Slow Cooker Beef and Barley Soup is hearty and satisfying. Just pop everything into your slow cooker 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.
It is satisfying to 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 slow cooker, 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. |
| 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 evenly 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 | check the seasoning 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 move 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.
chelsea’s recipe tips
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 end: Add a splash of warm water if you want a soupier consistency.
- Season at end: The flavors deepen as it cooks, so finish with extra salt or herbs if needed.
Storage
Storage: move 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.
Serve This Soup With:
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Caesar Salad Recipe
Salads
Winter Fruit Salad
