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Crockpot Beef & Barley Soup Recipe

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4.2 from 89 reviews

This Crockpot Beef & Barley Soup is a warm and hearty dish perfect for chilly days. Featuring tender beef stew meat simmered with fresh vegetables and pearl barley in a rich, savory broth, this slow-cooked meal is comforting, easy to prepare, and ideal for make-ahead dinners or delicious leftovers.

  • Total Time: 6 hours 10 minutes
  • Yield: 4 servings

Ingredients

Beef and Broth

  • 2 pounds beef stew meat or chuck roast, cut into 1-inch cubes
  • 6 cups beef broth
  • 1 tablespoon Worcestershire sauce

Vegetables and Flavorings

  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt, adjust to taste
  • ½ teaspoon black pepper

Grain

  • 1 cup quick pearl barley

Garnish

  • Fresh parsley for garnish

Instructions

  1. Add the beef: Place the beef stew meat or chuck roast cubes into the slow cooker, providing the base for the soup.
  2. Add vegetables and aromatics: Stir in the diced carrots, celery, chopped onion, and minced garlic to create layers of flavor and texture.
  3. Combine liquids and seasonings: Pour in the beef broth and stir in the tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper for a savory broth.
  4. Cook low and slow: Cover the slow cooker and cook on LOW for 7–8 hours or on HIGH for 4 hours until the beef is tender and flavorful.
  5. Add barley: About 30–45 minutes before serving, stir in the quick pearl barley to allow it to soften and thicken the soup.
  6. Finish cooking: Cover again and continue cooking until the barley is tender and the soup has thickened slightly, ensuring the perfect consistency.
  7. Serve and garnish: Ladle the soup into bowls, garnish with fresh parsley, and enjoy with crusty bread if desired.

Notes

  • Adjust salt according to your taste preference to keep sodium levels in check.
  • Using quick pearl barley reduces cooking time compared to traditional barley.
  • This soup can be made a day ahead; flavors improve after resting overnight.
  • For a thicker soup, use less broth or cook uncovered during the last 30 minutes to reduce liquid.
  • Substitute beef broth with vegetable broth for a lighter variation, though it will alter the flavor.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Category: Main Course, Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://ellarecipe.com/crockpot-beef-and-barley-soup-recipe/