Cozy up with a warm bowl of Dutch oven beef and barley soup, where tender beef, rustic vegetables, and filling barley combine in an umami-rich broth for a tasty one-pot meal. The hearty soup is a staple in my home, along with meals like hamburger vegetable soup and easy beef stroganoff.
Referring to beef barley soup as a soup might be a bit misleading—it is so thick and hearty that it is closer to a beef stew.
But if you are after a simple, make-ahead meal with incredible leftovers, this Dutch oven beef and barley soup is your answer. It is rich, hearty, and loaded with tender chuck roast, flavorful broth, and wholesome vegetables, with barley to keep you full for longer.
The stick-to-your-bones meal is a comforting option for cooler weather and tastes even better the next day, making it a perfect choice for meal prep or a quick weeknight dinner.
Where does Beef and Barley Come From?
Beef and barley soup, called Scotch broth in Scotland, traditionally consists of braised beef or mutton, root vegetables, and barley. The soup first appeared in cookbooks in the 19th century, but something tells me this was a staple in Scottish kitchens long before that!
Ingredients You’ll Need
- Chuck Roast: For homemade beef barley soup, chuck roast is the way to go! You can also use boneless short rib and beef brisket. I prefer boneless chuck roast for this recipe because it is easy to find and affordable. Select a beef chuck roast with a good amount of marbling. I recommend skipping the pre-cut stew meat and cutting the roast into bite-sized pieces for more control over the size and tenderness.
- Spices: Generously season the beef with salt and black pepper.
- Olive Oil: Sear chuck roast in olive oil to lock in the moisture.
- Tomato Paste: Adding a spoonful of tomato paste intensifies the flavor and deepens the color of the dish.
- Vegetables: Onions, carrots, celery, and fresh garlic cloves add flavor and body to the soup.
- Marmite: Marmite has a distinct flavor profile, similar to soy sauce, but in paste form. Whisk marmite into the Dutch oven beef and barley soup for a salty boost to highlight the savoriness of the chuck roast.
- Worcestershire Sauce: Umami-rich Worcestershire sauce enhances the natural flavor of the beef.
- Chicken Broth: Use chicken broth or chicken stock to flavor the soup, or you can substitute with chicken Better Than Bouillon and water.
- Pearl Barley: Pearl barley is a nutty grain that acts like a sponge to soak up the richness of the broth.
- Bay Leaves: Bay leaves subtly flavor the dish as it cooks.
- Greens: Stir in fresh kale or spinach leaves to brighten the soup.
Additions and Substitutions
- Include vegetables like button mushrooms, turnips, radishes, green beans, or peas.
- Replace the barley with wild rice, farro, or brown rice.
- Can I use quick-cooking barley or hulled barley? Yes, cook the recipe according to the recipe card below and stir in the quick barley 10 minutes before you serve. Alternatively, you will need to increase the cooking time for the stew by one hour if using hulled barley.
How to Make Dutch Oven Beef and Barley Soup
The full recipe with measurements is in the recipe card below.
Step 1: Cut the chuck roast into 1-inch pieces and season the meat with salt and black pepper.
Step 2: Warm the olive oil in a Dutch oven over medium-high heat. Add a single layer of beef and sear the meat in batches until it browns and set aside.
Step 3: Add the tomato paste, carrots, celery, onion, and garlic to the pan and cook until the vegetables soften.
Step 4: Deglaze the pot with chicken broth, Worcestershire sauce, and marmite, scraping up any brown bits left by searing the beef.
Step 5: Return the beef to the pot and add the barley, bay leaves, and fresh thyme. Simmer over medium heat for 1-2 hours.
Step 6: Remove the pot from heat and stir in the kale or spinach leaves to serve, and enjoy!
Expert Tips
- Select boneless beef chuck roast with a good amount of marbling. The extra fat causes the beef to be more tender and adds to the overall flavor of the stew.
- Cut the beef and dice the vegetables the same size to ensure they cook at the same rate.
- Sear the beef in oil to lock in the moisture.
- Deglaze the pot with chicken broth to take advantage of the extra flavor at the bottom of the pan from searing the beef.
- Unlike other grains, barley takes a while to cook. Add it with the other ingredients, giving it enough time to become tender.
If you enjoy the flavorful soup, try one of these beef stew recipes!
Serving Suggestions
Dutch oven beef and barley soup is a meal all on its own, but it tastes great with a slice of Dutch oven sourdough bread, buttery rolls, or a pillowy soft Brazilian French bread called pao de sal.
Spoon the stew over egg noodles, white rice, jalapeno mashed potatoes, or a low-carb alternative like mashed cauliflower. You can also serve the soup with a simple arugula spinach salad to finish the meal.
What To Do With Leftovers
- Refrigerate: Store leftovers in an airtight container for 3-4 days.
- Freeze: Let the dish cool, then transfer it to a freezer-safe container or bag. Dutch oven beef and barley soup freezes for 2-3 months.
- Thaw: Defrost the stew in the refrigerator overnight.
- Reheat: The soup will thicken once refrigerated, so consider adding a little water or broth before warming the leftovers on the stovetop.
Frequently Asked Questions
Can I make this recipe in advance?
You can, and it is encouraged. Dutch oven beef and barley soup is an excellent make-ahead or freezer meal. Feel free to prepare the soup 1-2 days before you are ready to serve or make it to freeze for a quick grab-and-go meal later on.
Can I make this recipe in a slow cooker?
1. Sear the chuck roast in a skillet and transfer it to a slow cooker.
2. Add the remaining ingredients and cook on low for 8 hours.
That’s it!
Does barley thicken stew?
As it cooks, barley releases starch, which adds body and creaminess to the broth, and its chewy texture enhances the heartiness of the dish.
More Soup Recipes:
Dutch Oven Beef and Barley Soup
- 3 pounds chuck roast, cut into 1-inch pieces
- kosher salt, to taste
- coarse black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium yellow onion, diced
- 4 medium garlic cloves, minced
- 4 cups chicken broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon marmite
- ½ cup pearl barley
- 2 bay leaves
- 2 fresh thyme sprigs
- 2 cups kale or spinach leaves
- Cut the chuck roast into 1-inch pieces and season the meat with salt and black pepper.
- Warm the olive oil in a Dutch oven over medium-high heat. Add a single layer of beef and sear the meat in batches until it browns and set aside.
- Add the tomato paste, carrots, celery, onion, and garlic to the pan and cook until the vegetables soften.
- Deglaze the pot with chicken broth, Worcestershire sauce, and marmite, scraping up any brown bits left by searing the beef.
- Return the beef to the pot and add the barley, bay leaves, and fresh thyme. Simmer over medium heat for 1-2 hours.
- Remove the pot from heat and stir in the kale or spinach leaves to serve, and enjoy!
- Select boneless beef chuck roast with a good amount of marbling. The extra fat causes the beef to be more tender and adds to the overall flavor of the stew.
- Cut the beef and dice the vegetables the same size to ensure they cook at the same rate.
- Sear the beef in oil to lock in the moisture.
- Deglaze the pot with chicken broth to take advantage of the extra flavor at the bottom of the pan from searing the beef.
- Unlike other grains, barley takes a while to cook. Add it with the other ingredients, giving it enough time to become tender.
Kevin
Wednesday 17th of August 2022
I could eat this stew three nights in a row, thanks for the recipe.
Tressa Jamil
Wednesday 17th of August 2022
My husband says the same thing.