It's that time of year when all I want is a hearty bowl of soup to fill and warm me up. This Slow Cooker Beef and Barley Soup is perfect for that because it's rich, cozy, and satisfying. I love that it comes together with simple pantry staples, and since it's made in the slow cooker, I can toss everything in the pot in the morning and come home to a comforting meal that's ready to serve.

Beef and Barley Soup

I don't know what it is about fall, but I'm always so busy. During seasons like this, I need slow cooker meals like pulled pork and pumpkin and sweet potato soup to make my days a little easier. This beef and barley soup is another great addition to my rotation. Chunks of tender beef, sweet carrots, and chewy barley slowly cook in a rich beef broth with thyme and garlic, filling the house with cozy aromas. I especially love using barley in soups because it holds its texture and doesn't break down the way pasta or rice can after a long simmer. It's a one-pot meal that feels homey and nourishing, perfect for busy weeknights or slow weekends at home.

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Beef and Barley Soup
Key Ingredients
Instructions
Sarah's Top Tips
Serving Suggestions
Storage & Reheating
Recipe
Comments

Key Ingredients

See the recipe card below for the remaining ingredients and quantities.

Instructions

Chunks of stew beef searing in a Dutch oven until browned for added flavor.

Step 1: Heat 1 tablespoon olive oil and sear 1 lb beef stew meat until browned on all sides for 3-4 minutes.

Beef, barley, onions, broth, bay leaf, and thyme in a slow cooker before cooking.

Step 2: Transfer beef to the slow cooker with diced onion, carrots, celery, minced garlic, tomato paste, Worcestershire sauce, herbs, broth, and barley. Stir to combine.

Beef and barley soup simmering in the slow cooker with rich broth and vegetables.

Step 3: Cover and cook on low for 6-8 hours or high for 3-4 hours until beef and barley are tender.

Beef and barley soup with chunks of beef, vegetables, and barley served with bread.

Step 4: Remove bay leaf and thyme sprigs. Season with salt and pepper to taste before serving.

Sarah's Top Tips

Don't skip browning the beef: Taking a few minutes to sear the beef before adding it to the slow cooker builds rich flavor and gives the soup a deep, hearty color. Those caramelized bits from the pan add incredible depth to the broth.
Barley absorbs liquid: Although barley absorbs liquid more slowly than rice or pasta, it continues to soak up broth as it cooks (and even after the soup cools). If your soup thickens more than you'd like, stir in an extra ½-1 cup of broth or water to loosen it back up. Its slower absorption helps the grains stay pleasantly chewy instead of mushy, even after reheating.
Avoid mushy veggies: If your soup will be simmering on low all day, cut the carrots and celery into slightly larger chunks so they stay tender but hold their shape instead of turning too soft.

Hearty beef and barley soup in a white bowl with carrots, celery, and tender beef.

Serving Suggestions

I love serving this Slow Cooker Beef and Barley Soup with a slice of crusty bread or a warm biscuit to soak up all that rich broth. Sometimes, a grilled cheese is the ultimate comfort meal. If I'm making it for dinner, I'll pair it with a simple green salad or roasted vegetables to round out the meal. It's the kind of cozy, satisfying soup that feels like a full meal on its own but also fits right into a relaxed, homey spread.

Storage & Reheating

Fridge: Leftovers keep really well, which makes this soup great for meal prep. Store in the fridge for up to 4 days.

Freezer: To freeze, place in a freezer-safe container for up to 3 months.

Reheating: Warm the soup gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen it up since the barley will continue to absorb some liquid over time. It tastes just as hearty and comforting the next day because the flavors have more time to meld.

Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!