beef barley soup slow cooker recipe

Written ByJenny Smyth Posted on
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The Best beef barley soup slow cooker recipe

Beef barley soup is a classic comfort food dish that has been a staple in many households for generations. I’ve always loved this recipe because it’s so easy to make and it’s perfect for a weeknight dinner or a special occasion. The slow cooker makes it easy to cook the ingredients all day, and the result is a hearty, flavorful soup that’s sure to please even the pickiest eaters.

My family loves it when I serve this with some crusty bread or over egg noodles. I’ve also found that this recipe is a great way to use up any leftover beef or vegetables I have on hand. One of the best things about this recipe is that it’s very forgiving – you can add or subtract ingredients as you see fit, and it’ll still turn out delicious.

This is one of those recipes where you can just throw everything in the slow cooker and let it cook all day, which makes it perfect for busy families. The slow cooker does all the work for you, so you can come home to a hot, ready-to-eat meal that’s sure to be a hit with everyone. Another thing I love about this recipe is that it’s very healthy – the beef and barley provide plenty of protein and fiber, and the vegetables add in some extra nutrients.

This is definitely a recipe that I’ll be making again and again – it’s just too good not to! It’s also one of those recipes where you can easily customize it to your taste – if you like more broth, add more broth. If you like less broth, add less broth.

It’s really up to you and how you like your soup.

Slow Cooker Beef Barley Soup

4.7 from 593 votes

A hearty and comforting soup made with tender beef, wholesome barley, and vegetables, all simmered together in a slow cooker for a rich, flavorful meal. This easy recipe requires minimal prep and delivers a satisfying dinner that warms you from the inside out.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1.5 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
8 cups beef broth, low sodium
1 can (14.5 oz) diced tomatoes, undrained
1 cup pearl barley, rinsed
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/4 cup fresh parsley, chopped for garnish

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat until shimmering.
2Add the beef cubes in a single layer and sear for 3 to 4 minutes per side until deeply browned, working in batches if needed to avoid crowding the pan.
3Transfer the browned beef to the slow cooker.
4Add the diced onion, sliced carrots, sliced celery, and minced garlic on top of the beef.
5In a medium bowl, whisk together the beef broth, diced tomatoes with their juices, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper until the tomato paste is fully dissolved.
6Pour this mixture over the beef and vegetables in the slow cooker.
7Stir in the rinsed pearl barley and add the bay leaves, pushing them down into the liquid.
8Cover the slow cooker with the lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the beef is fork-tender and the barley is plump and fully cooked.
9Remove the bay leaves and discard them.
10Taste the soup and adjust seasoning with additional salt and pepper if needed.
11Ladle into bowls and garnish with fresh chopped parsley before serving.

🔧Equipment

Slow cooker (6 quart or larger)
Large skillet
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 7g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a thicker soup, reduce broth by 1 cup. You can substitute hulled barley for pearl barley, but increase cooking time by 1 hour. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Watch Video Of How Slow Cooker Beef Barley Soup Works

This beef barley soup slow cooker recipe is always a good idea for any occasion – whether you’re looking for a hearty meal for family gatherings or just want something comforting after a long day.

One of my favorite things about this recipe is how well it reheats – even after freezing and reheating several times, the flavors still come through strong.

This makes it perfect for meal prep or for serving at potlucks where people may need multiple servings.

❓ Frequently Asked Questions About Slow Cooker Beef Barley Soup

Q: What type of beef should I use in this recipe?

In this recipe, we recommend using beef stew meat or chuck roast. The beef should be cut into bite-sized pieces so that it cooks evenly throughout the soup.

Q: Can I use instant barley instead of pearl barley?

No, we do not recommend using instant barley in place of pearl barley. Instant barley cooks much faster than pearl barley and will give your soup a different texture.

Q: How long does this recipe take to prepare?

This recipe takes about 10 minutes to prepare, including browning the beef and chopping the vegetables.

Q: Can I make this recipe in a pressure cooker?

No, we do not recommend making this recipe in a pressure cooker because the high pressure will cook the vegetables too quickly and may result in an unpleasant texture.

Q: What if I don’t have any pearl barley on hand?

If you don’t have pearl barley on hand, you can substitute with other types of grain such as rice or quinoa.

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