Slow Cooker Beef Barley Soup is a hearty, comforting soup made with tender beef, wholesome barley, potatoes, fresh vegetables, and a rich, savory broth. The slow cooker does all the work, making this an easy homemade meal that’s perfect for busy days and cozy family dinners.
I love this recipe because I can add everything to the slow cooker in the morning and come home to a warm, comforting dinner. The beef becomes incredibly tender, the barley cooks perfectly, and the rich broth is packed with homemade flavor. It’s one of my favorite soups for chilly fall and winter days. 🥩🥕🥣
Why I Love This Soup Recipe
Ingredient Notes
- Beef Stew Meat: Beef stew meat becomes incredibly tender after cooking low and slow. If the pieces are large, cut them into bite-sized chunks for easier serving.
- Onion, Carrots, Celery, and Garlic: This classic vegetable combination creates the rich, homemade flavor that’s the foundation of a great beef barley soup.
- Barley: Barley adds a hearty, chewy texture that makes this soup filling and satisfying. Pearl barley works best in the slow cooker because it holds its texture during the long cooking time.
- Potatoes: Potatoes make the soup even heartier and help turn it into a complete meal. Yukon Gold or russet potatoes both work well.
- Beef Broth and Better Than Bouillon: I like adding Better Than Bouillon Beef Base along with beef broth for an even richer, deeper beef flavor. If you’re using a strongly flavored broth, you can reduce the amount slightly to suit your taste.
- Bay Leaves and Fresh Thyme: These herbs slowly infuse the broth with savory flavor while the soup cooks. Be sure to remove the bay leaves and thyme sprig before serving.
- 💙 Optional Garnish: Finish each bowl with fresh parsley and cracked black pepper, then serve with warm crusty bread or dinner rolls for the perfect comfort food meal. 🥩🥕🥣
Be sure to check out the full recipe and ingredient list below
How To Make Beef and Barley Soup in the Crockpot
- Optional: Heat the olive oil in a large skillet over medium-high heat.
- Add the beef stew meat and cook for 4–5 minutes, turning occasionally, until browned on all sides. This step adds extra flavor but can be skipped if you’re short on time.
- Add the browned beef (or raw beef if skipping the browning step) to the slow cooker. Add the chopped onion, carrots, celery, garlic, potatoes, barley, beef broth, Better Than Bouillon, bay leaves, and fresh thyme.
- Stir everything together until well combined.
- Cover and cook on Low for 4 hours or High for 8 hours, until the beef is tender and the barley and vegetables are cooked through.
- Remove and discard the bay leaves and thyme sprig.
- Taste and adjust the seasoning with salt and black pepper if needed.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Browning the beef before adding it to the slow cooker is optional, but it gives the soup a richer, deeper flavor.
- Cut the carrots and potatoes into similar-sized pieces so they cook evenly.
- I like using Better Than Bouillon Beef Base along with beef broth for an extra flavorful broth.
- Be sure to remove the bay leaves and thyme sprig before serving.
- If the soup becomes thicker after sitting, simply stir in a little extra beef broth when reheating.
- This soup tastes even better the next day after the flavors have had time to develop.
Frequently Asked Questions
Crockpot Beef and Barley Soup
This Slow Cooker Beef Barley Soup is a hearty, homemade soup made with tender beef, pearl barley, potatoes, fresh vegetables, and a rich, savory broth. It's an easy crockpot recipe that's perfect for busy days, cozy family dinners, and comforting meals all season long.
Ingredients
- 1.5 pounds beef stew meat
- 1 onion chopped
- 2 carrots sliced
- 2 ribs celery chopped
- 2 cloves garlic
- 2 cups diced potatoes
- 1 cup barley
- 6 cups beef broth
- 2 tbsp. better than bouillon beef base
- 1 tsp olive oil
- 2 bay leaves
- 1 sprig fresh thyme
Instructions
- Optional: Heat the olive oil in a large skillet over medium-high heat. Add the beef stew meat and cook for 4–5 minutes, turning occasionally, until browned on all sides. This step adds extra flavor but can be skipped if you're short on time.
Add the browned beef (or raw beef if skipping the browning step) to the slow cooker.
Add the chopped onion, carrots, celery, garlic, potatoes, barley, beef broth, Better Than Bouillon, bay leaves, and fresh thyme.
Stir everything together until well combined.
Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the beef is tender and the barley and vegetables are cooked through.
Remove and discard the bay leaves and thyme sprig.
Taste and adjust the seasoning with salt and black pepper if needed.
Serve hot with crusty bread or dinner rolls. 🥩🥕🥣
Notes
Browning the beef before adding it to the slow cooker is optional, but it adds extra depth of flavor to the finished soup. I recommend using pearl barley since it holds up well during the long cooking time. If the soup thickens after cooking or while stored in the refrigerator, simply stir in a little extra beef broth when reheating until it reaches your preferred consistency. Remove the bay leaves and thyme sprig before serving. This soup tastes even better the next day and freezes beautifully, making it a great recipe for meal prep or stocking your freezer with an easy homemade meal. 🥩🥕🥣
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 194Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 56mgSodium: 719mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 22g
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