Best Beef Barley Soup Recipe

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!  Itโ€™s 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! 

WATCH: How to Make Beef Barley Soup

two hands holding a bowl of beef barley soup garnished with parsley


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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.  Itโ€™s savory, rich, comforting, and everything a winter soup should be. Itโ€™s made in the slow cooker for extra ease and perfect melt-in-your mouth beef every time.

    Why Youโ€™ll Love this Recipe for Beef Barley Soup

    • DELICIOUS.  This Beef and Barley Soup is wonderfully hearty with juicy, buttery beef, and tender veggies all swimming in a broth spiked with aromatic onions and garlic in a rich beef broth with hints of tomato.
    • Crockpot:  All the ingredients cook for the same amount of time versus on the stove.
    • EASY. The most time-consuming part of this soup is chopping the carrots, celery, potatoes, onions, and garlic, but itโ€™s simple and can be done ahead.
    • Meal-in-one.  This soup is loaded with beef and veggies so itโ€™s a meal-in-one all made in your crockpot! 
    • Makes a large quantity.  This easy Beef Barley Soup makes a hearty crockpot full so itโ€™s perfect to feed your entire family (hopefully with leftovers), for meal planning or company โ€“ all at the fraction of the price of dining out.
    • Pep Ahead & Make Ahead.  You can prep the entire Beef and Barley Soup recipe up to the point of cooking and just leave it in the crockpot ceramic insert in your refrigerator then cook when ready OR you it can be made days in advance and reheated because it tastes even better the next day!
    • Freezer friendly.  You can freeze Crockpot Beef Barley Soup and pull it out for busy nights ahead!

       

    ingredient icon

    Beef Beef Barley Soup Ingredients

    Iโ€™m going to go into further depth on the two main characters in Beef Barley Soup โ€“ the beef and the barley โ€“ below, but hereโ€™s an outline of the pantry friendly ingredients youโ€™ll need to make this tantalizing soup:

    • Chuck roast:  use boneless chuck roast with rich marbling trimmed of excess fat.
    • Barley:  use pearl barley because it cooks in the same amount of time as the rest of the slow cooker ingredients and boasts an ideal texture.  
    • Potatoes:  are optional, but I love the tender, morsels with beef and barley.  You will want to use a waxy potato such as red potatoes, Yukon, new potatoes or fingerling potatoes.  Waxy potatoes do not absorb moisture while they cook so they retain their shape despite extended high heat.  Do NOT use russet potatoes because they are very starchy, easily absorb liquid and will fall apart or become mealy.
    • Carrots:  medium potatoes will do the trick.  Please donโ€™t use baby carrots as they arenโ€™t nearly as flavorful. 
    • Celery:  slice the celery about 1/2โ€ณ-inch thick because it is a quicker cooking vegetable.  By chopping the celery larger than the carrots, they cook in the same amount of time.
    • Aromatics: onions and garlic are flavor powerhouses and absolutely essential.
    • Fire roasted diced tomatoes:  are tomatoes that have been roasted which gives them a complex smokiness and removes the acidic bite.   Fire roasted tomatoes are located next to the traditional diced tomatoes โ€“ just make sure you purchase the ones without any added seasonings.
    • Oil: use a high smoking point oil such as vegetable oil to sear the beef and not olive oil.
    • Beef Broth: use low sodium beef broth so we can control the salt level and add salty beef bouillon for more concentrated beef flavor.
    • Worcestershire sauce: adds a depth of complex savory, slightly tangy flavor.
    • Soy sauce:  is my secret weapon, I even add it to my marinara sauce!  It adds additional salty, savory flavor and helps tenderize the beef.
    • Tomato paste:  adds just a hint of tomato essence to complement the flavor profile. 
    • To store unused tomato paste: line one tablespoon portions on a parchment paper lined baking sheet so they arenโ€™t touching.  Freeze until solid, about one hour, then cut the parchment paper around each tablespoon, then wrap up and freeze together in a sealable bag or container. 
    • Beef bouillon:  adds a depth of concentrated beefy flavor.  You may also use an equal amount of better than bouillon. 
    • Seasonings:  we make our own Italian seasoning blend with dried oregano, dried basil, dried thyme, and dried parsley with splashes of flavor from ground cumin, paprika and ground mustard. 
    showing how to make beef barley soup recipe by searing beef in cast iron skillet

    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

    showing how to make slow cooker beef barley soup recipe by cooking in slow cooker until beef is tender
    top view of beef barley soup with beef, carrots, celery onions and barley

    Best Beef Barley Soup Recipe Tips

    Hereโ€™s a recap of some tips and tricks for the most successful Beef and Barley Soup recipe:

    • Use beef chuck instead of stew meat โ€“ you can taste the difference!
    • Donโ€™t skip searing the beef for maximum flavor and juiciness.
    • Use pearl barley so it is done in the same amount of time as the beef.
    • Use low sodium beef broth and soy sauce, otherwise the broth will taste too salty.
    • Donโ€™t use Russet potatoes or they will fall apart and turn mealy.
    • You can swap the potatoes, carrots and celery for other root veggies such as parsnips, turnips, pumpkin, or sweet potatoes or substitute them with additional barley.
    • Slice the carrots about ยผโ€ and the celery ยฝโ€ thick so they cook in the same amount of time.
    • Cook on LOW for the most succulent tender beef.  
    showing how to serve slow cooker  beef barley soup by scooping up a spoonful of soup in a ladle

    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:

    • 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.

    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 donโ€™t 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.  

    showing how to make crockpot beef and barley soup by adding beef broth to adjust consistency
    up close of a spoonful of beef, barley, carrots and potatoes

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    Vegetable Beef Barley Soup Recipe

    This Beef Barley Soup recipe is rich, hearty, satisfying comfort food with huge flavor and minimal effort! Itโ€™s 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!
    Servings: -8 servings
    Total Time: 8 hours 20 minutes
    Prep Time: 20 minutes
    Cook Time: 8 hours

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    Ingredients

    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

    Donโ€™t miss the โ€œhow to makeโ€ recipe video at the top of the post!

    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 (donโ€™t wipe out) add onions and cook over medium-high heat for 5 minutes (add oil if there isnโ€™t 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 doesnโ€™t 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 doesnโ€™t 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:
    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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    27 Comments

    1. 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!

    2. Cheryl says

      Loved this soup so much, best tasting barley soup Iโ€™ve 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 Iโ€™m sure they do too! ๐Ÿ™‚ 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 youโ€™re well!

      • Jen says

        Hi Cheryl,
        Good job! If you are interest in a cookbook, Iโ€™m excited to inform you itโ€™s now available for presale! Copy and paste the following into your browser: https://carlsbadcravings.com/home/cookbook/ OR Google โ€œCarlsbad Cravings Cookbookโ€:
        Happy Cooking!

    3. Joni Schiadaresis says

      Your directions say nothing about when to add the broth.

      • Jen says

        โ€œAdd all of the remaining ingredients to the slow cooker and give them a stir.โ€ This includes the beef broth.

    4. 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! Iโ€™m honored it was the best Beef Barley Soup youโ€™ve ever had!

    5. Daisy says

      Best soup ever! So hearty. Great recipe!

    6. 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 havenโ€™t experimented with it so I canโ€™t give you an exact time. Sorry!

    7. Stephanie says

      Iโ€™d 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, canโ€™t wait.

      • Jen says

        Zero degrees โ€“ ayiyi! Iโ€™m glad the beef barley soup could warm you up! Iโ€™m excited for you to make the corn chowder as well โ€“ one of my favorites!

    8. DM says

      They didnโ€™t 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.

    9. 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, Iโ€™m so pleased you enjoyed it! Your adjustments sound superb!

    10. Tiffany says

      This is delicious. Deep flavor and a nice broth. I omitted the potatoes because I donโ€™t like the texture after theyโ€™re 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, Iโ€™m so pleased this was another homerun!

    11. Mel says

      Iโ€™d 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, Iโ€™ve 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!

    12. 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, Iโ€™ll use 4 cups of regular broth and 2 cups of low sodium. Thank you.

      • Jen says

        Hi Diana! Thank you for your sweet review! Iโ€™m so glad you enjoyed this soup!

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