Slow Cooker Beef Barley Soup

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)

1. 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.
2. Load the crock: Transfer everything to the slow cooker with remaining broth, barley, thyme, paprika, bay, Worcestershire, salt & pepper.
3. 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.)
4. 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.