Slow Cooker Beef and Barley Soup Recipe

Introduction

Slow Cooker Beef Barley Soup is a comforting, hearty meal perfect for chilly days. Tender beef, wholesome barley, and a medley of vegetables simmer together for a rich and flavorful soup that’s easy to prepare and satisfying to eat.

Ingredients

• 2 lbs. beef stew meat cubes (or chuck roast cut into cubes)
• 3 carrots (peeled and sliced)
• 1 large white onion (diced)
• 2 large yellow potatoes (peeled and diced)
• 3 celery ribs (sliced)
• 3 garlic cloves (minced)
• 14 oz. tomato sauce
• 1 Tbsp. Worcestershire sauce
• 1 tsp. salt
• ½ tsp. black pepper
• 1 tsp. dried rosemary
• 6 cups beef stock
• 2 bay leaves
• ½ cup quick cook barley (such as Quaker Oat Brand)

Instructions

1. Step 1: Add all ingredients except the barley to a 6-quart slow cooker and stir to combine.
2. Step 2: Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the beef and vegetables are tender.
3. Step 3: Stir in the barley and cook on HIGH for an additional 30 minutes, or until the barley is tender.
4. Step 4: Remove the bay leaves and taste the soup, adjusting salt and pepper if needed.
5. Step 5: Serve hot with crusty bread and garnish with fresh parsley if desired. Enjoy!

Tips & Variations

• For extra flavor, brown the beef cubes in a skillet before adding them to the slow cooker.
• Substitute pearl barley if quick cook barley is unavailable; just increase cooking time as needed.
• Add a splash of red wine along with the Worcestershire sauce for a deeper taste.
• Vegetables can be varied – try adding mushrooms or parsnips for a twist.
• Use low sodium beef stock to better control the salt level.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well—freeze in portions for up to 3 months, thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a regular pot on the stove?

Yes, you can simmer the ingredients in a large pot over low heat for 2-3 hours until the beef is tender. Add the barley in the last 30 minutes as directed.

What if I don’t have quick cook barley?

You can use regular pearl barley, but it will need to cook longer—usually about 1 to 1 ½ hours. Add it at the beginning of cooking if using pearl barley in the slow cooker.

Slow Cooker Beef and Barley Soup Recipe

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A hearty and comforting Slow Cooker Beef Barley Soup packed with tender beef, fresh vegetables, and wholesome barley. Perfect for a nourishing meal that cooks effortlessly over hours in your slow cooker, delivering rich flavors and satisfying textures.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 7 to 8 hours on low or 3 to 4 hours on high plus 30 minutes for barley
• Total Time: 7 hours 45 minutes to 8 hours 45 minutes (low) or 3 hours 45 minutes to 4 hours 30 minutes (high)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Vegetables

• 2 lbs. beef stew meat cubes (or chuck roast cut into cubes)
• 3 carrots (peeled and sliced)
• 1 large white onion (diced)
• 2 large yellow potatoes (peeled and diced)
• 3 celery ribs (sliced)
• 3 garlic cloves (minced)

Liquids and Seasonings

• 14 oz. tomato sauce
• 1 Tbsp. Worcestershire sauce
• 1 tsp. salt
• ½ tsp. black pepper
• 1 tsp. dried rosemary
• 6 Cups beef stock
• 2 bay leaves

Grains

• ½ Cup quick cook barley (e.g., Quaker Oat Brand)

Instructions

1. Combine Ingredients: Place the beef stew meat, carrots, diced onion, yellow potatoes, sliced celery, minced garlic, tomato sauce, Worcestershire sauce, salt, black pepper, dried rosemary, beef stock, and bay leaves into a 6-quart slow cooker. Stir well to combine all the ingredients evenly.
2. Cook Slow Cooker Soup: Cover the slow cooker with its lid. Cook the mixture on the LOW setting for 7 to 8 hours or on the HIGH setting for 3 to 4 hours. This slow cooking process allows the beef to become tender and the vegetables to soften, infusing flavors throughout the soup.
3. Add Barley and Continue Cooking: Once the beef and vegetables are tender, add the quick cook barley to the pot. Continue cooking on HIGH for an additional 30 minutes or until the barley has absorbed liquid and is tender.
4. Remove Bay Leaves and Season: Carefully remove the bay leaves from the soup. Taste and adjust the seasonings with additional salt or pepper as needed to suit your preference.
5. Serve and Garnish: Ladle the hot beef barley soup into bowls. Optionally, garnish with fresh parsley and serve with crusty bread for a complete, comforting meal. Enjoy warm.

Notes

• Use quick cook barley to reduce cooking time; regular barley will require longer cooking.
• For a thicker soup, reduce the amount of beef stock slightly or cook uncovered in the last hour.
• Feel free to substitute beef stock with low sodium broth for a healthier sodium content.
• The slow cooker times may vary depending on your model; check tenderness before adding barley.
• This soup freezes well; store in airtight containers for up to 3 months.

Keywords: beef barley soup, slow cooker soup, hearty soup, comfort food, beef stew, barley recipe