MelissaWANT TO SAVE THIS RECIPE?
There’s nothing quite as comforting as a big bowl of hearty Beef & Barley Soup. Tender chunks of beef, wholesome veggies, and nutty pearl barley simmer together into a soul-warming meal that’s perfect for chilly nights. This is an easy slow cooker recipe that makes your house smell amazing all day long.
Why You’ll Love This Recipe
- Hearty & filling – barley makes it extra satisfying.
- One-pot ease – your slow cooker does most of the work.
- Wholesome & nutritious – packed with beef, veggies, and grains.
- Great leftovers – tastes even better the next day.
Ingredients
- 1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
- 1 ½ cups carrots, thinly sliced
- 1 ½ cups celery, thinly sliced
- ⅔ cup onion, chopped
- 10–12 mushrooms, sliced
- 2 tablespoons beef base (not broth, the concentrated base)
- 8–10 cups of water
- 1–2 large bay leaves
- 1 cup uncooked pearl barley
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon garlic
Directions
- In a skillet, brown the beef on all sides until nicely seared. Transfer to your crockpot.
- Add carrots, celery, onion, mushrooms, beef base, water, garlic, and bay leaf to the crockpot. Stir gently.
- Cook on HIGH for 2 hours.
- Add pearl barley, reduce the heat to LOW, and continue cooking until beef and vegetables are tender (about 2–3 more hours).
- Season with salt and pepper to taste.
- Remove and discard the bay leaf before serving.
Tips & Variations
- Make it richer: Substitute 1–2 cups of water with beef broth or red wine.
- Add greens: Stir in spinach or kale during the last 15 minutes.
- Freezer-friendly: This soup freezes beautifully—just cool and portion into containers.
FAQ
Can I make this on the stovetop?
Yes! Simmer everything in a large pot for about 2 hours, adding the barley after the first 45 minutes.
Can I use quick-cooking barley?
Yes, but add it later in the cooking time (about 30–40 minutes before serving) to prevent overcooking.
WANT TO SAVE THIS RECIPE?
