Homemade Slow Cooker Beef & Barley Soup Recipe

Introduction

This homemade slow cooker beef and barley soup is a hearty and comforting meal perfect for chilly days. Packed with tender beef, wholesome barley, and vibrant vegetables, it simmers slowly to develop rich flavors with minimal hands-on time.

Ingredients

• 2 tbsp olive oil
• 3 lbs beef roast
• 2 medium carrots, sliced thinly
• 2 stalks celery, sliced
• 1 large yellow onion, diced finely
• 4 garlic cloves, minced
• 1 tbsp freshly chopped parsley
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 6 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 1 bay leaf
• 1 cup barley
• 1 (14.5 oz) can sweet corn, drained

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium-high heat.
2. Step 2: Add the beef roast and sear it until browned on all sides, about 3-4 minutes per side.
3. Step 3: Transfer the seared beef to the bottom of the slow cooker.
4. Step 4: Add the sliced carrots, celery, diced onion, minced garlic, chopped parsley, dried oregano, dried thyme, beef broth, diced tomatoes (with juice), bay leaf, and barley to the slow cooker.
5. Step 5: Cover and cook on low for 6 to 8 hours, until the beef is tender and barley is cooked through.
6. Step 6: About 30 minutes before serving, stir in the drained sweet corn and continue cooking until heated through.
7. Step 7: Remove the bay leaf before serving. Enjoy your warm, nourishing soup!

Tips & Variations

• For deeper flavor, use homemade or low-sodium beef broth and add a splash of Worcestershire sauce.
• Substitute pearl barley with quick-cook barley to reduce cooking time slightly.
• Add chopped potatoes or parsnips along with the other vegetables for extra heartiness.
• Fresh herbs like thyme or rosemary can be used instead of dried for a brighter note.
• If you prefer a thicker soup, mash a few spoonfuls of the barley and vegetables before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until steaming hot, adding a splash of broth or water if it’s too thick. This soup also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use stew beef instead of a beef roast?

Yes, stew beef works well but may break down into smaller pieces during slow cooking. A beef roast holds its shape better and gives a nicer texture, but either option will make flavorful soup.

Do I need to soak the barley before cooking?

No, the pearl barley used in this recipe does not require soaking and will cook fully during the slow cooking process. Just be sure to stir it in at the beginning with the other ingredients.

Homemade Slow Cooker Beef & Barley Soup Recipe

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★★★★★

4.7 from 73 reviews

• Author: Hugo
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 8 servings 1x

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Description

This Homemade Slow Cooker Beef & Barley Soup is a hearty, comforting dish perfect for chilly days. Tender beef slow-cooked with fresh vegetables, barley, and aromatic herbs in a rich beef broth creates a nutritious and flavorful meal that’s easy to prepare.

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Ingredients

Scale 1x2x3x

Meat & Oil

• 2 tbsp Olive Oil
• 3 lbs beef roast

Vegetables

• 2 medium carrots, sliced thinly
• 2 stalks celery, sliced
• 1 large yellow onion, diced finely
• 4 garlic cloves, minced
• 1 14.5 oz. can sweet corn, drained

Herbs & Spices

• 1 tbsp freshly chopped parsley
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf

Liquids & Grains

• 6 cups beef broth
• 1 14.5 oz. can diced tomatoes
• 1 cup barley

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Instructions

1. Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Add the beef roast and sear it until browned on all sides, which locks in the flavors and adds depth to the soup.
2. Prepare the Slow Cooker: Transfer the seared beef to the bottom of the slow cooker. Add the sliced carrots, celery, diced onion, minced garlic, freshly chopped parsley, dried oregano, dried thyme, beef broth, diced tomatoes, bay leaf, and barley into the slow cooker.
3. Slow Cook the Soup: Cover and cook the mixture on low for 6 to 8 hours. This long, slow cooking method tenderizes the beef and allows all the flavors to meld beautifully.
4. Add the Corn: About 30 minutes before the cooking time ends, stir in the drained sweet corn to warm it through without overcooking.
5. Serve and Enjoy: Remove the bay leaf, taste for seasoning, then ladle the comforting soup into bowls and enjoy your homemade beef and barley soup.

Notes

• For a thicker soup, increase barley to 1 1/4 cups or cook uncovered for the last hour to reduce liquid.
• Use a chuck roast or brisket for tender, flavorful beef.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
• Adjust seasoning with salt and pepper to taste before serving.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: beef barley soup, slow cooker soup, homemade beef soup, easy slow cooker recipe, hearty winter soup