Hearty Crockpot Beef Barley Soup Recipe: Cozy Winter Comfort

Comfort fills the kitchen with this hearty crockpot beef barley soup that promises warmth and satisfaction.

The aroma of slow-cooked beef and tender barley wafts through the home, inviting hungry souls to the table.

Rich, savory broth mingles with chunks of tender meat and plump barley kernels.

Vegetables add depth and nutrition to this classic comfort dish.

Packed with robust flavors and nourishing ingredients, this soup transforms simple elements into a memorable meal.

Rustic and wholesome, the recipe delivers a bowl of pure comfort you’ll crave on chilly days.

Let this soul-warming soup become your new go-to recipe for delicious, effortless dining.

Why Crockpot Beef Barley Soup Warms the Soul

• Simplify Cooking Process: Brown meat in batches, deglaze pan, and toss ingredients into crockpot for an effortless, hands-off cooking experience that minimizes kitchen stress.
• Build Rich, Layered Flavors: Carefully browning beef, scraping pan drippings, and slow-cooking ingredients create a deeply complex, comforting soup that tastes like it simmered all day.
• One-Pot Meal Dish: Packed with protein, hearty vegetables, and filling barley, this crockpot soup delivers a complete, nutritious meal without multiple pots and complicated preparation.
• Versatile Crowd-Pleaser: Perfect for family dinners, meal prep, or cold weather comfort, this soup adapts easily to different preferences and can be enjoyed by everyone from kids to adults.

Ingredients for Slow-Cooked Beef Barley Soup

• Beef Stew Meat: Tender chunks perfect for a hearty soup.

• Salt, Pepper: Classic flavor enhancers for the meat.

• Water: Base for creating a rich, flavorful broth.
• Better Than Bouillon Beef Base: Adds deep, savory beef flavor.

• Celery, Onions, Garlic: Aromatic base that builds soup's foundation.
• Potatoes, Carrots: Hearty vegetables that add sweetness and texture.

• Pearl Barley: Nutty grain that gives soup a comforting thickness.

Making Crockpot Barley Soup Step-by-Step

Step 1: Season and Sear the Beef

Season stew meat generously with salt and pepper.

Heat oil in a large pan over medium-high heat.

Add beef in batches, avoiding overcrowding.

Brown meat for 1-2 minutes per side until a deep golden crust forms.

Transfer each batch to a plate as you go.

Step 2: Create Flavor Base

Pour water into the hot pan, bringing it to a boil.

Scrape up all the delicious browned bits stuck to the bottom of the pan.

These caramelized pieces will add incredible depth to your soup.

Step 3: Build the Soup Foundation

Transfer browned beef to the crockpot.

Add the flavor-packed pan drippings and additional water.

Stir in beef base until completely dissolved, creating a rich, savory liquid foundation.

Step 4: Layer in Aromatic Vegetables

• Celery
• Onions
• Garlic

Stir everything together.

Cover and cook on low heat for 6 hours, allowing flavors to meld and beef to become tender.

Step 5: Introduce Root Vegetables

• Shredded potatoes
• Carrots

Stir thoroughly and continue cooking for another hour.

These vegetables will soften and release their natural sweetness into the soup.

Step 6: Finish with Hearty Barley

Rinse pearl barley and add to the crockpot.

Cover and cook for an additional hour until barley is completely tender and has absorbed the surrounding flavors.

Step 7: Final Seasoning and Serving

Taste the soup and adjust seasoning with salt and pepper.

Ladle into bowls and serve with crusty bread for a complete, warming meal that’s perfect for any day of the week.

Tips for a Hearty, Slow-Cooked Soup

• Brown the beef in batches to develop a rich, deep golden crust that adds incredible depth to your soup's taste profile.
• Deglaze the pan with water, scraping up those delicious browned bits stuck to the bottom – these are flavor powerhouses that transform an ordinary soup into an extraordinary meal.
• Rinse pearl barley thoroughly before adding to remove excess starch, ensuring a perfect tender texture without becoming overly sticky or gummy.
• Swap beef base with vegetable broth for a lighter version or use gluten-free barley alternatives if you have specific dietary restrictions.
• Add extra water or broth gradually if the soup becomes too thick during cooking, maintaining a perfect soup-like texture throughout the slow cooking process.

How to Store Beef Barley Soup Properly

• Transfer cooled soup to an airtight container and store in the refrigerator for up to 4 days. Seal tightly to prevent absorption of other food odors.
• Pour soup into freezer-safe containers, leaving about an inch of space at the top. Freeze for up to 3 months. Label containers with date and contents.
• Thaw soup in the refrigerator overnight. Pour into a pot, adding a splash of water if needed. Warm over medium heat, stirring occasionally until heated through.
• Place soup in a microwave-safe bowl. Heat in 1-minute intervals, stirring between each interval to ensure even warming. Check temperature before serving.

What Goes With This Crockpot Soup

• Savor Rustic Red Wine Pairing: Choose a medium-bodied red wine like Pinot Noir or Côtes du Rhône to complement the hearty beef and earthy barley, enhancing the soup's rich, robust flavors.
• Craft Crusty Bread Companion: Select a rustic sourdough or French country bread to soak up the flavorful broth, adding textural contrast and providing a delightful carbohydrate base for the meal.
• Elevate with Sharp Cheese Accent: Sprinkle aged cheddar or Parmigiano-Reggiano on top of the soup, introducing a tangy, salty element that cuts through the meat's richness and adds depth to each spoonful.
• Refresh with Crisp Salad Side: Prepare a light mixed green salad with a zingy vinaigrette to balance the soup's heaviness, offering a refreshing counterpoint and adding brightness to the dining experience.

Savory Variations for Beef Barley Soup

• Vegetarian Barley Soup: Replace beef with firm tofu or seitan, using vegetable broth instead of beef base. Add extra mushrooms for umami depth and protein.
• Gluten-Free Version: Swap pearl barley with quinoa or rice, ensuring all broth ingredients are certified gluten-free. Choose tamari over traditional soy sauce.
• Low-Sodium Option: Use low-sodium beef base, reduce salt quantities, and incorporate herb-rich seasonings like thyme, rosemary, and parsley to enhance flavor without extra sodium.
• One-Pot Instant Pot Adaptation: Utilize the same ingredients but reduce cooking time to 25-30 minutes using pressure cook function. Brown meat using sauté mode before switching to pressure cooking setting.

FAQs

• How do I ensure the beef is properly browned?

Brown the beef in batches, making sure not to overcrowd the pan. This creates a golden crust that adds deep flavor to the soup. Use medium-high heat and cook each batch for 1-2 minutes per side.

• Why should I deglaze the pan?

Deglazing captures the flavorful browned bits stuck to the pan’s bottom. These bits contain concentrated meat flavors that will enhance the overall taste of your soup. Use water to scrape up these delicious caramelized pieces.

• Can I substitute pearl barley with another grain?

While pearl barley works best for this recipe, you can use hulled barley or even rice as alternatives. Just adjust cooking times, as different grains absorb liquid differently and may require more or less cooking time.

• Is Better Than Bouillon necessary for the recipe?

Better Than Bouillon adds rich beef flavor, but you can substitute with beef stock cubes or beef broth. If using liquid broth, reduce the added water accordingly to maintain the soup’s consistency.

Crockpot Beef Barley Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 21 reviews

• Total Time: 8 hours 15 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Hearty crockpot beef barley soup warms winter nights with rich, comforting flavors from tender beef and wholesome barley. Slow-cooked perfection brings deep, satisfying warmth to hungry souls seeking a nourishing meal.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 pounds (907 grams) stew meat
• 1 cup (240 milliliters) pearl barley, rinsed

Vegetables:

• 2 onions, chopped
• 2 cups (300 grams) celery, chopped
• 4 large carrots, peeled and shredded (about 2 cups or 300 grams)
• 1 large potato, peeled and shredded (about 2 cups or 300 grams)
• 5 cloves garlic, minced

Liquid and Seasoning Ingredients:

• 10 cups (2.4 liters) water
• 3 tablespoons (45 milliliters) Better Than Bouillon Beef Base
• 2 tablespoons (30 milliliters) oil
• Salt, to taste
• Pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the beef by seasoning generously with salt and pepper, ensuring even coverage for maximum flavor absorption.
2. Heat oil in a large skillet over medium-high temperature, creating a searing environment for optimal meat browning.
3. Carefully add beef in batches, avoiding pan overcrowding, and sear each piece for 1-2 minutes per side until a rich, golden crust develops.
4. Transfer browned meat to a separate plate, repeating the process until all pieces achieve a deep caramelized exterior.
5. Return skillet to heat and pour water, scraping accumulated flavor-packed browned bits from the pan’s surface to create a robust liquid base.
6. Transfer browned meat, deglazed liquid, and additional water to the crockpot, incorporating beef base for enhanced depth of flavor.
7. Add chopped celery, onions, and minced garlic, stirring to distribute ingredients evenly throughout the liquid.
8. Set crockpot to low and allow mixture to simmer for approximately 6 hours, developing rich, complex flavors.
9. Introduce shredded potatoes and carrots after initial cooking period, gently mixing to integrate new vegetables.
10. Continue cooking for an additional hour, enabling vegetables to soften and release their natural sweetness.
11. Rinse pearl barley thoroughly and add to the crockpot, allowing it to cook and absorb surrounding flavors.
12. Simmer for a final hour until barley reaches tender consistency and soup achieves desired thickness.
13. Perform a final taste assessment, adjusting seasoning with salt and pepper to personal preference.
14. Serve piping hot, optionally accompanied by crusty bread for a complete, nourishing meal experience.

Notes

• Maximize flavor by thoroughly browning the beef, creating a deep golden crust that adds rich, complex taste to the soup.
• Deglaze the pan meticulously, scraping up every browned bit to capture maximum depth and intensity of beef flavor.
• Customize vegetable consistency by cutting them into uniform sizes, ensuring even cooking and balanced texture throughout the soup.
• Experiment with herb variations like fresh thyme or rosemary to elevate the soup’s aromatic profile and add a subtle herbal undertone.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Lunch, Dinner, Snacks
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 3 g
• Sodium: 850 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 6 g
• Protein: 25 g
• Cholesterol: 80 mg