An easy and delicious dump-and-go crock pot beef barley soup recipe with tender stew meat, beef broth, vegetables, and plump barley. Use any size slow cooker, from mini crock pots to full-size.
The perfect cold-weather comfort food even beginners can make.
🥣Ingredients
Beef—well-trimmed chuck roast or stew meat
Barley—either pearl or husked barley, but not quick bar
Aromatics—garlic and onion
Vegetables—celery, carrots, and potatoes
Pantry ingredients—vegetable oil, tomato paste, beef broth, salt, and black pepper
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Featured Comment from Josephine:
"I have made this numerous times since I found the recipe in 2019. It is an all-time favorite for every occasion."
This beef barley soup recipe keeps it simple for beginners with stew meat, simple tomatoey beef broth, a few spices, chopped vegetables, and barley.
It 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. But options are provided to make it your own and enhance the flavors.
Check out other excellent crock pot soup recipes, like Cheeseburger Soup, Easy French Onion Soup, Chicken Vegetable Soup, and Vegetable Beef Soup. This recipe is featured in Our Best Soups and the Smaller Crock Pot Recipe Roundup.
👨🍳How to Make Beef Barley Soup in a Crock Pot
- Use pre-cut beef stew meat or chuck roast trimmed into 1-inch cubes. Brown if you want in oil to add more flavor.
- While the meat is browning, trim and chop the celery, carrots, and potatoes.
- Add all the ingredients to your slow cooker with some barley and stir well.
- Cook for 8 hours on low or 4-5 hours on high.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
Stovetop instructions
- Cook the meat as directed in a large pot (like a Dutch oven). Remove it from the pot.
- To the pot add about 1 tablespoon of oil, and add all the veggies. Cook until softened (about 10-15 minutes).
- Add everything back to the large pot, bring it 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.
✔️Tips to Make it Right Every Time
- Browning the beef will create a Maillard reaction that does add a lot of flavors, so I spent 5 minutes browning and then added the garlic to bloom for a minute or two near the end of browning.
- 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.
- 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 husked barley works here.
- Other vegetables may be added. Try some frozen green beans, corn, or peas added in the last hour of cooking.
- Other flavors can be added with basil, bay leaves, oregano, and dry thyme.
↕️How to make this a "for two" or "family size" recipe
This is an easy recipe to cut in half or double.
The full recipe makes about 7-8 cups, which I call four large servings, and fits in a 3 to 4-quart crock pot. I make this for our "for two" household to have one round of leftovers.
To Adjust the size of the recipe in the recipe card
- Use the recipe card and adjust the number of servings to half or double.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- The half recipe will fit in a 2-quart mini crock pot; a double recipe requires a 6-quart or larger crock pot.
- Cook for the same amount of time.
How to serve Beef Barley Soup
Serve with a fresh salad and bread of some type, like Cornbread Biscuits, Old Fashioned Cornbread, or Healthy Biscuits.
How to store leftovers
Store leftovers in an airtight container. Refrigerate for 4 days or freeze for 3 months.
Reheat in the microwave or on the stovetop over medium heat.
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❓Barley FAQs
Use ½ cup of pearl barley. It will seem like that would not be much. It will take up a lot of space, 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.
Yes—a quick rinse under running water before cooking will wash away any dust or debris from the milling process.
You may and 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.
Hulled barley has had the outer indigestible husk removed but otherwise is unprocessed—it is considered a whole grain.
Pearl barley has had the bran layer removed also. It is not whole grain and is less nutritious. It will appear shinier since it is polished. This is the most common type of barley.
Instant or quick barley has been partly cooked and then dried. Very much like minute rice. It cooks in 10 to 15 minutes and should not be used in this recipe.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Note: The pictures are for a "double" recipe. The recipe card and the discussion are a single recipe.
Use a chuck roast or stew meat.
If using chuck roast, trim and cut about 1 pound 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 1 medium onion. Add to a 3 to 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 low-sodium beef broth.
Cook on low for 8 hours or high for 4-5 hours.
📖The Recipe Card with Step-by-Step Instructions
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
- 2 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 - low sodium
Step-by-Step 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.
Recipe Notes
Pro Tips:
- The pictures are double the written instructions.
- You can skip the whole skillet and browning part, 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 the barley under running water before cooking to remove dust or debris.
- Add a can of diced tomatoes, but use 4 cups of broth.
- A cup of frozen green beans may also be added during the last hour of cooking.
- If you like your barley firmer, 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. A half recipe will work in a 2-quart mini crock pot.
- It is good in the refrigerator for 4 days but 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.