Beef Barley Soup is a meal-in-one loaded with tender, beef, nutritious veggies and plump barley made super easy in the crockpot!
This Beef Barley Soup recipe is rich, hearty, satisfying comfort food with huge flavor and minimal effort! Itโs loaded with buttery beef, onions, carrots, potatoes, celery and perfectly textured barley in a rich, flavorful beef broth. This Beef and Barley Soup is the perfect make-ahead dinner, reheats beautifully and freezes well too! It is an old comforting classic waiting to become a new family favorite!
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Beef Barley Soup Recipe
There is nothing like being welcomed home by a waft of savory, hearty Crockpot Beef Barley Soup; just lift the lid and dinner is served. This Beef and Barley Soup recipe is an explosion melt-in-your-mouth succulent beef, tender veggies and hearty barley enveloped in a warm, fragrant, flavorful broth. Itโs savory, rich, comforting, and everything a winter soup should be. Itโs made in the slow cooker for extra ease and perfect melt-in-your mouth beef every time.
Why Youโll Love this Recipe for Beef Barley Soup
Beef Beef Barley Soup Ingredients
Iโm going to go into further depth on the two main characters in Beef Barley Soup โ the beef and the barley โ below, but hereโs an outline of the pantry friendly ingredients youโll need to make this tantalizing soup:
Best Meat for Beef Barley Soup
The best cut of beef for slow cooking soup is boneless beef chuck roast. It boasts succulent, beefy flavor and melt-in-your mouth texture due to its rich marbling. It is guaranteed to become fall apart tender when cooked long enough.
You can purchase a single roast from your butcher and chop it yourself which ensures every bite is the same cut of beef (imagine that!) and is (roughly) the same size so it cooks evenly. I like to purchase my chuck roast at Costco because one package includes two roasts for a great price. You can use one for this Beef Barley Soup and freeze another for whenever youโre ready to make it again or use it for Beef Stew, Beef Tips and Gravy, Italian Beef, Mississippi Pot Roast, Crockpot Pot Roast or French Dips,
Can I use stew meat for beef barley soup?
Many Beef and Barley Soup recipes call for stew meat which is okay but not the best. Stew meat is a hodgepodge of different cuts of meat all packed together โ some better cuts than others. This creates a problem because not all cuts of meat cook the same due to their meat to fat ratio so you are left with tender bites, tough bites and rubbery bites โ all in the same stew! If you want the best Beef Barley Soup, stick with chuck roast which is considered the โMercedesโ of roasts โ you will not be sorry!
Can I use leftover meat for beef and barley soup?
Yes! You are welcome to cook the Beef and Barley Soup according to directions then stir in leftover pot roast, leftover steak or roast beef and warm through.
Can I use ground beef for beef barley soup?
Yes! You can make this Beef and Barley Soup in about 35 minutes on the stove if you choose to use ground beef.
How to MAke Ground BEEF BARLEY SOUP:
1. Heat a large Dutch oven over medium high heat. Brown beef and onions.
2. Add potatoes, celery, carrots and garlic and sautรฉ for 1 minute.
3. Add all of the remaining ingredients, including the barley and bring to a boil.
4. Reduce to a simmer and cook until barley is cooked and vegetables are tender, about 30 minutes.
Barley & Beef Barley Soup FAQs
How to make Beef Barley Soup in the Crockpot
This Crockpot Beef and Barley Soup is SO simple to make once your veggies are chopped. To make:
1. Sear Beef: First, season your meat with salt and pepper while it is still on the cutting board. There is no need to coat your beef in flour. Heat oil over high heat in a large cast iron skillet. Using tongs, sear meat on all sides until browned. If you donโt have a cast iron skillet, you can use another well-seasoned pan, it will just take a little longer to brown.
2. Add ingredients to crockpot: Add the beef to the slow cooker along with all of the remaining ingredients, including the barley, and give them a stir.
3. Cook: Cook on HIGH for 4-6 hours or on LOW for 8-10 hours or until beef and vegetables are very tender. Discard bay leaf. Season with salt and pepper to taste.
How to Make Beef and Barley Soup on the Stove
1. Sear Beef: Chop meat into bite size pieces. While meat is still on the cutting board, toss it with 1 teaspoon salt and ยฝ teaspoon pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium high heat. Once very hot, add half of the beef and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side; flip beef over and sear the other side then continue to cook while stirring until beef is browned all over but not cooked through. Remove beef to a plate then repeat with remaining beef; transfer remaining beef to a plate.
2. Sautรฉ onions: To the same pot (donโt wipe out) add onions and cook over medium-high heat for 5 minutes (add oil if there isnโt enough leftover from the beef), add garlic and sautรฉ 30 seconds.
3. Add ingredients: Return beef to pot and add all remaining ingredients except potatoes, carrots, celery and barley.
4. Simmer beef: Cover and bring soup to a boil, then reduce heat to a simmer. Simmer, covered, for 45-60 minutes, stirring occasionally and replacing lid, until beef is tender.
5. Add vegetables and barley: Add barley, potatoes, carrots, and celery and continue to cook an additional 35 minutes or until the barley is cooked through and the vegetables are tender, stirring occasionally.
Best Beef Barley Soup Recipe Tips
Hereโs a recap of some tips and tricks for the most successful Beef and Barley Soup recipe:
How do you make beef tender in soup?
In order for this Slow Cooker Beef Barley Soup recipe be a success, the beef MUST be tender. This requires the right cut of beef, searing the beef and cooking the beef long enough.
1. Cut of beef: As previously discussed, boneless chuck roast will deliver buttery tender results due to its rich marbling. If you choose another cut of beef, be aware it might not deliver as spectacular results. It might become tender, but it wonโt be as flavorful.
2. Sear beef: Searing seals in the juices so the beef doesnโt dry out when cooked for an extended period of time. The caramelized crust achieved by the Maillard reaction also delivers a rich, depth of flavor that canโt be achieved any other way. I brown my beef in my cast iron skillet in order to achieve a deeply golden crust. If you donโt have a cast iron pan, then any heavy bottom pan will do, it will just take a little longer. Take care to work in batches and not to overcrowd your pan or else the beef will steam and not sear.
3. Cook until tender. I learned this trick from my Momโs Crazy Tender Pot Roast. If your beef isnโt crazy tender, then cook on! It just means the proteins needs more time to break down and tenderize. Even 30 more minutes in the crockpot can make the world of difference between an โokayโ beef and melt-in-your-mouth beef.
Do you have to cook the meat before you put it in the slow cooker?
Technically, you do not have to cook your beef chunks before adding to the slow cooker, but I HIGHLY recommend it for the best Beef Barley Soup. If you donโt sear your meat beforehand, you will miss out on the complex caramelized flavor that comes from the deeply golden crust. You canโt fake this rich flavor any other way.
How Do You Thicken Beef and Barley Soup?
Beef and Barley Soup is not meant to be thick like beef stew. It is hearty due to the barley but boasts a thin beef broth verses a gravy-like broth. If you prefer a thicker gravy-like, broth, you can use any of these following methods:
โขCornstarch: Remove some broth from the soup and whisk in 1-2 tablespoons cornstarch with a fork until smooth then whisk it back into the soup. Turn slow cooker to high and cook until thickened, stirring occasionally, about 20-30 minutes.
โขFlour and butter: Mix equal parts flour and softened butter with a fork to become a thick paste and almost form a ball. You will want 2-4 tablespoons each, depending on how thick you want the soup. Add it to the soup, stir, and cook on high until thickened, about 20-30 minutes, stirring occasionally.
โขMash potatoes: Remove some potatoes, mash them, and return them to the soup. Mashed potatoes are a natural thickener. Alternatively, you can microwave a few potatoes separately, mash them and add them to the soup if you donโt want to use any from the stew.
Can I Cook on High Heat?
Technically yes, you can cook slow cooker Beef Barley Soup on high heat but I recommend cooking low and slow for best results. When cooked on low, the beef has more time for the collagen to slowly break down into gelatin which equates to the most tender beef.
If you donโt have enough time to prep the soup in the morning and cook a full 8-10 hours, then prep it the night before (see instructions) and set your alarm to make the low cook time possible โ you will be rewarded with juicy tender results. Alternatively, you can speed up the cooking process by cooking the soup on high for a couple hours to give it a jump start then turning it back to low finish cooking.
Why is my beef tough?
If your beef is tough, it is possible you didnโt use a boneless chuck roast, in which cases some cuts of meat will never become melt-in-your-mouth tender OR more likely, you did not cook your beef long enough. If your beef is tough, cook on! It may need just an extra 30 minutes or up to 2 hours. Your Beef and Barley Soup is only done when the beef is crazy tender.
WHAT CAN I PREPARE AHEAD OF TIME?
Although this Slow Cooker Beef Barley Soup is very easy to make, it does require a good amount of prep work. Fortunately, you can do ALL of the prep work ahead of time:
Best Beef Barley Soup Recipe Variations
Can I add wine to beef and barley soup?
You may add ยฝ cup red wine to this crockpot Beef Barley Soup recipe along with the beef broth โ but I donโt think it needs it! No need to reduce the beef broth or other liquid.
What to Serve with Beef Barley Soup
This Beef and Barley Soup boasts beef, veggies and grains, so the side dishes can be minimal.
How to Store Vegetable Beef Barley Soup
Once your Crockpot Beef Barley Soup has cooled to room temperature, you can remove the pot from the slow cooker and put the whole insert (lid on) in the refrigerator. You can also transfer the soup to an airtight container. Plan on consuming within 3-4 days.
HOW DO I REHEAT Beef Barley Soup recipe?
โข Crockpot: To reheat your Slow Cooker Beef Barley Soup, place the ceramic crockpot insert back into your crockpot and heat on low for 1-3 hours. The time will depend on how much soup you have remaining.
โข Stove: Alternatively, you can reheat large batches on the stove over medium low heat, stirring occasionally until the beef is heated through to 165 degrees F, about 20 minutes.
โข Microwave: For smaller batches or individual servings, Beef Barley Soup reheats beautifully in the microwave. Transfer soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
Can you freeze Beef Barley Soup?
If you are making Slow Cooker Beef Barley Soup to freeze, then I would omit the potatoes because potatoes do not freeze-and-reheat well. They turn into a bizarre, mushy texture.
You can still enjoy potatoes in your current soup and freeze the leftovers without potatoes by cooking the potatoes separately. To steam your potatoes, place them in a microwave safe bowl with about ยผโ of water up the sides, cover, and microwave until tender, about 8 minutes. Add potatoes to the portion of the soup you are not freezing.
To freeze Beef Barley Soup:
1. Cool: Allow Beef and Barley Soup to cool completely before freezing to preserve the integrity of the ingredients.
2. Package: Transfer soup to an airtight freezer safe container or freezer bag. You can even use sandwich size plastic bags for individual stew portions. Squeeze out any excess air to prevent freezer burn and label
3. Freeze. Freeze for up to 3 months.
4. Defrost/Reheat. When ready to use, thaw overnight in the refrigerator then reheat in the microwave, crockpot or stove according to aforementioned instructions.
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Ingredients
- 2 lbs. beef chuck roast trimmed and cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium onion diced
- 4 medium red potatoes chopped into ยฝ-inch pieces (about 1 pound)
- 3 carrots peeled and cut into 1/4-inch pieces
- 3 ribs celery cut into 1/2-inch pieces
- 4 -6 cloves garlic minced
- 3/4 cup pearl barley
- 1 14.5 oz can fire roasted diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 tablespoons beef bouillon or better than bouillon
- 1 tablespoon reduced sodium soy sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 tsp EACH dried thyme, dried oregano, ground mustard, ground cumin, paprika
- pinch red pepper flakes optional
- 2 bay leaves
- 6 cups reduced sodium beef broth
Instructions
- Chop beef into bite size pieces. While beef is still on the cutting board, toss it with 1 teaspoon salt and ยฝ teaspoon pepper.
- Heat 1 tablespoon oil in a large skillet over medium high heat. Add half of the beef to the very hot skillet and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side; flip beef over and sear the other side then continue to cook while stirring until beef is browned all over but not cooked through. Remove beef to 6-quart (or larger) slow cooker. Repeat with remaining beef.
- Add all of the remaining ingredients to the slow cooker and give them a stir.
- Cook on HIGH for 4-6 hours or on LOW for 8-10 hours or until vegetables are tender and beef is melt-in-your-mouth tender. Discard bay leaves. Season with salt and pepper to taste.
Video
Notes
How to Make Beef Barley Soup on the Stove
- Sear Beef: Chop meat into bite size pieces. While meat is still on the cutting board, toss it with 1 teaspoon salt and ยฝ teaspoon pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium high heat. Once very hot, add half of the beef and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side; flip beef over and sear the other side then continue to cook while stirring until beef is browned all over but not cooked through. Remove beef to a plate then repeat with remaining beef; transfer remaining beef to a plate.
- Sautรฉ onions: To the same pot (donโt wipe out) add onions and cook over medium-high heat for 5 minutes (add oil if there isnโt enough leftover from the beef), add garlic and sautรฉ 30 seconds.
- Add ingredients: Return beef to pot and add all remaining ingredients except potatoes, carrots, celery and barley.
- Simmer beef: Cover and bring soup to a boil, then reduce heat to a simmer. Simmer, covered, for 45-60 minutes, stirring occasionally and replacing lid, until beef is tender.
- Add vegetables and barley: Add barley, potatoes, carrots, and celery and continue to cook an additional 35 minutes or until the barley is cooked through and the vegetables are tender, stirring occasionally.
Ground BEEF BARLEY SOUP:
- Heat a large Dutch oven over medium high heat. Brown beef and onions.
- Add potatoes, celery, carrots and garlic and sautรฉ for 1 minute.
- Add all of the remaining ingredients, including the barley and bring to a boil.
- Reduce to a simmer, cover, and cook until barley is cooked and vegetables are tender, about 30 minutes.
Can I use leftover meat?
Yes! You are welcome to cook the Beef and Barley Soup according to directions then stir in leftover pot roast, leftover steak or roast beef and warm through.WHERE CAN I PURCHASE PEARL BARLEY?
Pearl barley is the most common type of barley used in cooking, in fact, most recipes call for pearl barley or intend for cooks to use this type of barley if the recipe doesnโt specify. This is good news for us because it means pearl barley should be easy to find at your grocery store located with the other grains. If your grocery store doesnโt carry pearl barley, then there are many options on Amazon.PREP AHEAD
Although this Slow Cooker Beef Barley Soup is very easy to make, it does require a good amount of prep work. Fortunately, you can do ALL of the prep work ahead of time:- Beef: trim and chop the beef into pieces the night before. You can even sear the beef the night before. Make sure your beef cools to room temperature before sealing in an airtight container and placing in the refrigerator.
- Veggies: chop all the vegetables and aromatics the night before and place them in an airtight container. The only vegetable you will have to keep separate is the potatoes. Chopped potatoes need to be submerged in water, covered with plastic wrap and kept in the refrigerator or else they will brown due to oxidation. By keeping them submerged, however, I guarantee they will look as good as new!
- Everything: You can completely assemble the Beef and Barley Soup in the crockpot and refrigerate the ceramic insert. This makes for a hassle free, no fuss morning! Just be aware you may need to add additional cooking time and a little extra broth at the end of cooking.
CAN I FREEZE Beef Barley Soup recipe?
If you are making Slow Cooker Beef Barley Soup to freeze, then I would omit the potatoes because potatoes do not freeze-and-reheat well. They turn into a bizarre, mushy texture. You can still enjoy potatoes in your current soup and freeze the leftovers without potatoes by cooking the potatoes separately. To steam your potatoes, place them in a microwave safe bowl with about ยผโ of water up the sides, cover, and microwave until tender, about 8 minutes. Add potatoes to the portion of the soup you are not freezing. To freeze Beef Barley Soup:- Cool: Allow Beef and Barley Soup to cool completely before freezing to preserve the integrity of the ingredients.
- Package: Transfer soup to an airtight freezer safe container or freezer bag. You can even use sandwich size plastic bags for individual stew portions. Squeeze out any excess air to prevent freezer burn and label
- Freeze. Freeze for up to 3 months.
- Defrost/Reheat. When ready to use, thaw overnight in the refrigerator then reheat in the microwave, crockpot or stove according to aforementioned instructions.
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KC says
Any ideas for making a vegetarian barley soup?
Jen says
Hi KC, you can just scale up all of the veggies and barley. Enjoy!
Cheryl says
Loved this soup so much, best tasting barley soup Iโve ever had. Love all the info you wrote with recipe that helps soooo much when cooking!! Just printed my first cookbook for my kids to have and the importance of directions and all those bits of info is so helpful.
Jen says
Thank you so much, Cheryl, I agree! I love that you printed a cookbook for your kids- and Iโm sure they do too! ๐ I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you and hope youโre well!
Jen says
Hi Cheryl,
Good job! If you are interest in a cookbook, Iโm excited to inform you itโs now available for presale! Copy and paste the following into your browser: https://carlsbadcravings.com/home/cookbook/ OR Google โCarlsbad Cravings Cookbookโ:
Happy Cooking!
Kim says
This soup was AMAZING!
Jen says
Thank you so much Kim!
Joni Schiadaresis says
Your directions say nothing about when to add the broth.
Jen says
โAdd all of the remaining ingredients to the slow cooker and give them a stir.โ This includes the beef broth.
Tammy says
This soup was the best Beef and Barley soup I ever made. Used left over steak. I highly recommend this one.
Jen says
Thanks so much for your glowing review Tammy! Iโm honored it was the best Beef Barley Soup youโve ever had!
Daisy says
Best soup ever! So hearty. Great recipe!
Jen says
Thank you Daisy!!
Barbara says
I can only find quick pearled barley. Do I need to adjust its cooking time?
Jen says
Yes, quick pearl barley will cook much more quickly but I havenโt experimented with it so I canโt give you an exact time. Sorry!
Stephanie says
Iโd never made or eaten beef barley soup so made it over the weekend. Was a nice, healthy comforting meal when we had temps around zero degrees! Your corn chowder is happening tonight, canโt wait.
Jen says
Zero degrees โ ayiyi! Iโm glad the beef barley soup could warm you up! Iโm excited for you to make the corn chowder as well โ one of my favorites!
DM says
They didnโt have low sodium beef broth at Whole Foods just their regular brand. Should I reduce the broth and add water or use better than bullion for the broth instead?
Jen says
Great question! I would use 5 cups beef broth, 1 cup water, omit the bouillon and then add the bouillon to taste at the end.
Marc N says
This was a very good recipe that only needed two tweaks in my opinion to be exceptional. After browning the meat in a skillet I added the onions to it at mid high heat to add a bit of color and to release that glorious fond from the pan to further flavor the soup. Tasting the dish throughout I could only discern that it needed a touch of brightness so in my case I added between 3/4 and a tsp of aged balsamic vinegar for acidity. This was a very good recipe overall and I only hope my little tweak brings it even further. Thank you for another winner!
Jen says
Thank you so much Marc, Iโm so pleased you enjoyed it! Your adjustments sound superb!
Tiffany says
This is delicious. Deep flavor and a nice broth. I omitted the potatoes because I donโt like the texture after theyโre frozen. Personal choice, really. I doubled the tomatoes because I love them in soups, so I doubled the broth and added water. Your recipes never disappoint. Thank you!
Jen says
Thanks so much Tiffany, Iโm so pleased this was another homerun!
Mel says
Iโd love to try this recipe (because your recipes have never failed me and my whole family loves anything I make from you)! In some other recipes, Iโve subbed buckwheat groats for barley in order to make the recipe GF. Do you think that would work for this soup as well?
Jen says
I am so glad you and your family have been loving the recipes!! I think the buckwheat groats would be a great substitute. Enjoy!
Diana says
I followed the crockpot version exactly. My butcher chopped the chuck roast for me, which is very helpful. It was quite tasty. For my taste, I would have liked it a little more salty, so next time, Iโll use 4 cups of regular broth and 2 cups of low sodium. Thank you.
Jen says
Hi Diana! Thank you for your sweet review! Iโm so glad you enjoyed this soup!