Why You’ll Love This Recipe

This recipe is incredibly easy to prepare, thanks to the crockpot doing most of the work. It combines protein, fiber, and veggies in a single bowl, making it both filling and nourishing. The slow cooking tenderizes the beef beautifully while the barley adds a delightful chewiness and heartiness. Plus, it’s a great make-ahead meal that tastes even better the next day.

ingredients

1.5 pounds beef stew meat
1 onion chopped
2 carrots sliced
2 ribs celery chopped
2 cloves garlic
2 cups diced potatoes
1 cup barley
6 cups beef broth
2 tbsp. better than bouillon beef base
1 tsp olive oil
2 bay leaves
1 sprig fresh thyme

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

  1. Heat olive oil in a skillet over medium-high heat. Brown the beef stew meat on all sides, then transfer it to the crockpot.
  2. Add the chopped onion, sliced carrots, celery, garlic, diced potatoes, and barley to the crockpot.
  3. Pour in the beef broth and stir in the better than bouillon beef base until dissolved.
  4. Add the bay leaves and fresh thyme sprig to the crockpot.
  5. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the barley and vegetables are cooked through.
  6. Remove the bay leaves and thyme sprig before serving. Adjust seasoning with salt and pepper if needed.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 7-8 hours on low or 4-5 hours on high in the crockpot

Variations

  • Substitute the barley with pearl barley or even quinoa for a gluten-free option.
  • Add mushrooms or green beans for extra vegetables and flavor.
  • Use beef bone broth instead of regular beef broth for a richer taste and added nutrients.
  • For a spicier twist, add a pinch of crushed red pepper flakes or a dash of smoked paprika.
  • Swap fresh thyme for rosemary or oregano based on your flavor preferences.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. To reheat, warm the soup on the stovetop over medium heat until hot, or microwave in a covered bowl, stirring occasionally.

FAQs

Can I use a different cut of beef for this soup?

Yes, chuck roast or brisket cut into stew-sized pieces work well and become tender in slow cooking.

Can I make this soup on the stovetop instead of a crockpot?

Yes, brown the beef and then simmer all ingredients in a large pot over low heat for about 2 hours until tender.

Is barley gluten-free?

No, barley contains gluten. For a gluten-free version, substitute with quinoa or rice.

Can I prepare this recipe in an Instant Pot?

Absolutely. Use the sauté function to brown the beef, then pressure cook on high for about 35-40 minutes.

How can I make the soup thicker?

Cook uncovered for the last 30 minutes to reduce the liquid, or mash some of the potatoes and barley against the side of the pot.

Can I add canned tomatoes to this soup?

Yes, adding a can of diced tomatoes can add a nice acidity and depth to the broth.

What can I substitute for better than bouillon?

You can use beef broth concentrate, beef stock, or simply increase the amount of beef broth and add salt to taste.

How do I know when the beef is fully cooked?

The beef should be fork-tender and easily shredded when fully cooked.

Can I freeze the soup with potatoes in it?

Yes, but potatoes might change texture slightly after freezing. Consider adding fresh potatoes when reheating for a better texture.

Is this soup suitable for meal prep?

Yes, it stores well and flavors often improve after a day or two in the fridge.

Conclusion

Crockpot Beef and Barley Soup is a nourishing, flavorful dish that’s perfect for busy days when you want a comforting meal waiting for you. Its ease of preparation and adaptability make it a family favorite you’ll return to again and again. Whether you enjoy it as a hearty lunch or a warming dinner, this soup is sure to satisfy your cravings and keep you fueled.

Print

Crockpot Beef and Barley Soup

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Hearty Crockpot Beef and Barley Soup slow-cooked with tender beef, wholesome barley, fresh vegetables, and rich beef broth. This comforting, easy-to-make soup is perfect for chilly days and meal prep, delivering protein, fiber, and delicious flavors in every bowl.

  • Author: Linda
  • Prep Time: 15 minutes
  • Cook Time: 7-8 hours (low) or 4-5 hours (high)
  • Total Time: 7 hours 15 minutes (low) or 4 hours 15 minutes (high)
  • Yield: Serves 6
  • Category: Soup, Main Course
  • Method: Slow Cooker (Crockpot)
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

1.5 pounds beef stew meat

1 onion, chopped

2 carrots, sliced

2 ribs celery, chopped

2 cloves garlic, minced

2 cups diced potatoes

1 cup barley

6 cups beef broth

2 tbsp better than bouillon beef base

1 tsp olive oil

2 bay leaves

1 sprig fresh thyme

Instructions

  • Heat olive oil in a skillet over medium-high heat. Brown the beef stew meat on all sides, then transfer to the crockpot.

  • Add chopped onion, sliced carrots, celery, garlic, diced potatoes, and barley to the crockpot.

  • Pour in beef broth and stir in better than bouillon beef base until dissolved.

  • Add bay leaves and thyme sprig.

  • Cover and cook on low for 7-8 hours or high for 4-5 hours, until beef is tender and barley and vegetables are cooked.

  • Remove bay leaves and thyme before serving. Season with salt and pepper to taste.

Notes

Substitute pearl barley or quinoa for gluten-free options.

Add mushrooms, green beans, or canned tomatoes for extra flavor and nutrition.

Use beef bone broth for a richer taste.

For a spicier soup, add crushed red pepper flakes or smoked paprika.

Store leftovers refrigerated up to 4 days or freeze for up to 3 months. Reheat on stovetop or microwave.

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