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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/crockpot-beef-barley-soup-recipe/