This hearty beef barley soup recipe has chunks of tender beef and vegetable with plump and tender barley. This easy comfort food only needs a few minutes of preparation, and your slow cooker will do the rest.
Introduction
Do you need an easy, hardy soup for the cold weather? This beef barley soup recipe requires no attention; no add this or shred that in the middle—just a few minutes of preparation in the morning for an easy dinner in the evening.
I starred at my Crock Pot Vegetable Beef Soup. Add some garlic, fuss with the vegetables some, of course, add barely. And lastly, even some potatoes to thicken and add texture.
👨🍳How to make this recipe
This is not an intimidating recipe. All you need are a few knife skills and a crock pot.
- Start with an optional browning of cubes of chuck roast or stew meat to add even more flavor if you have time.
- While the meat is browning, chop the vegetables of your choice.
- Dump in your slow cooker with some barley.
- Cook for 8 hours on low or 4-5 hours on high.
🥣Ingredients for this recipe
🐄The Beef
You may use store-trimmed stew meat, but I like to use a chuck roast and trim it myself.
I like to brown the beef in recipes like this. The Maillard reaction does add a lot of flavors, so I spent 5 minutes browning and then added the garlic to bloom for a minute or two.
If you don't use a non-stick pan, you might need to add a little broth after moving the beef to deglaze the pan.
Barley
Pearl barley is the most common form of barley available. Pearl barley has the outer husk, and bran layers have been removed. Pearl barley is softer but lacks a bit of nutrition. Either pearl or husk barley works here.
Other ingredients
- Vegetables - Celery, carrots, onion, garlic, and potatoes
- Beef Broth
- Tomato Paste
❓FAQs
I will say yes—a quick rinse under running water before cooking washes away any dust or debris from the milling process.
You can add it at the end, but if the barley is cooked in the soup, it thickens and adds more taste. If you want to cook ahead, boil in water for 20-30 minutes.
The amount of barley I suggested is ½ cup. It seems like that would not be much. It will take up a lot of space, which is about the maximum you want.
Most recipes add the barley at the beginning of cooking. But if you want firmer barley, add it halfway through cooking.
The recipe is written and should fit nicely in a 3 ½-4 qt. crock pot. If you do the "double" size, then a full size 6-8 qt. crock pot would be good.
I had a 2-pound plus chuck roast, and the recipes I used to model used 2 pounds. That makes way too much for a "cooking for two" website.
The pictures show the "double" two pounds of the beef size recipe, but all the discussion is for my suggested "cooking for two" size with one pound of beef.
This is a smaller soup recipe, but even smaller recipes can need storage.
This is fine refrigerated for 3-4 days. If sealed well, it will freeze for 3-4 months.
📖Crock Pot Soup Recipes
Thick Crock Pot Cheeseburger Soup
Healthy Crock Pot Chicken Vegetable Soup
Healthy Crock Pot Chicken Vegetable Soup
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Note: The pictures are for a "double" recipe. The recipe card and the discussion are not for the double recipe.
I forgot the tomato paste for the photo.
Start with about 1 pound of chuck roast. Trim and cut into bite-size pieces. Store-bought stew meat will be fine, also.
Optional browning: Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the beef to brown for about 5 minutes. Add 1-2 cloves of crushed garlic for the last minute of browning.
Dice 2 ribs of celery, 1 medium potato, 1 ½ carrots, and one medium onion. Add to a 3 ½ 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
Crock Pot Beef Barley Soup
Ingredients
- 1 pound chuck roast or stew meat - cubed or use stew meat
- 1-2 cloves garlic - crushed or minced
- 1 tablespoon oil
- 2 rib celery
- 1 ½ carrots - medium
- 1 onion - medium
- 1 potato - medium
- 3 tablespoons tomato paste
- 1 teaspoon salt - to taste
- ½ teaspoon pepper
- ½ cup uncooked barley - rinsed
- 4-5 cups beef broth
Instructions
- Start with about 1 pound of chuck roast. Trim and cut into bite-size pieces. Store-bought stew meat will be fine also.
- Optional browning: Heat 1 tablespoon oil in a large pan over medium-high heat. Add the beef to brown for about 5 minutes. Add 1-2 cloves of crushed garlic for the last minute of browning.
- Dice 2 ribs of celery, 1 medium potato, 1 ½ carrots, and one medium onion. Add to a 3 ½ 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 beef broth.
- Cook on low for 8 hours or high for 4-5 hours.
Your Own Private Notes
Recipe Notes
Pro Tips:
- The pictures are double the written instructions.
- You can skip the whole skillet and browning part and just add everything to the crock pot and still have excellent soup.
- The barley was a little heavy. You can decrease by 25% if you want.
- Either pearl or barley with husk may be used.
- Rinse under running water before cooking to wash away any dust or debris.
- Add a can of diced tomatoes if you want but use 4 cups of broth.
- A cup full of green beans may also be added.
- If you like your barley firm, then add it halfway through cooking and not at the beginning.
- As written, this will fit into a smaller 3 ½ quart crock pot. Use a 6-8 qt crock pot if doubling.
- Good in the refrigerator for 3-4 days but will freeze well for 3-4 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published December 3, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jo Ann Thomas
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
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
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
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
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
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
Back to get my favorite cold weather soup! This soup is always delicious and easy to make!
Dan Mikesell AKA DrDan
👍
Rosetta R Morrisris
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
If you cooked this on a stove top versus a crock pot, how long should you cook it?
Dan Mikesell AKA DrDan
Hi Anita,
Welcome to the blog.
Please see the answer I just gave Elisabeth a few minutes ago.
Dan
Elisabeth Wasslen
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
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