If you love warm and hearty soups, this Pioneer Woman Beef Barley Soup Recipe is perfect. It is full of tender beef, vegetables and wholesome barley.
The flavors are rich, comforting and perfect for cold days. This soup is easy to make and satisfying for lunch or dinner.
You can enjoy it with fresh bread or a simple salad. Following this recipe, you will learn how to make Pioneer Woman Beef Barley Soup step by step.
I will also share tips for the best results and how to store leftovers. This recipe is simple, flavorful and loved by everyone.
My Experience With This Recipe
I tried this Pioneer Woman Beef Barley Soup Recipe on a chilly evening, and it was a hit. The beef became tender and the barley added a hearty texture.
I loved how the vegetables blended perfectly with the broth. The smell while cooking made the whole house inviting. My family enjoyed every spoonful and asked for seconds.
The soup is comforting, filling, and easy to prepare. I also like to make it ahead, and it tastes even better the next day. It is now one of my favorite soup recipes for busy evenings.
Recipe Card Info
- Recipe Name: Pioneer Woman Beef Barley Soup
- Servings: 6
- Prep Time: 20 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 30 mins
- Course: Main Course / Soup
- Cuisine: American
- Calories: 320 kcal per serving
Equipment List
- Large stockpot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Stove
Ingredients You Need for Pioneer Woman Beef Barley Soup
- 1 lb beef stew meat, cut into cubes
- 1 cup pearl barley
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 6 cups beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 tablespoons olive oil
Instructions
- Prepare the Ingredients
Wash and dice all vegetables. Cut beef into small, bite-sized cubes. Mince the garlic. - Heat the Pot
Add olive oil to a large stockpot over medium heat. Wait until oil is warm. - Brown the Beef
Add beef cubes. Cook until all sides are browned, about 5–6 minutes. Stir occasionally. - Sauté the Vegetables
Add onions, carrots, celery and mushrooms. Cook for 4–5 minutes until softened. - Add Garlic and Herbs
Stir in garlic, thyme, and parsley. Cook for 1 minute until fragrant. - Add Broth and Barley
Pour in beef broth. Add barley. Stir well to combine everything evenly. - Season the Soup
Add salt and black pepper. Taste and adjust seasoning as needed. - Simmer the Soup
Bring the soup to a boil, then reduce heat. Cover and simmer for 50 minutes. - Check the Barley and Beef
Barley should be tender and beef cooked through. Stir occasionally during cooking. - Serve Hot
Ladle the soup into bowls. Serve warm with bread or salad.
Recipe Tips
- Brown the beef well for deeper flavor.
- Do not overcook barley; it should be tender but chewy.
- Add extra vegetables like peas or green beans if desired.
- Make the soup a day ahead; flavors improve overnight.
- Adjust seasoning with salt and pepper before serving.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 25 g |
| Carbohydrates | 28 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 4 g |
Serving Suggestions
This Pioneer Woman Beef Barley Soup is best served warm. Pair it with crusty bread or garlic toast. You can also serve a fresh garden salad on the side.
It works well as a main course or hearty lunch. Add a sprinkle of fresh parsley for garnish.
Best Sides To Serve With
- Fresh baked bread or dinner rolls
- Garlic bread slices
- Simple garden salad with vinaigrette
- Mashed potatoes or baked potatoes
- Roasted vegetables
Storage and Reheating Tips
- Refrigeration: Store leftover soup in airtight containers for up to 3 days.
- Freezing: Freeze in portions for up to 1 month. Use freezer-safe containers.
- Reheating: Reheat in a saucepan over medium heat until warmed. Add water or broth if too thick.
FAQs about Pioneer Woman Beef Barley Soup
1. Can I use frozen vegetables?
Yes, frozen vegetables work fine. Add them a few minutes earlier than fresh ones for even cooking.
2. Can I make this soup in a slow cooker?
Yes, brown beef first, then add all ingredients to slow cooker. Cook on low for 6–7 hours.
3. Can I use other grains instead of barley?
You can try brown rice or quinoa, but cooking time may change slightly. Barley gives the best texture.
4. Can I make this soup vegetarian?
Yes, use vegetable broth and skip beef. Add beans or tofu for protein instead.
5. How can I make it extra flavorful?
Add a splash of Worcestershire sauce or soy sauce. Fresh herbs at the end enhance taste.
Conclusion
The Pioneer Woman Beef Barley Soup Recipe is hearty, comforting, and easy to make. It combines tender beef, vegetables and wholesome barley for a filling meal.
Perfect for chilly evenings, this soup satisfies everyone at the table. Following this guide, you now know how to make Pioneer Woman Beef Barley Soup step by step.
Use the tips, serve it with bread or salad and enjoy warm, flavorful bowls. This recipe is now a family favorite and a must-try for anyone who loves comforting, homemade soup.
Pioneer Woman Beef Barley Soup Recipe
Instructions
- 1 lb beef stew meat, cut into cubes
- 1 cup pearl barley
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 6 cups beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 tablespoons olive oil
Prepare the Ingredients
- Wash and dice all vegetables. Cut beef into small, bite-sized cubes. Mince the garlic.
Heat the Pot
- Add olive oil to a large stockpot over medium heat. Wait until oil is warm.
Brown the Beef
- Add beef cubes. Cook until all sides are browned, about 5–6 minutes. Stir occasionally.
Sauté the Vegetables
- Add onions, carrots, celery, and mushrooms. Cook for 4–5 minutes until softened.
Add Garlic and Herbs
- Stir in garlic, thyme, and parsley. Cook for 1 minute until fragrant.
Add Broth and Barley
- Pour in beef broth. Add barley. Stir well to combine everything evenly.
Season the Soup
- Add salt and black pepper. Taste and adjust seasoning as needed.
Simmer the Soup
- Bring the soup to a boil, then reduce heat. Cover and simmer for 50 minutes.
Check the Barley and Beef
- Barley should be tender and beef cooked through. Stir occasionally during cooking.
Serve Hot
- Ladle the soup into bowls. Serve warm with bread or salad.
Notes
- Brown the beef well for deeper flavor.
- Do not overcook barley; it should be tender but chewy.
- Add extra vegetables like peas or green beans if desired.
- Make the soup a day ahead; flavors improve overnight.
- Adjust seasoning with salt and pepper before serving.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
