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
- Heat olive oil in a skillet over medium-high heat. Brown the beef stew meat on all sides, then transfer it to the crockpot.
- Add the chopped onion, sliced carrots, celery, garlic, diced potatoes, and barley to the crockpot.
- Pour in the beef broth and stir in the better than bouillon beef base until dissolved.
- Add the bay leaves and fresh thyme sprig to the crockpot.
- 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.
- 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.
PrintCrockpot Beef and Barley Soup
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.
- 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
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Heat olive oil in a skillet over medium-high heat. Brown the beef stew meat on all sides, then transfer to the crockpot.
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Add chopped onion, sliced carrots, celery, garlic, diced potatoes, and barley to the crockpot.
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Pour in beef broth and stir in better than bouillon beef base until dissolved.
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Add bay leaves and thyme sprig.
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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.
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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.