Beef Barley Soup in Crockpot
This comforting beef barley soup simmers slowly in your crockpot, blending tender beef, chewy barley, and fresh vegetables into a hearty, wholesome meal perfect for busy days.
Equipment
- Crockpot
- Skillet optional, for browning beef
Ingredients
Beef
- 1.5 pounds beef chuck roast or stew meat cut into bite-sized cubes
Grains & Vegetables
- 3/4 cup pearl barley
- 2 large carrots peeled and diced
- 2 stalks celery chopped
- 1 medium onion diced
- 3 cloves garlic minced
Liquids & Seasonings
- 6 cups beef broth use good-quality broth for depth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 pieces bay leaves
- 1 teaspoon fresh thyme or 1 sprig
Other
- 1 tablespoon olive oil optional, for browning beef
- Salt and black pepper to taste
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Optional: Heat olive oil in a skillet over medium-high heat. Brown beef cubes on all sides to add flavor.
- Place the browned or raw beef into the crockpot. Add carrots, celery, onion, garlic, and pearl barley.
- Stir in tomato paste and Worcestershire sauce. Pour in beef broth to cover ingredients. Add bay leaves and thyme.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender and barley is cooked but slightly chewy.
- Remove bay leaves and thyme sprig. Season with salt and pepper to taste.
- Ladle soup into bowls and serve warm. Garnish with fresh parsley if desired.
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Notes
Leftovers keep well in the fridge up to 4 days and often taste even better the next day.
Try adding mushrooms, potatoes, or green beans for variation.