Beef & barley soup only gets better the longer it simmers.
Slow Cooker Beef & Barley Soup
Ingredients (Serves 6–8)
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1½ lb beef chuck or stew meat, cut into bite-size pieces
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Salt & black pepper
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1 tbsp olive oil (optional, for searing)
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1 small onion, diced
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3 carrots, sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
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¾ cup pearl barley, rinsed
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8 cups beef broth
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1 can (14.5 oz) diced tomatoes (optional, but adds depth)
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1 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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Optional: 1 tbsp Worcestershire sauce
Instructions
1. Optional Sear (Flavor Boost)
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Season beef with salt & pepper.
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Sear in a hot skillet with olive oil until browned.
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Transfer to slow cooker.
(Skip if you’re in full dump-and-go mode—it’ll still be good.)
2. Load the Slow Cooker
Add to the crock:
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Beef
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Onion, carrots, celery
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Garlic
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Barley
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Broth
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Tomatoes
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Thyme, rosemary, bay leaf
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Worcestershire (if using)
Stir gently.
3. Cook Low & Slow
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Low: 7–8 hours
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High: 4–5 hours
Beef should be tender, barley plump, and soup thick and comforting.
4. Finish
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Remove bay leaf.
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Taste and adjust seasoning.
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Add a splash of water or broth if it thickens too much.
Tips & Variations
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Extra rich: Add a parmesan rind while cooking
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Veggie boost: Mushrooms or green beans work great
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Freezer-friendly: Cools and reheats beautifully
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Thicker soup: Let it sit 10–15 minutes before serving
Serve with crusty bread or buttered rolls and call it a day 😌
If you want, I can also give a beef & barley soup without tomatoes (old-school style) or a pressure cooker version.