This soup is the ultimate set-it-and-forget-it meal. It’s easy to prep, budget-friendly, and packed with nourishing ingredients. The slow cooker does all the work, transforming simple ingredients into a deeply flavorful and satisfying dish. Plus, it makes great leftovers, freezes well, and is naturally hearty and filling without being heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Stew beef or chuck roast (cut into bite-sized cubes)
Pearl barley
Carrots (sliced)
Celery (chopped)
Onion (diced)
Garlic (minced)
Potatoes (optional, diced)
Diced tomatoes (canned or fresh)
Beef broth or stock
Bay leaf
Dried thyme
Dried parsley
Salt
Black pepper
Olive oil (for browning, optional)
Fresh parsley (for garnish, optional)
Directions
Optional step: In a skillet, heat olive oil over medium-high heat. Brown the beef cubes on all sides for added flavor. Transfer to the crockpot.
Add all ingredients — beef, barley, carrots, celery, onion, garlic, potatoes (if using), diced tomatoes, broth, herbs, salt, and pepper — to the crockpot.
Stir to combine. Cover and cook on low for 8–9 hours or high for 4–5 hours, until beef is tender and barley is fully cooked.
Remove bay leaf. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley if desired.
Servings and timing
This recipe makes 6 to 8 servings. Preparation time: 15 minutes Cooking time: 8 hours on low or 4–5 hours on high Total time: 8 hours 15 minutes (on low)
Variations
Use ground beef or leftover roast beef for a quicker option.
Swap pearl barley with quick-cooking barley (adjust cook time accordingly).
Add green beans, corn, or peas during the last hour of cooking for more veggies.
Use mushrooms for a deeper, umami flavor.
Make it gluten-free by replacing barley with rice or quinoa.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or in the microwave until hot. Add a splash of broth or water if the soup thickens too much. This soup freezes well. Let it cool completely before storing in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use quick barley instead of pearl barley?
Yes, but add it during the last hour of cooking, as quick barley cooks much faster and can become mushy if overcooked.
Do I have to brown the beef first?
No, but browning adds deeper flavor. You can skip this step to save time and still have a delicious soup.
Can I make this soup on the stovetop?
Yes. Simmer all ingredients in a large pot for about 1.5 to 2 hours, or until beef and barley are tender.
Is barley gluten-free?
No, barley contains gluten. Substitute with rice or quinoa for a gluten-free version.
What cut of beef is best for this soup?
Chuck roast or stew beef works well because it becomes tender during slow cooking.
Can I cook it overnight?
Yes. Use the low setting and allow it to cook overnight, then reheat before serving.
Why is my soup too thick?
Barley absorbs a lot of liquid. Add extra broth or water to reach your desired consistency.
Can I make this vegetarian?
Yes. Omit the beef, use vegetable broth, and add more veggies or beans for protein.
What should I serve with this soup?
A crusty bread, dinner rolls, or a light green salad makes a perfect pairing.
Can I freeze this soup?
Absolutely. Freeze in portions for up to 3 months. Reheat gently to avoid overcooking the barley.
Conclusion
Crockpot Beef Barley Soup is a comforting, slow-cooked classic that fills your home with delicious aroma and your bowl with flavor-packed goodness. With its tender beef, chewy barley, and savory broth, this soup is as satisfying as it is simple. Perfect for meal prep, cold days, or when you need a hearty and healthy dish with minimal hands-on time.
Crockpot Beef Barley Soup is a hearty, slow-cooked meal packed with tender beef, barley, and vegetables. It’s the perfect comforting soup for chilly days or easy weeknight dinners.
Ingredients
1.5 lbs stew beef or chuck roast, cut into bite-sized cubes
3/4 cup pearl barley
3 carrots, sliced
2 celery stalks, chopped
1 medium onion, diced
3 cloves garlic, minced
2 potatoes, diced (optional)
1 (14.5 oz) can diced tomatoes
6 cups beef broth or stock
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon dried parsley
Salt, to taste
Black pepper, to taste
1 tablespoon olive oil (optional, for browning)
Fresh parsley, for garnish (optional)
Instructions
Optional: Heat olive oil in a skillet over medium-high heat. Brown beef cubes on all sides for added flavor. Transfer to the crockpot.
Add beef, pearl barley, carrots, celery, onion, garlic, potatoes (if using), diced tomatoes, beef broth, bay leaf, thyme, parsley, salt, and pepper to the crockpot.
Stir to combine. Cover and cook on low for 8–9 hours or high for 4–5 hours, until the beef is tender and the barley is cooked through.
Remove the bay leaf. Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley if desired.
Notes
Use ground beef or leftover roast beef for a quicker option.Substitute quick barley, but add it during the last hour of cooking.Mix in green beans, corn, or peas in the last hour for added vegetables.For gluten-free, replace barley with rice or quinoa.Add mushrooms for extra umami depth.Freeze in portions for up to 3 months. Thaw and reheat gently.
