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Hearty Slow Cooker Beef Barley Soup

Close-up of a rich bowl of beef barley soup with chunks of beef, carrots, celery, and barley.
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Make this comforting, homemade beef barley soup in your slow cooker for tender beef and soft barley. This recipe creates a rich, savory broth perfect for a cozy winter dinner.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • 6 cups beef broth (low sodium preferred)
  • 1 cup pearl barley, rinsed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • 1 cup frozen peas (added at the end)

Instructions

  1. Season the beef cubes lightly with salt and pepper.
  2. In a large skillet over medium-high heat, add olive oil. Brown the beef in batches until seared on all sides. Transfer the browned beef to the slow cooker insert.
  3. Add the chopped onion, carrots, and celery to the same skillet. Cook for 5 to 7 minutes until the vegetables begin to soften. Add the minced garlic, thyme, and rosemary, cooking for 1 more minute until fragrant.
  4. Transfer the sautéed vegetables and garlic mixture to the slow cooker over the beef.
  5. Pour in the beef broth, diced tomatoes (with juice), Worcestershire sauce, salt, pepper, and bay leaf. Stir gently to combine.
  6. Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, until the beef is very tender.
  7. About 30 minutes before serving, stir in the rinsed pearl barley and the frozen peas.
  8. Continue cooking on HIGH until the barley is tender, about 25 to 30 minutes. Remove and discard the bay leaf before serving. Taste and adjust salt and pepper as needed.

Notes

  • For a stovetop version, brown the beef and sauté the vegetables in a large Dutch oven. Add the broth and remaining ingredients (except peas). Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours until beef is tender. Add barley and peas and simmer until barley is soft, about 30 more minutes.
  • This hearty beef barley soup freezes well. Cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating slowly on the stove.
  • Serve this comforting soup with thick slices of crusty bread for dipping.

Nutrition

Find it online: https://hearthbite.com/beef-barley-soup-hearty-slow-cooker-recipe/