This ultra comforting beef barley soup recipe is made so easily in the slow cooker, which also makes for incredibly tender beef and vegetables, with perfectly textured barley!
Recipes like my Crockpot White Chicken Chili and Crockpot Meatloaf are great for when you want a family pleasing meal with minimal effort. We love cooking in the crockpot, and this is one of my Slow Cooker Recipes you’ll definitely want in your recipe box!
BEEF BARLEY SOUP
Tender beef, hearty vegetables and plump barley… it’s the perfect beef barley soup! Get out the slow cooker and get ready to enjoy one of the best comfort foods, with minimal effort!
When the weather turns colder, it’s the time for some SERIOUS comfort food… and this is my all time favorite.
Soup is so perfect this time of year; especially slow cooker soups, since there’s not a lot of hands-on cooking time!
As I mentioned, beef barley soup is my favorite soup… ever! Despite loving it so much, for the longest time, I never made it at home. I was perfectly happy opening a can.
But now that I’ve been working on and perfecting this recipe… I’ll never have canned beef barley soup again!
HOW TO MAKE CROCKPOT BEEF BARLEY SOUP
You won’t believe how easy this soup is to make… seriously!
- Brown the beef cubes (this is optional, but I highly recommend it)
- Add all ingredients to slow cooker, stir
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5
- Remove bay leaves and thyme stems and serve
COOKING TIPS FOR BEEF BARLEY SOUP:
- Use a tough cut of meat – this is a prime example of when to use a tougher cut of meat like a chuck roast or shoulder. No need to buy expensive sirloin tips or anything.
- Browning the beef adds flavor – but isn’t absolutely essential. I love to brown my beef pieces, since I love that extra deep flavor it adds… but I’ve made this several times without taking that extra step, and it still tastes delicious.
WHAT IS THE BEST MEAT FOR SOUP?
Since this soup cooks for a long time in the slow cooker, a tougher cut of meat is usually used. I like to use chuck roast or chuck shoulder. The low and slow simmer will turn these marbled cuts of beef into incredibly tender bites of meat that can be literally cut apart with a spoon.
WHAT DOES BARLEY TASTE LIKE?
Barley is such an underused grain. It’s texture is chewy with an almost nutty flavor, and it cooks perfectly in the slow cooker.
VARIATIONS OF THIS RECIPE
- Potatoes are optional – I always prefer some buttery potatoes in my soup, so I added them here… but if you’d rather not add them, no worries, the soup will still taste amazing!
- In fact, feel free to switch up the veggies to ones that you love. Mushrooms are a lovely addition as well!
- Prefer a different meat? Go for it! This soup can be made with ground beef if you’d prefer. Just fully brown and drain the beef before adding all the ingredients to the slow cooker.
- Other cooking methods – if you’d prefer another cooking method, please see the recipe notes section right below the written recipe for full details.
MAKING BEEF BARLEY SOUP AHEAD OF TIME
This soup is great to make ahead of time, with one modification. Since the barley can absorb too much of the liquid when made ahead, and get mushy, I find it best to cook the barley separately.
Make as directed, just omitting the barley. Cool completely and refrigerate. Follow package directions for barley and cook it separately when you’re ready to eat the soup.
FREEZING
Yep! Since this soup doesn’t contain any dairy, it freezes beautifully. Cool the soup completely (or any leftovers), then transfer to an airtight container and freeze for up to 3 months.
To thaw it out, place it in the refrigerator the night before you want to eat it, and reheat it in a saucepan on the stovetop.
STORAGE
Leftovers should be kept refrigerated for up to 4-5 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Slow cooker with aluminum insert – I LOVE using a slow cooker like this, since you can brown the beef in the slow cooker without losing any of those browned bits of flavor!
- More economical slow cooker – This slow cooker has been a workhorse for me, and at the price, you can’t beat it!
- Plastic cutting boards – These are perfect for cutting up the chuck roast so you don’t have the juices running into your wooden cutting board.
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces
- 1 - 1 1/2 lbs potatoes, peeled and diced into 1/2 inch pieces (Yukon gold or russets are preferred)
- 2 carrots, peeled and cut into 1/2 inch pieces
- 1 medium yellow or sweet onion, peeled and diced
- 2 ribs celery, sliced in half lengthwise, then cut into 1/2-1 inch pieces
- 4 cloves garlic, minced
- 2 Tbsp tomato paste
- 2 Tbsp better than bouillon beef base (optional but recommended)
- 2 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 sprigs fresh thyme
- 2 bay leaves
- 6 cups beef broth or stock reduced sodium
- 2/3 cup pearl barley
Instructions
- If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.
- Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
- Remove bay leaves and thyme stems and serve. Goes perfectly with some crusty bread.
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Chef Tips
INSTANT POT (PRESSURE COOKER) DIRECTIONS
- Place 1 Tbsp oil in the bottom of Instant Pot and set to "Saute". Once hot, work in batches to brown the beef. Place on a plate once browned.
- Add additional 2 teaspoons oil to the Instant Pot and saute the onions and celery until softened. Add the garlic and cook 30 more seconds. Add the beef back in along with the carrots, tomato paste, beef base, potatoes, worcestershire, barley, broth, salt, pepper, thyme, and bay leaf.
- Stir together, place lid on and set valve to "seal". Cook on HIGH PRESSURE for 15 minutes with a 15 minutes natural release followed by a quick release. Remove lid when safe. Remove bay leaf and thyme sprigs.
STOVE TOP DIRECTIONS
- Place 1 Tbsp oil in the bottom of a pot (a dutch oven works great!). Work in batches to brown the beef. Place on a plate once browned.
- Add 1 Tbsp butter to pot and saute the onions and celery over medium heat until softened. Add the garlic and cook 30 seconds.
- Add the beef back in along with the carrots, tomato paste, beef base, potatoes, worcestershire, barley, broth, salt, pepper, thyme, and bay leaf. Bring to a boil, cover, reduce heat to low and let simmer 60-90 minutes or until beef is tender.
- Remove bay leaf and thyme sprigs.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Meg B says
This was delicious! The only changes I made were to use farro in place of barley (because I couldn’t find barley in the store!), and I didn’t have tomato paste (weird, I always have that!), so I added some crushed tomatoes and decreased the beef broth a little bit. I think the fresh thyme and bay leaves give it the perfect flavor.
Nancy says
My family has dinner together every Sunday and we include my 89 year-old mother-in-law. She said it was the best beef barley soup she ever had!
Laurie says
This stew is the bomb and is awesome!!! Husband approved and he requests it several times during the cold months here in NY. The only thing I do add to this great stew recipe is mushrooms because we love them and they are healthy for you too! Great Recipe and I would not change a thing! Thank you Chunky Chef 🙂
Jan K. says
This was delicious. Great way to use stew meat in my freezer. Both my husband and I really liked it.
Nancy R. says
Great results! Used stovetop method. Add extra broth to leftovers.
Brucie S says
Made this using the stove top method. It was awesome! Just make sure you have extra broth for leftovers, as it really sucks it up!
Richard says
This. was. excellent! I added sliced mushrooms as well. Found I had “quick” barley, so added it towards the end. Thanks!
Mary says
It was so delicious. I added pot barley then read the comments to use pearl barley. But it cooked perfectly. Thank you for the wonderful recipes.
Pamela says
I only have pot barley. Plan on using the slow cooker recipe. Will 8 hours on low cook the pot barley? Thanks! I love this recipe. Soo delicious!
The Chunky Chef says
Hi Pamela, I haven’t tested this recipe using pot barley, so I can’t say for certain if the barley will cook the same.
Rachel says
Seared meat in skillet then added all ingredients except barley to crockpot. Added extra better than bouillon. Absolutely delicious!!!
Kelly says
I have tried a few different recipes and this one is the best. I browned the beef in my cast iron skillet and also sauteed the veggies for a few minutes in the same skillet after the beef. I didn’t have beef brother on hand so I used water and beef bouillon. I also added mushrooms rather than potatoes towards the end. But the tomatoe paste and Worcestershire I think are the right amounts to give you the depth in the flavor.
Amy says
This is a fantastic! Hearty, wholesome, just feel-good food. The first time, I used blade steaks, and homemade beef bone broth. I’m making again tonight, as I just made another batch of broth. I will be using a leaner roast as I have one on hand – hopefully it turns out just as tender!
Claudia says
I love this recipe. This time I could only find quick barely in the store, so will be adding that towards the end. Every time I make this recipe, everyone loves it!!
Wendy says
When did you add quick barley
Jeanne says
I cooked it on the stovetop. In fact I’m making it right now!!! It’s the second time I’ve made. It’s fabulous!!! It doesn’t last very long!!!
Dottie says
This was a staple meal growing up, Mom always used bone broth and very little garlic. I absolutely love this, it’s perfect on those cold nights
Nina says
I plan on trying your recipe. I only have hulled barley instead of the pearled barley because I have read that it is more nutritious. Will this work for your recipe?
The Chunky Chef says
I haven’t tested this recipe with hulled barley, and am not sure if it’ll get tender in the same amount of time. To be safe, I would probably cook the barley separate, according to package directions, then add it to the soup 🙂
Judy says
This is the best soup. I have made this 3 times and when I give it away everyone raves about it. I will only use this recipe so Thank you for sharing
Meredith says
I was looking for a beef and barley recipe and found yours, which looked perfect. Then I could not find barley in the grocery store ??? So I substituted farro, but following your recipe. It was great! I am going to keep checking for barley and try it again, but even with that exchange it was really good. Now I am looking st your other recipes…am quite interested! Thank you.
Jo says
I had to order it from Amazon as none of my local stores carry it.
Judi says
Delicious! Thank you!
Elda Loewen says
Thank you for posting the Beef & Barley Recipe. My family loves it!
Amanda Youngberry says
Tasted delicious