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.
Kristie says
This recipe is DE-LISH. I made a few tweaks based on my preference and pantry supplies, but it was only to add to the deliciousness already present. Great recipe! Thank you!
Debbie says
Can I use vegetable broth instead of beef broth?
The Chunky Chef says
Sure can 🙂
Mary A says
If all I have is quick cooking barley, at what point in time would you recommend adding it?
The Chunky Chef says
I’ve only tested the recipe as it’s written, so I can’t say for certain. If it were me, I’d just cook it separately and add it before serving.
Loretta says
I first made this soup a couple of weeks ago after doing some research, comparing recipes and reading comments. I knew it would be perfect for my daughter who is a new mother, and breastfeeding her baby. Apparently barley is very good for breast milk production, and I love beef and barley soup, although growing up I never had it other than out of a Campbell soup can!
I LOVE to cook and could tell this soup recipe would be incredibly tasty, which it was!! In fact it surpassed my expectations and I found it to be indescribably delicious…I was very impressed with how savoury and complex the flavours were. The only thing that I altered was adding some parsnips because I love them. I also started with a very nice and large beef Chuck pot roast, which I trimmed and cut into beauiful 3/4″ to 1″ pieces. I then placed them into a mixture of olive oil, kosher salt and a generous amount of fresh garlic (peeled and crushed), letting it rest at room temperature for a minimum of 30 minutes before browning in the skillet. I truly believe the thyme and Bay leaves are the key ingredients to making this soup so flavorful, as well as the better than boullion organic base and worchestshire sauce! I ended up cooking it in a 6 qt. crockpot for approximately 6-8 hours, which resulted in a very tender, creamy and delicious beef stew with incredible texture. I did not incorporate potatoes when I made this, as I don’t feel it needed it…it was so incredibly smooth, thick and creamy
Thanks so much for sharing your recipe… Everyone whom I’ve shared it with has asked me for it, including my daughter who is planning to make it for her family!!!
Lauren Glazer says
This is seriously the best soup I’ve ever had!! So delicious and rich
Lauren Lilly says
This is one of my all time favorite recipes, ever since discovering it I have cooked it at least every month. Sooooo delicious!
Lauren Glazer says
Omg most amazing soup EVER!! I sautéed the carrot, onion, and celery before I put them in crockpot to make them softer. The flavor, with the beef base, is soooo wonderful!
Michelle Hurlbut says
I make my own version of this soup which is VERY similar to this recipe. I’ll add the herbs you list and see if we like it. I think the barley adds great texture and the broth is so beefy rich, especially when you add the boullion! Good comfort food on a cold day!
Gayle Bosley says
I have only beef stock on hand and it’s not low sodium. I have no better than bullion on hand. Would it be too salty not using low sodium stock, omit the better than bullion and the salt entirely?
The Chunky Chef says
I think it would be okay if you omit the bouillon and salt, then taste at the end and see how it tastes. It may need a touch of salt, but every brand of stock has varying sodium levels 🙂
Rose says
What is your preferred method of making this soup: slow cooker, stove top or instant pot?
Rivermarket Kitchen says
Looks great! The recipe is quite simple and easy to prepare, added to the menu for this weekend. hope to enjoy Crockpot Beef Barley Soup with my family. Thanks and good day!
Amy M. says
I first made this recipe for my family about six months back, and now my parents insist I make it once a week! Such a satisfying, hearty meal that is surprisingly moderate calorie-wise and full of good macronutrients. I seldom rate recipes but had to comment to give props where they’re due! Thank you. Also, the ability to toggle to the appropriate number of servings and get the updated measurements is so helpful for someone who regularly hosts others for dinner.
Lisa says
I am planning to make this Tuesday. My question is do the veggies get too mushy cooking for the whole 7 to 8 hours or do they hold form well?
The Chunky Chef says
The onion and the celery become very soft and sort of melt into the soup, adding flavor, like they would in a pot roast. But the potatoes and carrots are hardy and hold up well.
Montana Merry says
Delicious! Haven’t had this in years. Made it in the instant pot and was not disappointed.
Phoenix Cook says
BEEF BARLEY SOUP recipe is great! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. thank you
Erika Bastian says
I made this recipe yesterday. It was delicious. Will make it again.
Anne Cleveland says
Delicious! Just about one of my favorite soups. I LOVE barley, so of course, I added more. The meat package I bought was over 2#, but hey, the more the merrier. I didn’t add the salt….health reasons. I like tomatoes in my soup so I just added some can diced tomatoes. I live alone and hate to cook for myself so now I have a freezer full of soup to make my tummy happy. (Did give my 85 y/o neighbor some for him and his wife (wife has Alzheimers) and my sister (chef)) Will be making this again. Thanks!
Sarah says
My husband grew up eating beef barley soup. I LOVES this recipe so much. He asks me to make it pretty frequently.
LT Myers says
Great hearty recipe.
Tabetha says
Wonderful soup! Made it just as the recipe states in our crock pot and it is going into our regular rotation.
kim says
did this recipe on the stove-turned out super excellent-added turnips bc they were in my fridge.Thanks so much everyone loves it.
Brandy says
Do you have to add the bay leaves and thyme? Will it affect it a lot?
The Chunky Chef says
It adds flavor, but if you don’t have them, you can omit them.