Beef Barley Soup - Easy Slow Cooker Recipe (2024)

Slow Cooker Beef Barley Soup is a hearty, flavorful soup with tender beef and vegetables, plus plump barley. It’s an easy crockpot recipe that’s comfort in a bowl! Watch the video!

Beef Barley Soup - Easy Slow Cooker Recipe (1)

Easy Beef Barley Soup Recipe

Hearty and flavorful, this Slow Cooker Beef Barley Soup just couldn’t be any easier. Enjoy this recipe that’s sure to take the chill out of your winter-weary bones!

It’s a comforting, meat-on-the-bones recipe that requires little hands-on time. Just sear the beef, dump everything in the slow cooker, and let it do all of the work. The leftovers are fantastic too!

FEATURED COMMENT:

“Made this last night, thought I would have leftovers for today, my family had multiple bowls and finished the stew!!! My husband said it was the best I ever made, so thank you!”

– Lynn

Why You’ll Love This Beef and Barley Soup

  • Perfect for winter. This is one of my favorite recipes for those teeth-chatteringly cold days of winter. It’ll warm you from the inside out!
  • Robust, savory flavor. Red wine, beef broth, tomato paste, and Dijon mustard all help infuse every bite of this soup with incredible flavor.
  • Stores well. This soup stores well in both the fridge and freezer and, honestly, the leftovers taste even better!

Looking for more cozy and comforting soup recipes? Check out my Irish beef stew, booyah soup, and lasagna soup as well.

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Ingredients You’ll Need

This stew gathers its rich flavor from a variety of fresh + pantry ingredients. If you enjoy comfort food, this recipe is a real treat. Scroll down to the recipe card for measurements.

  • Olive oil – Used for sautéing.
  • Boneless beef chuck roast – This inexpensive, flavorful cut cooks up super tender in a slow cooker!
  • Salt & pepper
  • Fresh veggies: mushrooms, carrots, garlic, yellow potatoes, and yellow onion
  • Beef broth – I always use a low sodium variety, so I can control the salt.
  • Dry red wine – The red wine adds depth to the recipe as a whole, when everything is left to slow cook for hours. And I promise, you won’t be able to detect any kind of wine flavor once the stew is finished cooking. You CAN omit it if needed, but I highly recommend including it!
  • Tomato paste – I love what a little bit of tomato paste does for this recipe!
  • Dijon mustard – Another ingredient that packs a ton of flavor.
  • Dried thyme
  • Pearl barley – Also called “pearled barley”, usually found by the rice and grains at the grocery store.
  • Bay leaf
  • Fresh parsley – For a sprinkling of fresh green flavor when serving.
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What Kind of Barley to Use for Soup?

For this beef barley soup recipe, look for “pearl barley” (affiliate link) or “pearled barley”. It’s similar in size and texture to brown rice. It has a chewy texture and takes about an hour or so to fully cook.

My recipe instructs you to add it after browning the beef, which will give you a very soft barley because it cooks for 6 hours. If you prefer a firmer, chewier bite to the barley, then add the barley to the slow cooker 1 to 2 hours before the stew is done.

If you want to use quick barley, which only takes about 15 minutes to fully cook (because it has been pre-steamed), then add it to the slow cooker 15 to 30 minutes before the stew is done.

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How to Make Beef Barley Soup

This is such an easy beef and barley soup recipe. After browning the beef, all you do is stir in the remaining ingredients, put on the cover, and let the slow cooker do the rest of the work! Scroll down to the recipe card for more detailed instructions.

  • Brown the beef: Brown the beef in the, either in olive oil on the stovetop or in the slow cooker if you have that option. the stovetop to brown, and then transfer the browned beef to the slow cooker.
  • Add remaining ingredients: Then add everything else (except the fresh parsley – that’s for sprinkling over individual bowls when serving) and stir well to incorporate.
  • Cook: Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more, or until beef is absolutely fork tender.

Here are more slow cooker recipes for you!

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Tips for the Best Beef Barley Stew

  • Use a flavorful cut of beef.An inexpensive cut is best – beef chuck is my preference. It’s full of flavor and the slow cooker will magically transform this otherwise tough cut of meat into irresistible, fork-tender bites of beefy heaven. If you can’t find chuck, top round would be my second choice. Just know that the overall flavor and texture will not be as good as chuck.
  • Get a good sear on the beef.This creates enormous flavor. Also be sure to give each piece of beef enough room to get truly browned. If you pile all the beef pieces on top of each other, they’ll just steam instead of brown.
  • Cut the veggies somewhat thick. They cook for a long time in the slow cooker. So if you cut them small, they’ll end up mushy. If you prefer smaller pieces of veggies, I would suggest adding them a bit later in the process.
  • Don’t skimp on the cook time.The slow cooking process produces a stew with fabulously tender chunks of beef. Don’t cut the cook time short if the beef isn’t absolutely tender.
  • But don’t overcook it, either!Yes, itispossible to overcook a beef stew. When it comes to soups and stews, there’s nothing I dislike more than when vegetables are cooked to a mushy mess.
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Serving Suggestions

This hearty stew just begs to be sopped up by some warm, crusty bread. Or how about steaming hot popovers? Try my traditional Popovers recipe – or if you have sourdough starter or discard, these heartier Sourdough Popovers are AMAZING!

A fresh side salad would also be good. Dress simple fresh greens with my Homemade Buttermilk Ranch Dressing – our family loves it!

I might also suggest, as my photo depicts, a glass of dry, robust red wine for sipping. So very lovely.

How to Store and Reheat Leftovers

Beef stew recipes always make great leftovers!

  • Fridge. This beef and barley soup recipe will keep very well for a few days when stored in an airtight container in the refrigerator.
  • Freezer. Beef barley stew freezes perfectly! Use either larger freezer-safe containers or smaller single-serving freezer containers, and then thaw them in the fridge overnight before reheating.
  • Reheat. Simply reheat single or multiple servings in the microwave or in a saucepan on the stovetop.

More Slow Cooker Soup Recipes

  • Slow Cooker Beef and Sweet Potato Soup
  • Slow Cooker Chili
  • Crockpot Italian Beef Stew
  • Slow Cooker Hungarian Goulash
  • Lasagna Soup (with slow cooker instructions)

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Beef Barley Soup - Easy Slow Cooker Recipe (7)

Beef Barley Soup - Easy Slow Cooker Recipe (8)

Slow Cooker Beef Barley Stew

Yield: 10 servings

prep time: 25 minutes mins

cook time: 6 hours hrs

total time: 6 hours hrs 25 minutes mins

Slow Cooker Beef Barley Soup is a hearty, flavorful soup with tender beef and vegetables, plus plump barley. It's an easy crockpot recipe that's comfort in a bowl! Watch the video!

4.4 Stars (618 Reviews)

Print

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds boneless beef chuck roast cut into 1″ cubes
  • kosher salt
  • freshly ground black pepper
  • 8 ounces mushrooms cut into thin slices
  • 8 large carrots peeled and sliced diagonally into 1/2″ pieces
  • 6 large cloves garlic minced
  • 4 medium-large yellow potatoes peeled and cut into 1″ cubes
  • 1 large yellow onion chopped
  • 6 cup low sodium beef broth
  • 1 cup dry red wine
  • ¼ cup tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • ¾ cup pearl barley
  • 1 bay leaf
  • chopped fresh parsley

Instructions

  • Sprinkle beef fairly generously with kosher salt and pepper. If you own this awesome slow cooker, where you can brown meat right in the slow cooker – add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef.Drain off fat. If using a skillet, transfer beef to slow cooker. You will need a large slow cooker for this recipe, as it makes a big quantity (ours is a 7-qt. size).

  • Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more, or until beef is tender. Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.

Video

Notes

from a farmgirl’s dabbles

Nutrition Information:

Serving: 1 Calories: 353kcal Carbohydrates: 23g Protein: 27g Fat: 16g Saturated Fat: 6g Polyunsaturated Fat: 9g Trans Fat: 1g Cholesterol: 75mg Sodium: 556mg Fiber: 4g Sugar: 4g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!

© Brenda | A Farmgirl’s Dabbles

Cuisine: American

Course: Soup

Beef Barley Soup - Easy Slow Cooker Recipe (9)

This post was originally published in 2015. Photographs and some of the text were updated in 2018 and 2021.

Beef Barley Soup - Easy Slow Cooker Recipe (2024)

FAQs

Why does my beef barley soup have no flavor? ›

Why does my beef and barley soup have no flavor? Beef and barley soup/stew benefits greatly from aromatics like onions, as well as acids like red wine or tomatoes and tomato paste, which add a bright note. Cooking long and slow also deepens the flavor.

How to thicken up beef barley soup? ›

Cover the pot and allow the beef to cook in the broth for 20 minutes. Add the vegetables, barley, Worcestershire, soy, garlic, thyme, and parsley. Cover and cook for 40 minutes. If the end results are not a thick as you'd like (I like it thicker) combine the water and cornstarch and add it to the soup.

Should I cook barley before adding it to soup? ›

Do you cook barley before adding it to soup? Your beef barley soup will simmer long enough to cook the barley. There is no need for the additional step of cooking the barley first. The barley takes about 30 minutes to cook completely.

Does soup taste better in slow cooker? ›

You'll be rewarded with richer, more intense flavors in your soup. There is very little evaporation in the slow cooker. If you're adapting a regular soup recipe, it's likely that you won't need to use all the liquid called for. Put all your ingredients in the slow cooker and then pour the broth over top.

How do you deepen soup flavor? ›

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

How do you add richness to beef soup? ›

Beef stock on its own should be extremely rich; how did you make it? If the soup is already made and you just want to deepen the flavour, try a shake of a pre-made sauce such as Worcestershire, brown sauce, barbecue sauce, soy or even kecap manis etc. For next time, more or better beef stock.

Can you overcook barley in a soup? ›

Overcooked barley will become mushy, while undercooked may have a thicker and chewier texture. You can make barley as a side dish, but you can also cook it into your food. Feel free to cook our pearled barley in your favorite soup or stew, but be mindful that it will absorb a lot of liquid.

How do you fix bland beef soup? ›

The best way to ensure a flavorful soup is to brown the beef and onions in the beginning. If the soup tastes bland at the end of cooking, add more spices and herbs. After adding, allow the soup to cook a little longer so the flavors to meld together.

How long does it take barley to cook? ›

Reduce the heat to medium-low and simmer, covered, until most (or all) of the liquid is absorbed and the barley is tender with a slightly chewy texture. Pearl barley takes 25 to 30 minutes to cook, and hulled barley will take 45 minutes to 1 hour to cook. Drain and garnish.

What happens if you don't rinse barley? ›

Barley does not need to be soaked before cooking, however, it is a good idea to rinse the grains. This removes any dirt or extra starch that is on the grain.

What is the difference between barley and pearl barley? ›

Hulled barley, considered a whole grain, has had just the indigestible outer husk removed. It's darker in color and has a little bit of a sheen. Pearled barley, also called pearl barley, is not a whole grain and isn't as nutritious. It has lost its outer husk and its bran layer, and it has been polished.

What happens if you don't soak barley? ›

The whole-grain barley soaked overnight cooked up the next day in 35 minutes (salting made no difference in timing or texture), while the cooked-from-dry grains took only five minutes longer. Flavor-wise, there wasn't much difference. The verdict? Don't bother soaking whole grains—the payoff is barley worth the effort.

How long can you leave soup in crockpot on low? ›

That varies by what's inside the slow cooker and also by the appliance's setting and model, the experts say. Most recipes for all-day cooking call for 6 to 8 hours on low. Quality- (and safety-) wise, another 1 to 2 hours in 'keep warm' mode won't mess things up.

Can you overcook soup in a slow cooker? ›

"When a slow cooker is too full, it may not heat the food evenly," explains Leal. As a result, some parts of the dish may overcook, while others remain undercooked. "This can also increase the risk of foodborne illness, because the food might not reach a safe temperature throughout," she says.

Do you stir soup in slow cooker? ›

For example, root vegetables like carrots and potatoes take the longest to cook, so put those in first. Follow it with meat and then everything else on top. Bonus: You don't have to stir, which makes cooking with a slow cooker even less effort.

How do you fix soup that has no flavor? ›

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Why does my beef broth taste bland? ›

If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.

Why does my beef have no flavor? ›

Bland diets (rations) lacking in diversity lead to bland flavored beef. The beef may be tender and juicy but it will only taste like whatever it was seasoned with.

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