This slow cooker beef and barley soup is a hearty, comforting meal made with tender chunks of beef, wholesome barley, and a rich, savory broth. It’s the kind of down-home dish that fills your kitchen with warmth and delivers deep flavor with very little hands-on effort.
Why You’ll Love This Recipe
This recipe is perfect for busy days when you want something nourishing and satisfying without spending hours in the kitchen. The slow cooker does all the work, transforming simple ingredients into a deeply flavorful soup. It’s filling, budget-friendly, and ideal for feeding a family or a crowd. Plus, it tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
900 g beef chuck, cut into 2 cm cubes
1 tablespoon olive oil
1 medium onion, finely chopped
3 medium carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
200 g pearl barley, rinsed
1.5 liters beef broth
400 g canned diced tomatoes
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons fresh parsley, finely chopped
Directions
Heat the olive oil in a large pan over medium heat. Add the beef cubes and brown them on all sides for about 5 to 7 minutes. This step adds depth of flavor to the soup.
Transfer the browned beef to the slow cooker. Add the chopped onion, carrots, celery, and garlic. Sprinkle in the barley and stir gently to combine.
Pour in the beef broth and diced tomatoes, then add the tomato paste, salt, black pepper, thyme, rosemary, and bay leaves. Stir everything well.
Cover the slow cooker with the lid and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender and the barley is fully cooked.
Before serving, remove the bay leaves and stir in the fresh parsley. Taste and adjust seasoning if needed. Serve hot.
Servings and timing
This recipe yields approximately 6 generous servings.
Preparation time is about 20 minutes.
Cooking time is 7 to 8 hours on low or 4 to 5 hours on high in the slow cooker.
Variations
You can add mushrooms for extra earthiness or diced potatoes for a more filling soup. For a lighter broth, reduce the barley to 150 g. Fresh herbs such as thyme or rosemary can replace the dried versions if available. If you prefer a thicker soup, let it cook uncovered for the last 30 minutes.
Storage/Reheating
Allow the soup to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months. Reheat gently on the stovetop over medium heat or in the microwave, adding a splash of broth or water if it has thickened.
FAQs
Can I skip browning the beef?
Yes, but browning adds richer flavor and improves the overall taste of the soup.
Is pearl barley the same as hulled barley?
No, pearl barley cooks faster and is better suited for slow cooker soups.
Can I make this soup on the stovetop?
Yes, simmer it gently for about 1.5 to 2 hours until the beef and barley are tender.
Will the soup thicken as it sits?
Yes, barley continues to absorb liquid, making the soup thicker over time.
Can I use frozen beef?
It’s best to thaw beef before cooking to ensure even cooking and proper texture.
How do I prevent mushy barley?
Stick to the recommended cooking time and avoid overcooking on high heat.
Can I add more vegetables?
Absolutely, vegetables like zucchini, green beans, or peas work well.
Is this soup suitable for meal prep?
Yes, it stores and reheats very well, making it ideal for meal planning.
Can I use homemade broth?
Yes, homemade beef broth will enhance the flavor even more.
How can I make the soup less salty?
Use low-sodium broth and adjust the salt at the end of cooking.
Conclusion
Slow cooker beef and barley soup is a timeless comfort food that delivers warmth, flavor, and nourishment in every bowl. With simple ingredients and minimal effort, this recipe creates a satisfying meal that’s perfect for busy days, family dinners, or cozy weekends at home.
A hearty, comforting slow cooker soup made with tender beef, pearl barley, and vegetables in a savory, slow-simmered broth. Perfect for busy days and make-ahead meals.
Total Time:7 hours 20 minutes
Yield:6 servings
Ingredients
900 g beef chuck, cut into 2 cm cubes
1 tablespoon olive oil
1 medium onion, finely chopped
3 medium carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
200 g pearl barley, rinsed
1.5 liters beef broth
400 g canned diced tomatoes
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons fresh parsley, finely chopped
Instructions
Heat olive oil in a pan over medium heat. Brown beef cubes on all sides for 5–7 minutes.
Transfer beef to the slow cooker. Add onion, carrots, celery, and garlic. Stir in the barley.
Pour in beef broth and diced tomatoes. Add tomato paste, salt, pepper, thyme, rosemary, and bay leaves. Stir well.
Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is tender and barley is cooked.
Remove bay leaves, stir in fresh parsley, adjust seasoning if needed, and serve hot.
Notes
Browning beef adds flavor but can be skipped to save time.
Use pearl barley for quicker cooking and softer texture.
Add more veggies like mushrooms or potatoes if desired.
For a thicker soup, cook uncovered for the last 30 minutes.
Soup will thicken more as it sits; add broth when reheating if needed.
