Description
This Hearty Crockpot Beef and Barley Soup is a comforting, slow-cooked classic packed with tender beef, chewy barley, and wholesome vegetables simmered in rich broth.
Ingredients
1 ½ lb beef chuck, trimmed and cut into 1-inch cubes
1 to 1 ½ lb Yukon gold or russet potatoes, peeled and diced to ½ inch
2 carrots, peeled and sliced into ½ inch rounds
1 medium sweet or yellow onion, diced
2 celery stalks, halved lengthwise and cut into ½–1 inch pieces
⅔ cup pearl barley
4 garlic cloves, minced
2 tbsp tomato paste
2 tbsp beef base (e.g., Better Than Bouillon) – optional
2 tsp Worcestershire sauce
½ tsp kosher salt
¼ tsp ground black pepper
2 fresh thyme sprigs (or 1 tsp dried thyme)
2 bay leaves
6 cups reduced sodium beef broth or stock
Instructions
1. (Optional) Brown beef cubes in batches over medium-high heat with oil, searing each side for 1–2 minutes.
2. Add beef, vegetables, barley, and seasonings to the slow cooker. Stir to combine.
3. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender and barley is cooked.
4. Remove bay leaves and thyme stems. Stir gently and adjust seasoning as needed before serving.
Notes
Add barley during the last 2–3 hours to avoid a mushy texture.
Avoid cutting vegetables too small to maintain structure during long cooking.
Do not lift the lid often; it slows cooking.
Browning beef adds flavor but is optional.
Yukon gold or russet potatoes are best; cut red potatoes larger.
Use dried thyme if fresh is unavailable.
Substitute chicken broth if needed; increase bouillon for flavor.
Pearl barley is ideal; wild rice or farro also work with adjusted cooking times.
- Prep Time: 15 minutes
- Cook Time: 4–8 hours
- Category: Soup Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl
- Calories: 1200–1400 (entire recipe)
- Sugar: 12g
- Sodium: 1800mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 160g
- Fiber: 12g
- Protein: 85g
- Cholesterol: 160mg