The aroma of Crockpot Beef and Barley Soup fills your kitchen, wrapping you in a warm hug as it simmers away. Picture tender chunks of beef, vibrant vegetables, and hearty barley mingling together in a rich broth, each ingredient releasing its flavors gracefully. The sight of this cozy soup garnished with fresh parsley is enough to bring a smile, especially on a chilly day when comfort food is just what you need.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot Beef and Barley Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crockpot Beef and Barley Soup

I still remember the first time I enjoyed a steaming bowl of beef and barley soup. My grandmother brewed it on those cold winter afternoons, filling our home with such a rich, inviting aroma that we would race back from playing in the snow just to warm up. Making this delightful soup in a crockpot brings back those fond memories. Trust me, there’s nothing quite like coming home to dinner waiting for you, ready to be enjoyed!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep time, you can set this simmering delight and forget about it for hours!
Irresistible Flavor: The melding of savory beef, aromatic garlic, and fresh vegetables is absolutely mouthwatering.
Eye-Catching Appeal: It’s a bowl of comfort that looks as good as it tastes, perfect for impressing guests.
Flexible Serving: Enjoy a warm bowl for dinner or pack it for lunches; it’s great any time of day.
Diet-Friendly Options: Easily adaptable to fit gluten-free or dairy-free diets, making it a versatile option for everyone.

Ingredients You’ll Need

2 pounds beef stew meat: With its rich marbling, this cut becomes tender and juicy when slow-cooked. You can substitute with chuck roast; just ensure it’s cut into 1-inch cubes.
6 cups beef broth: This is the base of your soup, adding depth of flavor. Homemade broth enhances taste, but store-bought is a great alternative.
3 medium carrots (peeled and diced): They add sweetness and color, brightening the dish. Feel free to swap with parsnips for a unique twist.
2 celery stalks (diced): This veggie provides a nice crunch and aromatic flavor. You could use fennel for a different profile.
1 medium onion (chopped): Onions are a building block of flavor in this soup. Shallots can be used if you prefer a milder taste.
3 cloves garlic (minced): Fresh garlic imparts a fragrant punch. Garlic powder can be a substitute, but fresh is always best.
2 tablespoons tomato paste: This ingredient adds a hint of acidity and richness. You could use crushed tomatoes in a pinch.
1 tablespoon Worcestershire sauce: It brings umami depth to the broth. Soy sauce is a suitable alternative for similar effects.
1 teaspoon Italian seasoning: A blend of herbs that rounds out the flavor beautifully. Feel free to sprinkle in your favorites if you like a customized flavor.
1 teaspoon salt (adjust to taste): Essential for enhancing flavors; remember to check the sodium level in your broth.
½ teaspoon black pepper: Adds a welcome warmth and kick; you can increase it for a spicier finish.
1 cup quick pearl barley: This nutty grain thickens your soup enticingly while providing great texture. You can replace it with quinoa or rice if desired.
Fresh parsley (for garnish): Adds a pop of color and freshness; chives are a lovely alternative.

How to Make Crockpot Beef and Barley Soup

Add the Beef: Begin by placing your beef stew meat in the bottom of the slow cooker. Spread it out to ensure even cooking. The beef will become tender and infused with flavors as it cooks. For a richer flavor, consider browning the meat in a pan before adding it to the crockpot, although this isn’t strictly necessary.

Mix in the Vegetables: Next, stir in the diced carrots, celery, chopped onion, and minced garlic. These ingredients contribute to the soup’s aromatic base. The colorful mix will make your heart sing, and the combination of veggies will add sweetness that beautifully balances the broth.

Pour the Broth: Carefully pour in the beef broth followed by the tomato paste. This will create the foundation of your soup. Give it a gentle stir, ensuring the tomato paste fully dissolves into the broth. The enticing smell will start to fill the air already!

Add Seasonings: Now, add the Worcestershire sauce, Italian seasoning, salt, and pepper. These ingredients deepen the overall flavor profile of your soup, leaving you craving for more. Stir everything well, allowing the seasonings to meld with the vegetables and beef.

Cover and Cook: Place the lid on your slow cooker and set it to cook on LOW for 7-8 hours or HIGH for 4 hours. It’s essential to resist the urge to peek, as the steam will escape and slow the cooking process. The magic truly happens as the beef becomes tender and succulent.

Add Barley: About 30–45 minutes before you plan to serve, stir in the quick pearl barley. This grain expands and soaks up delicious broth, making the soup heartier. Cover it again to ensure it cooks through adequately, resulting in a comforting texture.

Serve and Garnish: Once the barley is tender, ladle the soup into bowls. Sprinkle with fresh parsley for a vibrant finish. Pair it with crusty bread, and watch it disappear faster than you can say, “seconds, please!”

Storing & Reheating

To keep your Crockpot Beef and Barley Soup fresh, allow it to cool completely before storing. You can keep it at room temperature for about 2 hours. For longer storage, transfer it to an airtight container and refrigerate for up to 3 days. If you want to store it for later, this soup freezes beautifully for up to 3 months; just remember to leave space in the container for expansion. When ready to enjoy, reheat in a saucepan over medium heat until bubbling or use the microwave for about 5-7 minutes. Just be aware the texture may change slightly, so consider freshening it up with a splash of broth or water before serving.

Chef’s Helpful Tips

Be careful not to overcook the beef; it should be tender but not falling apart.
For a richer broth, brown the beef first to create delicious fond at the bottom of the pan.
If you prefer a thicker soup, let it sit uncovered for the last 30 minutes of cooking.
Feel free to experiment with your favorite veggies; mushrooms or potatoes can give it a nice twist.
Always taste and adjust seasoning before serving to balance out flavors nicely.
This soup makes great leftovers; flavors deepen over time, making it even more delicious for lunch the next day.

Warm your heart and nourish your spirit with this delicious Crockpot Beef and Barley Soup. It’s a wholesome, easy dish that invites you to gather with loved ones around the dinner table. Enjoy the delightful balance of flavors and comforting textures that make this soup such a classic. I hope you’ll cherish every spoonful and perhaps even create sweet memories of your own as you savor it!

Recipe FAQs

Can I use different cuts of beef?

Absolutely! While stew meat is ideal for its tenderness, you can also use chuck roast or brisket. These cuts will break down beautifully during slow cooking, contributing to a rich flavor and tender texture. If you choose a leaner cut, simply be cautious with the cooking time to avoid dryness.

Can I make this soup ahead of time?

Yes! The great thing about Crockpot Beef and Barley Soup is that it holds up wonderfully in the fridge. You can make it up to three days in advance, allowing the flavors to meld together. Just reheat when you’re ready to serve. Additionally, this soup freezes well for months, making it a perfect meal prep option.

What can I add for extra nutrition?

Adding more vegetables is an easy way to boost nutritional content. Try including spinach, kale, or mushrooms; they will add both flavor and health benefits. Beans or lentils are also excellent additions that increase protein and fiber, making the soup even heartier.

How do I adjust the cooking time for larger portions?

If you’re cooking a larger batch, you’ll want to increase the cooking time slightly. For instance, if you’re doubling the recipe, aim for about 1.5 to 2 times the cooking duration, checking the beef for tenderness as it cooks. Finding the right doneness will help ensure every ingredient is perfectly cooked and delicious!

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Crockpot Beef and Barley Soup

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Author: Jennifer
Prep Time: 10 minutes
Cook Time: 7-8 hours on LOW
Total Time: 0 hours
Yield: Serves 6-8 1x
Category: Soup
Method: Slow Cooker
Cuisine: American

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Description

This Crockpot Beef and Barley Soup is a comforting dish filled with tender beef, rich broth, and hearty barley, perfect for cozy dinners or meal prep.

Ingredients

Scale

2 pounds beef stew meat
6 cups beef broth
3 medium carrots (peeled and diced)
2 celery stalks (diced)
1 medium onion (chopped)
3 cloves garlic (minced)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 cup quick pearl barley
Fresh parsley (for garnish)

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Instructions

Place beef stew meat in the bottom of the slow cooker.
Stir in diced carrots, celery, chopped onion, and minced garlic.
Pour in beef broth and mix in the tomato paste, stirring to dissolve it.
Add Worcestershire sauce, Italian seasoning, salt, and pepper, and stir well.
Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
About 30-45 minutes before serving, stir in the quick pearl barley.
Serve in bowls, garnished with fresh parsley.

Notes

Allow soup to cool before storing in the refrigerator for up to 3 days.
This soup freezes well for up to 3 months; just remember to leave space for expansion.
Reheating can be done on the stovetop or microwave; add a splash of broth if needed.