Crockpot Beef and Barley Soup
This crockpot beef and barley soup brings that perfect balance of richness, warmth, and nourishment that makes fall cooking so satisfying.
Equipment
- Slow Cooker (Crockpot)
- Cutting board
- Sharp chef’s knife
- Mixing Spoon
- Measuring Cups & Spoons
Ingredients
For the Soup
- 1 ½ pounds beef stew meat cut into bite-sized pieces
- 1 cup pearl barley rinsed
- 4 cups beef broth
- 2 cups water
- 3 carrots diced
- 2 celery stalks diced
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 14.5 oz can diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
Prep your ingredients
- Gather everything and clear a workspace — once you start chopping, it moves quickly.
- Pat the beef dry with paper towels and cut into bite-sized pieces (if not already cubed). Season lightly with salt and pepper.
- Rinse the pearl barley under cold water until the water runs clearer. Drain well.
- Peel and dice the carrots and onion; slice the celery; mince the garlic.
- Pro tip: Drying the beef before searing (if you choose to sear) gives you a much better crust — moisture is the enemy of browning.
(Optional but recommended) Brown the beef
- Heat a skillet over medium-high heat and add a tablespoon of oil.
- Working in batches so you don’t overcrowd the pan, add the beef and sear until browned on all sides (about 2–3 minutes per side). Transfer each batch to a plate.
- After the last batch, pour off excess fat but leave any browned bits in the pan — they’re flavor gold.
- Pro tip: Those browned bits (fond) are full of flavor — deglaze the pan with a splash of beef broth or even a little water and scrape them up. Pour that into the crockpot.
Build the soup in the crockpot
- Place the browned beef (or raw beef if you skipped searing) into the slow cooker.
- Add the diced carrots, celery, chopped onion, minced garlic, rinsed pearl barley, and canned diced tomatoes.
- Tuck in the bay leaves, sprinkle in the thyme and rosemary, and add the beef broth and water.
- Give everything a gentle stir to combine. Taste the broth — it should be mildly seasoned because flavors concentrate as it cooks.
- Pro tip: If you used low-sodium broth (recommended), wait until the end to finish seasoning so you don’t over-salt.
Cook low and slow
- Cover and set the slow cooker to LOW for 7–8 hours or HIGH for 3–4 hours.
- Avoid lifting the lid during cooking — every peek drops the temp and lengthens cooking time.
- About 30–45 minutes before the end of cooking, check the barley and beef for doneness. The barley should be tender but chewy; the beef should pull apart easily with a fork.
- Pro tip: If the soup looks thicker than you want after the barley plumps up, stir in extra hot water or broth a half cup at a time until you reach the desired consistency.
Finish, season, and serve
- Remove and discard the bay leaves. Taste and adjust salt and pepper. If the soup needs brightness, stir in a teaspoon of apple cider vinegar or a squeeze of lemon.
- For a fresher finish, stir in a handful of chopped parsley or a few turns of cracked black pepper.
- Ladle into bowls and serve hot with crusty bread or a simple green salad.
- Store leftovers in the fridge for up to 4 days — flavors deepen beautifully overnight. This soup also freezes well for up to 3 months.
Notes
Nutritional Value (Per Serving — Approximate):
- Calories: ~340
- Protein: ~26g
- Carbohydrates: ~32g
- Fiber: ~6g
- Fat: ~12g
- Saturated Fat: ~4g
- Cholesterol: ~65mg
- Sodium: ~520mg
- Sugar: ~5g
- Vitamin A: High
- Iron: Good source
- Potassium: Moderate amount