Jamie Oliver Beef Barley Soup

This is the soup you make when your bones feel cold and the sky’s been grey for too many days in a row. It’s not trendy or delicate — it’s unapologetically rich, chunky, and slow-cooked to perfection. The kind of soup that makes you lean back in your chair after the last spoonful and say, “Right, that’ll do.”

Beef barley soup always reminds me of my gran’s kitchen — windows fogged, old radio humming, and that smell of onions and herbs clinging to every jumper. I make it now when I need to slow down or want to feed a crowd without too much faff. It simmers gently for hours, filling the house with that glorious “someone’s properly cooking” aroma. And the barley! It gets all plump and chewy and basically turns the broth into a meal in itself.

It’s not a quick dinner. But it’s absolutely worth the wait.

Why You’ll Love It

• Proper stick-to-your-ribs kind of soup – barley and beef are a power duo.
• Deep, slow-simmered flavour without anything fussy.
• Makes a big pot – great for leftovers or freezing for future you.
• Loaded with veggies – so you can feel slightly smug about it.
• Easily adaptable – swap in herbs, broth, or whatever’s in the fridge.
• Feels like a hug in a bowl – no exaggeration.

Ingredients

• 2 lbs chuck roast, trimmed and cut into ¾-inch cubes
• 3 tbsp olive oil
• 1½ cups chopped carrots (about 3)
• 1 cup chopped celery (about 2 ribs)
• 2 cups chopped yellow onion (1 large)
• 3 tbsp tomato paste
• 1½ tbsp minced garlic (about 4 cloves)
• 2 cartons (32 oz each) low-sodium chicken or beef broth
• 1 tbsp low-sodium soy sauce
• 2 tsp Worcestershire sauce
• 2 tsp fresh rosemary, minced (or ½ tsp dried)
• 2 tsp fresh thyme, minced (or ½ tsp dried)
• Salt and black pepper, to taste
• 1 cup pearl barley
• 3 tbsp fresh parsley, minced

How to Make It

Brown the beef in batches (and don’t rush it):

Heat 1 tbsp olive oil in a big soup pot over medium-high. Pat the beef dry (this helps it brown). Add in a third of the beef — don’t crowd it — and let it sear until golden on one side, about 3 minutes. Flip and cook a bit more. Remove and repeat with the rest, adding more oil as needed.

Soften the veg and build the base:

Once the beef’s out, add the last tablespoon of oil to the same pot. Toss in carrots, celery, and onion. Sauté about 3 minutes till starting to soften.

Stir in tomato paste and garlic:

Add the tomato paste and garlic. Stir and cook for just 1 minute — you want to wake everything up without burning it.

Add liquids and seasonings, then simmer:

Pour in the broth, soy sauce, Worcestershire, rosemary, thyme, and a good pinch of salt and pepper. Return all that beautiful browned beef (and juices!) to the pot. Bring to a simmer, then reduce heat, cover, and let it gently cook for about 45 to 60 minutes. The beef should be getting tender now.

Add the barley and keep simmering:

Stir in the pearl barley, cover again, and simmer for another 45–60 minutes. By now the beef should be fall-apart tender and the barley nice and chewy.

Finish with parsley and a final taste:

Stir in the chopped parsley. Taste and adjust seasoning — sometimes I add a splash more Worcestershire if I’m craving depth. Serve hot with crusty bread if you know what’s good for you.

Common Mistakes and How to Dodge Them

Why is my beef tough?
You probably didn’t simmer it long enough. Chuck roast needs time to break down. Low and slow wins here.

My soup is too thick — help!
That barley loves to soak things up. Add a splash (or two) of water or broth at the end until it’s how you like it.

Why does it taste flat?
Salt! And maybe a splash more soy or Worcestershire. Don’t be shy — this soup needs seasoning to sing.

Can I skip browning the beef?
Technically, yes. But you’ll miss out on loads of flavour. Searing adds depth. Worth the extra few minutes.

Storage and Reheating

Fridge: Lasts up to 5 days in an airtight container. It’ll thicken — totally normal.

Freezer: Freeze in portions, up to 3 months. Defrost overnight in the fridge or gently on the stove.

Microwave: Reheat in short bursts, stirring in between. Add a splash of broth or water to loosen it.

Stovetop: Reheat over low heat with the lid on. Stir often. Add more liquid if it’s become stew-thick.

Frequently Asked Questions

Can I use another cut of beef?
Yes! Stew meat works in a pinch, but chuck roast is ideal for its fat and flavour.

What if I only have chicken broth?
Totally fine — it’s what I used last time, and it worked great. Beef broth just deepens the savoury vibe.

Can I cook the barley separately?
Sure — if you want more control over texture or plan to freeze leftovers.

Is this gluten-free?
Nope, barley contains gluten. You could swap in brown rice if needed — it’s not the same, but still tasty.

Nutrition Facts (Per Serving)

• Calories: ~455
• Fat: 21g
• Carbs: 40g
• Protein: 31g
• Sodium: ~370mg
• Sugar: 7g