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Close-up of Slow Cooker Beef Barley Soup with tender beef chunks, carrots, barley, and rich broth, topped with fresh parsley.
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Slow Cooker Beef Barley Soup

Hearty. Comforting. Classic. This Slow Cooker Beef Barley Soup is rich, cozy, and deeply flavorful. It’s a bowl of pure comfort packed with tender beef, nutty barley, and slow-simmered goodness.
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Lunch, Main Course
Cuisine: American
Keyword: beef barley soup, slow cooker beef barley soup
Servings: 6
Calories: 183kcal
Author: Joanna Cismaru

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
US Customary - Metric

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.
    process shots showing how to make slow cooker beef barley soup.
  • 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.
    process shots showing how to make slow cooker beef barley soup.
  • To the slow cooker, add thyme, oregano, salt, pepper, pearl barley, beef broth, water, and the bay leaf. Stir everything together.
    process shots showing how to make slow cooker beef barley soup.
  • 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.
    process shots showing how to make slow cooker beef barley soup.
  • Remove the bay leaf. Taste and adjust seasoning if needed. Stir in chopped fresh parsley just before serving.

Notes

  1. Brown the beef first for deeper flavor and a broth that tastes like it simmered for hours.
  2. Use pearl barley for the best texture. It holds up beautifully during long cooking and gives the soup that signature heartiness.
  3. Cooking low and slow for eight hours makes the beef fall-apart tender and the barley perfectly soft.
  4. This soup tastes even better the next day as the flavors meld together in the fridge.
  5. 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.

Nutrition

Serving: 1serving | Calories: 183kcal | Carbohydrates: 33g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1342mg | Potassium: 430mg | Fiber: 7g | Sugar: 3g | Vitamin A: 5330IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 2mg
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