Beef and Barley Soup Recipe

Warm up with this delicious Beef and Barley Soup recipe! Made with tender beef, wholesome pearl barley, fresh vegetables, and rich savoury broth, this soup is the ultimate comfort food for cold days. Perfect for a weeknight dinner, meal prep, or family gathering, this hearty dish will quickly become one of your favourites.

Check Out The Recipe Video Below

Beef and Barley Soup Recipe

Ingredients (serves 6–8)

150g x streaky bacon or Irish rashers, chopped into small pieces

450g x stewing beef (shin, brisket, or chuck), diced

10g x butter or beef dripping

200g x pearl barley, rinsed

200g x onions (about 2 medium), chopped

200g x leeks (about 2 medium), cleaned and sliced

150g x celery (about 2 sticks, optional), chopped

300g x  carrots (about 3 medium), diced

300g x potato peeled & diced

2L x beef stock (or a mix of beef + chicken stock for balance)

2 x bay leaves

5g x fresh thyme (or 1 tsp dried)

10g x fresh parsley, chopped (for garnish)

Salt and freshly ground black pepper, to taste

Method

Cook the bacon: 

In a heavy pot, fry the chopped bacon until it renders its fat and turns golden. Remove from the pan

Brown the beef: 

In the same pot, Add extra butter or beef dripping if needed (with bacon fat), brown the beef pieces. Remove from the pan.

Soften veg: Add onions, leeks, (and celery if using) and carrot. Cook 5 minutes.

Add barley & stock: 

Stir in the rinsed barley, Add the bacon and beef back in, then pour over stock. Add bay leaves and thyme. Simmer gently for 1 hour.

Add root veg: 

Stir in potatoes. Continue simmering 30–40 minutes until beef, barley, and veg are tender.

Finish: Remove bay leaves, season with pepper (taste before salting - bacon adds salt). Stir in fresh parsley. Garnish with the reserved crispy bacon if desired.