Crockpot Beef & Barley Soup

ByViolet ParkerEditorial Policy
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Before I get down to explaining exactly how to make this crockpot beef and barley soup, let me start by saying… YOU REALLY NEED TO TRY THIS ONE! I’m completely in love with it right now, and I’m so excited to share it with you. 

It’s hearty, it’s wholesome, it’s the kind of meal that we all crave on a cold day, and I’ll honestly never get bored of it. If you like your soups thick and full of goodness, it’s going to be right up your street. Everything starts right in the slow cooker with beef, vegetables, and a rich, savory broth that simmers low and slow until the meat is tender and full of flavor. The barley gets stirred in near the end, giving the soup just enough body without turning it mushy. Comfort food doesn’t get any better than this! 

If you’re new round here, make sure you check out more of my reader-favorite soups. You’ll also love my crockpot chicken noodle soup, crockpot stuffed pepper soup, crockpot lemon chicken soup, crockpot minestrone soup, crockpot cabbage roll soup, and crockpot cheeseburger soup! 

slow cooker beef barley soup

Ingredients

There’s a printable recipe card at the bottom of this post! Save a copy so you can find it easily when you want to make this soup again. Be sure to read through the following sections too, as I’m sharing important extra details including variations, substitutes, notes, and serving ideas. 

  • Beef stew meat or chuck roast, cut into cubes — Chuck works especially well here since it becomes tender and flavorful after a long slow cook.

  • Beef broth — Creates a rich, savory base for the soup. Use a good-quality broth for the best flavor.

  • Carrots, peeled and diced — Add natural sweetness and hold their shape nicely in the crockpot.

  • Celery stalks, diced — Brings classic soup flavor and balance to the broth.

  • Onion, chopped — Adds depth and savory flavor as it cooks down.

  • Garlic, minced — Gives the soup that warm, aromatic backbone.

  • Tomato paste — Adds richness and a subtle depth without making the soup tomato-forward.

  • Worcestershire sauce — Enhances the beefy flavor and adds a little umami.

  • Italian seasoning — A simple blend that keeps the flavors cozy and familiar.

  • Salt — Season to taste; you can always adjust at the end after the barley cooks.

  • Black pepper — Adds gentle warmth without overpowering the soup.

  • Quick pearl barley — Thickens the soup slightly and makes it hearty and filling.

  • Fresh parsley — A bright finishing touch that adds color and freshness right before serving.

crockpot beef barley soup ingredients

How To Make Crockpot Beef & Barley Soup 

  • Add the beef to the slow cooker.

  • Stir in the carrots, celery, onion, and garlic.

  • Pour in the beef broth, water, and tomato paste.

  • Add the Worcestershire sauce, Italian seasoning, salt, and pepper, then give everything a good stir.

crockpot beef barley soup base

  • Cover and cook on LOW for 7–8 hours or HIGH for 4 hours, until the beef is tender.

  • About 30–45 minutes before serving, stir in the quick pearl barley.

  • Cover again and continue cooking until the barley is tender and the soup has thickened slightly.

  • Ladle into bowls and serve with crusty bread.

beef and barley soup in crockpot

Storage & Reheating 

Store leftovers in an airtight container in the refrigerator for up to 4 days.

This soup also freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove, adding a splash of broth or water as needed to loosen it up.

beef barley soup on spoon

Recipe Notes 

  • Add the barley last: Quick-cooking barley only needs about 30–45 minutes. Any longer and it can start to get too soft.

  • Brown the beef first: This step is optional, but browning the beef before adding it to the slow cooker adds deeper flavor to the broth.

  • Broth consistency: Barley continues to absorb liquid as it sits, so plan to add a little extra broth when reheating.

  • Make-ahead friendly: This soup tastes even better the next day once the flavors have had time to meld.

crockpot beef barley soup

Substitutes

  • Beef stew meat: Ground beef, leftover roast, or shredded beef can all be used if that’s what you have on hand.

  • Quick pearl barley: Swap in brown rice or quinoa if needed, keeping in mind the texture will be slightly different.

  • Beef broth: Chicken or vegetable broth both work well as alternatives.

  • Tomato paste: Tomato sauce or crushed tomatoes can be used in a pinch.

  • Worcestershire sauce: Soy sauce or balsamic vinegar are good substitutes for a similar savory depth.

beef and barley soup

Variations 

  • Mushroom Barley Soup: Add sliced mushrooms for an earthy, savory boost.

  • Vegetable Barley Soup: Skip the beef and load it up with extra vegetables like potatoes or zucchini.

  • Italian-Style: Stir in a handful of spinach right before serving for a fresh finish.

  • Smoky Beef Barley Soup: Add a dash of smoked paprika or a little liquid smoke for deeper flavor.

  • Instant Pot Shortcut: Sauté the beef and vegetables first, then pressure cook for 25 minutes followed by a 10-minute natural release.

Serving Ideas 

Serve this beef and barley soup with crusty bread or warm rolls for dipping. It’s a meal all on its own, so I find that it really doesn’t need too many sides! 

Add a sprinkle of fresh parsley or cracked black pepper right before serving for a fresh finish.

This soup works well as a make-ahead lunch and reheats nicely for easy weeknight dinners.

crockpot beef barley soup
Print Recipe

Crockpot Beef & Barley Soup

This crockpot beef and barley soup is cozy, hearty, and perfect for cold days. Tender beef, vegetables, and barley simmer low and slow in a rich, savory broth, making it a comforting, make-ahead meal that’s just as good for leftovers as it is for dinner the first night.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course, Soup
Servings: 4

Ingredients

  • 2 pounds beef stew meat or chuck roast, cut into 1-inch cubes
  • 6 cups beef broth
  • 3 medium carrots peeled and diced
  • 2 celery stalks diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 cup quick pearl barley
  • Fresh parsley for garnish

Instructions

  • Add the beef to the slow cooker.
  • Stir in the carrots, celery, onion, and garlic.
  • Pour in the beef broth, water, and tomato paste.
  • Add the Worcestershire sauce, Italian seasoning, salt, and pepper, then give everything a good stir.
  • Cover and cook on LOW for 7–8 hours or HIGH for 4 hours, until the beef is tender.
  • About 30–45 minutes before serving, stir in the quick pearl barley.
  • Cover again and continue cooking until the barley is tender and the soup has thickened slightly.
  • Ladle into bowls and serve with crusty bread.

This hearty soup is such a warming bowlful of goodness, and there’s nothing better than having it waiting for after a long day! I really hope you’ll love it just as much as me and my family do. Once you try it, I’d really appreciate it if you left a comment and a star rating below. It helps out other readers, and it also helps me to create more recipes that you’ll enjoy making in your own kitchen!