Slow Cooker Beef Barley Soup

This Slow Cooker Beef Barley Soup is the kind of comforting, hearty dish I crave on cold days or when I just want something warm and filling without much fuss. Loaded with tender chunks of beef, wholesome vegetables, and chewy pearl barley, it’s the perfect set-it-and-forget-it meal that fills the house with mouthwatering aroma as it cooks.

Why You’ll Love This Recipe

I love how simple this recipe is to prepare. I just toss everything into the slow cooker, walk away, and come back to a rich, flavorful soup that tastes like it’s been simmering all day—because it has! It’s the kind of recipe that’s as nourishing as it is satisfying, with minimal effort. Plus, the combination of beef, barley, and vegetables makes it a complete meal in a bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound beef stew meat, cut into small pieces
1 cup pearl barley
1 onion, chopped
2 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
6 cups beef broth
1 can (14.5 oz) diced tomatoes
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
Fresh parsley, chopped for garnish

Directions

Prepare the Ingredients
I start by adding the beef stew meat, pearl barley, chopped onion, diced carrots, diced celery, and minced garlic into my slow cooker.

Add Liquids and Seasoning
Next, I pour in the beef broth, then stir in the diced tomatoes, dried thyme, and rosemary.

Cook the Soup
I cover the slow cooker and let it do all the work—on low for 8–10 hours or high for 4–5 hours. When the meat is tender and the barley is cooked, it’s ready.

Season to Taste
Just before serving, I taste and add salt and black pepper as needed.

Serve
I ladle the soup into bowls and top it with fresh chopped parsley for a burst of color and flavor.

Servings And Timing

This recipe makes about 6 hearty servings.
Cooking time is 8–10 hours on low or 4–5 hours on high.
Prep time is approximately 15 minutes.

Variations

Sometimes I like to add mushrooms for an earthy depth or swap the beef for ground turkey or chicken for a lighter version. If I want a thicker texture, I reduce the broth slightly or let the soup sit on warm for an extra 30 minutes uncovered. I’ve even added a splash of Worcestershire sauce or red wine for added richness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully—I pour it into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months. To reheat, I warm it on the stove over medium heat or microwave it in short intervals, stirring between each, until hot.

FAQs

How Do I Keep The Barley From Getting Too Soft?

I make sure to cook the soup just until the barley is tender. Overcooking can make it mushy, so I keep an eye on the timing.

Can I Use Quick-Cooking Barley Instead?

Yes, but I add it during the last hour of cooking since it doesn’t take as long as pearl barley and can overcook easily.

What Kind Of Beef Works Best?

I prefer using stew meat or chuck roast cut into small cubes. These cuts get nice and tender in the slow cooker.

Can I Make This Vegetarian?

Absolutely. I skip the beef and use vegetable broth instead. Adding mushrooms or extra beans helps make it more filling.

Do I Need To Brown The Beef Before Adding It To The Slow Cooker?

Not necessarily. I usually skip that step to save time, but browning the meat can add extra flavor if I have a few extra minutes.

Conclusion

This Slow Cooker Beef Barley Soup is a go-to for me when I want something warm, filling, and low-effort. It’s packed with nutrients and comfort, perfect for prepping in the morning and enjoying in the evening. Whether I’m feeding a crowd or just want leftovers for the week, this soup always hits the spot.