Dinner

Crockpot Beef and Barley Soup Recipe

ByMaya Arden January 11, 2026January 11, 2026

Introduction

This Crockpot Beef & Barley Soup is a comforting and hearty meal perfect for chilly days. Tender beef and nutritious barley simmer slowly with vegetables and rich flavors to create a satisfying, wholesome dish.

A white bowl filled with a thick stew containing barley, tender chunks of meat, and sliced orange carrots, all mixed in a rich brown sauce with green herbs scattered on top. The bowl sits on a red and white checked cloth, placed on a wooden surface with a white marbled texture. Next to the bowl is a wooden spoon and a piece of crusty yellow bread. In the background, there is a large amber glass bottle, a wooden pepper grinder, a small bunch of fresh parsley, and a green glass. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Add the beef to the slow cooker.
Step 2: Stir in the carrots, celery, onion, and garlic.

Step 3: Pour in the beef broth and tomato paste, stirring to combine.
Step 4: Add Worcestershire sauce, Italian seasoning, salt, and pepper; stir well.
Step 5: Cover and cook on LOW for 7–8 hours or HIGH for 4 hours, until the beef is tender.

Step 6: About 30–45 minutes before serving, stir in the quick pearl barley.
Step 7: Cover again and continue cooking until the barley is tender and the soup has thickened slightly.
Step 8: Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.

Tips & Variations

For added depth, brown the beef in a skillet before adding it to the slow cooker.
Use vegetable broth for a lighter flavor or to make it less rich.
Try adding diced potatoes or mushrooms for extra heartiness.

Adjust the seasoning near the end of cooking to suit your taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warm. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating. Keep in mind barley will absorb more liquid after freezing, so add a splash of broth or water if needed.

How to Serve

The image shows a black slow cooker filled with a thick stew. The stew has visible chunks of brown meat, soft orange carrot slices, and light-colored barley grains mixed together in a golden-brown broth. Small green herb pieces are sprinkled all over, adding a touch of color contrast. The slow cooker is placed on a white marbled surface, with the rich textured stew filling most of the visible space inside the cooker. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pearl barley instead of quick pearl barley?

Yes, but regular pearl barley takes longer to cook. Add it about 1 to 1.5 hours before the end of cooking to ensure it becomes tender.

Is it possible to make this soup on the stovetop?

Absolutely. Brown the beef in a large pot, then add the vegetables, broth, and seasonings. Simmer covered for about 2 hours until beef is tender, then add barley and cook another 30 to 45 minutes until tender.