This Slow Cooker Beef Barley Soup is old school comfort food done right, slow cooked to perfection, deeply flavorful, and exactly what you want bubbling away on a chilly day. Every spoonful is loaded with fall apart beef, nutty barley, and cozy vibes.
The Coziest Soup You’ll Make All Season
This soup isn’t fancy, it’s reliable. You sear the meat, because this is flavor bonus, then toss everything in the slow cooker, go about your day, and let time work the kind of quiet magic no instant pot of coffee can match. By the time the beef falls apart and the barley’s tender, the hardest thing you’ll have to do is decide whether to grab a bowl or just eat it straight from the ladle.
It’s slow living in a soup bowl. Hearty, wholesome, and made for folks who believe that good things (and good flavor) come to those who wait.
Why You’ll Love This Slow Cooker Beef Barley Soup
- Effortless comfort: Add everything to the slow cooker, then let it bubble away while you pretend to get other things done.
- Hearty and wholesome: Tender beef, nutty barley, and vegetables that taste like they came straight from the garden.
- Budget-friendly: Humble ingredients that somehow taste like a Sunday dinner feast.
- Meal prep hero: Freezes beautifully, making future-you very happy (and very full).
Before You Start: Tips & Ingredients
- Beef: Stewing beef gives you that melt-in-your-mouth texture.
- Brown the beef. Don’t skip this step, searing locks in flavor and builds that deep, rich base you want in every spoonful.
- Vegetables: Onion, carrots, and celery for a classic, earthy backbone.
- Garlic and tomato paste: Layers of rich, deep flavor.
- Herbs and seasoning: Thyme, oregano, salt, and pepper. Simple, solid, no frills.
- Pearl barley: Use pearl barley, not quick cooking. It adds that nutty chew and hearty body.
- Beef broth and water: The liquid gold that ties it all together.
- Bay leaf and parsley: For freshness and that finishing touch of “you did good.”
- Don’t rush the slow cooker. Low and slow is the secret to fall-apart beef and perfectly tender barley.
- Salt at the end. Broth reduces as it cooks, so wait to adjust seasoning until right before serving.
Variations
- Different cuts of beef: Stew meat, beef cubes, or a chuck roast cut into chunks all fit the bill.
- Ground beef version: Brown ground beef in a saucepan and toss it all in the slow cooker for a quicker meal.
- Garlic powder: A fine stand-in when the fresh stuff’s gone.
- Add mushrooms: Earthy and rich, they blend right in with the barley and beef.
- Adjust the texture: Less broth for a hearty stew, more for a ladle-worthy soup.
Frequently Asked Questions
Yes. Farro or brown rice both make great substitutes. Just keep an eye on the cooking time.
You can, but that’s like skipping the morning coffee. It’ll work, but it won’t be the same.
Absolutely! Here’s my stovetop recipe.
Yes! Barley soaks up liquid as it cooks and even more as it sits. Add a splash of broth or water when reheating to loosen it back up.
Absolutely. In fact, it tastes even better the next day after the flavors have had time to hang out together. Store in the fridge for up to 4 days or freeze for up to 3 months.
Try These Recipes Next
- French Onion Grilled Cheese
- Buffalo Ranch Chicken Pot Pie
- Beer Cheese Dip
- Cheesy Sausage Stuffed Mushrooms
- Coconut Cream Pie Bars
Slow Cooker Beef Barley Soup
Ingredients
- 1 tablespoon olive oil
- 2 pounds stewing beef, cut into bite-size chunks
- 1 medium onion, chopped
- 3 carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup pearl barley
- 6 cups beef broth, low sodium
- 2 cups water
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and sear until browned on all sides, about 5 to 6 minutes. Transfer to the slow cooker.
- In the same skillet, add the chopped onion, carrots, and celery. Cook for 4 to 5 minutes until the veggies start to soften. Stir in the garlic and tomato paste, cook for another 30 seconds, then add to the slow cooker.
- To the slow cooker, add thyme, oregano, salt, pepper, pearl barley, beef broth, water, and the bay leaf. Stir everything together.
- Cover and cook on low for 8 hours, or on high for 4 to 5 hours, until the beef is fall-apart tender and the barley is soft.
- Remove the bay leaf. Taste and adjust seasoning if needed. Stir in chopped fresh parsley just before serving.
Recipe Notes
- Brown the beef first for deeper flavor and a broth that tastes like it simmered for hours.
- Use pearl barley for the best texture. It holds up beautifully during long cooking and gives the soup that signature heartiness.
- Cooking low and slow for eight hours makes the beef fall-apart tender and the barley perfectly soft.
- This soup tastes even better the next day as the flavors meld together in the fridge.
- Let the soup cool completely before freezing. Store in airtight containers for up to three months. Reheat gently with a splash of broth or water.
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