Beef Barley Soup

Meggan Hill

5 from 100 votes

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Invest 20 minutes of prep to max out the flavor in this hearty slow cooker Beef Barley Soup. It’s made with tender beef, chewy plump barley, and all your favorite soup veggies. No need to simmer, stir, and fuss; my easy crockpot soup practically makes itself.

Slow cooker beef barley soup in two bowls.


 

Dump dinners work like a dream for some slow cooker recipes (see: Barbecue Pulled Pork, White Chicken Chili, Hot Turkey Sandwiches). But for other slow cooker ideas, including this beef and barley soup, a tiny bit of prep at the beginning can totally transform the flavor.

Here, I call for browning the meat and sautéing the vegetables before you set and forget. These 20 minutes of hands-on time make all the difference to make this one of the richest-tasting, delightfully rib-sticking soup recipes ever.

Once the beef is simmered low and slow, it practically falls apart into the savory, tip-the-bowl-into-my-face beef stew.

Table of Contents

  1. Recipe ingredients
  2. Ingredient notes
  3. Step by step instructions
  4. Recipe tips and variations
  5. Frequently Asked Questions
  6. Beef Barley Soup Recipe

Recipe ingredients

Labeled ingredients for slow cooker beef barley soup.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Boneless beef chuck or stew meat: Chuck roast and stew meat are not only inexpensive, but also have a lot of fat marbled within the meat; an asset here. The longer cook time called for in the slow cooker recipe allows the fat to break down into meltingly tender chunks of beef and a fat that melts into the rich, full-bodied broth. Names can vary, so look for any of these beef cuts: boneless beef chuck roast, chuck pot roast, chuck shoulder, bottom eye, round roast, rump roast, top round, round tip roast, English roast, or pot roast. Or substitute beef stew meat. Whatever it is, cut it into beef cubes to speed up the process of breaking down the fat.
  • Mushrooms: Cremini mushrooms, white button mushrooms, or baby bellas; choose any one or a mix of all. If they’re already small, no need to slice the ‘shrooms in half.
  • Beef broth and chicken broth:  I use refrigerated beef base to make broth. Similar to bullion cubes, beef base is highly concentrated beef stock. You can find it in powder or paste forms. I love “Better than Bouillon” brand, a paste which is widely available and tastes delicious. For the chicken broth, buy your favorite store-bought brand in boxes or cans, or make your own chicken broth if you like.
  • Pearled barley: Also known as pearl barley, this grain is whole barley minus its fibrous outer hull. Pearl barley gets its shiny name because after the hull is removed, the grains are polished to remove part or all of the bran layer (making it quicker and easier to cook).

Step by step instructions

  1. Pat beef dry with paper towels and sprinkle with salt and pepper.
Seasoned beef pieces on a wooden cutting board.
  1. In a large skillet over medium-high heat, heat oil until shimmering. Add the beef and let cook, without stirring, until brown on one side, about 2 to 3 minutes. Stir beef and continue cooking until brown all over, 1 to 2 minutes longer.
Pieces of beef in a skillet for beef barley soup.
  1. Transfer beef to the slow cooker, leaving the drippings in the skillet. Add onion, carrots, celery, and mushrooms to the saucepan and sauté until the vegetables have softened and the mushrooms have released most of their liquid, about 5 to 7 minutes.
Vegetables for slow cooker beef barley soup.
  1. Stir in the garlic and thyme until fragrant, about 30 seconds. Add to the slow cooker. Add beef broth, chicken broth, water, barley, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper to the slow cooker.
Slow cooker beef barley soup before being cooked in a crockpot.
  1. Cover and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours. Remove bay leaf, season to taste with salt and pepper, and garnish with fresh parsley.
Slow cooker beef barley soup in a crockpot.

Recipe tips and variations

  • Yield: This Slow Cooker Beef and Barley Soup makes 8 entree-sized servings. Paired with a salad and warm bread or a half sandwich, this makes for a satisfying and soul-feeding meal.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Freezer: Cool the soup completely, then pack into freezer-safe containers (I like mason jars; leave 1/2-inch headspace for expansion). Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator.
  • Beef Barley Stew: Transfer your pot of soup into more of a stew by thickening it with tomato paste (or simmering it in the slow cooker with the lid off until it reaches your desired consistency).
  • No mushrooms: If you don’t care for mushrooms, omit them or sub in another vegetable you do love such as green beans, cubes of celery root, or shredded cabbage.
  • More flavors: Get creative with your herbs and spices! Try fresh thyme sprigs or rosemary or add a dash of Worcestershire sauce or soy sauce.
Slow cooker beef barley soup in two bowls.

Frequently Asked Questions

How can I tell when barley is done?

Barley is one of the easiest whole grains to cook. You’ll know barley is done when it has tripled in size and is soft and chewy in texture.

Can I make this beef and barley soup on the stovetop?

Follow Steps 1 through 3 below, using a Dutch oven or large sauce pan instead of a skillet. After you’ve browned the meat and softened the vegetables (separately), add back the meat and the remaining ingredients. Cook for 45 minutes to 1 hour, until the beef has softened and the barley is tender.

More slow cooker favorites

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Slow cooker beef barley soup in a brown bowl.

Beef Barley Soup

By Meggan Hill
Invest 20 minutes of prep to max out the flavor in this hearty slow cooker Beef Barley Soup. It's made with tender beef, chewy barley, and all your favorite soup veggies. No need to simmer, stir, and fuss; my easy crockpot soup practically makes itself.
Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 40 minutes
Servings 8 servings
Course Soup
Cuisine American
Calories 190
5 from 100 votes
ReviewPrint

Ingredients 

Instructions 

  • Pat beef dry with paper towels and sprinkle with salt and pepper. In a large skillet over medium-high heat, heat oil until shimmering.
  • Add the beef and let cook, without stirring, until brown on one side, about 2 to 3 minutes. Stir beef and continue cooking until brown all over, 1 to 2 minutes longer. Transfer beef to the slow cooker, leaving the drippings in the skillet.
  • Add onion, carrots, celery, and mushrooms to the saucepan and sauté until the vegetables have softened and the mushrooms have released most of their liquid, about 5 to 7 minutes. Stir in the garlic and thyme until fragrant, about 30 seconds. Add to the slow cooker.
  • Add beef broth, chicken broth, water, barley, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper to the slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours. Remove bay leaf and season to taste with salt and pepper.

Recipe Video

Notes

  1. Boneless beef chuck or stew meat: Chuck roast and stew meat are not only inexpensive, but also have a lot of fat marbled within the meat; an asset here. The longer cook time called for in the slow cooker recipe allows the fat to break down into meltingly tender chunks of beef and a fat that melts into the rich, full-bodied broth. Names can vary, so look for any of these beef cuts: boneless beef chuck roast, chuck pot roast, chuck shoulder, bottom eye, round roast, rump roast, top round, round tip roast, English roast, or pot roast.
  2. Mushrooms: Cremini mushrooms, white button mushrooms, or baby bellas; choose any one or a mix of all. If they’re already small, no need to slice the ‘shrooms in half.
  3. Beef broth and chicken broth:  I use refrigerated beef base to make broth. Similar to bullion cubes, beef base is highly concentrated beef stock. You can find it in powder or paste forms. I love “Better than Bouillon” brand, a paste which is widely available and tastes delicious. For the chicken broth, buy your favorite store-bought brand in boxes or cans, or make your own chicken broth if you like.
  4. Pearled barley: Also known as pearl barley, this grain is whole barley minus its fibrous outer hull. Pearl barley gets its shiny name because after the hull is removed, the grains are polished to remove part or all of the bran layer (making it quicker and easier to cook).
  5. Yield: This Slow Cooker Beef and Barley Soup makes 8 entree-sized servings. Paired with a salad and warm bread or a half sandwich, this makes for a satisfying and soul-feeding meal.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 servingCalories: 190kcalCarbohydrates: 14gProtein: 14gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 39mgSodium: 502mgPotassium: 474mgFiber: 3gSugar: 2gVitamin A: 2565IUVitamin C: 7mgCalcium: 35mgIron: 2mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  3. Hi Meggan: I have not rated this yet because I haven’t made it yet. However I will rate with notes. I have to reduce my sat fats and salt in my diet so I will be making it with a lean beef. I’ll adjust oil as needed. Also might add some cut up leeks to replace the potatoes I was thinking of adding. (I am old school and have cooked for decades. Everyone will miss that favorite meat, potatoes and gravy stew I used to make along with the buttery homemade biscuits lol).

    I get your emails and love the recipes I’ve tried. Learning new tricks is a wonderful adventure for me. Thank you for helping me along the way.

    Reply

    1. Hi Marla, there is a section in the post right above the recipe card that gives stove top instructions using a dutch oven or stock pot! -Meggan

    1. Hi Diane, I don’t see why not. Quick barley has been pre-steamed so it just takes less time to cook. I haven’t tried it that way, but a reader said they would be putting it in at the last hour of cooking. I would love to hear how it worked for you! – Meggan

  7. I have made Beef Barley Soup many times, but this is hands down the best I have ever made! I followed the recipe exactly as written, but cooked it on the stove in my enameled cast iron dutch oven. Just WOW!5 stars

    Reply

  8. I just want to say that this soup is just the best! I have been making it now for a couple of years and I do not change anything (other than maybe throwing in some better than boullion for a little extra flavor. I do not add addtional salt when I do this.) Everyone that I have served this to LOVES it! This freezes beautifully, and I currently have it bubbling away in the crock pot. I will love being able to pull a portion out of the freezer during the coming winter. Thank you for this wonderful recipe. Happy Thanksgiving!5 stars

    Reply

    1. Hi Amy, you would add it with anything left in the pan. If you find you have a lot of liquid, it may be that the mushrooms are still releasing their liquid. It shouldn’t be too much liquid. – Meggan

    1. Hi Melli, of course! The chicken broth just adds more flavor, but you can absolutely substitute for all beef broth.

  11. This was so delicious Meggan. I loved the texture and the balance of ingredients. I can’t believe how much the barley expands! Just one half cup was indeed plenty! The meat was super tender and not dry and the seasoning was spot on. Thank you!5 stars

    Reply

  12. This soup was easy and so delicious. I used a 1 lb pkg of prepackaged stew meat. Didn’t even cut it up. It was so beefy and comforting.5 stars

    Reply

    1. Hi Janik, yes, you saute the vegetables in the fat from the beef. You wouldn’t HAVE to do that, but you get the best flavor that way. Then put everything in the slow cooker. Thanks! -Meggan

    1. Hi April, yes of course! I should post a version that isn’t in a slow cooker. I will do that. Thank you! -Meggan

  15. I have made this recipe several times on the stove top and am always pleased with the results.
    The only change I made was to add a tablespoon of tomato paste. It adds a richer flavor and tomato always works well with beef and mushroom#.5 stars

    Reply

    1. Hi Erik, such a smart idea which I am going to try out next time I make this! Thank you so much. -Meggan

    1. Hi Roni, yes it can! Nothing in here will suffer from freezing. If you need more specifics, please let me know. Thanks! -Meggan

  17. Well right now it is 2 degrees out. I am putting this in my crock pot  can’t wait to warm up with  this in my soup bowl.thanks

    Reply

  18. Hi Meggen,

    I found your recipe for Slow Cooker Beef Barley Soup, it sounds just like my Mother use to make. Your Ham and Bean soup sounds delicious also.

    The only thing missing from your recipes is the size of the slow cooker to use. I noticed that none of your recipes refer to the size of slow cooker to use.
    I cook for 2 people and have a 3 quart crock pot and need to know the size of your recipe so I can convert it to fit my crock pot.
    Thank you5 stars

    Reply

  20. Its okay. I figured it had to be high for 4 hours. It is very good but mine is more like hotdish. I used a whole box of barley though lol.

    Reply

    1. Okay you said hot dish – now you are required to tell me from which Midwestern state you hail. 😀 -Meggan

    1. Hi Birdie! I’m obviously way too late in replying to you. I’m sorry the recipe has the error of not including the temperature! 3 to 4 hours on HIGH or 6 to 8 hours on LOW. Thank you. I’m so sorry and horrified on your behalf.

  22. Wow this was a great soup! I kept my beef chunks fairly large and browned them up real nice. ThenI doubled the barley (we love barely). I thought next time I make it I’d make cut the veggies a little bigger than diced. I also added a tablespoon of Better than Boullion, for a little more in depth flavor.5 stars

    Reply

  23. The best barley soup ever !! My husband can’t seem to get enough !!! LOVE IT !!! Also the freezer drinks are awesome for summer BBQS …5 stars

    Reply

  24. Meggan, this is such a hearty and wholesome recipe! Thank you so much for sharing.
    Absolutely making this for the weekend dinner!
    All the love from Nepal xoxo5 stars

    Reply

  26. I want to try this receipe….but I can’t determine how much is a “serving”?…..it says it makes 8 servings but how much is each serving?

    Reply

    1. Hi Doug, that’s a fantastic question. Can you give me a few days to get back to you with the answer? I have culinary school tomorrow but can make the soup again on Wednesday. I’ll see what the total volume of soup produced is and then divide by 8 and I can let you know. Sorry about that! Good question. Thank you, I’ll reply again soon!

    2. Hi Doug, had a chance to make this again. I came up with exactly 8 cups of soup. So I’d say, 8 servings, 1 cup each, or you could do 6 servings and make them all slightly bigger. I hope this helps! Thanks for your question.

  27. Hi Meghan, sounds delicious!  Do you know the amount of sat. Fat?  I always like to know amount.
    Thank you very much.

    Reply

    1. Hi Lorraine, thanks for your question! 1.6 grams of saturated fat per serving. I was able to adjust the nutrition label to list it. Good luck and thanks again!

  28. This recipe does sound great.    I’ve got a problem with cooking barley and the slow cooker just may solve my problem.    I’ve found that only using beef broth is sometimes  “overpowering” in recipes and I have started using chicken broth only or a combination.     I’ve heard or read somewhere that the combination of broths with mushrooms make the mushrooms “sing”.    I guess it’s all about your own tastes.

    Reply

    1. Thank you so much for leaving your thoughtful comment, Shirley! I do think if you use too much beef broth (especially if it’s not high-quality or homemade) it could have a metallic taste. I like the combo of broths, glad I’m not the only one. Thanks again!!

    1. You know, that is a really good question. I like it with both flavors? Is that a lame answer? I think the mushrooms add some meatiness to the flavor, too. But yes, I should probably make it again with just beef just to see. 🙂

    2. The following is taken from a “lifehacker” article. Canned or boxed beef broth is only required to have a 135-to-1 ratio of moisture to protein. That means that most beef broth you buy in the store contains almost no beef at all, with yeast extracts providing most of the savory flavor. Boxed chicken broth will provide far better flavor than boxed beef broth, even for traditionally beef broth–based dishes. This is because, despite the fact that there is no minimum protein requirement set by the USDA, most boxed or canned chicken broth contains around 60 parts liquid to 1 part protein, twice as much as in beef broth.If you can’t make your own, however, and absolutely must have a beef flavor for your dish, try Better Than Bouillon Beef Base instead of store-bought beef broth. Keep in mind though it is very salty so I wouldn’t add too much salt.

    3. Use what ever you prefer, some say chicken broth has a lighter flavor and beef broth can be over powering,

  30. So it’s totally comfort food weather here in Utah now, and I’m on the hunt for all the soup and stew recipes I can find. Love that this is made in a crockpot, too. Laziness FTW!5 stars

    Reply

  31. “Regular stew beef” is a mix of cuts, which is why the consistency of the pieces varies – some are tough and some melt in your mouth. I stock up on boneless chuck roasts when they go on sale and cut one up when I want to make beef soup or stew.

    Thanks for sharing your recipe. It looks delicious!5 stars

    Reply

    1. Thank you so much for your information on this, Lee Ann! I had no idea what cut beef stew was, ha ha. And I’ve certainly had mixed results with it too! This explains so much. Thank you again, that was really helpful! I will definitely update my post with the info.

    2. cooking the meat in in a slow cooker is the answer to your tough meat problems, it cooks for 8 hours.

    1. Cathie, is there a slow cooker with a browning setting?! LOL I need that!!! That would be the best, for sure. I will definitely look into that. Thanks so much for the suggestion.

  33. LOVE beef and barley soup and for whatever reason have never done it in a slow cooker. Brilliant! I use beef chuck too. 

    Reply

  34. i dont eat beef but i have been eyeing this since you posted. looks so comforting! 

    Reply

  35. Yes YES!!! I love this! Beef barley is sooo one of my faves!!! I am going to try and recreate my beef barley without the beef…so that would just make it veggie barley 🙂  Either way this just look super!5 stars

    Reply

  36. I agree, the crockpot is like a magic flavor cauldron and we will need a bowl of this tonight when the rain comes. This is a fabulous looking soup.5 stars

    Reply