As the chill of a cold day wraps around you, there’s something incredibly inviting about the aroma of a hearty soup simmering away in the kitchen. Picture it: the rich scent of beef mingling with the sweetness of caramelizing onions and fresh vegetables, creating a warm and comforting embrace that beckons you to gather around the table. There’s really nothing quite like a bowl of Crockpot Beef and Barley Soup to lift your spirits and fill your belly on a brisk evening.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot Beef and Barley Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crockpot Beef and Barley Soup

I remember when my grandmother would make this soup during winter storms that kept us huddled indoors. The kitchen would be filled with laughter and the tantalizing smell of savory goodness wafting through the air. Family would gather, bowls in hand, as we savored those moments together. This soup has always been a symbol of warmth, comfort, and shared memories. If you’re looking for a cozy, make-ahead meal that pairs beautifully with a loaf of crusty bread, look no further! Get ready to bring this delightful recipe into your home and create your own delicious moments.

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep time, this soup cooks in your crockpot for hours, allowing you to relax while dinner takes care of itself.
Irresistible Flavor: Each spoonful bursts with a savory mix of tender beef, fresh vegetables, and chewy barley—perfectly seasoned for a satisfying meal.
Eye-Catching Appeal: Those hearty chunks of beef and vibrant veggies make this soup as pleasing to the eye as it is to the palate.
Flexible Serving: Enjoy it as a filling dinner, a warm lunch, or a delicious entreé for dinner parties.
Diet-Friendly Options: Easily make this soup gluten-free by substituting the barley with quinoa or simply omitting it for a delightful beef and vegetable stew.

Ingredients You’ll Need

2 pounds beef stew meat: Choose tender cuts like chuck roast, which breaks down beautifully during slow cooking. If you’re in a hurry, beef sirloin is a good alternative.
6 cups beef broth: Use high-quality, low-sodium beef broth for an amazing depth of flavor. Homemade or store-bought works well; just avoid broth with added preservatives.
3 medium carrots: Diced and peeled for a naturally sweet addition that balances the savory broth. You might use parsnips for a twist!
2 celery stalks: Diced for aromatic flavor that complements the other veggies—fresh is best, but frozen can work in a pinch.
1 medium onion: Chopped for a bit of sweetness and depth; consider yellow or white onions for the best results.
3 cloves garlic: Minced to infuse your soup with delicious flavor. Fresh garlic always makes a difference, but garlic powder could substitute in an emergency.
2 tablespoons tomato paste: This adds a rich, tangy depth to the broth. If you’re out, substitute with a little crushed tomatoes.
1 tablespoon Worcestershire sauce: This enhances savory notes throughout the soup. Use a vegetarian option if needed.
1 teaspoon Italian seasoning: A blend of herbs that adds warmth and complexity; feel free to adjust based on your preference.
1 teaspoon salt: Enhances the flavors but remember to taste and adjust as it cooks.
½ teaspoon black pepper: Freshly ground adds a subtle kick; adjust as desired.
1 cup quick pearl barley: This nutty grain gives the soup a lovely texture and heartiness. You can swap in brown rice or quinoa if gluten is a concern.
Fresh parsley: For garnish, adding a pop of color and fresh flavor.

How to Make Crockpot Beef and Barley Soup

Prepare and Combine Ingredients: Start by adding the 2 pounds of beef stew meat into your slow cooker. Then, stir in the 3 diced carrots, 2 diced celery stalks, 1 chopped onion, and 3 minced garlic cloves. This will create a fragrant base for your soup, making your kitchen smell heavenly right from the get-go.

Add Liquid and Seasonings: Pour in the 6 cups of beef broth along with 2 tablespoons of tomato paste and 1 tablespoon of Worcestershire sauce. Then, sprinkle in 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir everything together, ensuring each ingredient is well-distributed in the broth for an even flavor.

Cover and Cook: Secure the lid on your crockpot and set it to cook on LOW for 7–8 hours or on HIGH for 4 hours. You want the beef to be perfectly tender, falling apart easily when finished. This slow cooking process allows the flavors to meld beautifully.

Add Barley: About 30 to 45 minutes before you plan on serving, stir in 1 cup of quick pearl barley. This addition will soak up the delicious broth and create a lovely texture. Make sure to give it a good stir before covering it again, letting the barley marry with the other flavors.

Final Cook: Cover your crockpot again and continue to cook until the barley becomes tender and the soup thickens slightly—this usually takes an extra 30–45 minutes. Your kitchen should smell incredible by now, creating an irresistible atmosphere for dinner!

Ladle and Serve: Once everything is cooked to perfection, ladle the soup into bowls. For an extra touch, garnish each serving with fresh chopped parsley. Serve it hot alongside slices of crusty bread. Dig in and enjoy the fruits of your labor!

Storing & Reheating

After your cozy dinner, you might wonder how to store any leftovers. Allow the soup to cool before placing it in an airtight container, where it lasts in the refrigerator for up to 3 days. For longer storage, freeze your soup in portions using freezer-safe bags or containers, sealing tightly to prevent freezer burn. You can keep it frozen for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat on low in a pot. The flavors will still be delightful; just be aware that the barley might absorb more liquid, so you might want to add a splash of broth or water to refresh it.

Chef’s Helpful Tips

Avoid large chunks of beef: Cutting your stew meat into smaller, uniform pieces ensures it cooks evenly and becomes tender.
Season gradually: Taste as you go! Adjust seasoning as necessary, especially since the broth may vary in saltiness.
Don’t skip the sauté: If you’re short on time, go ahead and toss everything into the crockpot, but browning the beef and veggies in a pan first will enhance flavor significantly.
Rest it overnight: Soups often taste even better the next day as the flavors have more time to meld! Just make sure to reheat gently.
Experiment with veggies: Feel free to use other seasonal vegetables like zucchini or mushrooms for a personal touch.

As your taste buds revel in the warmth of each comforting spoonful, remember that cooking is all about exploration. This Crockpot Beef and Barley Soup is a canvas for creativity—don’t hesitate to adjust ingredients to suit your taste or what you have on hand. Perhaps substitute with your favorite vegetables or try different herbs! No matter how you make it, this soup remains a go-to for those chilly nights or whenever you just need a warm hug in a bowl.

Recipe FAQs

Can I use a different type of meat?

Absolutely! While beef adds a hearty flavor, you can also use chicken thighs or turkey for a lighter version. Just remember that cooking times may vary; chicken cooks faster, so reduce the cooking time to about 4–5 hours on low.

Can I freeze leftovers?

Yes, you can freeze Crockpot Beef and Barley Soup! Store it in airtight containers or heavy-duty freezer bags, and it will keep well for up to three months. Just be aware that the texture may change slightly when reheated due to the barley absorbing liquid.

I’m gluten-free; how can I adapt this recipe?

No problem! Simply replace the quick pearl barley with gluten-free grains like quinoa or omit the grains altogether for a delicious beef and vegetable soup. You can also thicken the soup slightly with cornstarch if you desire.

How do I know when the beef is cooked properly?

The beef should be tender and easy to shred with a fork when fully cooked. If it’s tough, it may need more time in the slow cooker. The key is to cook it until it becomes fork-tender, which will make for a richer, more flavorful soup.