth
1 can diced tomatoes (14.5 ounces)
1 bay leaf
2/3 cup medium barley
1 can corn, drained (14.5 ounces)

Here’s How to Make It

1. Sear the Beef

Begin by heating the vegetable oil in a large Dutch oven or stockpot over medium heat. Season the chuck roast with salt and pepper and sear it in the pot, turning occasionally, until all sides are nicely browned. This step is crucial as it locks in the flavor and adds depth to your soup. Once seared, remove the beef and set it aside on a plate.

2. Sauté the Vegetables

In the same pot, add the carrots, celery, and onion. Sauté them for about 4-5 minutes until they begin to soften. Then, add the garlic, parsley, oregano, and thyme and cook for another minute, stirring constantly. This will release the aromas and infuse the base of your soup with flavor.

3. Build the Soup Base

Pour in the beef broth and diced tomatoes, and add the bay leaf and the seared beef back into the pot. Bring the mixture to a boil, then reduce the heat to low, and let it simmer for about 1.5 hours, or until the beef is fork-tender.

4. Add the Barley and Corn

Add the barley and drained corn to the pot. Cover with a lid and continue cooking for 30 minutes. Remove the lid and simmer for an additional 15 minutes to ensure the barley is tender.

5. Shred the Beef and Finish the Soup

Take the beef out of the pot and trim away any fat or gristle. Cut or shred the beef into bite-sized pieces and return it to the pot. Stir well to combine and taste the soup. Adjust the seasoning with more salt and pepper if needed. Remove the bay leaf and serve hot!

Tips for Perfect Beef Barley Soup

Choose the Right Cut of Beef: Chuck roast is ideal for this recipe because it becomes tender and flavorful after long, slow cooking.
Don’t Skip the Searing Step: Browning the beef before simmering adds a layer of flavor that’s essential for a rich soup.
Simmer Low and Slow: Allow the soup to simmer gently for the full cooking time. This ensures that the flavors meld together beautifully, and the beef becomes melt-in-your-mouth tender.

Frequently Asked Questions (FAQs)

Can I Make This Soup Ahead of Time?

Absolutely! This soup actually tastes better the next day as the flavors continue to meld together. Just store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Can I Freeze This Soup?

Yes! Beef barley soup freezes wonderfully. Allow it to cool completely before transferring it to freezer-safe containers. It will keep well in the freezer for up to 3 months.

Can I Use Different Vegetables?

Definitely! Feel free to add other vegetables like potatoes, peas, or green beans. Just make sure to adjust the cooking time accordingly to ensure everything is cooked perfectly.

Final Thoughts

This Pioneer Woman Beef Barley Soup is the ultimate comfort food that is sure to warm you up from the inside out. Easy to make and full of wholesome ingredients, it’s perfect for a cozy dinner or lunch. Make a big batch because everyone will be asking for seconds!

Pioneer Woman Beef Barley Soup

This hearty and flavorful Pioneer Woman Beef Barley Soup is packed with tender beef, nutritious barley, and a medley of vegetables. It's the perfect comfort food to warm you up on chilly days. With easy-to-follow instructions, this wholesome soup is ideal for cozy family dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2

Additional Simmering Time 30

Total Time 2 50

Course Soup

Cuisine American

Servings 6 bowls

Calories 480 kcal

Ingredients

2 tablespoons vegetable oil
2–3 lbs chuck roast seasoned with salt and pepper
2 carrots sliced into thin rounds
2 stalks celery sliced thin
1 medium onion chopped finely
3 cloves garlic minced
1 tablespoon dried parsley
1 teaspoon dried oregano
¼ teaspoon ground thyme
6 cups low-sodium beef broth
1 can diced tomatoes 14.5 ounces
1 bay leaf
⅔ cup medium barley
1 can corn drained, 14.5 ounces

Instructions

Heat the vegetable oil in a large Dutch oven or stockpot over medium heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned. Remove the beef and set it aside on a plate.
In the same pot, add the carrots, celery, and onion. Sauté for 4-5 minutes until the vegetables begin to soften. Add the minced garlic, dried parsley, oregano, and thyme, cooking for another minute while stirring constantly.
Pour in the beef broth and diced tomatoes, then add the bay leaf and the seared beef back to the pot. Bring to a boil, reduce heat, and simmer for about 1.5 hours, or until the beef is tender.
Add the barley and drained corn to the pot. Cover with a lid and simmer for an additional 30 minutes. Remove the lid and simmer for another 15 minutes to ensure the barley is fully cooked.
Remove the beef from the pot, trim any fat or gristle, and shred or cut the beef into bite-sized pieces. Return the beef to the pot, stir well, and adjust seasoning as needed. Discard the bay leaf before serving.

Notes

For a richer flavor, you can add a splash of red wine during the simmering process.
If you prefer a thicker soup, you can increase the amount of barley or reduce the amount of broth slightly.

Keyword Beef Barley Soup, Pioneer Woman Beef Barley Soup, Hearty Beef Soup, Comfort Food Recipes, Easy Beef Barley Soup, Homemade Beef Soup