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Slow Cooker Beef and Barley Soup

This beef and barley soup is made by simmering tender beef and chewy barley together in a slow cooker, resulting in a hearty, rustic dish. The slow cooking process develops deep flavors and a thick, nourishing broth, with the beef easily falling apart and the barley providing a nutty texture throughout. The finished soup has a chunky, stew-like appearance with a rich, inviting aroma.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds beef stew meat cut into chunks
  • 1 cup barley rinsed
  • 4 cups beef broth
  • 2 carrots carrots peeled and chopped
  • 2 celery stalks celery chopped
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Slow Cooker
  • Cutting Board

Method
 

  1. Start by searing the beef in a hot skillet until browned on all sides, releasing a rich aroma; then transfer the beef to your slow cooker.
  2. Rinse the barley thoroughly in cold water, then add it directly into the slow cooker with the beef.
  3. Chop the carrots, celery, and onion into small, even pieces and add them to the slow cooker.
  4. Sprinkle the minced garlic, thyme, salt, and black pepper over the ingredients in the slow cooker.
  5. Pour the beef broth over everything, making sure the ingredients are submerged in the liquid.
  6. Cover the slow cooker with the lid and set it to low. Let it cook for 8 hours until the beef is fork-tender and the barley is chewy and plump.
  7. Once cooking is complete, open the lid and gently stir the soup to distribute the ingredients evenly. The broth should be thick and flavorful, with the beef apart and the barley tender.
  8. Taste and adjust seasoning if needed, adding more salt or pepper to your preference.
  9. Ladle the hot, hearty beef and barley soup into bowls and serve with crusty bread if desired for a cozy meal.

Notes

For an even richer flavor, add a splash of red wine during the last hour of cooking. Leftovers keep well in the fridge and taste better the next day as flavors meld.