Hearty Crockpot Beef Barley Soup

Here is my go-to crockpot beef barley soup recipe, with tender chunks of beef, hearty vegetables, and perfectly cooked barley all simmered together in a rich, flavorful broth.

This soup has become my family’s most-requested comfort meal during cold weather months. I often make a double batch because it freezes so well, and there’s nothing better than having a warm bowl of homemade soup ready to go on busy weeknights.

What Kind of Beef Should I Use?

Chuck roast is your best friend for this soup, but you’ve got some other good options too. While the recipe calls for chuck roast, you could also use bottom round, brisket, or even stew meat – basically, any tough cut of beef that becomes tender with slow cooking will work great here. The key is to look for meat with good marbling (those white streaks of fat) since that’s what makes the meat tender and adds flavor during the long cooking time. When you’re at the store, don’t worry if you see chuck roast labeled as “shoulder roast” or “pot roast” – they’re all the same cut and will work perfectly in your soup. Just remember to trim off any large pieces of fat and cut your meat into even-sized chunks so everything cooks at the same rate.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here’s what you can swap if needed:

• Pearl barley: Pearl barley is key for this soup, but if you need to switch it up, try using farro or wheat berries. Just note that cooking times might vary – farro usually cooks faster, so add it in the last 30 minutes of cooking.
• Beef chuck roast: While chuck roast is ideal, you can use bottom round, brisket, or even stew meat. The important thing is choosing a tough cut that becomes tender with slow cooking.
• Potatoes: Any potato variety works here – red potatoes are great too. If you’re watching carbs, try using turnips or parsnips instead.
• Beef base: If you don’t have beef base, you can use extra bouillon cubes or just skip it – though it does add nice flavor depth. You might want to adjust the salt if you skip it.
• Fresh thyme: No fresh thyme? Use 1/2 teaspoon dried thyme instead. You can also use dried Italian herbs if that’s what you have.
• Beef broth: In a pinch, you can use chicken broth plus an extra tablespoon of Worcestershire sauce to maintain that rich flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot beef barley soup is adding the barley too early – it should go in during the last hour of cooking, or it will become mushy and absorb too much liquid. Another common error is not browning the beef chunks before adding them to the crockpot – taking an extra 10 minutes to sear the meat creates a deeper flavor and better texture in your finished soup. When cutting your vegetables, try to keep them roughly the same size (about 1/2 inch) so they cook evenly, and avoid the temptation to lift the lid while cooking as this can add 15-20 minutes to your cooking time for each peek. For the best results, don’t skip the beef base – it adds a rich depth that makes your soup taste like it’s been simmering all day on grandma’s stove.

What to Serve With Beef Barley Soup?

This hearty soup is practically a meal on its own, but a few simple sides can make it even better! A warm, crusty loaf of French bread or some homemade dinner rolls are perfect for soaking up the rich broth. For something green on the side, try a simple mixed green salad with a light vinaigrette – the fresh, crisp lettuce provides a nice contrast to the warm, filling soup. If you’re feeding a bigger crowd, you might want to add a plate of butter-glazed cornbread or some cheese and crackers to round out the meal.

Storage Instructions

Keep Fresh: This hearty beef barley soup tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 4 days. Just know that the barley might soak up more liquid as it sits, making the soup thicker – you can add a splash of beef broth when reheating if needed.

Freeze: This soup is perfect for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well for up to 3 months in the freezer. The potatoes might be a bit softer after freezing, but the flavor will still be great.

Reheat: When you’re ready to enjoy your soup again, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. Or pop it in the microwave in 1-minute intervals, giving it a good stir between each. If the soup seems too thick, just add a bit of beef broth until you get the consistency you like.

Preparation Time	10-15 minutes
Cooking Time	240-480 minutes
Total Time	250-495 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 100-120 g
• Fat: 45-55 g
• Carbohydrates: 150-170 g

Ingredients

• 1.5 pounds beef chuck roast, trimmed and cut into 1-inch chunks
• 1 to 1.5 pounds potatoes, peeled and chopped into 1/2-inch cubes (yukon gold or russets suggested)
• 2 carrots, peeled and sliced into 1/2-inch pieces
• 1 medium yellow or sweet onion, peeled and chopped
• 2 celery stalks, halved lengthwise, then sliced into 1/2 to 1-inch pieces
• 4 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 2 tablespoons beef base (optional, but suggested)
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 sprigs fresh thyme
• 2 bay leaves
• 6 cups reduced-sodium beef broth or stock
• 2/3 cup pearl barley

Step 1: Brown the Beef (Optional)

If desired, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

Once the oil is hot, add beef cubes and brown them for 1-2 minutes per side.

This step is optional but adds additional flavor to the stew.

Step 2: Combine Ingredients in the Slow Cooker

Transfer the browned beef cubes into the slow cooker.

Add all remaining ingredients, such as vegetables, spices, and liquids, to the slow cooker.

Stir the mixture well to combine all elements evenly.

Step 3: Cook the Stew

Cover the slow cooker with its lid.

Cook the stew on the LOW setting for 7-8 hours or on the HIGH setting for 4-5 hours.

During this time, the flavors will meld together, and the beef will become tender.

Step 4: Finish and Serve

Once the cooking time is complete, carefully remove any bay leaves and thyme stems from the stew.

Serve the hearty stew hot, pairing it with some crusty bread to soak up the delicious sauce.