Crockpot Beef Barley Soup Recipe

Introduction

Crockpot Beef Barley Soup is a hearty, comforting meal that’s surprisingly easy to prepare. With tender chunks of beef, chewy barley, and flavorful vegetables, it’s perfect for a cozy dinner any day. Let your slow cooker do the work while you enjoy a warm, satisfying bowl.

Ingredients

• 1.5 pounds beef chuck roast or shoulder, cut into cubes
• 1 cup pearl barley
• 3 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 large potato, peeled and diced (optional)
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 2 bay leaves
• 2-3 sprigs fresh thyme or 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons olive oil (for browning, optional)

Instructions

1. Step 1: Optional but recommended, heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, about 5 minutes, then transfer to the slow cooker.
2. Step 2: Add barley, carrots, celery, potato (if using), onion, garlic, beef broth, bay leaves, and thyme to the slow cooker. Stir everything gently to combine.
3. Step 3: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours until the beef is tender and the barley is cooked through.
4. Step 4: Remove bay leaves and thyme stems before serving. Season with salt and pepper to taste, then ladle into bowls and enjoy.

Tips & Variations

• Use a tougher cut of beef like chuck roast or shoulder; slow cooking turns it tender and flavorful.
• Browning the beef before adding it to the slow cooker adds depth of flavor but isn’t required.
• Feel free to swap or add vegetables—mushrooms and green beans make great additions.
• If you prefer ground beef, cook and drain it thoroughly before adding to the slow cooker.
• Potatoes are optional; omit them for a lighter soup or add more for extra heartiness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave until hot throughout. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the beef?

Yes, you can skip browning if you’re short on time. The soup will still be delicious, though browning enhances the beef’s flavor and adds richness.

What does barley add to the soup?

Barley provides a chewy texture and a subtle nutty flavor. It also absorbs the savory broth, making the soup more filling and satisfying.

Crockpot Beef Barley Soup Recipe

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★★★★★

4.5 from 130 reviews

This hearty Crockpot Beef Barley Soup is a comforting and flavorful slow-cooked meal perfect for chilly days. Featuring tender chunks of beef, chewy barley, and a medley of vegetables, it’s an easy-to-make soup that simmers low and slow to develop rich, deep flavors. Ideal for using tougher, affordable cuts of meat like chuck roast, this recipe promises delicious results whether you brown the beef beforehand or skip that step for convenience.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 7 hours
• Total Time: 7 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1.5 pounds beef chuck roast or beef shoulder, cut into 1-inch cubes
• 1 cup pearl barley
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium onion, diced
• 3 medium potatoes, peeled and cubed (optional)
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 2 bay leaves
• 2 sprigs fresh thyme or 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil or vegetable oil (for browning beef, optional)

Instructions

1. Brown the Beef (Optional): Heat oil in a large skillet over medium-high heat. Add beef cubes in batches and sear until browned on all sides, about 5-7 minutes per batch. This step adds deeper flavor but can be skipped for faster prep.
2. Add Ingredients to Slow Cooker: Transfer the beef to the slow cooker. Add pearl barley, carrots, celery, onion, potatoes (if using), garlic, beef broth, water, bay leaves, and thyme. Stir gently to combine all ingredients.
3. Cook the Soup: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The slow cooking will tenderize the beef and soften the barley and vegetables perfectly.
4. Finish and Serve: Remove and discard the bay leaves and thyme stems. Season the soup with salt and pepper to taste. Serve hot, enjoying the tender beef and hearty grains.

Notes

• The recipe uses tougher cuts of beef such as chuck roast or shoulder which become tender with slow cooking.
• Browning the beef before slow cooking is recommended for richer flavor but optional.
• Feel free to omit potatoes or substitute vegetables like mushrooms based on your preference.
• You can substitute ground beef fully browned and drained for the cubed beef if preferred.
• Barley provides a chewy texture and nutty flavor that complements the beef and vegetables well.
• To adapt this recipe for stovetop cooking, simmer all ingredients in a large pot for 2-3 hours until meat is tender and barley is cooked.

Keywords: beef barley soup, crockpot soup, slow cooker soup, hearty beef soup, barley soup, comfort food, easy dinner