slow cooker beef and barley soup recipe

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

I’ve been making this slow cooker beef and barley soup recipe for years, and it’s a staple in our household. It’s a hearty, comforting dish that’s perfect for a chilly evening or a special occasion.

The combination of tender beef, flavorful broth, and soft barley is just right for a family dinner or a potluck. I love that it’s easy to make and can simmer away all day while I’m busy with other things.

My kids always ask for seconds, and I appreciate how nutritious it is – the beef provides protein, the barley is a good source of fiber, and the vegetables add vitamins and minerals. This recipe has its roots in traditional European cuisine, but I’ve adapted it to suit our tastes and dietary needs.

With this slow cooker recipe, you can enjoy a delicious, homemade meal with minimal effort.

Slow Cooker Beef and Barley Soup

4.6 from 695 votes

A hearty and comforting soup made with tender beef, wholesome barley, and vegetables simmered low and slow. This easy slow cooker recipe delivers a rich, savory broth that warms you from the inside out.

Prep Time15 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 380 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
1 cup pearl barley, rinsed
8 cups beef broth, low sodium
1 can (14.5 oz) diced tomatoes, undrained
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons 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 batch and sear for 3 to 4 minutes per side until deeply browned on all sides.
3Transfer the browned beef to the slow cooker.
4Add the diced onion, sliced carrots, sliced celery, and minced garlic to the same skillet.
5Cook over medium heat, stirring occasionally, for 5 to 6 minutes until the vegetables soften and the onions become translucent.
6Scrape the vegetables into the slow cooker with the beef.
7Pour the beef broth and undrained diced tomatoes into the slow cooker.
8Add the rinsed pearl barley, bay leaves, dried thyme, salt, and black pepper.
9Stir everything together until well combined.
10Cover the slow cooker with the lid and cook on low heat for 7 to 8 hours or on high heat for 4 to 5 hours.
11The soup is ready when the beef is fork-tender and the barley is plump and fully cooked through.
12Remove the bay leaves from the soup and discard them.
13Taste the broth and adjust seasoning with additional salt and pepper if needed.
14Ladle the soup into bowls and garnish each serving with a sprinkle of fresh chopped parsley.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 70mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a thicker soup, mash some of the cooked barley against the side of the slow cooker before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

This slow cooker beef and barley soup recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special event like Christmas dinner or Thanksgiving dinner.

It’s also perfect for family gatherings when everyone wants something hearty and comforting.

The best part is that you can easily double or triple the recipe as needed.

❓ Frequently Asked Questions About Slow Cooker Beef and Barley Soup

Q: What type of beef is best for this recipe?

A: You can use either chuck or round cuts of beef for this recipe. Chuck is more tender and has more marbling, which makes it more flavorful. Round cuts are leaner but still work well.

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