Beef & Barley Soup – Hearty, Comforting, and Perfect for the Crock Pot
Beef & Barley Soup – Hearty, Comforting, and Perfect for the Crock Pot
Nothing says comfort like a warm, hearty bowl of soup on a chilly day, and this Beef & Barley Soup fits the bill perfectly. Tender beef, wholesome barley, and a medley of fresh vegetables simmer together to create a rich, flavorful soup that warms you from the inside out. It’s the kind of recipe that makes your kitchen smell like home and fills your heart as much as your stomach.
Crock pot cooking makes this soup incredibly easy. Even busy weeknights can be transformed into cozy dinner experiences. The slow-cooked beef becomes tender and juicy, while the vegetables absorb the savory flavors of the broth and beef base. The pearl barley adds a hearty texture that makes each spoonful satisfyingly filling. It’s comfort food at its finest: simple, nourishing, and timeless.
I first tried a version of this soup on a cold winter afternoon, and the moment I took that first bite, I understood why recipes like this endure. It’s a dish that brings people together, perfect for family dinners, meal prep, or even as a thoughtful dish to bring to a friend who could use some comfort. The best part is how versatile it is—you can adjust the vegetables, seasonings, or even the cut of beef based on what you have on hand.
Beef & Barley Soup (Crock Pot)
Ingredients
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1 pound boneless chuck roast trimmed and cut into 1 inch pieces
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1 1/2 cups carrots cut thin
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1 1/2 cups celery thinly sliced
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2/3 cup onion chopped
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10-12 mushrooms sliced
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2 tablespoons beef base (this is different than beef broth; it makes beef broth)
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8-10 cups water
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1 or 2 large bay leaves
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1 cup uncooked pearl barley
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 tablespoon garlic
Directions
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Brown beef in skillet until browned, stirring frequently.
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Remove beef from pan and place in crockpot. Add carrot, celery, onion, and mushrooms, beef base, water, garlic, and bay leaf.
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Cook on high heat for 2 hours, add pearl barley, turn down on low and cook until vegetables and beef are tender.
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Stir in salt and pepper.
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Remove and discard bay leaf.
Tips and Variations
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Vegetable Variations: You can add potatoes, parsnips, or green beans for extra flavor and nutrition.
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Beef Options: Chuck roast works best for slow cooking, but stew beef or short ribs can also be used.
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Flavor Boosters: Add a splash of Worcestershire sauce or a teaspoon of smoked paprika for a deeper, savory flavor.
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Barley Substitute: If you don’t have pearl barley, hulled barley or even brown rice can be used, but cooking times may vary slightly.
Serving Ideas
This beef and barley soup is perfect served on its own for a light meal or paired with crusty bread, garlic toast, or a simple side salad. It also freezes beautifully, so you can make a big batch and have comforting meals ready for the week ahead. Each bowl is warm, satisfying, and perfect for enjoying on a cold day or after a long week.
For an extra touch, garnish with fresh parsley or a sprinkle of grated Parmesan cheese before serving. It adds a bit of color and enhances the flavor without changing the wholesome, hearty quality of the soup.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove to prevent the barley from overcooking. This soup also freezes well; portion it into freezer-safe containers for up to 3 months. To reheat from frozen, thaw in the refrigerator overnight and warm on the stove over medium heat.
FAQ
Q: Can I cook this soup entirely in the crock pot without browning the beef first?
A: Yes, but browning the beef first adds extra flavor and helps develop a richer, deeper broth.
Q: How can I make the soup thicker?
A: Simmer a little longer uncovered to reduce the broth, or add extra barley or diced potatoes to absorb some of the liquid.
Q: Can I use a different cut of beef?
A: Yes! Stew beef or short ribs work well, but adjust cooking time as needed to ensure the beef becomes tender.
Q: Can I make this soup in an Instant Pot?
A: Absolutely. Use the sauté function to brown the beef, then add all ingredients and cook on high pressure for about 25 minutes.
