Slow Cooker Beef and Barley Soup is hearty and delicious. Just pop everything into your crockpot in the morning, let it simmer all day, and enjoy it in the evening!
author’s note
Dad Approved Beef and Barley Soup!
Anyone who knows my dad knows that beef stew is his absolute favorite meal all winter long. Some of my earliest memories are tied to his beef stew simmering on the stove. He made it often for Sunday dinners, and to this day I still think of it as the best kind of comfort food.
So after making my vegetarian barley soup and ending up with a big leftover bag of barley, I knew I needed to create a beef and barley version.
I love how tender a good chuck roast gets in the slow cooker; when it’s done right, it practically melts in your mouth. And while it’s not the most fun to have an extra step before everything goes into the Crock-Pot, searing the beef adds such deep, rich flavor. I promise it’s worth it!
This slow cooker beef and barley soup is unreal. It turned out so good that I had to bring a batch to my dad. He loved it! And in his words, “Why didn’t I ever add this stuff (barley) to my beef stew?!” I handed him the rest of my barley bag so now he can!
Quick Tip
What is barley? It’s a hearty grain with a chewy texture and a mild, nutty flavor. It’s a fun change from the usual rice or pasta in soup.
Slow Cooker Beef and Barley Soup Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Beef chuck roast | Take your time searing the meat beforehand. Use a hot cast iron skillet, give the pieces plenty of space, and cut the roast into even cubes for the best flavor base. |
| Onion, celery, carrots | Sauté the onion right after the beef. This helps lift all the browned bits off the bottom, which adds a lot of flavor. The celery and carrots can go in raw and will cook down perfectly in the slow cooker. |
| Potatoes | Use yellow potatoes for a creamy texture that holds up well in long cook times. No need to peel them first! |
| Pearl Barley, diced tomatoes, tomato paste | Rinse the barley before adding and use fire roasted tomatoes for deeper flavor. Swap with farro if you don’t have barley. |
| Broth, seasonings, Worcestershire, garlic | Taste and adjust seasoning at the end since the flavors will deepen as it cooks. |
How To Make Slow Cooker Beef and Barley Soup
- Sear beef: Brown the beef in batches and add to the slow cooker.
- Sauté onion: Cook the onion in the same pan and transfer to the slow cooker.
- Add ingredients: Add the veggies, barley, seasonings, tomatoes, and water.
- Cook: Cover and cook on low until everything is tender.
- Serve: Remove bay leaves, stir, and dish up.
Storage
Storage: Transfer leftovers to an airtight container and refrigerate for up to 4 days. Barley will keep soaking up liquid as it sits, so if you want to avoid that, scoop the barley out with a fine mesh sieve and store it in a separate container.
Warm leftovers gently on the stovetop, adding a splash of broth if it’s too thick.
Slow Cooker Beef and Barley Soup Tips
- Add barley halfway: If you prefer a firmer, chewier barley, stir it in halfway through the cook time.
- Cut veggies evenly: This helps everything cook at the same rate.
- Don’t overfill: Leave some space at the top so the barley has room to expand.
- Adjust thickness at the end: Add a splash of warm water if you want a soupier consistency.
- Season at the end: The flavors deepen as it cooks, so finish with extra salt or herbs if needed.
Serve This Soup With:
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Caesar Salad Recipe
Lunch
Easy Focaccia Recipe
Salads
Winter Fruit Salad
Easy Beef and Barley Soup
Video
Equipment
- Large pan or large pot
Ingredients
- 2 tablespoons olive oil divided
- 1 pound beef chuck roast cut into 1-inch cubes or use pre-cut stew meat for super quick prep
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 yellow onion finely diced (1-1/2 cups)
- 3 cups chopped yellow potatoes (no need to peel)
- 2 ribs celery sliced in half lengthwise, then cut into 1/2-inch pieces
- 1 (8-ounce) bag baby carrots cut in half lengthwise
- 1 can (14.5-ounces) diced tomatoes fire-roasted if possible, don't drain
- 2 tablespoons tomato paste
- 2/3 cup pearled barley rinsed
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce
- 2 tablespoons freeze-dried parsley or fresh
- 2 tablespoons beef bouillon powder
- 6 cups water
Instructions
- Lightly coat the Crock-Pot with cooking spray.
- Cut the beef chuck roast into 1-inch cubes. Heat a large pot on high (cast iron works best). Add 1 tablespoon oil. Once the pot is hot, add a single, spaced-out layer of beef (don’t overcrowd). Season with salt & pepper. Sear for about 2 minutes per side. Don’t stir; let each side brown, then flip with tongs only when it releases easily.
- Sear the beef in batches as needed, adding more oil only if the pot gets dry. Transfer each browned batch directly into the slow cooker.
- Add the remaining 1 tablespoon oil to the pot, then add the diced onion. Sauté, scraping up any browned bits, until the onion is golden and tender, about 5 minutes. Transfer to the slow cooker.
- Add all remaining ingredients to the slow cooker and stir to combine. Make sure everything is submerged in the liquid.
- Cover and cook on low for 7 to 10 hours or on high for 5 to 8 hours, until the beef and potatoes are very tender. Cooking on low gives the best texture.
- Before serving, remove the bay leaves, taste and adjust seasonings (I typically add another 1/2 tsp salt), stir well, and ladle into bowls. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lovely! I used red wine…such wonderful flavor!
Delish! I am so thrilled to hear you enjoyed! Thanks! 🙂
If I want to substitute the barley for something like orzo or ditalini, at what point should it be added?
This recipe sounds delicious, However, can you make this with white rice instead of barley? My family is NOT a fan of barley.
Sorry white rice will cook differently in the slow cooker (unevenly and quicker)
What size crock pot is considered large? I want to try making this in an instant pot on the slow cooker setting since I don’t have a crock pot and I’m unsure on if it will be big enough. Thanks! This looks delicious!
6 quart! 🙂
Just checking: a total of 15.5 cups of stock?
Hmm not sure where you’re seeing that, only 6 cups water
Would this soup freeze well?
Barley is very helpful to our body. I salute you! You create a healthy food that fits to all ages. Everyone should try to cook this at home. They will love it. Promise!
Thanks Arthur!
Thanks for the delicious recipes.
I don’t use bouillon cubes. There is far too much sodium chloride in them. I much prefer Better Than Bouillon that comes in a jar and is found in most grocery stores. It is found with salt or low salt. It also comes in a myriad of flavors, i.e. chicken, beef, vegetable, etc. I can control how much I use better than with the cubes.