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Crockpot Beef Barley Soup Recipe

A rich and comforting dish, this beef barley soup is slow-cooked to perfection, creating tender beef, hearty vegetables, and perfectly cooked barley. Ideal for a warm, soul-satisfying meal any day of the week.
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Course: Soup
Cuisine: American
Keyword: Crockpot Beef Barley Soup Recipe
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

Ingredients

  • 2/3 cup pearl barley
  • 1.5 lbs beef chuck roast trimmed of excess fat and cut into 1-inch pieces
  • 2 ribs celery sliced lengthwise and cut into 1/2 to 1-inch pieces
  • 2 tsp Worcestershire sauce
  • 1/4 tsp black pepper
  • 2 bay leaves
  • 1 medium yellow or sweet onion diced
  • 6 cups reduced-sodium beef broth or stock
  • 2 Tbsp tomato paste
  • 2 carrots peeled and cut into 1/2-inch pieces
  • 4 cloves garlic minced
  • 1 - 1 1/2 lbs potatoes Yukon gold or russets, peeled and diced into 1/2-inch pieces
  • 1/2 tsp kosher salt
  • 2 sprigs fresh thyme
  • 2 Tbsp better than bouillon beef base optional but recommended

Instructions

  • If you prefer a richer flavor, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the beef cubes for 1-2 minutes on each side until browned.
  • Transfer the beef and all remaining ingredients into your slow cooker. Stir well to combine everything.
  • Cover and cook on low for 7-8 hours, or if you're short on time, cook on high for 4-5 hours.
  • Once the soup has finished cooking, discard the bay leaves and thyme stems. Serve hot, ideally with crusty bread on the side for dipping.