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Hearty Slow Cooker Beef and Barley Soup

Close-up of a steaming white bowl filled with rich beef barley soup, featuring chunks of beef, barley, and carrots.
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This slow cooker beef and barley soup recipe delivers a rich, comforting meal with minimal effort. You get tender beef and wholesome barley simmered in a savory broth, perfect for a cozy dinner.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 cup pearl barley, rinsed
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups beef broth
  • 2 cups water
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Pat the beef cubes dry and season lightly with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches until seared on all sides. Do not overcrowd the pan.
  3. Transfer the browned beef to the basin of your slow cooker.
  4. Add the chopped onion, carrots, celery, rinsed barley, beef broth, water, diced tomatoes, minced garlic, thyme, rosemary, and bay leaf to the slow cooker.
  5. Stir all ingredients together gently.
  6. Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, until the beef is very tender and the barley is cooked through.
  7. Remove and discard the bay leaf before serving. Taste and adjust salt and pepper as needed.
  8. Serve this warm dinner recipe hot, perhaps with crusty bread.

Notes

  • Rinsing the pearl barley removes excess starch, which helps keep the broth clearer.
  • For a thicker soup, remove about 1 cup of the liquid and 1/2 cup of barley/vegetables near the end of cooking, mash them together, and stir the mixture back into the soup.
  • This freezer meal soup freezes well for later enjoyment.

Nutrition

Find it online: https://mistyplate.com/beef-barley-soup-slow-cooker-recipe/