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Crockpot Beef and Barley Soup

This Crockpot Beef and Barley Soup is a hearty, slow-cooked dish featuring tender chunks of beef, pearl barley, and aromatic vegetables simmered together in savory broth. The soup develops a thick, rustic texture with the barley absorbing rich flavors, resulting in a comforting finish with a slightly chewy bite.
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350

Ingredients
  

  • 1.5 pounds beef stew meat cut into bite-sized pieces
  • 1 cup pearled barley rinsed
  • 2 carrots large carrots peeled and chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups beef broth or beef stock
  • 1 teaspoon dried thyme
  • 1 bay leaf bay leaf
  • to taste salt and pepper for seasoning

Equipment

  • Slow Cooker
  • Soup Ladle

Method
 

  1. Place the beef stew meat into the slow cooker, spreading it out evenly to ensure good contact with the heat.
  2. Add the rinsed pearl barley, chopped carrots, diced onion, and minced garlic over the beef, distributing evenly.
  3. Pour in the beef broth, ensuring that all ingredients are submerged, then sprinkle with dried thyme and tuck in the bay leaf.
  4. Season with salt and pepper to taste, then cover the slow cooker with its lid and set to low heat.
  5. Let the soup simmer undisturbed for about 6 hours, until the beef is tender and the barley has absorbed the flavorful broth, creating a thick, hearty consistency.
  6. Remove and discard the bay leaf, then give the soup a gentle stir to combine all the flavors and check seasoning adjustments.
  7. Serve the soup hot, ladled into bowls, with a slice of crusty bread if desired. Enjoy the rustic, tender bites and savory aroma.