Crockpot Beef Barley Soup
Warm, hearty, and deeply nourishing — this classic soup brings together tender beef, chewy barley, and wholesome vegetables for the perfect cold-weather comfort meal. Made effortlessly in the slow cooker, it’s rich in protein, fibre, and minerals — a wholesome dish the whole family will love.
Prep Time: 15 min
Cook Time: 7–8 hrs (Low) or 4–5 hrs (High)
Total Time: 8 hrs
Serves: 6–8
Ingredients:
- 1.5 lb beef chuck roast, trimmed & cut into 1-inch cubes
- 1–2 cups diced potatoes
- 2 carrots, chopped
- 1 onion, diced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 2 Tbsp tomato paste
- 2 Tbsp beef base or bouillon
- 2 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp pepper
- 2 sprigs thyme
- 2 bay leaves
- 6 cups low-sodium beef broth
- ⅔ cup pearl barley
Instructions:
- Step 1: Brown the Beef (optional).
In a skillet, heat oil and sear beef pieces 1–2 minutes per side for deeper flavour. - Step 2: Combine Ingredients. Add beef and all remaining ingredients to your slow cooker. Stir to mix.
- Step 3: Cook Slowly. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until beef is tender and barley is cooked.
- Step 4: Finish & Serve. Remove bay leaves and thyme stems. Season to taste. Serve warm.
Notes & Tips:
Storage: Refrigerate up to 5 days or freeze for 3 months.
Make Ahead: Cook barley separately if storing long-term to prevent over-softening.
Optional Add-Ins: Try mushrooms, kale, or sweet potato for extra nutrients and flavour.
This recipe was borrowed from The Chunky Chef.
