Craving a cozy bowl of beef barley soup? This slow-cooked classic is as easy as it gets—tender beef, vegetables, and plump barley simmered all day in the crock pot for that old-fashioned comfort we never get tired of.
No fancy ingredients, no complicated prep—just real food that practically cooks itself. The recipe includes both crock pot and stovetop instructions, so you can make it your way. Perfect for small slow cookers (2-quart or larger) or a big batch for the family.
Jump To (scroll for more)
- TL;DR (Recipe Summary)
- 🥣 Ingredients
- 👨🍳 Quick Overview: How to Make Beef Barley Soup
- 🔄 Options & Variations
- ♨️ Stovetop Option
- ↕️ Scaling: For Two or Family Size
- 🍽️ Serving Suggestions
- ❄️ Leftovers & Reheating
- ❓ FAQs
- 😊 Related Crock Pot Soup Recipes
- 📖The Recipe Card
- Beef Barley Soup (Easy Any-Size Crock Pot Recipe)
Featured Comment by Josephine:
⭐⭐⭐⭐⭐
"I have made this numerous times since I found the recipe in 2019. It is an all-time favorite for every occasion."
TL;DR (Recipe Summary)
What it is:
Classic beef barley soup made in the crock pot—tender beef, veggies, and plump barley simmered into old-fashioned comfort food.
Why you’ll love it:
Hands-off and flexible—works in any slow cooker, from a 2-quart mini to a family-size pot, with stovetop directions included.
How to make it:
Brown beef (optional), load everything in the crock pot, and cook low and slow until tender—about 8 hours.
Jump to the Recipe Card or keep reading for step-by-step photos and variations.
🥣 Ingredients
Here’s what you’ll need to make this easy beef barley soup in your crock pot (or on the stovetop).
- Beef — well-trimmed chuck roast or stew meat, cut into bite-size cubes
- Barley — pearl (most common) or hulled; skip quick/instant barley
- Aromatics — onion and garlic
- Vegetables — carrots, celery, and potato – classic vegetable beef barley soup base, but others may be added
- Pantry — beef broth, tomato paste, vegetable oil, salt, and black pepper
👨🍳 Quick Overview: How to Make Beef Barley Soup
1. Prep the beef — Use stew meat or trim a chuck roast into bite-size cubes.
2. Optional browning — Dust with flour and sear in hot oil for about 5 minutes. Add crushed garlic in the last minute.
3. Chop vegetables — Dice celery, potato, carrots, and onion; add to the crock pot.
4. Add the rest — Stir in tomato paste, salt, pepper, rinsed barley, and beef broth.
✅ Pro Tip: For firmer barley texture, add the barley halfway through cooking.
5. Cook — Low for 8 hours, or high for 4–5 hours.
📌 This is just the overview. See the recipe card or step-by-step photos below for full instructions.
🔄 Options & Variations
- Barley Texture:
Add the barley at the start for a softer result, or halfway through for a firmer bite. - Vegetables:
Carrots, celery, and potatoes form the base, but frozen corn, green beans, or peas can join in. (Add peas in the last hour so they stay bright.) - Broth Boosters:
Use low-sodium beef broth so you can season to taste. A splash of Worcestershire or a pinch of thyme or basil adds extra depth. - Make It a Stew:
Cut the broth in half and add trimmed, diced potatoes. It thickens beautifully into a slow cooker beef and barley stew—same rich flavor, just heartier.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
♨️ Stovetop Option
Prefer stovetop? You can make this the old-fashioned way.
- Dust the beef with flour, brown in a Dutch oven or soup pot, then remove it.
- Add a little oil and sauté the vegetables until softened (8–10 minutes).
- Return the beef, stir in tomato paste, seasonings, barley, and broth.
- Bring to a boil, reduce to a simmer, cover, and cook 45–60 minutes until the beef, barley, and carrots are tender.
- Add peas in the last 10 minutes if using.
↕️ Scaling: For Two or Family Size
This recipe makes about 7–8 cups of soup — what I call four large servings. It fits comfortably in a 3–4 quart crock pot.
- Half batch (for two): Fits in a 2-quart mini crock pot. Same cooking time.
- Full batch: Works in a 3–4 quart cooker.
- Double batch (family size): Requires a 6-quart or larger cooker. Same cooking time.
📌 Use the recipe card’s serving adjustment tool to scale ingredients up or down. Remember, the instructions don’t adjust automatically.
🍽️ Serving Suggestions
Serve hot with a fresh salad and bread for dipping. Try one of these easy sides:
❄️ Leftovers & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Good for 3 months. Portion into freezer-safe containers to make reheating easier.
- Reheat: Warm gently on the stovetop over medium heat, or use the microwave. Add a splash of broth or water if it’s too thick.
❓ FAQs
Use ½ cup of pearl barley for the recipe as written. It will look like a small amount, but it expands a lot. Most recipes add the barley at the beginning of the cooking process. For firmer texture, add it halfway through.
Yes — give it a quick rinse under running water before cooking to wash away dust or debris from processing.
Not required. Cooking it in the soup thickens the broth and adds flavor. But if you want to prepare ahead, boil it in water for 20–30 minutes before adding.
•Hulled barley: Only the outer husk removed; considered whole grain, chewier, and more nutritious.
•Pearl barley: Bran layer removed and polished, softer and less nutritious, but most common.
•Quick/instant barley: Partially cooked and dried (like minute rice). Ready in 10–15 minutes, but not recommended for this recipe.
😊 Related Crock Pot Soup Recipes
Check out other cozy crock pot soups:
This recipe is featured in Our Best Soups and the Smaller Crock Pot Recipe Roundup.
📖The Recipe Card
Beef Barley Soup (Easy Any-Size Crock Pot Recipe)
Ingredients
- 1 pound chuck roast or stew meat - cubed
- 1–2 cloves garlic - crushed or minced
- 1 tablespoon oil
- 2 ribs celery
- 2 medium carrots
- 1 medium onion
- 1 potato - medium
- 3 tablespoons tomato paste
- 1 teaspoon salt - to taste
- ½ teaspoon black pepper
- ½ cup uncooked barley - rinsed
- 4–5 cups low-sodium beef broth
Step-by-Step Instructions
- Prep the beef — Use stew meat or trim a chuck roast into bite-size cubes.
- Optional browning — Dust with flour, then brown in hot oil for about 5 minutes. Add 1–2 cloves of crushed garlic in the last minute.
- Dice 2 ribs of celery, 1 medium potato, 2 carrots, and 1 medium onion. Add to a 3–4-quart or larger crock pot.
- Add 3 tablespoons tomato paste, 1 teaspoon salt, ½ teaspoon pepper, and ½ cup uncooked rinsed barley. Finally, add 4–5 cups of beef broth.
- Cook on low for 8 hours or high for 4–5 hours.
Recipe Notes
Pro Tips:
- You can skip browning and add everything to the crock pot — it will still be excellent.
- Barley can feel heavy; reduce by 25% if you prefer a lighter soup
- Use pearl (softer) or hulled (chewier, more nutritious) barley. Skip quick/instant.
- Rinse the barley under running water before cooking to remove dust or debris.
- Add a can of diced tomatoes, but then use 4 cups of broth.
- For firmer barley, add it halfway through cooking.
- Fits a 3–4 quart crock pot. Half recipe = 2-quart mini. Double recipe = 6–8 quarts.
- It is good in the refrigerator for 4 days, but it will freeze well for 3 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published December 3, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jo Ann Thomas says
This is the best beef barley soup with veggies. Love it! I love all your recipes especially the ones in crock pot for this time of year. Thank you so much for all the work you put in and sharing these recipes. Just a wonderful site. Tks again. Jo Ann
Josephine Roma says
Dr Dan,
I have made this numerous times since I found the recipe in 2019. It is an all-time favorite for every occasion. I made it for an ill family member who wasn't able to cook for herself, and stored it in her freezer in single serve portions; for pot luck work luncheons; family get togethers; and for just the two of us-my husband and me, for dinner and then freeze leftovers for a second meal or lunches. Everyone always wants the recipe, so I just give them the link. Always a 5 star meal. Thanks so much for this website. The https://www.101cookingfortwo.com/crock-pot-ham-bone-bean-soup/ is another family favorite!!!
Katherine A Dietz says
Why do you not use flour to dredge the beef? Would you suggest using red wine vinegar or balsamic vinegar to clean out pan and help tenderize the beef?
Thanks
Katherine
Dan Mikesell AKA DrDan says
Hi Katherine,
You definitely can dredge with flour to get some browning before adding to the crock pot. You can also skip the entire skillet step and just dump and go—it will still come out very nice.
If the pan needs to be degassed, then your suggestions are fine or even just some booth or water will do. The wine and vinegar will change the taste and is more of a personal choice.
Dan
SeafoamJade says
This looks amazing, but I have a question: I have all the ingredients on hand except for the stew meat. But, I do have a pound of 90% lean hamburger meat. Can I use that instead of stew meat? Also, could I substitute a 15 oz. can of crushed tomatoes in place of the diced tomatoes? (I can't eat seeds.) If not, would tomato sauce or puree be a good substitute for diced tomatoes? TIA!
Dan Mikesell AKA DrDan says
Hi Jade,
Welcome to the blog.
About the burger, yes it would work but obviously will be a different soup. Ground meat needs to be browned and drained before adding to a crock pot or you get clumps of meat—unpleasant .
The tomatoes (other than the tomato paste) is optional to change the taste some. So crushed or sauce is fine if you want that option.
Dan
Judy says
Back to get my favorite cold weather soup! This soup is always delicious and easy to make!
Dan Mikesell AKA DrDan says
👍
Rosetta R Morrisris says
The crock pot beef and barley soup was delicious. My husband even liked it. I added some of my frozen tomatoes from my garden. I think some okra would also be good in it. I will be making this recipe again. Had trouble finding barley but now that I have it I will be adding it to other soups. Keep up the good work. Really enjoy your recipes
Anita Chaplick says
If you cooked this on a stove top versus a crock pot, how long should you cook it?
Dan Mikesell AKA DrDan says
Hi Anita,
Welcome to the blog.
Please see the answer I just gave Elisabeth a few minutes ago.
Dan
Elisabeth Wasslen says
I don't have a crock pot but it sure sounds delicious to me. I do have a question though. If I cook it on the stove top, how long will it take? Thank you so much.
Dan Mikesell AKA DrDan says
Hi Elisabeth,
Cook the meat as directed in a large pot (like a Dutch oven), remove from pot, add about 1 tablespoon of oil, and all the veggies, cook until softening (about 10-15 minutes). Add everything back to the large pot, bring to a boil then turn down to simmer and cover. It will probably take about an hour but check at 45 minutes. The meat, barley, and carrots should be tender before stopping. It could take a bit longer. I haven't done stovetop for years and going on memory but this seems right.
Dan
Dan Mikesell AKA DrDan says
Hi Cindy,
Welcome to the blog.
Yes, ground beef works fine. Same weight and, of course, it should be pre-browned enough to break it apart and drain well.
Dan
Randy Moisan says
Came out delicious. I used baby carrots and added a little more barley came out nice and thick the way I like it.