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Slow Cooker Beef and Barley Soup is rich, thick and hearty soup that is perfect for a chilly fall or winter night.
The cold weather has arrived. I can see my breath when I go out for a walk and I have had to scrap ice off my windows a few times.
We enjoy soup year round at our house but especially in the fall and winter. Nothing is quite as satisfying as getting a pot of hearty soup going in the slow cooker in the morning, smelling it simmer all day and then enjoying a big bowl full for dinner!
Ingredients
- Beef. I like to use stew meat that you can buy already cut up in the meat department. It makes it quick and easy but you could also buy a sirloin, chuck or round steak and cube up the meat yourself.
- Barley. You can substitute regular barley for pearl barley, farro or even rice. Rice will cook faster than barley. Barley is found in the grain aisle (with the rice and pasta) at the grocery store.
- Tomatoes. The recipe calls for crushed tomatoes. If you only have whole or diced tomatoes just place them in the blender and blend until smooth before adding them to the slow cooker.
How to Make Crock Pot Beef and Barley Soup
- Brown the meat. Heat two tablespoons of olive oil in a skillet and add meat.
- Season with Montreal Steak Seasoning. If I am pressed for time I will put the meat into the slow cooker without browning it first. If you don’t brown the meat, skip the olive oil but add in the Montreal Steak Seasoning.
- Cook the meat until lightly browned.
- Add meat, carrots, onions, celery, potatoes and tomatoes into the slow cooker.
- Stir in seasonings and beef broth. Stir to incorporate.
- Cook on low for 8 hours.
- After seven hours, add in the barley and turn the slow cooker up to high and let it cook one more hour.
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Frequently Asked Questions
You could use ground chicken or ground turkey. You could also use this Mexican Chicken or Mexican Beef for the meat layer.
Instead of regular taco seasoning, buy the spicy taco seasoning to add more heat to the dish. You could also add in some chopped jalapeno peppers.
The meat mixture freezes well. Just place in an airtight or a zippered freezer bag and it will keep in the freezer for 3-4 months.
For more delicious soup recipes try these:
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Slow Cooker Beef and Barley Soup
Ingredients
- 1 lb. stew meat
- 1 tsp Montreal Steak Seasoning
- 1 /2 cup barley
- 2 Tbsp olive oil
- 2 carrots sliced
- 2 stalks celery sliced
- 1 onion chopped
- 2 potatoes cubed and peeled
- 1 Tbsp worcestershire sauce
- 2 cloves garlic minced
- 1 tsp oregano
- 1 tsp basil
- 1/4 tsp thyme
- 1 Tbsp parsley
- 4 cups beef broth
- 1 Tbsp white sugar
- 1/4 tsp black pepper
- 1 28 oz. can crushed tomatoes
- salt to taste
Instructions
- Brown meat in oil and season with Montreal Steak Seasoning.
- Place meat in slow cooker
- Add in vegetables, liquid, tomatoes, seasoning, sugar and pepper.
- Cook on low for 8 hours
- Add in barley and cook on high for one additional hour
Nutrition Facts:
Originally posted Nov. 1, 2013
Samantha Hutchinson says
I liked this soup a lot, it was very flavorful. I like how it’s a chunky soup with lots of big bites.
AnnieO says
This is a great soup anytime but especially in the fall and winter months when it’s cold and dreary. Very hearty and flavorful! Easy to make and I am usually running out of time so I cook it on high in my slow cooker for four hours plus extra barley time. Always turns out great! One of my husband’s favorites.
PS This is also a great dish to give when trying to help someone or a family that is needing a meal for whatever reason.
Kelly says
SCRUMPTIOUS!!! I made this the first time and it was a huge hit! It has been requested again . I had a hard time finding barley during the covid 19 crisis but gratefully I found it and am making it tomorrow.. Thank you for the recipe and stay safe…
Christina says
I accidentally used diced tomatoes instead of crushed, but it still turned out amazing!! Also, I didn’t brown the meat first (because I’m super lazy and hate dirtying more pots!). Instead, I mixed together all ingredients minus the beef in the slowcooker. Then I put the raw beef on top and sprinkled it with the seasoning (I used more, closer to two teaspoons). Lid on, 8 hours later, perfection!
Nancy Covey says
Just wondering about the cooking time. Is it 8 hours total? 7 on low and 1 on high when you add the barley or 8 on low and then one more on high after you add the barley? This soup looks so yummy. I can’t wait to try it!N
Leigh Anne says
I cooked it 8 hours on low and then one additional hour on high with the barley