This ultra comforting beef barley soup recipe is made so easily in the slow cooker, which also makes for incredibly tender beef and vegetables, with perfectly textured barley!
Recipes like my Crockpot White Chicken Chili and Crockpot Meatloaf are great for when you want a family pleasing meal with minimal effort. We love cooking in the crockpot, and this is one of my Slow Cooker Recipes you’ll definitely want in your recipe box!
BEEF BARLEY SOUP
Tender beef, hearty vegetables and plump barley… it’s the perfect beef barley soup! Get out the slow cooker and get ready to enjoy one of the best comfort foods, with minimal effort!
When the weather turns colder, it’s the time for some SERIOUS comfort food… and this is my all time favorite.
Soup is so perfect this time of year; especially slow cooker soups, since there’s not a lot of hands-on cooking time!
As I mentioned, beef barley soup is my favorite soup… ever! Despite loving it so much, for the longest time, I never made it at home. I was perfectly happy opening a can.
But now that I’ve been working on and perfecting this recipe… I’ll never have canned beef barley soup again!
HOW TO MAKE CROCKPOT BEEF BARLEY SOUP
You won’t believe how easy this soup is to make… seriously!
- Brown the beef cubes (this is optional, but I highly recommend it)
- Add all ingredients to slow cooker, stir
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5
- Remove bay leaves and thyme stems and serve
COOKING TIPS FOR BEEF BARLEY SOUP:
- Use a tough cut of meat – this is a prime example of when to use a tougher cut of meat like a chuck roast or shoulder. No need to buy expensive sirloin tips or anything.
- Browning the beef adds flavor – but isn’t absolutely essential. I love to brown my beef pieces, since I love that extra deep flavor it adds… but I’ve made this several times without taking that extra step, and it still tastes delicious.
WHAT IS THE BEST MEAT FOR SOUP?
Since this soup cooks for a long time in the slow cooker, a tougher cut of meat is usually used. I like to use chuck roast or chuck shoulder. The low and slow simmer will turn these marbled cuts of beef into incredibly tender bites of meat that can be literally cut apart with a spoon.
WHAT DOES BARLEY TASTE LIKE?
Barley is such an underused grain. It’s texture is chewy with an almost nutty flavor, and it cooks perfectly in the slow cooker.
VARIATIONS OF THIS RECIPE
- Potatoes are optional – I always prefer some buttery potatoes in my soup, so I added them here… but if you’d rather not add them, no worries, the soup will still taste amazing!
- In fact, feel free to switch up the veggies to ones that you love. Mushrooms are a lovely addition as well!
- Prefer a different meat? Go for it! This soup can be made with ground beef if you’d prefer. Just fully brown and drain the beef before adding all the ingredients to the slow cooker.
- Other cooking methods – if you’d prefer another cooking method, please see the recipe notes section right below the written recipe for full details.
MAKING BEEF BARLEY SOUP AHEAD OF TIME
This soup is great to make ahead of time, with one modification. Since the barley can absorb too much of the liquid when made ahead, and get mushy, I find it best to cook the barley separately.
Make as directed, just omitting the barley. Cool completely and refrigerate. Follow package directions for barley and cook it separately when you’re ready to eat the soup.
FREEZING
Yep! Since this soup doesn’t contain any dairy, it freezes beautifully. Cool the soup completely (or any leftovers), then transfer to an airtight container and freeze for up to 3 months.
To thaw it out, place it in the refrigerator the night before you want to eat it, and reheat it in a saucepan on the stovetop.
STORAGE
Leftovers should be kept refrigerated for up to 4-5 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Slow cooker with aluminum insert – I LOVE using a slow cooker like this, since you can brown the beef in the slow cooker without losing any of those browned bits of flavor!
- More economical slow cooker – This slow cooker has been a workhorse for me, and at the price, you can’t beat it!
- Plastic cutting boards – These are perfect for cutting up the chuck roast so you don’t have the juices running into your wooden cutting board.
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces
- 1 - 1 1/2 lbs potatoes, peeled and diced into 1/2 inch pieces (Yukon gold or russets are preferred)
- 2 carrots, peeled and cut into 1/2 inch pieces
- 1 medium yellow or sweet onion, peeled and diced
- 2 ribs celery, sliced in half lengthwise, then cut into 1/2-1 inch pieces
- 4 cloves garlic, minced
- 2 Tbsp tomato paste
- 2 Tbsp better than bouillon beef base (optional but recommended)
- 2 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 sprigs fresh thyme
- 2 bay leaves
- 6 cups beef broth or stock reduced sodium
- 2/3 cup pearl barley
Instructions
- If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.
- Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
- Remove bay leaves and thyme stems and serve. Goes perfectly with some crusty bread.
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Chef Tips
INSTANT POT (PRESSURE COOKER) DIRECTIONS
- Place 1 Tbsp oil in the bottom of Instant Pot and set to "Saute". Once hot, work in batches to brown the beef. Place on a plate once browned.
- Add additional 2 teaspoons oil to the Instant Pot and saute the onions and celery until softened. Add the garlic and cook 30 more seconds. Add the beef back in along with the carrots, tomato paste, beef base, potatoes, worcestershire, barley, broth, salt, pepper, thyme, and bay leaf.
- Stir together, place lid on and set valve to "seal". Cook on HIGH PRESSURE for 15 minutes with a 15 minutes natural release followed by a quick release. Remove lid when safe. Remove bay leaf and thyme sprigs.
STOVE TOP DIRECTIONS
- Place 1 Tbsp oil in the bottom of a pot (a dutch oven works great!). Work in batches to brown the beef. Place on a plate once browned.
- Add 1 Tbsp butter to pot and saute the onions and celery over medium heat until softened. Add the garlic and cook 30 seconds.
- Add the beef back in along with the carrots, tomato paste, beef base, potatoes, worcestershire, barley, broth, salt, pepper, thyme, and bay leaf. Bring to a boil, cover, reduce heat to low and let simmer 60-90 minutes or until beef is tender.
- Remove bay leaf and thyme sprigs.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Cathy says
Best beef barley soup I have ever tasted.
Melanie E DeVuono says
This was amazing! I didn’t make any changes other than adding more veggies and a tad more barley. Nothing was too mushy or overcooked. It really was delicious. This will become a regular in my house.
Liz. Brown says
Delicious!!! A sure crowd pleaser for cold winter weather dinners and a favorite comfort food in my home!! Thank you
Connie says
I was really looking forward to this soup. I love beef barley soup. I’ve had it on now for 8hrs on low in a crockpot I used just several weeks ago to make red beans in. Right now my carrots are still crunchy and even the green beans. Meat is like a rock. The pot is getting hot and so are the contents. But it’s not ‘bubbling’. I have a 6qt. Rival crockpot, older style but it still works well. Am I lifting the lid or stirring too much? This is weird. Anyone have any suggestions? I live in southern california so maybe they drop the power voltage sporadically? Would love some thoughts and possible solutions. It’s finally starting to smell good. I’ve had this problem with brand new crockpots too so I don’t think it’s the pot.
The Chunky Chef says
It honestly sounds like a crockpot or power issue. However, as a general rule, I don’t lift the lid or stir when making crockpot recipes, as it will let quite a bit more heat out than you think it will. I can assure you, the recipe as written will not result in crunchy veggies or hard beef, so it could be a power issue. I live in the midwest, and have never had that problem.
Mike Burrell says
You should not be lifting the lid to stir. As a general rule, every time you lift the lid, add about half an hour to your cooking time. Slow cookers are designed to cook meals with no stirring involved.
Barbara says
Delicious! It turned out great following the recipe almost to the letter. I used dried thyme. Spend a few pennies more to buy the best beef broth or stock you can. I think it makes a difference. Also adding the suggested Beef Better than Bouillon increases the flavor. I forgot to turn off the crock pot so mine cooked for 8.5 hours (Oy!) but it still turned out great!
Shelly O. says
I bought quick Barley. When should I add it to the crockpot? Thanks! Looking forward to this soup.
The Chunky Chef says
I’ve only made this recipe using the pearl barley specified, but my guess would be the last 30 minutes or so?
Sara says
Soup was amazing! Hearty,flavorful and easy! Wouldn’t change anything!! My new go to recipe!! Thanx
Laura Link says
This is by far the best beef barley soup I have ever had! I made it almost exact as written, (did not peel potatoes, used 1 tablespoon vegetable better than bouillon, and I use dried thyme). Next time I will try mushrooms. I am looking forward to making more of your recipes!
Laura Link says
This is by far the most delicious beef barley soup I have ever had. I made it almost exactly as written, (I didn’t peel potatoes, I used one tbs of vegetable better than bouillon, and I used dried thyme). I’m looking forward to making more of your recipies!
Lisa says
I am busy making this and want to verify that the 2T of the beef bouillon is to make the 6 cups of beef broth. So not “in addition to” the already made beef broth. I hope this makes sense!
Thank you,
Lisa
The Chunky Chef says
It’s in addition to the beef broth, really deepening that flavor.
Lisa says
A-MA-ZING! Added sliced portobello mushrooms and skipped the potatoes. Absolutely heavenly-thank you!
Pengini says
A-MAZING! Whole family licked our bowls clean. Thank you for this delicious recipe! Added mushrooms, but otherwise made exactly as directed. Will be making this again for sure.
JB says
Has anyone tried this in an instant pot? Any cook time recommendations! I’ve had it from a slow cooker before and it is DELICIOUS.
Kathleen Cirillo says
I have loved beef barley soup since I was a child! My Dad loved it, so Mom made it frequently in the winter months. She always added turnip, also my Dad’s favorite. So we cut down on the potatoes, and added the chunks of turnip, they’re healthier, and add great flavor to the soup!!
Amanda Carmien says
This is my husbands favorite soup. I haven’t made it before – WOW. I used a nearly 3# roast. I added more carrots and celery then recipe calls for. I haven’t made anything using stock before and with that in addition to the Better Than Bouillion base, I think that for sure makes a difference! It is very filling and makes quite a bit. 🙂 This soup is going in the dinner rotation for sure! Hubby loved it!
Crystal says
Hi, going to make this this week. I’ve never cooked barley before. is it going to absorb a lot of the broth and be mushy if i leave it in the crock pot for 6 hours? Same thing if i freeze it? Or am i better off cooking the barley separately and adding it at time of meal since it will be multiple meals. I really don’t like making soups and ending up with mush when the ingredients absorb it. Thanks!
The Chunky Chef says
If you’re going to eat it all in one sitting (for a family dinner or something), then it’ll be fine in the crockpot as written. But if you’re going to stretch it into multiple meals I’d advise cooking the barley separate and adding it as you reheat the soup 🙂
Liz Bizzarro says
Came out wonderfully I did add some canned diced tomatoes as well definitely will make again
Barbara says
When I wrote my review I forgot to add that I, too, added a can of diced tomatoes as I forgot to buy the tomato paste. It was still wonderful!
Jerry says
Just made this. Can’t wait to eat it. Smells so good!
Rachelle says
Hi Amanda,
I am making this for dinner a day early will it be oaky to re heat tomorrow?
The Chunky Chef says
It should be okay to reheat, although the barley may be a tad on the soft side. In case the barley absorbed too much of the liquid during the storing, add a splash of beef broth when reheating.
Linda says
I am excited about making this recipe. Would you recommend high or low temperature in the crock pot?
The Chunky Chef says
I always prefer to cook on LOW when using my crockpot.
DM says
Please don’t tell people to use aluminum to cook their food with. It’s toxic and builds up in your system and causes Alzheimers. I’m planning to try the recipe but definitely omitting aluminum.
The Chunky Chef says
You can choose to cook with whichever slow cooker you prefer… I never demand people cook with anything, I’m just sharing options. And in the actual written recipe, I don’t mention it at all.
Kathy T says
I’ve made this twice already and it comes out great every time. my only suggestion is I think it only needs one bay leaf not 2, but that’s probably personal preference. This is a great crock pot recipe!!!! And it freezes really well for future meals. one more thing it does come out in between a soup and a stew. I really like it like that. If you want it more like a soup you can just add more broth. This is definitely worth making. Also I brown the meat before I put it in the Crock-Pot.
Bill Hilly says
I beg to differ with you. You will need TWO bay leaves…. I mean, come on, why skimp on the bay leaves?
Rene McKervey says
I also prefer only one bay leaf in my recipes.
Personal preference I guess.
Beth says
I too love barley soup. My grandmother use to make it frequently. But I am more worried about you. You have been seriously ill and are still worried about us. Take care, rest, and take hour meds. We will include
You in our prayers. Beth