Easy Irish Beef and Barley Vegetable Soup
If you’re looking for a cozy, veggie-packed meal, a nourishing soup for chilly days, or an easy weeknight dinner, this beef and barley vegetable soup is exactly what you need. It’s hearty, comforting, and loaded with tender beef, wholesome barley, and vibrant vegetables. If you love a warming bowl, try our butternut squash soup, South African chicken stew, white bean veggie soup, or black bean chili with corn.
When the weather turns cold, this beef and barley vegetable soup is one of my easiest go-to meals that is so flavorful despite such a quick prep time.
Beef and barley vegetable soup is considered a Celtic or (even more specifically) an Irish dish. And though I do not have an Irish bone in my body, I definitely know my way around a stew.
Is this a stew? Is it a soup? To me it seems like it could go either way, but we’ll aim for a soup since the extra liquid is so warm and comforting. Don’t get it twisted though – this is one chunky soup.
And it’s very hearty.
It’s actually so nostalgic to me, too. When I was in college and living at home one winter, my dad was going through a serious barley soup phase. He would stock the fridge with mason jars of the stuff, and I would always find relief in my busy days to pull one out of my backpack during the cafeteria lunch rush and throw it in a microwave.
It was so filling and cozy – and deeply appreciated during those brutal Maine winters.
Why You’ll Love This Soup
- It’s so hearty: With all those veggies plus barley, this is a really fiber-packed soup that is more of a meal than a starter.
- Great for meal prep: It stores well in the fridge for just about a week and tastes even better in the days after making it.
- Kid-friendly: No joke, I challenge the pickiest eaters to reject this soup which is somehow delicious yet decidedly mild.
Ingredients for Beef and Barley Vegetable Soup
- Beef Chuck Roast: A well-marbled cut like a chuck roast is perfect for tender, flavorful beef chunks. I’ve also made this soup with ground beef rolled into small meatballs, but I found I prefer the chopped stew meat.
- Pearl Barley: Adds a chewy texture and thickens the soup as it simmers. Just watch out that you use enough broth (or even water) to make sure it doesn’t absorb ALL the liquid (ask me how I know).
- Vegetables: Carrots, celery, and onion make the classic mirepoix. Some people might find potatoes and barley to be too carb-heavy. To me, a few potatoes add a creamy, pillowy softness that complements the firm barley quite nicely.
- Tomato Paste: Add a tangy richness to the broth with a hefty dose of tomato paste.
- Broth: Key for that deep, savory flavor. Chicken or vegetable broth works too, but beef broth really makes a nice backbone for the other flavors.
- Red Wine: While the alcohol cooks off, the deep, earthy flavor lives on.
- Fresh Herbs: I throw in what I have here. During winter my herbs are not that happy, but a few sprigs of fresh thyme or rosemary (remove the rosemary before serving) make a huge difference. If you really can’t get fresh, use dried thyme.
Substitutes & Additions
- Lamb: When I can’t find beef I’m happy with, I use lamb stew meat and that works very well. I would actually opt for lamb in this soup any day.
- Add more greens: Spinach, kale, or Swiss chard stirred in at the end really put the vegetable in beef and barley vegetable soup.
- Barley substitutes include farro or quinoa, which can stand in for a similar texture.
Serving Suggestions
- Crusty Bread: Perfect for soaking up the rich broth.
- Fresh Herbs: Top with a sprinkle of chopped parsley or thyme for brightness.
- Grated Parmesan: Adds a salty, cheesy kick.
- Squeeze of Lemon: A splash of citrus at the end lightens the flavors beautifully.
Storing & Reheating
- In the fridge: Store in an airtight container for up to 5 days.
- In the freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over medium heat or in the microwave, adding a little extra broth if it thickens too much.
How To Make Beef and Barley Vegetable Soup
Love A Hearty One-Pot Stew?
Try sweet and sour lamb a.k.a Denningvleis – South African’s finest. It’s a mouthwatering combination of tender lamb, sour tamarind and sweet brown sugar (or date paste, your choice).
Beef and Barley Vegetable Soup
Ingredients
- 1 coconut oil or olive oil
- 1 yellow onion
- 6 carrots
- 3 celery sticks
- 2 cloves garlic
- 2 lbs beef stew meat any cut cubed
- 4-5 yukon gold potatoes medium
- 6 cups beef broth use 8 cups for extra liquid OR 4 cups broth, 2 cups water
- 1/2 cup dry red wine
- 1/4 cup tomato paste
- 1/2 cup pearl barley
- 1/4 tsp black pepper
- 1 tbsp salt
- 2 bay leaves
- 1 tsp dried thyme
- 2-3 sprigs fresh rosemary and/or thyme
- optional fresh parsley to garnish
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat.
- While the oil is warming, chop the onions, carrots and celery. When the oil is warm, add these veggies first.
- While the onions, carrots and celery cook, mince the garlic and chop the potato into bite-sized pieces.
- When the onions look translucent and are beginning to soften (about 5-8 minutes), add the beef to the pot and brown alongside the veggies (you can brown the meat before adding veggies if desired, but not necessary).
- Once meat is browned, add garlic and give everything a quick stir to release the scent of garlic. Then add in the remainder of the ingredients: potatoes, broth, wine, tomato paste, barley and seasonings.
- Once the soup is simmering, reduce the heat to low and cook for about 1-1.5 hours until the beef is nice and tender.
- Remove rosemary sprig from soup if used.
- Adjust salt and pepper if necessary.
- Optional: Garnish with fresh parsley.
