Beef Barley Soup! – In the slow cooker or on the stovetop, you are going to love this hearty soup! Perfect for anytime of the year- but during the Winter this is an especially great, hearty treat.
Slow Cooker Beef Barley Soup
Without question, my favorite food season is Fall. Soups, stews, all things that cook all day and make my house smell like a food dream. Things served with bread….lots of bread and lots of butta…
I don’t use my slow cooker enough. I find that most of the dishes come out a bit opaque and over cooked. Thats why I love this recipe. The beef needs all that slow cooking and look how vibrant the colors are! It has a rich deep flavor and on top of that….it’s healthy! Just don’t tell, nobody will know.
MY LATEST VIDEOSI started with stew meat that I bought already cubed, deepened the flavor by browning in a skillet before tossing in the slow cooker. You could add the meat to the pot uncooked, without the pre browning step and get a good soup, but I like the depth of flavor it adds.
I should also mention that you can make this Beef Barley Soup on the stove top. Simply follow the recipe without adding it to the slow cooker. Simmer for 2 hours or until the meat is tender.
Because I love easy, I use slow cooker liners and I’m telling ya, I’ll never go back! Reynolds makes them and they are available in the foil and plastic wrap section. Not a paid sponsor for this blog, I just love that product.
Need something quicker? Check out this super easy Italian Sausage and Mushroom Soup recipe! 30 minute meal! See all my soups on my Soup Pinterest Board!
And while the slow cooker is slow cooking…you could whip up a batch of our one rise, easiest rolls ever! Grab the butta! You mix the dough and shape. Let rise in the oven at 170 degrees and without even removing these beauties you crank up the heat and finish cooking them. Doesn’t get much easier than that!
Laughing Spatula’s Homemade Easy Rolls
You might also like this Slow Cooker Beef Bourguignon. Sounds fancy, but it’s just beef stew with red wine. A little for the pot…a little for the cook…hiccup!
To slow cooking soups!
Clink!
Kathi
- 1 tablespoon olive oil
- 1 1/2 pounds cubed stew meat - I used chuck roast
- 1 cup onion - diced
- 1 cup carrots - diced
- 1 cup mushrooms - sliced
- 3 cloves garlic - minced
- 1/3 cup tomato paste
- 6 cups beef broth
- 2/3 cup pearl barley
- salt and pepper to taste
- In large skillet over medium heat, heat the olive oil for about 2-3 minutes.
- Add half of beef cubes. Let cook without disturbing for about 3-4 minutes or until a brown crust begins to form. Turn once. Brown an additional 3-4 minutes and place in slow cooker.
- Repeat with remaining meat.
- To the already hot skillet, add your onion, carrots, mushrooms and garlic. Stirring to remove any flavorful brown bits from the bottom of the skillet.
- Saute until onions are just soft. Carrots will still be firm but will continue to cook in the slow cooker.
- Add tomato paste and sauté until incorporated into the veggies - it will be a bit thick, just keep stirring! Cook for 2-3 minutes.
- Toss all that on top of the beef in your slow cooker.
- Add broth and barley.
- Stir until well combined.
- Cook on low for about 6 hours or high for about 4. Time will vary depending on how hot your slow cooker gets. Check the meat, when tender - its done! Season to taste.
Yum. I could happily have soup every day during the colder months and this beef and barley version looks delicious. Thank you for sharing. Sammie http://www.feastingisfun.com
Thanks for your note Sammie!
Like you I use chuck but I buy a large piece and cut my own.
Even better, since I end of up cutting the stew meat into smaller pieces most of the time!
Hi Kathi! Tihs soup looks great and I am planning on trying it this week. Question about the cooking time. You have listed here 4 hours on low and 6 hours on high. You noted that on low yours cooks fast, so I believe you meant the 4 hours on low part – but on high, should it be halved? 2 hours on high? I can’t iagine 6 hours on high if it can complete in 4 hours on low. Just wanted to double check before I scorch it! Thanks!
Oops, my bad! 4 hours on high or 6 hours on low…thanks for catching my goof!
This looks wonderful!! Just checking on the timing…did you mean 4 hours on high or 6 hours on low? Thanks.
Sorry for the confusion! 4 hours on high or 6 hours on low. I’ll fix the recipe…thanks for catching my goof!
Hi, I plan on making this and accidentally bought quick barley instead of pearl barley. Would I be able to use this like the recipe states or would I need to wait and add it at the end. I’ve never cooked with any kind of barley, so advice would be appreciated. Thanks!
Hi April – I have never used quick cooking Barley but I can’t see any reason you can’t use it. Like you suggested, just add it in later. Hope that helps….
This soup was so delicious! I am pretty sure this will be a staple to my diet this coming winter. It’s just so hearty and wonderful! Thank you for the recipe 🙂
I’m trying this soup now! And boy o boy does it smell delicious! Can’t wait to try it! Thank you for sharing your recipe!
I was going to try this today I was wanting to put potato in. What theme would be the best time to put them in?
Hi Monique – I would think the last couple hours should do it. Thanks!
can i leave out the tomato paste?
It deepens the flavor of the beef stock and thickens it up and bit but yes. You can leave it out without too much damage!
Does the carrots go to mush if cooked that long? I noticed you suggested putting potatoes in to someone for the last couple hours, wouldn’t that be the same for the carrots?
Hi Nicole – nope, they don’t get mushy. Potatoes do but the carrots stay pretty firm. Good question though!
I made this today in my crockpot. It was super delicious!!! Thank you for posting!
What a nice comment! Thank you Pat!
Made this in the slow cooker this past week. It is delicious!! I used a piece of chuck steak I bought at Costco. I cut it into big chunks, like 3 inch cubes and browned them really well first. They came out really tender. I added a can of diced tomatoes as well. The barley was mushy after 6 hours on low but I don’t mind it that way. Overall very good recipe and highly recommended.
What size slow cooker do you use for your recipes? I have a couple of slow cookers – 3-1/2 quart and 6 quart. I am never quite sure which one to use because most recipes on the web don’t specify.
Hi Kathy going to make this soup today ,cannot wait to try it . Sounds so yummy can I chop up some fresh tomatoes to add to it.?
I think it would be a great addition! I hope you love it!
This looks sooo yummy, going to try it out tomorrow! Was wondering, should I add the barley a little later to avoid it being a little mushy? I seen someone mention that, not sure? I will be cooking it on the low setting.. going to try to add some potatoes a couple hours before done aswell. ☺ please let me know what you think if you have a chance? Thank you
Hi Jackie, I din’t have a problem with the barley getting soggy but I could see how it could become overcooked if left in the slow cooker too long. I think your safe following my directions but if you have to leave it in the pot longer you might want to delay adding it by an hour or two. Hoping you love this! It’s one of my favorite fall stews to make!
Awesome, thank you…one of my favourites I can’t wait to try it. ????
Will this fit in a 4 Qt. slow cooker? You never mentioned what size you used???
Yes…a 4 quart should be fine. I have a 6 quart but there was plenty of room left.
Can I put this in a pot instead of slow cooker??
Thanks
Yes! There is a note in the commentary section of the recipe. “Cook on stove top following regular directions. Simmer 2 hours or until beef is tender”. Hope you love it!
Yumm I made this last night, such easy ingredients to buy. I bought spicy tomato paste instead and chuck at the butchers counter. Left out mushrooms & onions since the bf doesn’t like them. Cooked on high for 3 hours then low for 1 hour. Turned out perfect & this is the type of leftovers I’ll definitely be eating.
Thanks for the great recipe!
Thank you for taking the time to write such a nice note Paige! I am so glad you liked it. Soooo cold in Seattle…I think I’ll whip up a batch of this today!
I made this yesterday as written. Because I was short on time, I used a bag of fresh petite carrots, a bag of frozen sliced mushrooms, a bag of frozen onions, and minced garlic. I used quick barley because that’s all the store had, and it was fine after 4 hours on high. The stew was amazing! My family loved it! It’s sure to become a staple fall and winter meal for us! Thank you!
I am so glad you liked it and thank you for the great tips to make this soup even easier!
Oh my goodness! What an amazing flavor! I added a dollup of sour cream to my bowl and it was absolute perfection! Thanks for the great recipe!
Wow. Really turned out great! I have a summer cold and thought, “how ’bout a soup recipe?”. It was really fairly easy and just delightful to eat. I added a bit of Parmesan shavings and some fresh parsley on top. Highly recommend this recipe!
Making this tomorrow!
Made your soup recipe today and the bun recipe attached,, yum yum!!
I wanted to attach a pic, but can’t!
Hi Sandy! I’m not sure you can attach pics in the comment section but I sure like the idea! So glad you liked the soup and thanks for sending such a nice note!
I made this for a Christmas gathering that we were told to bring a soup. This was well liked and I noticed a few people having seconds. My brother-in-law said it was like a soup his mom would make. Very good soup. I will be making it again. Thank you!!
Just like i used to make at a Jewish country club i worked at! The chef would be proud!! Thank gou for the memories!!
I just made this today on the stovetop. It is SO good.
I made a few tweaks:
I left out the mushrooms. Doubled the garlic. I put the browned beef and sauteed veggie mix in a stock pot, and added diced yukon gold potato and a bayleaf to everything else . Simmer for 1.5 hours, and added another 2 cups of broth after since it was a bit thick from evaporation and simmering.
I highly recommend this soup! It is delicious.
Love, love,love this soup! So rich and hearty. I cook mine for 7 1/2 hours on low as I double the recipe! I omit the mushrooms and add celery instead. Fantastic!!
Thank you for the rave review Vonnie! You are so sweet to leave a comment and we are so glad you loved our soup recipe! Have a great day!
I haven’t made this yet but plan to tom’w during a snowstorm. I just want to say that I am choosing this recipe not only because it looks great but because of the reviews people have left and most importantly that you took the time to respond to every one of them! So many times you see questions go unanswered on blogs and it really bums me out. I love that you are interacting with your readers.
I’ll be bookmarking your page!
Hi Heather! Thanks so much for the note. I really appreciate you mentioning that. Interacting with our readers is super fun- would love to get MORE comments in fact! Stay warm in the snow and hope you enjoy the soup!
I’m new to using a slow cooker. Mine is an Instant Pot with a slow cooker option. I cooked it on Low for 4 hours and the carrots were still crunchy! Then I cooked it more on High for another hour. Carrots still not as soft as I’d like, but they’re edible. The main problem though, is that the beef is not tender at all! Hard and chewy. What have I done wrong?
Hi Janet – The only thing that could have gone wrong is not enough heat. 4 hours with a slow cooker (not an instant pot), should be ample time to soften up this soup! I am not familiar with that appliance, not a fan of instant pots. They cook to fast to develop any flavor. Sorry it didn’t work for you…sounds like it could be the cooker.
Hi Kathi, Thanks for your reply. I’m sure you’re right that the problem was not with the recipe but with the cooker. It obviously did not heat up properly. I cooked it on the stovetop today for about an hour more, and it is delicious! Darn Instant Pot!