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Home / Main Dishes

Crockpot Beef Barley Soup

4.90
/5
6 hours hours 15 minutes minutes
343 Comments
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By: The Chunky Chefpublished: 01/12/2020

This post may contain affiliate links. Please read my disclosure policy.

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!

Holding a bowl of beef barley soup

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!

Ladle of beef barley

HOW TO MAKE CROCKPOT BEEF BARLEY SOUP

You won’t believe how easy this soup is to make… seriously!

  1. Brown the beef cubes (this is optional, but I highly recommend it)
  2. Add all ingredients to slow cooker, stir
  3. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 
  4. 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.

Slow cooker full of beef barley soup recipe

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.

Hearty and positively soul-warming, this beef barley soup simmers all day in the slow cooker, which makes for an incredibly rich soup recipe! #beefbarley #soup #slowcooker #crockpot #comfortfood #barley #beefsoup #easyrecipe #dinner

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.

Spoonful of beef barley soup

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!

Hearty and positively soul-warming, this beef barley soup simmers all day in the slow cooker, which makes for an incredibly rich soup recipe! #beefbarley #soup #slowcooker #crockpot #comfortfood #barley #beefsoup #easyrecipe #dinner

Crockpot Beef Barley Soup

4.90 from 167 votes
Author: The Chunky Chef
Prep Time: 15 minutes minutes
Cook Time: 6 hours hours
Total Time: 6 hours hours 15 minutes minutes
Calories: 378
Servings: 6 - 8 servings
(hover over # to adjust)
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This ultra comforting beef barley soup recipe is made easy in the slow cooker, which makes for incredibly tender beef and vegetables with perfectly textured barley!

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.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

** if you find the barley is too soft for your liking, you can try adding the barley halfway through the cook time (for slow cooker), and the last 30 minutes of cooking (on the stovetop).  For the instant pot, I would cook the barley separate (since you can't open it up halfway through the cook time).
** if not using the Better than Bouillon, you might need to increase the seasoning amounts, to your tastes.

INSTANT POT (PRESSURE COOKER) DIRECTIONS

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. Add 1 Tbsp butter to pot and saute the onions and celery over medium heat until softened. Add the garlic and cook 30 seconds. 
  3. 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. 
  4. 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.

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Hearty and positively soul-warming, this beef barley soup simmers all day in the slow cooker, which makes for an incredibly rich soup recipe! #beefbarley #soup #slowcooker #crockpot #comfortfood #barley #beefsoup #easyrecipe #dinner

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.90 from 167 votes (5 ratings without comment)

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Recipe Rating




  1. Pat says

    Posted on 1/18 at 3:45 pm

    I would love to make this, however I have a 1 1/2 quart crockpot. How do I pare down ingredients? I live alone & make chili a lot, giving me 2 day servings. It would be the same for this soup. Thank you!

    Reply
    • The Chunky Chef says

      Posted on 1/18 at 9:08 pm

      I’ve never cooked this recipe in a 1 1/2 quart crockpot, so I can’t say for sure… but I would estimate that you would need to cut the recipe down to 1/3 of the original. If you hover over the servings number, a toggle bar will appear. You can slide it either way, but in your case you’d want to slide it to the left until it says 2 servings. Then the recipe card will automatically calculate the new ingredient amounts 🙂

      Reply
  2. Linda says

    Posted on 1/8 at 12:46 pm

    OMG! This is so good… And it works on a nice cold winter day… I give you A plus plus and then some.. recipe well worth making.. don’t pass this one by…

    Reply
  3. dee says

    Posted on 1/6 at 5:45 am

    Delish !

    Reply
  4. Morgan Parker says

    Posted on 1/4 at 10:40 am

    All I can find in store is quick barley. Will that work for the crock pot version?

    Reply
    • The Chunky Chef says

      Posted on 1/4 at 9:06 pm

      I would cook that separately and add it to your bowls 🙂

      Reply
  5. Jennifer Stimson says

    Posted on 1/3 at 7:02 pm

    This was delicious! Perfect for a snow day dinner! It was a large recipe and barely fit (well kind of overflowed) my crockpot. But made for lots of leftovers. Froze some and still have a few bowls for lunches this week!

    Reply
  6. Edward W Sewall says

    Posted on 12/30 at 3:44 pm

    Sounds good…….any nutrition info available for this?

    Reply
    • The Chunky Chef says

      Posted on 12/30 at 8:17 pm

      Since this isn’t a health-focused website, and I’m not a nutritionist or dietician, I don’t provide full nutritional information for recipes as there is a potential for error, and I wouldn’t want to potentially and/or unknowingly pass along incorrect information. If full nutrition information is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer, or that you seek a nutritionist/dietitian for exact nutritional information.

      Reply
  7. Sherri says

    Posted on 12/13 at 10:22 am

    I’m going to add mushrooms to mine

    Reply
  8. Barbara Olsen says

    Posted on 12/11 at 3:55 pm

    Delicious ! I added peas, corn, green beans, and some leftover pot roast gravy, really good !

    Reply
  9. Teresa Gonzales says

    Posted on 12/10 at 6:23 pm

    Soooo good and hearty! I was informed to remember “exactly” how I made it so I could do it again! (I tend to experiment…)

    Reply
  10. Katrina says

    Posted on 12/8 at 10:51 pm

    This is the best beef and barley soup I’ve tried! Most of the time the soup recipes I find are lacking in flavor, whether its not enough seasoning or salt. So I usually have to add additional seasoning before I grab a bowl. But this recipe has the right amount of flavor. Just absolutely delicious!

    Reply
  11. Bill BOWERMASTER says

    Posted on 12/3 at 9:08 am

    The only things I added were string beans , peas and one small turnip

    Reply
  12. Kaitlin says

    Posted on 12/2 at 10:26 am

    EXCELLENT. followed the recipe exactly and it could not be better. One of my favorite recipes!

    Reply
  13. Karen B says

    Posted on 11/20 at 6:23 pm

    Loved this recipe and several others from this chef. So glad we found this website!!

    Reply
  14. Kristie b says

    Posted on 11/16 at 8:18 pm

    My family loved it. Making it again

    Reply
  15. John Bickle says

    Posted on 11/4 at 10:27 pm

    This was DELICIOUS! I used the stovetop recipe. I’m looking forward to eating the leftovers.

    Reply
  16. Sheryl says

    Posted on 11/4 at 10:00 pm

    The only thing I changed was that I used leftover pot roast meat, otherwise the recipe was spot on! I wouldn’t change a thing and enjoyed every bite. I would definitely try this recipe as written if I didn’t have leftovers I wanted to use up.

    Reply
  17. Susan Grother says

    Posted on 11/4 at 1:57 pm

    This is THE BEST soup!!! Everyone who tries it, wants the recipe. I use stew meat, which may takes a bit longer to get tender. I would also recommend using the Better than Bouillon base.

    Reply
  18. Kathy C says

    Posted on 11/1 at 7:04 pm

    Made this in my slow cooker today. I used ground beef because that’s what I had, and added a little red wine. Most of the liquid got absorbed, so it was more of a stew consistency, but that was my fault because I cooked it longer than it called for due to my work schedule. It was delicious!! The family loved it. Thank you for sharing your recipe!

    Reply
  19. Tracey Barton says

    Posted on 10/31 at 11:48 am

    This is my favorite beef barley soup recipe, I have done it in the crockpot and in my Dutch oven. It is perfect every time.

    Reply
  20. Kelli N. says

    Posted on 10/28 at 2:55 pm

    Making this is my slow cooker right now. MY HOUSE SMELLS AMAZING!!! Was looking for a soup/stew recipe that I haven’t made yet/before and found this one. I can not express how greatful I am for this recipe. Especially since the weather has gotten on the colder side here. Also because my boyfriend is allergic to poultry and my son has dietary rescritons right now(doesn’t help he’s also without most of his molars…gotta love baby teeth falling out).I followed the Recipe mostly adding extra on a few ingredients that we like. So excited to see how it turns out(actually jealous of my son and boyfriend who will get to try it first since I have to go to work).

    Reply
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