Slow Cooker Beef Barley Soup Recipe

Introduction

This Slow Cooker Beef Barley Soup is a warm, hearty meal perfect for cozy days. Packed with tender beef, vegetables, and wholesome barley, it’s easy to prepare and full of comforting flavors.

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 (I use Quaker Oat Brand)

Instructions

1. Step 1: In a 6 quart slow cooker, combine all ingredients except the barley. Stir well to mix.
2. Step 2: Cover and cook on LOW for 7–8 hours or on HIGH for 3–4 hours, until beef and vegetables are tender.
3. Step 3: Add the barley to the slow cooker and cook on HIGH for another 30 minutes, or until the barley is tender.
4. Step 4: Remove the bay leaves from the soup. Taste and adjust seasoning with salt and pepper if needed.
5. Step 5: Serve the soup hot with crusty bread and garnish with fresh parsley if desired. Enjoy!

Tips & Variations

• For a richer flavor, brown the beef cubes in a skillet before adding them to the slow cooker.
• Substitute pearl barley for quick cook barley, but increase the cooking time accordingly.
• Add a splash of red wine along with the beef stock for extra depth.
• For a vegetarian version, replace beef with mushrooms and use vegetable stock instead.

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. Barley may absorb more liquid upon standing, so add a splash of beef stock or water if the soup becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen beef stew meat in this recipe?

Yes, frozen beef stew meat can be used. Just thaw it completely before adding to the slow cooker to ensure even cooking.

What if I don’t have a slow cooker?

You can make this soup on the stovetop by simmering all ingredients (except barley) in a large pot over low heat for 2–3 hours, then adding the barley and cooking until tender.