Crockpot Beef Barley Soup Recipe

Introduction

This comforting Crockpot Beef Barley Soup is a hearty, flavorful meal perfect for chilly days. Tender beef, wholesome barley, and fresh vegetables combine to create a satisfying dish that feels like a warm hug in a bowl.

Ingredients

• 2 pounds stew meat, nicely marbled beef chunks
• Salt and pepper
• 2 tablespoons oil
• 10 cups water
• 3 tablespoons Better Than Bouillon Beef Base, mounded tablespoons good quality
• 2 cups celery, chopped
• 2 onions, chopped
• 5 cloves garlic, minced
• 1 large potato, peeled and shredded (about 2 cups)
• 3-4 large carrots, peeled and shredded (about 2 cups)
• 1 cup pearl barley, rinsed

Instructions

1. Step 1: Generously salt and pepper the beef. In a large pan, heat the oil over medium-high heat until very hot.
2. Step 2: Add about one-third of the meat to the pan and brown for 1-2 minutes per side. Remove browned meat to a plate. Repeat with remaining meat in two more batches to avoid steaming.
3. Step 3: Transfer all the browned meat to a large crockpot. Add 2 cups of water to the pan, bring to a boil, and stir to loosen browned bits. Pour this into the crockpot along with the remaining 8 cups of water.
4. Step 4: Add the beef base, chopped celery, onions, and garlic to the crockpot. Stir to combine.
5. Step 5: Cook on low for about 6 hours until the meat is tender.
6. Step 6: Add the shredded potato and carrots to the crockpot. Cook for another hour until the vegetables are tender.
7. Step 7: Stir in the rinsed pearl barley. Continue to simmer for about one more hour, or until the barley is tender and the soup has developed a rich flavor.

Tips & Variations

• If your beef is lean with little marbling, add a splash of Worcestershire sauce near the end to boost flavor.
• For a fresh garnish, parsley or chives work beautifully—no garnish is necessary but adds a nice touch.
• If the soup reduces too much and becomes stew-like, simply add more water and a bit more beef base to thin it out.
• Quick-cooking barley can be used; reduce simmering time accordingly according to package directions.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the soup has thickened too much. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup entirely on the stovetop?

Yes, you can follow the browning steps and then transfer everything to a large pot with the water and ingredients. Simmer gently for about 3-4 hours, adjusting vegetables and barley timing as needed until everything is tender.

What if I don’t have Better Than Bouillon Beef Base?

You can substitute with good quality beef broth or stock, but adjust the amount of added water accordingly to maintain flavor concentration.

Crockpot Beef Barley Soup Recipe

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4.5 from 146 reviews

Hearty and comforting Crockpot Beef Barley Soup made with tender stew beef, fresh vegetables, pearl barley, and rich beef broth. Perfect for a cozy autumn or winter meal, this soup simmers slowly to develop deep flavors and a satisfying texture.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 3 hours (stovetop) or 8 hours (slow cooker)
• Total Time: 3 hours 20 minutes (stovetop) or 8 hours 20 minutes (slow cooker)
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Broth

• 2 pounds stew meat, nicely marbled beef chunks
• Salt and pepper, to taste
• 2 tablespoons oil
• 10 cups water
• 3 tablespoons Better Than Bouillon Beef Base, mounded

Vegetables

• 2 cups celery, chopped
• 2 onions, chopped
• 5 cloves garlic, minced
• 1 large potato, peeled and shredded (about 2 cups)
• 3–4 large carrots, peeled and shredded (about 2 cups)

Grains

• 1 cup pearl barley, rinsed

Instructions

1. Season and Brown the Beef: Generously salt and pepper the beef chunks. Heat oil in a large stockpot over medium-high heat. Add about one-third of the meat and brown for 1-2 minutes per side until nicely seared. Remove browned meat to a plate. Repeat in batches to avoid steaming the meat.
2. Simmer Meat and Vegetables: Return all browned meat to the pot and add 10 cups water along with 3 heaping tablespoons of beef base. Add chopped celery, onions, and minced garlic. Bring to a boil, then reduce heat to medium-low and simmer with lid on for about 2 hours until the meat is tender and can be broken apart easily.
3. Add Root Vegetables: Stir in shredded potato and carrots. Bring back to a boil, then simmer on low for 30-45 minutes until the carrots are tender.
4. Cook Barley: Add the rinsed pearl barley. Bring the soup to a boil, then reduce heat to low and simmer for another 30 minutes or until the barley is tender and the soup is flavorful.
5. Optional Slow Cooker Method: Brown the meat in batches as above. Transfer browned meat to a crockpot. Add 2 cups water to the pan and boil, scraping up browned bits, then add to crockpot along with remaining 8 cups water. Stir in beef base, celery, onions, and garlic. Cook on low for about 6 hours. Add potatoes and carrots and cook for another hour. Finally, add barley and cook another hour until tender.

Notes

• Better Than Bouillon Beef Base is recommended for a rich beef flavor.
• Simmer times are approximate. Letting soup simmer longer intensifies flavors—perfect for a lazy day.
• If meat is not well-marbled, a splash of Worcestershire sauce toward the end can boost flavor.
• If soup thickens too much to stew consistency, add more water and beef base to thin it out.
• Optional garnishes include parsley or chives for a fresh kick; basil was used in the photos but is not necessary.
• Quick barley can be used in the slow cooker version; adjust cooking time according to package instructions.

Keywords: beef barley soup, crockpot soup, hearty beef soup, slow cooker recipes, comforting soup, pearl barley soup, autumn recipes