Soup made with beef and barley cooked in a slow cooker.

This hearty Beef and Barley Soup is a perfect comfort food, slow-cooked to tender perfection. Packed with chunks of beef, wholesome barley, and fresh vegetables, this dish is rich in flavor and easy to prepare. Just let your slow cooker do the work while you enjoy a warm, filling meal.

Ingredients

For the Soup Base:

1 ½ pounds beef stew meat, cut into bite-sized pieces
1 tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
4 cups beef broth
2 cups water
1 can (14 oz) diced tomatoes, with juice
¾ cup pearl barley
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
1 bay leaf

For Optional Garnish:

Fresh parsley, chopped
Grated Parmesan cheese

Instructions

1. Brown the Beef

Heat olive oil in a large skillet over medium-high heat.
Season the beef with salt and pepper, then sear in batches until browned on all sides. This step locks in flavor but can be skipped for convenience.
Transfer the browned beef to the slow cooker.

2. Add the Vegetables

Add the onion, carrots, celery, and garlic to the slow cooker.
Pour in the beef broth, water, and diced tomatoes (with juice).

3. Add the Seasonings and Barley

Stir in the thyme, parsley, rosemary, bay leaf, and barley.
Season with additional salt and pepper to taste.

4. Slow Cook

Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and the barley is fully cooked.

5. Adjust and Serve

Remove the bay leaf before serving.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Ladle into bowls and garnish with fresh parsley or Parmesan cheese, if desired.

Tips for the Best Beef and Barley Soup

Choose the Right Beef: Use stew meat or chuck roast for tender results after slow cooking.
Rinse the Barley: Rinse the pearl barley before adding it to the slow cooker to remove excess starch.
Thicker Soup: If you prefer a thicker soup, mash some of the barley and vegetables with a spoon before serving.

Variations

Add More Veggies: Include diced potatoes, parsnips, or mushrooms for added texture and flavor.
Spicy Kick: Add a pinch of chili flakes or paprika for heat.
Vegetarian Option: Omit the beef and use vegetable broth with lentils or extra barley.

Storage and Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm on the stovetop over medium heat or in the microwave, adding a splash of water or broth if the soup thickens.