Pioneer Woman Beef Barley Soup is slow-cooked soup gold. Chuck roast, veggies, barley — it’s that wholesome, rich kind of soup that tastes like it’s been simmering for days but actually just sits on the stove doing all the work for you. Cozy as hell. Freezes great. Heals all emotional damage (okay maybe not all, but still).

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Ingredients Needed

2 tbsp vegetable oil: for searing the beef. Don’t skip this part.
3 lbs chuck roast: fatty = flavour. It’ll shred like magic after simmering.
2 carrots, peeled and chopped: sweetness and colour.
2 stalks celery, thinly sliced: builds the soup base.
1 medium onion, diced: adds depth and aroma. The usual.
3 cloves garlic, crushed: minimum. You could double it. I won’t judge.
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried thyme: or sub with Italian seasoning if you’re lazy.
6 cups low-sodium beef broth: gives you seasoning control.
1 (14.5 oz) can fire-roasted diced tomatoes: adds that tangy richness. Regular diced works too.
2 bay leaves: remove later or cry when someone eats one.
⅔ cup medium pearled barley: slightly nutty, chewy, fills you up.
1 (14.5 oz) can corn, drained: sweet pop in every bite.
Salt and pepper, to taste: be generous — this is a big pot.

How To Make Pioneer Woman Beef Barley Soup

Sear the Beef:
Get your Dutch oven hot, add oil, and sear the chuck roast until browned on all sides. This is where the flavour starts. Take it out and set aside.

Build the Flavour Base:
Same pot — toss in the carrots, celery, onion. Sauté a few minutes till softened. Add garlic, parsley, oregano, thyme — stir 1 minute until your kitchen smells insane.

Simmer the Soup:
Add the beef broth, tomatoes, bay leaves, and seared chuck back in. Bring to a gentle boil, then lower the heat and simmer. Let it go for 1.5 hours — low and slow until the beef falls apart.

Add the Barley + Corn:
Stir in barley and corn, cover, cook for 30 minutes. Then uncover and simmer another 15 so it thickens slightly.

Shred the Beef:
Pull out the roast, trim off fat/gristle, and shred or cube the meat. Chuck it back in. Stir. Taste. Season more if it needs it (probably does).

Recipe Tips

Use chuck roast — don’t sub with stew meat unless you like disappointment.
Peel the carrots if you care about presentation.
Don’t overcook the barley or you’ll get mush.
Add a splash of Worcestershire or balsamic if it tastes flat (old cook trick).
Let it sit 10 mins before eating — the flavour deepens while it cools slightly.

How to Store & Reheat

Room Temperature: Let cool uncovered for 30 mins max.
Fridge: Store in airtight container up to 4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight or simmer from frozen.

Nutrition Facts (Approx. per serving)

Calories: 324
Sodium: 510mg
Protein: 28g
Fat: 17g
Carbs: 17g
Fibre: 4g
Sugar: 3g

FAQs

Can I use stew meat instead of chuck roast?
You can, but it won’t be as tender. Chuck roast is the move here.

Can I make it in a slow cooker?
Yes! Sear the beef first, then toss everything in and cook on low 7–8 hours. Add barley and corn in the last 90 minutes.

What kind of barley should I use?
Medium pearled barley works best — holds up without getting too mushy.

Is this gluten-free?
Nope — barley has gluten. Try rice or quinoa if needed.

Can I skip the corn?
Totally. Swap with peas or leave it out. Your soup, your rules.