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Cozy Slow Cooker Beef and Barley Fall Soup

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This hearty beef and barley soup is made in the slow cooker with tender beef, creamy barley, and a rich, savory broth. It’s the perfect comfort food for cold fall and winter days, requiring minimal hands-on time.

Ingredients

Scale
  • 2 pounds beef stew meat (chuck roast, cut into 1-inch cubes)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 large carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 cup pearled barley, rinsed
  • 6 cups low-sodium beef broth
  • 2 cups water
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped (for garnish, optional)
  • Grated Parmesan cheese (for garnish, optional)

Instructions

  1. Pat the beef stew meat dry with paper towels. Season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef in a single layer (work in batches if needed) and cook 3-4 minutes per side until deeply browned. Transfer to the slow cooker.
  2. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet. Add onion, carrots, and celery. Cook 5-6 minutes, stirring occasionally, until softened and onion is translucent. Scrape up browned bits from the pan. Add garlic and cook 1 minute more. Transfer vegetables to the slow cooker.
  3. Add the rinsed barley to the same skillet. Toast over medium heat for 2-3 minutes, stirring constantly, until nutty and golden. Transfer to the slow cooker.
  4. Pour about 1 cup of the beef broth into the hot skillet and scrape up any remaining browned bits. Pour this liquid into the slow cooker.
  5. Add the remaining 5 cups beef broth, 2 cups water, tomato paste, bay leaves, dried thyme, and remaining salt and pepper to the slow cooker. Stir gently to combine.
  6. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until beef is fork-tender and barley is cooked.
  7. About 30 minutes before serving, remove bay leaves. Taste and adjust salt and pepper if needed. If soup is too thick, stir in extra hot water or broth. Ladle into bowls and garnish with fresh parsley and Parmesan cheese if desired.

Notes

Don’t skip browning the beef and toasting the barley—they add essential flavor. Use low-sodium broth and adjust salt at the end. Barley expands significantly; reduce to 3/4 cup if using a smaller slow cooker. Leftovers thicken; add broth when reheating. For a stovetop version, simmer on low for 1.5-2 hours.

Nutrition

Keywords: slow cooker beef and barley soup, fall soup, beef barley soup, cozy soup, hearty soup

Find it online: https://elaraeats.com/cozy-slow-cooker-beef-and-barley-fall-soup-recipe/