Hearty comfort with rich beef broth (stovetop option included)
Tender beef, pearl barley, carrots, and celery simmer low-and-slow in savory beef broth with thyme and bay. It’s the classic beef with barley soup, deeply comforting, budget-friendly, and perfect for cold nights.
Why you’ll love it
- Set-and-forget slow cooker (plus quick stovetop method)
- Big flavor from beef broth soups techniques: brown + deglaze
- Meal-prep friendly, freezes well
- Easy to turn into “creamy” or “hamburger” versions
Ingredients (notes)
Exact amounts in the recipe card below.
Beef: chuck roast or stew meat, 1-inch cubes (or ground beef for “hamburger & barley”)
Aromatics: olive oil, onion, carrots, celery, garlic, tomato paste
Seasoning: kosher salt, pepper, dried thyme, smoked paprika (optional), bay leaf
Liquid: low-sodium beef broth + splash Worcestershire
Grain: pearl barley (rinsed)
Finish: parsley, splash of lemon or red wine vinegar for brightness
Step-by-step (slow cooker)
- Brown (best flavor): Sear beef in a hot skillet with oil; remove. Sauté onion/celery/carrots; add garlic 30 sec, then tomato paste to darken. Deglaze with ½ cup broth; scrape brown bits.
- Load the crock: Transfer everything to the slow cooker with remaining broth, barley, thyme, paprika, bay, Worcestershire, salt & pepper.
- Cook: LOW 7–8 hrs or HIGH 3½–4 hrs until beef is tender. (For firmer barley, add it in the last 2 hrs on LOW or last 1 hr on HIGH.)
- Finish: Remove bay; stir in parsley and a tiny splash of lemon/vinegar. Adjust salt.
Stovetop method (weeknight friendly)
- Sear beef in a Dutch oven; sauté aromatics; add tomato paste and deglaze.
- Add broth, barley, seasonings. Simmer 75–90 min partially covered, stirring, until beef is tender and barley plump.
Variations
- Creamy Beef Barley Soup: Stir in ½ cup cream or evaporated milk off heat (don’t boil).
- Hamburger & Barley Soup: Use 1½ lb lean ground beef; brown, drain, and follow recipe.
- Beef & Barley Stew (thicker): Reduce broth by 1–2 cups.
Make ahead & storage
- Fridge: 4 days (soup thickens loosen with broth).
- Freeze: 2 months (best without parsley; barley softens slightly).
- Reheat: Gentle simmer; add broth as needed.
FAQs
Pearl vs hulled barley? Pearl cooks faster and is classic; hulled needs ~20–30 min more.
Skip the browning? You can, but searing adds the “hearty comfort foods” depth.
Veggie add-ins? Mushrooms or potatoes work add with barley.
Slow Cooker Beef Barley Soup (Stovetop Option)
Ingredients
Equipment
Method
- Slow Cooker: Brown beef in oil in a skillet; transfer to slow cooker.
- Sauté onion, carrots, and celery in the same pan 4–5 minutes. Add garlic 30 seconds, tomato paste 1 minute; deglaze with ½ cup broth.
- Add to slow cooker with remaining broth, barley, thyme, paprika, bay, Worcestershire, salt, and pepper.
- Cook LOW 7–8 hours or HIGH 3½–4 hours until beef is tender. Remove bay; stir in parsley and a splash of lemon/vinegar. Adjust seasoning and serve.
- Stovetop Option: Sear beef; sauté veg; add tomato paste; deglaze. Add broth, barley, thyme, bay, Worcestershire, salt, and pepper. Simmer 75–90 minutes, stirring, until beef and barley are tender. Finish as above.