Homemade Slow Cooker Beef & Barley Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add corn and finish cooking: About 30 minutes before serving, stir in the drained sweet corn. Continue cooking until heated through.
- 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
