Slow Cooker Beef and Barley Soup

Why You’ll Love This Recipe

• Classic comfort made easy: the slow cooker does the heavy lifting while flavors deepen all day.
• Balanced and hearty: tender beef, plump pearl barley, and vegetables in a rich, tomato-kissed beef broth.
• Flexible: cook on Low or High, and it reheats and freezes beautifully.
• Budget-friendly and filling: simple ingredients yield big, satisfying flavor.

Grocery List

• Produce: 1 large yellow onion, 4 carrots, 3 celery ribs, 4 garlic cloves, fresh flat-leaf parsley, fresh thyme (or use dried)
• Dairy: none
• Pantry: beef chuck (stew beef works), pearl barley, canned diced tomatoes, low-sodium beef broth, tomato paste, Worcestershire sauce, olive oil, kosher salt, black pepper, bay leaves, dried thyme (if not using fresh)

Full Ingredients

For the Soup

• 2 tablespoons olive oil, divided
• 2 pounds beef chuck, cut into 1-inch cubes, excess fat trimmed
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 large yellow onion, diced (about 2 cups)
• 4 medium carrots, peeled and diced (about 2 cups)
• 3 celery ribs, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 cup pearl barley, rinsed and drained
• 1 can (14.5 oz / 411 g) diced tomatoes with juices
• 8 cups (2 quarts) low-sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce (optional but recommended)
• 1 teaspoon dried thyme (or 4 fresh thyme sprigs, tied)
• 2 bay leaves

To Finish

• 2–3 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon red wine vinegar or lemon juice (optional, for brightness)
• Additional kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Prep and season the beef

Pat the beef cubes very dry with paper towels for better browning. Season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Dice the onion, carrots, and celery; mince the garlic. Rinse the pearl barley under cool water until the water runs mostly clear; drain well.

Step 2: Brown the beef for deep flavor

Heat 1 tablespoon olive oil in a large skillet over medium-high heat (surface temp around 375°F). Brown the beef in two batches, 3–4 minutes per batch, turning to sear on at least two sides. Transfer browned beef to the slow cooker crock. Do not crowd the pan; browning builds the soup’s savory base.

Step 3: Soften the aromatics

Add the remaining 1 tablespoon oil to the skillet. Add onion, carrots, and celery with a pinch of salt and cook 5 minutes, stirring, until lightly softened and fragrant. Stir in garlic for 30 seconds. Scrape everything into the slow cooker, using a splash of broth to deglaze the pan if needed; pour those browned bits in too.

Step 4: Load the slow cooker

To the slow cooker, add rinsed barley, diced tomatoes with juices, beef broth, tomato paste, Worcestershire (if using), thyme, bay leaves, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper. Stir to combine and nestle ingredients evenly.

Step 5: Slow cook until tender

Cover and cook on Low for 8–9 hours (about 200°F) or on High for 4–5 hours (about 300°F), until the beef is very tender and the barley is plump and fully cooked. Avoid lifting the lid frequently—each peek can add 15–20 minutes to the cook time.

Step 6: Finish and balance the flavors

Turn off the heat. Remove and discard bay leaves and any thyme stems. Stir in chopped parsley and, if desired, 1 teaspoon red wine vinegar or lemon juice to brighten the broth. Taste and adjust seasoning with additional salt and plenty of black pepper.

Step 7: Rest, serve, and garnish

Let the soup stand 10 minutes to settle and thicken slightly. If it is thicker than you like, stir in 1/2 to 1 cup hot water or broth. Ladle into warm bowls and finish with more chopped parsley and freshly ground black pepper.

Pro Tips

• Brown in batches: a good sear on the beef adds deep, rich flavor. Don’t overcrowd the pan.
• Rinse the barley: this helps remove surface starch and keeps the broth pleasantly glossy, not gummy.
• Control thickness: barley swells a lot. Add extra hot broth at the end for a looser soup or reduce the broth by 1–2 cups for a stewier texture.
• Use low-sodium broth and season at the end for best salt control.
• Prefer chewier barley? Add it halfway: after 4–5 hours on Low (or 2–2 1/2 on High) so it keeps a firmer bite.

Variations

• Mushroom Boost: Sauté 8 oz sliced cremini with the aromatics for extra earthiness that pairs beautifully with barley.
• Smoky Paprika: Add 1 teaspoon smoked paprika with the tomato paste; use fire-roasted tomatoes for a subtle charred note.
• Herb Swap: Trade thyme for rosemary (1/2 teaspoon dried or 1 fresh sprig) for a woodsy twist.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers for up to 4 days. The barley will continue to thicken the soup; thin with water or broth when reheating. Freeze up to 3 months; thaw overnight in the refrigerator before reheating gently on the stovetop. Make-ahead option: brown beef and sauté aromatics up to 2 days in advance; store separately in the fridge. In the morning, load the slow cooker with everything and set to cook.

Nutrition (per serving)

Approximate values: 410 calories; 24 g protein; 36 g carbohydrates; 16 g fat; 7 g fiber; 780 mg sodium. Values will vary based on specific ingredients and broth brand.