Crockpot Beef Barley Soup

With the combination of stew meat, barley, beef broth, dried herbs, and some vegetables, you can simply add these ingredients to the crockpot in the morning and let it cook for eight hours. And for even better taste, enjoy it the next day.

The barley will get broth to thicken on its own as it cooks so there will be no need for flour, cornstarch, or any other extra steps. By dinner time you’ll have something that is between a soup and a stew and has tender beef in every bowl.

The Set-It-and-Forget-It Dinner

I’ve always loved Campbell’s soup, and when I was a child, vegetable beef with barley soup was my favorite. It was my go-to pick when I was sick at home from school. The chewy bits of barley and the beef broth have always been comforting to me.

I wanted to copy that flavor in a recipe, and it turns out it’s almost embarrassingly easy to do. 6 minutes of active prep and 8 hours of doing absolutely nothing (besides waiting) you end up with something that tastes so much more like grandma’s cooking than anything Campbell’s ever put in a can.

Here is what I made for the first cold weekend of fall. By 10 a.m. the entire house smells like dinner. People come into the kitchen and ask when we’re going to eat. I end up with leftovers for my next few days of lunches.

The Ingredient That Does All the Heavy Lifting

Stew meat (1.5 lbs)

Ready to cook beef stew meat from the grocery store is totally acceptable — no extra trimming required. If the pieces are large, chop them into 1-inch pieces so they cook evenly. Cubed chuck roast is good here and often cheaper per pound. You don’t need to brown it first if you don’t want to. The soup is good without it.

For added flavor, take 10 extra minutes. In a skillet, heat 1 tablespoon of oil over high heat. Brown the cubed meat in batches for 1 to 2 minutes per side, then put them in the crockpot. You will notice and likely do it every time after.

Pearl barley (½ cup)

Medium pearl barley (regular pearl barley) is what you want here, not quick barley. Quick barley goes mushy and falls apart during long cooking. Pearl barley will hold its shape and stay chewy and will naturally release starch into the broth which will thicken the soup with no extra work.

While half a cup does feel small, by hour eight it will have absorbed broth and expanded quite a bit — it will look fully loaded!

Beef broth (2 cans) + water

Use two cans of beef broth (28 oz total) with one cup of water. If using low-sodium broth, keep in mind the soup will need salt — taste at the end before serving. If using regular broth, watch the salt level.

Dried thyme, marjoram, salt, pepper

The traditional combination of herbs for beef and barley is 1/4 teaspoon each of thyme and marjoram seasoned with salt and pepper to taste. These herbs are meant to be background flavors and shouldn’t be distinguishable in the final soup, just incorporated into the overall savory profile.

Mixed vegetables (added at the end)

You may use a 1-cup bag of frozen mixed vegetables (peas, carrots, corn, green beans) and add it 30 minutes before serving. They have enough time to warm through and soften a little without getting overcooked. You can also use fresh diced carrots and celery. Just be sure to add those 60 minutes before serving as they take longer to soften.

How to Make Crockpot Beef Barley Soup

Add the stew meat to your crockpot (4 quarts or larger). Then, add the barley, beef broth, water, thyme, marjoram, salt, and pepper. Stir once. Cover the crockpot and let it cook on low for 7.5 to 8 hours.

The meat is finished when you can gently pull it apart; do not just stab it with a fork! The barley should look swollen and cloudy and not pearlescent. The broth should also have a rich, deep aroma. If you check it midway, do not be surprised if the broth looks thinner than expected. This is because the broth actually thickens as the barley releases starch.

Approximately 30 minutes before you serve the dish, add the mixed vegetables. For the last 30 minutes, change the setting on the crockpot to high. The vegetables should be done as soon as they look bright, and have good texture. If they start to look gray or fall apart, take them out sooner.

Taste the soup before serving. It most likely will need more salt than you think. If you used a low-sodium broth, remember that the barley absorbs salt as it cooks. What seemed salty in the morning might need another bump. A few cracks of black pepper will add a nice bite.

Bread and a Bowl: How to Serve It

The best choice would be to pair this soup with bread. That could be Crusty French bread, warm dinner rolls, buttered toast – anything that can soak up the broth. For example, store-bought rolls can be popped in the oven for 5 minutes to warm them through.

To complete the meal, you can add a side salad for a fresh touch. A small scoop of sour cream into the soup is also a nice addition. For a more filling option, put a thick slice of toasted sourdough at the bottom of your bowl and pour the soup over it so the bread soaks up all the broth.

It Gets Better Overnight

Beef barley soup stores in the fridge for 4 days in an airtight container. It actually tastes better the next day! It deepens in flavor and is noticeably better on day 2.

The soup will get thicker as the barley will continue to absorb the broth as it sits. To loosen it back up, stir in some additional broth or water while reheating. You may reheat it on the stovetop in a pot at medium-low heat, or in the microwave at 90-second intervals.

You can freeze it for three months. Divide into containers leaving 1 inch of space at the top. Defrost in the fridge overnight or heat from frozen over low heat on the stove.

Crockpot Beef Barley Soup FAQ

Can I use quick barley?

No. Quick barley disintegrates during long cooking and makes the soup mushy. Use medium pearl barley, which will keep its shape and remain chewy for up to 8 hours. Hulled barley is even more durable, but will take longer to soften.

Should I brown the meat first?

It isn’t necessary, but it certainly does help. Browning provides a flavor that you’ll experience in the completed bowl. The recipe is good without it, but it is 10 extra minutes; it is worth the time spent; if you do it, it’ll likely become a habit.

Why is my soup too thick?

The longer you let barley sit, the more liquid it absorbs. That\u2019s why day-two soup is always thicker than day-one. To adjust for this, add in 1/2 to 1 cup of broth or water until it reaches your desired consistency.

Can I add other vegetables?

Of course. Diced potatoes, mushrooms, parsnips, turnips, and chopped kale are all good options. Hearty vegetables such as potatoes, parsnips, and turnips should be added in the last 90 minutes. Tender vegetables like kale, peas, and corn should be added in the last 30 minutes.

Can I make this on the stovetop?

Definitely! Just brown the meat first, then mix in the rest of the ingredients, cover, and let it simmer for 1.5 to 2 hrs. Add in the veggies during the last fifteen minutes. The most tender meat will be in the crockpot version because of the long, gentle cooking, but if you need it quicker, the stovetop version is perfectly fine!

Four Variations That Use the Same Slow Cook

Beef and mushroom barley

To start cooking, add 8 ounces of sliced cremini or button mushrooms. The mushrooms will break down and contribute an earthy flavor that complements the beef.

Italian-style

Along with the broth, add 1 can (14.5 oz) of diced tomatoes with juice and 1 teaspoon of Italian seasoning. Stir in 1 cup of chopped fresh spinach with the mixed vegetables at the end. Finish with grated Parmesan.

Hearty winter stew version

For a thicker beef stew instead of a beef soup, make these changes: reduce broth to 1 can (and don’t add water), add 1/4 cup tomato paste and 2 tbsp Worcestershire sauce, and add 1 diced potato and 2 chopped carrots at the start.

Vegetarian barley soup

Skip the beef and use vegetable broth instead of beef broth. At the start, add 8 ounces of sliced mushrooms, 2 chopped carrots, 2 stalks of celery, and 1 chopped onion. For protein, add 1 can (15 oz.) of drained cannellini beans with the mixed vegetables at the end.

Other Soups That Do the Same Work

• White Bean Turkey Chili — same dump-and-simmer method; creamy white beans with ground turkey, cannellini, and mild chiles
• Crock Pot Beef Stroganoff — tender beef in a creamy mushroom sauce over egg noodles
• Crockpot Shredded Chicken Tacos — the slow cooker version for taco night; fall-apart chicken in seasoned salsa

Please leave a comment below telling me how the crockpot beef barley soup turned out.