This slow cooker beef and barley soup is a cozy, hands-off meal that fills your kitchen with a warm, savory aroma. Tender beef, nutty barley, and soft carrots make a bowl that is hearty and comforting. It tastes rich, feels silky on the tongue, and looks homey with bright parsley on top. If you like simple, satisfying dinners, this is one to try. For a tasty party bite to serve alongside, try a contrasting appetizer like beef bacon jalapeno popper cheese balls.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 8 hours (on low)
- Total Time: 8 hours 20 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 320 kcal
- Protein: 24 g
- Carbohydrates: 28 g
- Fat: 15 g
- Fiber: 4 g
- Sugar: 2 g
- Sodium: 500 mg
Why Make This Slow Cooker Beef and Barley Soup
This soup is slow-cooked comfort. The long, gentle simmer makes the beef melt-apart tender. Pearl barley adds a chewy, nutty bite and thickens the broth naturally. The flavors are simple but deep: garlic and thyme lift the beefy broth. It’s great for busy days because you assemble it in the morning and come home to dinner. The aroma is inviting, and the texture is satisfying — brothy yet hearty.
How to Make Slow Cooker Beef and Barley Soup
This method keeps things easy. You combine ingredients, set the cooker, and let time do the work. You can brown the beef first for extra flavor, but it is optional. Stir in fresh parsley at the end to brighten the soup.
Ingredients:
- 1 lb beef chuck, cubed
- 1 cup pearl barley
- 4 cups beef broth
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Trim excess fat from the beef and cut into bite-sized cubes if not already cubed. Peel and dice the onion. Slice the carrots and dice the celery. Mince the garlic. Measure out the barley and thyme.
Step 2: Mixing
In the slow cooker, add the beef, pearl barley, beef broth, onion, carrots, celery, garlic, dried thyme, bay leaf, and a pinch of salt and pepper. Stir everything gently to combine so the barley is evenly distributed.
Step 3: Cooking
Cover and cook on low for 8 hours, or until the beef is tender and the barley is cooked through. If your slow cooker runs hot, check at 6–7 hours to avoid overcooked barley. Do not lift the lid too often; steady heat gives the best texture.
Step 4: Finishing
Remove the bay leaf before serving. Taste and adjust salt and pepper. Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
How to Serve Slow Cooker Beef and Barley Soup
Serve the soup with crusty bread or warm dinner rolls to soak up the broth. A simple green salad brightens the plate. Top with extra parsley or a sprinkle of grated Parmesan for added richness. For a heartier meal, serve alongside roasted root vegetables or buttered noodles.
How to Store Slow Cooker Beef and Barley Soup
- Refrigerator: Cool the soup to room temperature, transfer to airtight containers, and refrigerate for 3–4 days.
- Freezer: Freeze in airtight, freezer-safe containers for up to 3 months. Leave some headroom, as soup expands when frozen.
- Reheating tip: Barley soaks up liquid as it sits. When reheating, warm gently on the stove and add a splash of broth or water to loosen the soup. Reheat only once for best quality.
Expert Tips for Perfect Slow Cooker Beef and Barley Soup
- Sear for depth: Quickly sear beef cubes in a hot pan for 2–3 minutes per side before adding them to the slow cooker. This adds rich, browned flavor.
- Use low-sodium broth: It lets you control salt. Add salt at the end after tasting.
- Barley type: Pearl barley cooks faster and becomes tender in 8 hours. Hulled barley is chewier and may need longer cooking.
- Avoid overcooking: If you prefer firmer barley, check the soup at 6–7 hours.
- Layer flavors: Add a splash of Worcestershire sauce or a teaspoon of tomato paste for extra umami.
- Skim fat: After cooking, you can chill the soup briefly and skim the hardened fat from the top for a lighter broth.
Delicious Variations
- Mushroom and barley: Add 8 oz sliced mushrooms for an earthy boost. Swap half the beef for mushrooms to cut meat.
- Tomato beef barley: Stir in one can (14 oz) diced tomatoes for a tangy broth.
- Hearty vegetable: Add diced potatoes or parsnips for more bulk.
- Herbs forward: Use fresh thyme and a bay leaf for brighter herb flavor.
- Spicy twist: Add a pinch of red pepper flakes or a diced jalapeno when mixing.
- Slow cooker stew: Reduce broth to 3 cups for a thicker, stew-like finish.
Frequently Asked Questions
Q: Can I use quick-cooking or pearl barley?
A: Yes. Pearl barley is what this recipe uses because it softens well in the slow cooker. Quick-cooking barley will become very soft if cooked 8 hours on low, so check earlier. Hulled barley needs longer to tenderize.
Q: Do I have to brown the beef first?
A: No, it’s optional. Browning adds a deeper flavor and a nice color but adds an extra pan step. The soup will still be tasty without searing.
Q: Can I cook this on high instead?
A: Yes. Cook on high for about 4–5 hours. Check the barley and beef for doneness at the earlier time to avoid overcooking.
Q: Can I use frozen beef or leftover cooked beef?
A: You can use frozen beef, but thawing first is safer and shortens cooking time. If you use pre-cooked beef, add it in the last hour to warm through so it does not become tough.
Q: How do I reduce the sodium?
A: Use low-sodium or homemade beef broth. Skip adding extra salt until the end, then taste and adjust.
Q: Will the barley make the soup thick?
A: Yes. Barley releases starch and slightly thickens the broth as it cooks. If you want a thinner soup, add extra broth when serving.
Conclusion
This slow cooker beef and barley soup is a reliable, comforting meal that fills your home with rich, savory smells and delivers tender beef, chewy barley, and bright vegetables in every spoonful. It’s simple to make, easy to store, and flexible for many tasty variations. For another slow-cooker take on beef and barley, see this well-loved recipe at Crockpot Beef Barley Soup – The Chunky Chef. Give this soup a try — it’s a great weeknight winner and warms the soul.
Print
Slow Cooker Beef and Barley Soup
- Total Time: 500 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A cozy, hands-off meal filled with tender beef, nutty barley, and soft carrots, perfect for busy days.
Ingredients
- 1 lb beef chuck, cubed
- 1 cup pearl barley
- 4 cups beef broth
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preparation: Trim excess fat from the beef and cut into bite-sized cubes if not already cubed. Peel and dice the onion. Slice the carrots and dice the celery. Mince the garlic. Measure out the barley and thyme.
- Mixing: In the slow cooker, add the beef, pearl barley, beef broth, onion, carrots, celery, garlic, dried thyme, bay leaf, and a pinch of salt and pepper. Stir everything gently to combine.
- Cooking: Cover and cook on low for 8 hours, or until the beef is tender and barley is cooked through. Avoid lifting the lid too often.
- Finishing: Remove the bay leaf before serving. Taste and adjust salt and pepper. Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
Serve with crusty bread or warm dinner rolls. For a heartier meal, consider adding roasted root vegetables.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
