There’s nothing quite like a bowl of warm, hearty soup to bring comfort on a chilly day. This Slow Cooker Beef Barley Soup is rich, flavorful, and packed with tender beef, wholesome barley, and nourishing vegetables. The best part? Your slow cooker does most of the work, letting you enjoy the aroma of a homemade meal simmering all day. Trust me, this one’s a keeper!
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Why You’ll Love Slow Cooker Beef Barley Soup
Easy & Hands-Off: Let your slow cooker do the heavy lifting—just set it and forget it!
Hearty & Satisfying: Loaded with tender beef, barley, and vegetables for a filling meal.
Nutritious & Wholesome: A well-balanced dish packed with fiber, protein, and vitamins.
Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week.
Rich & Flavorful: Slow-cooked goodness allows all the flavors to meld beautifully.
Ingredients in Slow Cooker Beef Barley Soup
Here’s what makes this soup so delicious:
Beef Stew Meat: Tender chunks of beef that become melt-in-your-mouth delicious after slow cooking.
Onion & Garlic: The aromatic base that adds depth to the broth.
Carrots & Celery: Classic soup veggies that bring natural sweetness and crunch.
Pearl Barley: A chewy, hearty grain that thickens the soup beautifully.
Beef Broth: A rich, savory base that enhances the soup’s deep flavors.
Tomatoes: Diced tomatoes add a hint of acidity and a touch of sweetness.
Bay Leaf & Thyme: Earthy herbs that bring out the best in the beef and barley.
Worcestershire Sauce: A little splash for extra umami goodness.
Salt & Pepper: Simple seasonings to enhance the overall flavor.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
How to Make Slow Cooker Beef Barley Soup
Sear the Beef (Optional): For extra depth of flavor, quickly brown the beef in a skillet before adding it to the slow cooker.
Combine Ingredients: Add beef, onion, garlic, carrots, celery, barley, broth, tomatoes, and seasonings to the slow cooker.
Set & Forget: Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and barley is cooked.
Adjust Seasoning: Taste and adjust salt, pepper, or Worcestershire sauce as needed.
Serve & Enjoy: Remove the bay leaf, ladle into bowls, and enjoy a comforting, hearty meal!
How to Serve Slow Cooker Beef Barley Soup
Crusty Bread: A slice of warm, crusty bread is perfect for soaking up the broth.
Fresh Herbs: Sprinkle with fresh parsley for a bright, fresh finish.
Side Salad: Pair with a light salad to balance the richness of the soup.
Cheese Garnish: A sprinkle of grated Parmesan adds a little extra depth.
Additional Tips
Use Chuck Roast: If stew meat isn’t available, a chuck roast cut into cubes works just as well.
Make it Thicker: Let the soup cook uncovered for the last 30 minutes to reduce and thicken.
Add More Veggies: Mushrooms, potatoes, or peas make great additions.
Freeze for Later: This soup freezes beautifully! Just store in airtight containers for up to 3 months.
FAQ
Q1: Can I use quick-cooking barley?
A1: Yes, but add it during the last hour of cooking to avoid overcooking.
Q2: Can I make this on the stovetop instead?
A2: Absolutely! Simmer everything in a large pot for about 1.5-2 hours until the beef is tender.
Q3: What’s the best way to store leftovers?
A3: Keep in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave.
Q4: Can I make this gluten-free?
A4: Swap the barley for rice or quinoa for a gluten-free alternative.
Q5: How do I prevent the soup from getting too thick?
A5: Add extra broth or water if needed when reheating.
Q6: Can I use ground beef instead?
A6: Yes! Brown it first, then add it to the slow cooker.
Q7: Can I add potatoes?
A7: Definitely! Diced potatoes add extra heartiness.
Q8: What’s the best broth to use?
A8: Homemade beef broth gives the best flavor, but store-bought works great too.
Q9: Can I make it spicy?
A9: Add a pinch of red pepper flakes for a little heat.
Q10: Do I need to soak the barley first?
A10: No need! Pearl barley cooks perfectly in the slow cooker.
Final Thoughts
Slow Cooker Beef Barley Soup is the ultimate cozy meal—easy to make, packed with flavor, and incredibly satisfying. Whether you’re cooking for a busy weeknight or making a big batch for meal prep, this soup is a guaranteed win. Give it a try and let me know how it turns out!
Print
Slow Cooker Beef Barley Soup
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Total Time: 0 hours
- Yield: 10 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Description
This comforting Beef Barley Soup is a slow-cooked classic with tender beef, wholesome barley, and fresh veggies in a rich broth. Perfect for meal prep—make ahead and freeze for easy dinners!
Ingredients
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3 tbsp vegetable oil
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1.5 lbs lean boneless beef (chuck or stew meat), cubed
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2 tsp garlic powder
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1 tsp salt
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1 tsp black pepper
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6 cups water, divided
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3 cans (10.5 oz each) beef broth
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6 carrots, diced
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6 green onions, diced
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4 celery stalks, chopped
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1 cup pearl barley (uncooked)
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1/2 cup fresh parsley, chopped
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1 tsp dried thyme
Instructions
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Brown the Beef:
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Heat oil in a skillet over medium. Sear beef cubes for 5 mins until browned.
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Stir in garlic powder, salt, and pepper. Transfer to a slow cooker.
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Deglaze:
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Add ½ cup water to the skillet, scraping up browned bits. Pour into slow cooker.
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Combine:
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Add remaining water, broth, carrots, onions, celery, barley, and parsley.
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Cover and cook on LOW 6–8 hours (or HIGH 3–4 hours) until barley is tender.
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Finish:
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Stir in thyme before serving. Adjust seasoning if needed.
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Notes
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Freezer-Friendly: Cool completely and freeze for up to 3 months. Reheat with a splash of broth.
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Barley Swap: Use farro or brown rice (adjust cooking time).
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Instant Pot: Sauté beef, then pressure cook on HIGH for 25 mins with quick release.
Nutrition
- Calories: 280 kcal
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g