Crockpot Beef Barley Soup

 

🥣 Crockpot Beef Barley Soup: Hearty Comfort in a Bowl

When the weather turns chilly and your soul craves something cozy, few things hit the spot like a bowl of beef barley soup — especially when it’s been simmering low and slow in your Crockpot all day.

This dish is the definition of comfort food: rich, savory broth, tender chunks of beef, wholesome vegetables, and chewy pearl barley. It’s satisfying, nourishing, and wonderfully easy to make.

Best of all? Your slow cooker does most of the work — so you can come home to a house that smells like dinner’s already served.

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🍲 Why You’ll Love This Crockpot Beef Barley Soup

• Hearty & Filling – Packed with protein, fiber, and flavor

• Hands-Off Cooking – Set it and forget it

• Budget-Friendly – Uses affordable cuts of beef and pantry staples

• Make-Ahead Friendly – Even better the next day, and it freezes beautifully

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🛒 Ingredients

Here’s what you’ll need:

• 1.5 lbs stew beef (cut into 1-inch cubes)

• 1 cup pearl barley (rinsed)

• 3 carrots, diced

• 3 celery stalks, diced

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 8 cups beef broth (low sodium preferred)

• 1 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 bay leaf

• Salt & pepper, to taste

• 1 tbsp olive oil (optional, for browning beef)

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🔥 Optional: Brown the Beef First

While totally optional, browning the beef in a skillet before adding it to the Crockpot adds rich, deep flavor to the soup. Just heat olive oil in a pan, sear the beef cubes on all sides, and then transfer to your slow cooker.

No time? Skip it — the soup will still be delicious!

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🧑‍🍳 Instructions

1. Prep Your Ingredients
   Chop all vegetables and rinse the barley under cold water.

2. Layer in the Crockpot
   Add beef (browned or raw), carrots, celery, onion, garlic, and barley to the slow cooker.

3. Add Liquids & Seasoning
   Pour in the beef broth. Stir in tomato paste, thyme, oregano, and add the bay leaf. Season with salt and pepper to taste.

4. Slow Cook

   • Cook on LOW for 8–9 hours

   • Or on HIGH for 4–5 hours

5. Taste & Adjust
   Remove the bay leaf. Taste and adjust salt and pepper as needed. If it’s too thick, add a bit more broth or water.

6. Serve Warm
   Ladle into bowls and serve with crusty bread or a sprinkle of fresh parsley.

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🧊 Storage & Freezing Tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: This soup freezes well! Let it cool completely, portion into freezer bags or containers, and freeze for up to 3 months. Thaw overnight and reheat gently on the stove.

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💡 Tips & Variations

• Vegetarian Option: Swap the beef for mushrooms and use veggie broth.

• Add Greens: Stir in chopped kale or spinach during the last 10 minutes of cooking.

• Spice It Up: Add a dash of hot sauce or red pepper flakes for a kick.

• Gluten-Free? Use rice instead of barley (but reduce cooking time slightly).

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🥄 Final Thoughts

Crockpot Beef Barley Soup is more than just a recipe — it’s a hug in a bowl. Whether you’re feeding a family, meal-prepping for the week, or just trying to stay warm on a gray day, this slow-cooked classic delivers every time.

So dust off that Crockpot, chop some veggies, and let your kitchen fill with the savory aroma of comfort made easy.