Homemade Slow Cooker Beef & Barley Soup Recipe

Introduction

This homemade slow cooker beef and barley soup is a comforting, hearty meal perfect for chilly days. Tender beef, wholesome barley, and fresh vegetables simmer together to create a rich and flavorful soup that’s easy to prepare and satisfying to eat.

Ingredients

• 2 tbsp olive oil
• 3 lbs beef roast
• 2 medium carrots, sliced thinly
• 2 stalks celery, sliced
• 1 large yellow onion, diced finely
• 4 garlic cloves, minced
• 1 tbsp freshly chopped parsley
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 6 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 1 bay leaf
• 1 cup barley
• 1 (14.5 oz) can sweet corn, drained

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the beef roast and sear it until browned on all sides, about 3-4 minutes per side.
2. Step 2: Transfer the seared beef to the bottom of a slow cooker. Add the sliced carrots, celery, diced onion, minced garlic, parsley, oregano, thyme, beef broth, diced tomatoes, bay leaf, and barley into the slow cooker.
3. Step 3: Cover and cook on low for 6 to 8 hours, allowing the flavors to meld and the beef to become tender.
4. Step 4: About 30 minutes before the cooking time ends, stir in the drained sweet corn. Continue cooking to heat the corn through.
5. Step 5: Remove the bay leaf before serving. Enjoy your warm and hearty beef and barley soup!

Tips & Variations

• For extra depth of flavor, add a splash of Worcestershire sauce or a teaspoon of smoked paprika.
• Substitute pearl barley with steel-cut oats for a slightly different texture.
• If you prefer a thicker soup, mash some of the cooked barley and vegetables before serving.
• Add fresh herbs like thyme or rosemary near the end of cooking for a bright finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until heated through. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this soup?

Yes, beef chuck roast or stew meat works well because they become tender during slow cooking. Avoid lean cuts that may dry out.

Do I need to soak the barley before cooking?

Nope! Since this soup cooks for several hours, the barley softens nicely without soaking in advance.

Homemade Slow Cooker Beef & Barley Soup Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

This homemade slow cooker beef and barley soup is a hearty and comforting dish perfect for chilly days. Tender seared beef, wholesome barley, fresh vegetables, and fragrant herbs simmer together in savory beef broth, delivering a rich and nutritious meal with minimal effort.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Oil

• 2 tbsp Olive Oil
• 3 lbs beef roast

Vegetables and Herbs

• 2 medium carrots, sliced thinly
• 2 stalks celery, sliced
• 1 large yellow onion, diced finely
• 4 garlic cloves, minced
• 1 tbsp freshly chopped parsley
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf

Liquids and Canned Goods

• 6 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 1 cup barley
• 1 (14.5 oz) can sweet corn, drained

Instructions

1. Sear the beef: Heat the olive oil in a large skillet over medium-high heat. Add the beef roast and sear it on all sides until it is nicely browned. This step locks in the flavor and creates a rich base for the soup.
2. Add ingredients to slow cooker: Transfer the seared beef roast to the bottom of the slow cooker. Layer in the sliced carrots, celery, diced onion, minced garlic, fresh parsley, dried oregano, dried thyme, beef broth, diced tomatoes with juice, bay leaf, and barley on top of the beef.
3. Cook slowly: Cover and cook on low heat for 6 to 8 hours. This long, slow cooking allows the beef to become tender and the flavors to meld perfectly.
4. Add corn and finish cooking: About 30 minutes before serving, stir in the drained sweet corn. Continue cooking until heated through.
5. Serve and enjoy: Remove the bay leaf, adjust seasoning if needed, and ladle the soup into bowls to enjoy a warm, filling meal.

Notes

• Searing the beef before slow cooking enhances the flavor and texture dramatically.
• Barley adds a lovely chewy texture and makes the soup more filling.
• You can substitute pearl barley with hulled barley, but cooking times may vary slightly.
• For a thicker soup, pulse some of the cooked vegetables with broth and stir back into the slow cooker.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Keywords: slow cooker beef soup, barley soup, hearty beef soup, easy slow cooker recipes, comforting soup, beef barley stew