I love how the barley gives the soup a rustic heartiness while the long-simmered beef creates a broth that’s full-bodied and rich. The two-step mirepoix process builds layers of flavor, and the addition of beans adds extra protein and texture. It’s the kind of soup that tastes even better the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
beef (amount per original recipe instructions) salt 3 tablespoons olive oil, divided onion, chopped carrots, chopped celery, chopped garlic tomato paste thyme leaves beef stock soy sauce barley kidney beans parsley for garnish
Directions
I begin by seasoning the beef generously with salt. In a Dutch oven over medium-high heat, I heat 2 tablespoons of olive oil until just smoking. I brown the beef in batches, cooking each piece for 2–3 minutes per side, then transfer it to a plate. I divide my mirepoix into two piles, setting one aside for later.
I reduce the heat to medium and add 1 tablespoon olive oil. I sauté the first batch of onion, carrots, and celery for about 5 minutes, stirring constantly. If the vegetables start sticking, I add a splash of water and scrape up the browned bits. I stir in the garlic and cook for another minute, then add the tomato paste.
I return the browned beef and its juices to the pot. I add the thyme, beef stock, and soy sauce. I bring everything to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, until the beef is fall-apart tender.
I remove the meat and strain the broth, discarding the solids. I quickly wipe out the pot and add the remaining tablespoon of olive oil. Once hot, I sauté the second batch of mirepoix for 5–6 minutes until slightly tender. I return the meat and broth to the pot.
I stir in the barley and simmer the soup uncovered for about 30 minutes, stirring occasionally, until the barley and beef are tender. With about 5 minutes left, I add the kidney beans. I taste and adjust seasoning with salt and pepper as needed.
I serve the soup hot and garnish with fresh parsley.
Servings and Timing
Servings: 6–8 Prep time: 20 minutes Cook time: 1 hour 30 minutes Total time: about 1 hour 50 minutes
Variations
I sometimes add potatoes for extra heartiness. A splash of Worcestershire or balsamic vinegar brightens the finished soup. For more vegetables, I stir in spinach or kale during the last few minutes. Mushrooms also pair beautifully with the barley and beef.
Storage/Reheating
I store leftovers in the refrigerator for up to 4 days. The barley absorbs liquid over time, so I add extra broth when reheating. This soup freezes well, though I sometimes freeze it before adding the beans and barley for the best texture. I reheat it gently on the stovetop until warmed through.
FAQs
Can I use quick-cooking barley?
Yes, I follow the note: simmer the beef for 80 minutes, then add the barley and simmer for about 10 minutes.
Can I substitute another grain?
Farro or brown rice works, though cooking times vary.
Can I use canned beans?
Yes, drained and rinsed kidney beans are perfect.
Why do two mirepoix stages?
The first builds flavor into the broth; the second keeps the vegetables tender and distinct.
Can I make this in a slow cooker?
Yes, after browning the beef and sautéing the vegetables, I cook everything on low for 6–8 hours and add barley later.
Can I add herbs?
Bay leaves, rosemary, or parsley stems add depth.
Why strain the broth?
Straining keeps the soup smooth and removes overcooked vegetables.
Can I cut the recipe in half?
Yes, all ingredients scale easily.
Does the soup thicken overnight?
Yes, the barley absorbs broth—just add more liquid when reheating.
Can I make it spicy?
A pinch of red pepper flakes works wonderfully.
Conclusion
I love how this beef, bean, and barley soup warms me from the inside out. The tender beef, hearty grains, and rich broth come together in a simple but deeply flavorful bowl that’s perfect for cold-weather cooking and comforting meals all week long.
A hearty, comforting cold-weather soup loaded with tender beef, earthy barley, beans, and a richly layered broth built from a two-stage mirepoix. Rustic, nourishing, and even better the next day.
Ingredients
1.5 pounds beef stew meat (or chuck), cut into chunks
Salt, to taste
3 tablespoons olive oil, divided
1 large onion, chopped (divided in half)
3 carrots, chopped (divided in half)
3 celery stalks, chopped (divided in half)
3 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon thyme leaves
6 cups beef stock
1 tablespoon soy sauce
3/4 cup pearl barley
1 (15-oz) can kidney beans, drained and rinsed
Fresh parsley, chopped, for garnish
Instructions
Season beef generously with salt. Heat 2 tablespoons olive oil in a Dutch oven over medium-high until just smoking. Brown beef in batches for 2–3 minutes per side; transfer to a plate.
Reduce heat to medium and add 1 tablespoon olive oil. Sauté the first half of the onion, carrots, and celery for about 5 minutes. Add a splash of water if needed to deglaze.
Stir in garlic and cook 1 minute. Add tomato paste and cook briefly to deepen flavor.
Return beef and its juices to the pot. Add thyme, beef stock, and soy sauce. Bring to a boil, then reduce to a low simmer. Cover and cook 60 minutes until beef is very tender.
Remove beef and strain the broth, discarding the solids. Wipe out the pot.
Heat remaining tablespoon of olive oil. Sauté the second half of the mirepoix for 5–6 minutes.
Return beef and strained broth to the pot. Stir in barley and simmer uncovered for about 30 minutes, stirring occasionally.
With 5 minutes left, add kidney beans. Season with additional salt and pepper to taste.
Serve hot, garnished with chopped fresh parsley.
Notes
Add potatoes for extra heartiness.
A splash of Worcestershire or balsamic brightens the broth.
Stir in spinach or kale at the end for more vegetables.
