Name: Crockpot Beef Barley Soup
Prep time: 15 min
Cook time: PT-488134H42M50S
Total time: 8 h 15 min
Cuisine: American
Ingredients: 1 1/2 pounds beef stew meat, cut into bite-sized pieces; 1 cup pearl barley, rinsed; 4 cups beef broth; 2 cups water; 3 carrots, sliced; 3 celery stalks, sliced; 1 medium onion, chopped; 3 cloves garlic, minced; 1 (14.5-ounce) can diced tomatoes, undrained; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 bay leaf; Salt and black pepper, to taste

Jump to Recipe·Print Recipe

A warm, satisfying bowl of Crockpot Beef Barley Soup is just what I crave when I need a cozy, nourishing meal. This recipe is packed with tender beef, nutty pearl barley, and plenty of vegetables, all slow-cooked together to create a deep, rich flavor. It’s the kind of dish that feels like a comforting hug on a chilly day.

Crockpot Beef Barley Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds beef stew meat, cut into bite-sized pieces

1 cup pearl barley, rinsed

4 cups beef broth

2 cups water

3 carrots, sliced

3 celery stalks, sliced

1 medium onion, chopped

3 cloves garlic, minced

1 (14.5-ounce) can diced tomatoes, undrained

1 teaspoon dried thyme

1 teaspoon dried parsley

1 bay leaf

Salt and black pepper, to taste

Directions

I start by adding the beef, barley, beef broth, water, carrots, celery, onion, garlic, and diced tomatoes into my crockpot. Then I stir in the thyme, parsley, bay leaf, salt, and black pepper. I cover and cook everything on low for 7–8 hours or high for 4–5 hours, until the beef is fork-tender and the barley is fully cooked. Before serving, I make sure to remove the bay leaf, then I taste the soup and adjust the seasoning if needed. I love serving it hot with a slice of crusty bread for dipping.

Servings and timing

This recipe serves 6 people.

Prep time: 15 minutes

Cook time: 7–8 hours on low or 4–5 hours on high

Total time: up to 8 hours and 15 minutes

Variations

Sometimes I like to add mushrooms or frozen peas during the last hour of cooking for extra texture and flavor. If I’m out of barley, farro or brown rice works as a great substitute. For a slightly tangier broth, I’ve stirred in a splash of balsamic vinegar before serving, and it adds a nice complexity.

Storage/Reheating

I let the soup cool completely before storing it in an airtight container in the refrigerator for up to 4 days. When reheating, I just warm it over medium heat on the stove or microwave it in short intervals, stirring in between. It also freezes well — I portion it into freezer-safe containers and keep it for up to 3 months. I always thaw overnight in the fridge before reheating.

FAQs

How do I keep the barley from getting mushy?

I’ve found that using pearl barley and cooking it on low helps it hold its texture. If I’m making the soup ahead of time, I sometimes cook the barley separately and add it just before serving.

Can I use ground beef instead of stew meat?

Yes, I’ve used ground beef in a pinch. I just brown it first in a skillet before adding it to the crockpot to ensure it’s fully cooked and flavorful.

Is this soup gluten-free?

Barley contains gluten, so if I need a gluten-free version, I swap the barley for a gluten-free grain like quinoa or rice.

Can I add potatoes?

Absolutely. I sometimes dice a few potatoes and add them with the other vegetables. They soften nicely during the slow cooking process.

What’s the best way to thicken the soup?

If I want a thicker consistency, I let it cook uncovered on high for the last 30 minutes. Sometimes I mash a few of the vegetables right in the pot to help thicken it naturally.

Conclusion

This Crockpot Beef Barley Soup has become one of my go-to comfort meals. It’s hearty, flavorful, and wonderfully simple to make. Whether I’m serving it for a busy weeknight dinner or storing leftovers for later, it always hits the spot. I know I’ll keep coming back to this classic recipe all fall and winter long.

Recipe:

Crockpot Beef Barley Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 8 hours 15 minutes
Yield: 6 servings
Diet: Low Fat

Print Recipe

Description

A hearty and comforting Crockpot Beef Barley Soup made with tender beef, pearl barley, and a medley of vegetables, slow-cooked to perfection for a rich, flavorful meal.

Instructions

Add the beef, barley, beef broth, water, carrots, celery, onion, garlic, and diced tomatoes into the crockpot.
Stir in thyme, parsley, bay leaf, salt, and black pepper.
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 the bay leaf before serving.
Taste and adjust seasoning as needed. Serve hot with crusty bread.