Slow Cooker Beef and Barley Soup is hearty, warm and filled with flavor. The combination of beef, vegetables and tender pieces of barley make this soup the ultimate winter comfort food.
We are in the middle of another big dump of snow here in Northwestern Ontario. I was hopeful that spring was just around the corner but Mother Nature had a different idea. The snow has me thinking of comfort food. Slow Cooker Beef and Barley Soup is the perfect meal for those cold and snowy days. It’s really easy to make and the slow cooker does all of the work for you. It pairs well with my Homemade Garlic Butter Breadsticks. Slow Cooker Beef and Barley Soup comes together easily. Just brown the beef and onions and add them to the slow cooker with the rest of the ingredients except the barley which will be added later. Walk away and enjoy the mouth watering smells as the soup starts cooking. Add the barley towards the end of the cooking time. The result is a warm, hearty and delicious soup. Slow Cooker Beef and Barley Soup is the ultimate winter comfort food.
Ingredients
- Olive Oil – Used to brown the beef before adding it to the slow cooker
- Stewing Beef – I prefer to use stewing beef because the meat ends up being nice and tender when cooked. It’s perfect for those busy days because most of the waste is already trimmed off.
- Carrot and Celery – the perfect vegetables to add to this soup.
- Onion and Garlic – Both add great flavor.
- Beef Broth – I used a reduced salt beef broth to keep the sodium lower in this recipe. You could also use a “no salt added” beef broth.
- Dry Red Wine – Be sure to use a dry red wine such as a merlot.
- Worcestershire Sauce and Soy Sauce – Both sauces add flavor to nicely compliment the beef broth.
- Parsley, Ground Black Pepper and a Bay Leaf – Spices to add flavor to the soup.
- Red Chilies – I highly recommend adding the red chilies because they add a lot of flavor to the soup.
- Pearl Barley – You can’t have Slow cooker Beef and Barley Soup without the barley!
See recipe card for quantities.
Instructions
In a medium fry pan, brown beef and onions over high heat. Pour into slow cooker.
Add all of the ingredients to the slow cooker except for the barley. Cook on high for 3 hours or low for 6 hours.
Add barley to the slow cooker and stir to combine. Cook for an additional 1 hour on high or 2 hours on low.
Spoon into bowls and enjoy! Makes 6 servings (1 1/2 cups of soup per serving).
Hint: Be sure to brown the beef over high heat because you just want to brown the outsides of the beef to lock in the flavor. The beef will continue to cook in the slow cooker.
Substitutions
- Beef Broth – I used a reduced sodium beef broth in this recipe. You can substitute with a regular beef broth or a “no salt added” beef broth.
- Stewing Beef – You can substitute a chuck roast cut into small pieces.
Variations
- Spicy – add an extra 1/2 teaspoon of dried red chilies.
Equipment
I used a 6 quart slow cooker for this recipe. I wouldn’t use a smaller size as it will not fit all of the ingredients.
Storage
Slow Cooker Beef and Barley Soup can be stored in the fridge for up to three days. Simply remove soup from fridge, place in a pot or bowl and reheat on the stovetop or in the microwave.
Slow Cooker Beef and Barley Soup freezes well. Place soup in a freezer safe container and freeze up to three months. I prefer to freeze the soup in individual sized freezer safe containers. Soup can be removed from freezer for a quick lunch or dinner. Thaw on the counter and reheat according to your preferences.
Top tip
Do not add barley to the soup until the last hour or two of cooking! If the barley is added to early it will get soggy.
FAQ
Pearl barley does not need to be soaked before adding it to the soup as it cooks quickly.
The barley will not get soggy if it’s added within the last hour or two of cooking.
Barley does not need to be cooked before adding it to the soup.
Related
Looking for other recipes like this? Try these:
Slow Cooker Beef and Barley Soup
Ingredients
- 1 tablespoon olive oil extra virgin
- 2 lbs stewing beef
- 1 cup onion chopped
- 2 cups carrots peeled and chopped
- 1 ½ cups celery chopped
- 3 cloves garlic minced
- 6 cups beef broth
- ½ cup dry red wine
- 1 teaspoon parsley flakes
- 1 teaspoon ground black pepper
- 1 bay leaf
- ½ teaspoon dry red chilies optional
- ⅔ cup pearl barley
Instructions
- In a medium fry pan, brown beef and onions over high heat. Pour beef and onions into slow cooker.
- Add all of the ingredients to the slow cooker except for the barley.
- Cook on high for 3 hours or low for 6 hours.
- Add barley to the slow cooker and stir to combine.
- Cook for an additional 1 hour on low or 2 hours on high.
- Spoon into bowls and enjoy! Makes 6 servings (1 ½ cups of soup per serving).
arch beck says
this soup warms the inards and gives a huge lift from the cold of winter