There’s something magical about walking into your kitchen on a crisp fall day and being greeted by the rich aroma of Slow Cooker Beef Barley Soup. This hearty, comforting soup is everything we love about autumn warm, nourishing, and deeply satisfying. It’s a reader favorite for a reason: it takes just minutes to prep, simmers low and slow while you go about your day, and delivers spoonful after spoonful of rich, beefy flavor with tender barley and vegetables.
This dish reminds me of cozy weekends growing up, when my grandmother would leave a pot simmering all afternoon. Now, with just a slow cooker and some pantry staples, you can recreate that same heartwarming feeling. Let’s make it together.
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Slow Cooker Beef Barley Soup
- Total Time: 8 hours 10 minutes
- Yield: 6–8 servings
Description
This Slow Cooker Beef Barley Soup is everything we love about fall—rich, hearty, and comforting. Packed with tender beef, chewy barley, and classic vegetables, it’s the perfect set-it-and-forget-it recipe for chilly days.
Ingredients
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 cup pearl barley, rinsed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 6 cups low-sodium beef broth
- Salt and pepper to taste
- 1 tbsp oil for browning (optional)
- Fresh parsley (for garnish)
Instructions
- Optional: In a skillet, heat oil and brown beef pieces on all sides to enhance flavor.
- Add beef (browned or raw), barley, carrots, celery, onion, garlic, tomato paste, thyme, rosemary, bay leaves, and beef broth to your slow cooker.
- Cover and cook on low for 7–8 hours or high for 4–5 hours until the beef is tender and the barley is cooked.
- Remove bay leaves. Taste and season with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
To make this gluten-free, substitute barley with brown or wild rice. Add mushrooms or fire-roasted tomatoes for extra flavor. For a low-carb version, use cauliflower rice added in the final hour of cooking.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
What You’ll Need
This soup uses simple ingredients you probably already have. Here’s what you’ll need to serve 6–8:
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 cup pearl barley, rinsed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 6 cups low-sodium beef broth
- Salt and pepper to taste
- 1 tbsp oil for browning (optional)
- Fresh parsley (for garnish)
All ingredients listed are suitable for halal diets. If you’re looking for more soups like this, check out our Chicken Broccoli Cheese Soup or this comforting Autumn Squash Soup.
How to Make Slow Cooker Beef Barley Soup
1. Optional: Brown the beef
Heat oil in a pan and sear beef pieces until browned. This adds deeper flavor but is optional.
2. Combine ingredients
Add beef (browned or raw), barley, carrots, celery, onion, garlic, tomato paste, herbs, bay leaves, and broth into your slow cooker.
3. Cook
Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and barley is cooked.
4. Finish and serve
Remove bay leaves, taste, and season with salt and pepper. Serve hot, garnished with parsley.
It’s as fuss-free as our Slow Cooker Pinto Beans and pairs wonderfully with a side of crusty bread or a crisp Greek Honey Mustard Roast Chicken and Potatoes.
Tips & Variations
Want to mix it up? Here’s how to adapt the soup to your needs.
Gluten-Free Version
Barley contains gluten, so sub with brown rice or wild rice for a safe, delicious alternative. Cook time may vary slightly.
Make it Veggie-Heavy
Add mushrooms or sweet potatoes for extra bulk and nutrients. A can of fire-roasted tomatoes adds brightness.
Low-Carb Swap
Replace barley with cauliflower rice added in the last hour of cooking similar to how we lighten up our Cabbage Fat-Burning Soup.
Spice it up
Add chili flakes or smoked paprika for heat. Want more creamy comfort? Try pairing it with a small bowl of Velveeta Broccoli Cheese Soup.
Storage & Freezing
Storing Leftovers
Let soup cool completely. Store in an airtight container in the fridge for up to 4 days.
Reheating
Gently warm on the stovetop or in the microwave. Add a splash of broth or water if the soup thickens too much.
Freezing Instructions
Cool the soup and freeze in portions. It keeps well for up to 3 months. Thaw overnight in the fridge or use the microwave’s defrost setting. Reheat and enjoy—it’s just as good as the day you made it.
For more cozy meals perfect for freezing, try our Spicy Chicken Noodle Soup.
Conclusion
Slow Cooker Beef Barley Soup is the kind of recipe you’ll turn to again and again. It’s simple, soul-warming, and perfect for fall and winter meals. Whether you’re feeding your family on a busy weeknight or planning cozy lunches for the week ahead, this soup delivers comfort with every bite.
Looking for more slow cooker inspiration? Browse our full soup collection for tried-and-true reader favorites.