The enticing aroma of Crockpot Beef and Barley Soup wafts through the kitchen, filling the air with the comforting scents of savory broth, tender beef, and earthy vegetables. Each spoonful promises a delightful blend of flavors, bringing warmth and coziness to even the coldest days. Picture the rich, hearty soup bubbling away as it simmers patiently in your slow cooker, the barley soaking up all that flavorful goodness, creating a dish that’s not just a meal but a warm hug in a bowl.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot Beef and Barley Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crockpot Beef and Barley Soup

Back when I was a child, nothing beat the feeling of coming home on a chilly evening to find a steaming pot of my grandmother’s beef and barley soup waiting for me. Those moments, filled with laughter and warmth, are what inspired me to create my version of this beloved classic. With just a bit of prep and a few hours of slow cooking, you too can experience this heartwarming dish that’s perfect for family dinners or meal prep on a busy weeknight. I can’t wait for you to bring this cozy recipe into your home!

Why You’ll Love This Recipe

Simple & Quick: Just 10 minutes of prep—and then let your slow cooker do the magic!
Irresistible Flavor: The combination of beef, hearty vegetables, and warm barley creates an explosion of taste and texture.
Eye-Catching Appeal: A steaming bowl of this soup looks beautiful topped with fresh parsley—perfect for impressing guests!
Flexible Serving: Enjoy it as a warm dinner or packed for lunch the next day; it’s perfect for any occasion.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using certified gluten-free barley or omitting it entirely.

Ingredients You’ll Need

2 pounds beef stew meat: Tender cuts like chuck roast work best; they become melt-in-your-mouth soft during cooking. If you don’t have stew meat, you can chop a roast into 1-inch cubes.
6 cups beef broth: A rich broth is key for depth of flavor. You can use homemade or low-sodium store-bought versions.
3 medium carrots: Peeled and diced for a hint of sweetness; they add color and nutrition. Feel free to substitute with parsnips for a different flavor!
2 celery stalks: Diced for crunch; they harmonize beautifully with the other vegetables. You could replace this with zucchini if preferred.
1 medium onion: Chopped to provide a strong aromatic base; yellow onions are great, but sweet onions add extra sweetness.
3 cloves garlic: Minced to enhance flavor depth. Fresh garlic is always best, but garlic powder can be a quick substitute in a pinch.
2 tablespoons tomato paste: This adds richness and a slight tang; you could also use diced tomatoes for a chunkier texture.
1 tablespoon Worcestershire sauce: This elevates the umami flavor. If you need a gluten-free option, make sure to choose a gluten-free brand.
1 teaspoon Italian seasoning: For a burst of herby goodness! You can make your own mix of dried basil, oregano, and thyme if you prefer.
1 teaspoon salt: Adjust to taste, depending on the saltiness of your broth.
½ teaspoon black pepper: For a subtle kick that complements the flavors; feel free to add more for extra heat.
1 cup quick pearl barley: This is the star of the soup, providing that comforting, hearty texture. If you don’t have quick barley, regular barley will work, but increase the cooking time.
Fresh parsley: For garnish, adding a pop of color and a hint of freshness.

How to Make Crockpot Beef and Barley Soup

Add Beef: Start by placing the beef stew meat at the bottom of your slow cooker. This layer starts the cooking process, allowing the juices to infuse every ingredient. Make sure to cut the meat into 1-inch cubes for even cooking. You can season the beef lightly with salt and black pepper at this stage for an extra depth of flavor.

Combine Vegetables: Sprinkle in the diced carrots, celery, chopped onion, and minced garlic over the beef. These vegetables not only provide nutrition but also add sweetness and flavor to the broth as they soften during the cooking process. Stir gently, letting them settle evenly with the beef.

Pour in Broth: Carefully pour the beef broth over the meat and vegetables, ensuring everything is submerged. This is where the magic begins! Add the tomato paste and Worcestershire sauce, stirring well to integrate all the flavor components. The broth will be the heart of your soup, so choose a good quality for the best result.

Season: Sprinkle in the Italian seasoning, additional salt, and black pepper. Give everything a generous stir, making sure all ingredients are coated with the flavorful broth. This step enhances your overall flavor profile and ensures every scoop is equally delicious.

Cook Low and Slow: Cover the slow cooker and cook on LOW for 7–8 hours or on HIGH for 4 hours. Enjoy the delightful aromas wafting through your home as it cooks! It’s crucial to let it cook low and slow to break down the meat and meld the flavors—so resist the urge to peek too often!

Add Barley: About 30–45 minutes before serving, stir in the quick pearl barley. This allows the barley to absorb the delicious broth and become plump and tender. Cover the crockpot again and cook until the barley is cooked through—check for doneness; it should be tender yet not mushy.

Serve Warm: Once ready, ladle the soup into bowls and garnish with fresh parsley for a vibrant finish! Enjoy this hearty meal on its own or pair it with some crusty bread for a truly satisfying experience. There’s something magical about a homemade soup that warms the heart and fills the stomach!

Storing & Reheating

To store your Crockpot Beef and Barley Soup, let it cool completely before transferring it to an airtight container. It can sit at room temperature for up to two hours and will keep in the refrigerator for about 3–4 days. For longer storage, you can freeze it in a freezer-safe container for up to 3 months. When you’re ready to eat, simply defrost it in the fridge overnight and reheat it on the stove over low heat, stirring occasionally. Just a note—while the flavors will still be delightful, the texture of the barley may change slightly after freezing, so adding a splash of broth or water when reheating can help refresh it.

Chef’s Helpful Tips

Make sure to brown the beef first if you want an extra layer of flavor—browning caramelizes the meat and adds depth.
If you prefer a thicker soup, you can reduce the amount of broth by about a cup, or mash some of the vegetables directly in the pot after cooking.
Timing is crucial; don’t rush the cooking process as tougher cuts like chuck benefit from long, slow cooking to become tender.
Feel free to experiment with additional vegetables like peas or green beans, adding them in during the last 30 minutes of cooking for added nutrition.
If you like a little heat, a pinch of red pepper flakes can elevate the flavors beautifully; just remember to start small!

There’s truly nothing like a comforting bowl of Crockpot Beef and Barley Soup to keep the chills at bay. Not only is it a fabulous meal on its own, but it’s also an opportunity to create lasting memories with family and friends. So, grab your slow cooker, let those ingredients meld together, and immerse yourself in the delightful aromas of a house filled with love and good food. Enjoy all the cozy moments this recipe brings!

Recipe FAQs

Can I use a different type of meat?

Absolutely! While beef is traditional, you can experiment with alternative meats like chicken or turkey. Just ensure that they are cut into bite-sized pieces and adjust the cooking time as needed—poultry generally cooks faster than beef.

Why is my soup too salty?

If your soup turns out too salty, consider reducing the added salt next time and using low-sodium broth. You can also balance it out by adding a splash of acid, such as lemon juice or vinegar, which can help cut the saltiness.

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance! Cook it as directed, then cool it completely before refrigerating. The flavors will deepen overnight, making it even more delicious the next day!

What can I add for extra flavor?

To add more flavor, consider incorporating herbs like fresh thyme or bay leaves during the cooking process. Additionally, a splash of red wine can enhance the taste; just make sure to let it cook down a bit for the alcohol to evaporate before serving.

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Crockpot Beef and Barley Soup

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Author: Dorothy
Prep Time: 10 minutes
Cook Time: 7-8 hours
Total Time: 0 hours
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooker
Cuisine: American

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Description

This Crockpot Beef and Barley Soup brings irresistible flavors and cozy comfort into your home. With tender beef and savory vegetables, it’s perfect for easy weeknight meals.

Ingredients

Scale

2 pounds beef stew meat
6 cups beef broth
3 medium carrots
2 celery stalks
1 medium onion
3 cloves garlic
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
1 cup quick pearl barley
Fresh parsley

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Instructions

Add beef stew meat to the slow cooker.
Combine diced carrots, celery, chopped onion, and minced garlic over the beef.
Pour beef broth over the meat and vegetables; stir in tomato paste and Worcestershire sauce.
Season with Italian seasoning, salt, and black pepper; stir well.
Cover and cook on LOW for 7–8 hours or HIGH for 4 hours.
Stir in quick pearl barley 30–45 minutes before serving; cover and cook until tender.
Serve warm, garnished with fresh parsley.

Notes

Browning the beef first adds extra depth of flavor.
For a thicker soup, reduce broth or mash some vegetables after cooking.
Store in airtight container in the fridge for 3–4 days or freeze for up to 3 months.