Pioneer Woman Beef Barley Soup

Pioneer Woman Beef Barley Soup is a hearty, comforting one-pot meal loaded with tender chunks of beef, nutty pearl barley, and classic vegetables simmered in a rich, savory broth. Perfect for cozy weeknights or cold days, this soup delivers deep flavor with simple ingredients.

Why You’ll Love This Recipe

• Packed with tender beef and wholesome grains
• One-pot meal—easy cleanup and convenient
• Nourishing and filling with minimal prep
• Perfect for make-ahead meals or freezer storage
• Customizable with seasonal vegetables or broth options

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast or stew meat
• Olive oil
• Yellow onion, chopped
• Carrots, sliced
• Celery, chopped
• Garlic cloves, minced
• Beef broth
• Diced tomatoes (canned, with juices)
• Pearl barley
• Corn (optional)
• Bay leaf
• Dried thyme
• Dried parsley
• Salt and pepper

directions

1. Heat olive oil in a large pot over medium-high heat.
2. Add beef and sear on all sides until browned. Remove and set aside.
3. In the same pot, sauté onion, carrots, and celery for 4–5 minutes until softened.
4. Stir in garlic, thyme, and parsley. Cook for 1 minute until fragrant.
5. Return beef to the pot. Add beef broth, diced tomatoes, bay leaf, salt, and pepper.
6. Bring to a boil, reduce heat, cover, and simmer for 1½ hours, until beef is tender.
7. Add pearl barley and corn (if using). Simmer uncovered for another 30–40 minutes, until barley is cooked and soup thickens slightly.
8. Remove bay leaf, adjust seasoning, and serve hot.

Servings and timing

• Servings: 6
• Prep time: 15 minutes
• Cook time: 2 hours
• Total time: 2 hours 15 minutes

Variations

• Use quick-cooking barley to reduce cook time
• Add chopped kale or spinach during the last 10 minutes for extra greens
• Substitute beef with ground beef for a shortcut
• Add mushrooms for an earthy flavor boost
• Use vegetable broth for a lighter version

storage/reheating

• Store in an airtight container in the fridge for up to 4 days
• Reheat gently on the stovetop over medium heat
• Add a splash of broth or water if the soup thickens too much
• Freeze for up to 3 months; thaw overnight in the fridge before reheating

FAQs

What type of beef is best for this soup?

Chuck roast is ideal because it becomes tender after long simmering. Stew meat also works well.

Can I use quick barley?

Yes. Add quick-cooking barley in the last 15–20 minutes of simmering to prevent overcooking.

Is barley gluten-free?

No, barley contains gluten. Substitute with rice or quinoa for a gluten-free version.

Can I make this in a slow cooker?

Yes. Brown the beef first, then transfer everything (except barley) to a slow cooker. Cook on low for 6–8 hours and add barley during the last hour.

Can I freeze this soup?

Absolutely. It freezes well. Cool completely before transferring to freezer-safe containers.

How do I thicken the soup?

Let it simmer uncovered at the end, or add a bit more barley to naturally thicken as it cooks.

Can I add potatoes?

Yes, but add them in the last 30 minutes so they don’t overcook.

Does this soup get better the next day?

Yes. The flavors develop even more overnight, making leftovers delicious.

What can I serve with beef barley soup?

Crusty bread, a green salad, or a grilled cheese sandwich make great pairings.

Can I use ground beef instead of chunks?

Yes, but the texture will be different. Brown it first before adding other ingredients.

Conclusion

Pioneer Woman Beef Barley Soup is a classic, hearty soup that’s easy to make and full of robust flavor. With tender beef, wholesome barley, and savory broth, it’s the ultimate comfort food. Great for meal prep, freezer meals, or feeding a hungry crowd, it’s a recipe you’ll come back to again and again.

Print