Slow Cooker Beef and Barley Soup

Loaded with veggies, whole grains, and tender beef, this slow cooker beef and barley soup is an easy crockpot recipe that is perfect for cold weather. Serve it with crusty bread for a healthy and hearty-warming feast.

When the weather cools down, there is nothing like a good slow cooker recipe. Not only can you get everything ready in the morning and come home to a delicious meal, but the low and slow cooking method helps to add a depth of flavor that is hard to get with quick meals, and this hearty soup recipe does exactly that.

While it is technically a soup, this crockpot beef barley soup has a thick and rich stew-like, stick-to-your-rib texture that is absolutely delicious. Whether you’re enjoying it as a weeknight meal, a weekend lunch, or a high-protein meal prep idea, I am confident you’re going to love this recipe.

Why You’ll Love It

• Easy to Make – Made it a crockpot with minimal prep time, this is a simple recipe you can set and forget.
• High in Protein – With 40 grams of protein per serving, this slow-cooker beef and barley soup is packed full of protein.
• High in Fiber – The combination of barley and veggies ensures that this recipe has 7 grams of fiber per serving.

Ingredients + Substitutions

• Beef – To ensure the soup is protein-packed. The recipe calls for chuck roast, as I think it provides the best flavor and texture, but you can use any cubed beef stew meat you enjoy or have on hand. You can also use ground beef if preferred, see the notes section of the recipe card for details.
• Pearl Barley – To add some carbohydrates and fiber. If you can’t find barley you can use brown rice instead.
• Onion and Garlic – To flavor the soup. The recipe calls for a whole onion and garlic cloves, but you can use onion powder and garlic powder if needed, see the notes section of the recipe card for details.
• Carrots and Celery – To add some veggies and flavor the beef and barley soup.
• Worcestershire Sauce – To flavor the broth, although optional.
• Tomato Paste – To ensure the broth is rich and thick. Tomato sauce will also work, see the notes section of the recipe card for details.
• Herbs – A combination of thyme and bay leaf to flavor the soup. The recipe calls for fresh thyme, but you can use dried thyme if needed, see the notes section of the recipe card for details.
• Beef Broth – To add some more protein and further flavor the soup, however, you can use water if preferred.
• Olive Oil – To add some healthy fats and sear the beef stew meat.
• Salt and Pepper – To season.

Serving Suggestions

This crockpot beef barley soup is a balanced meal with protein, complex carbohydrates, fiber, and healthy fats. It can be enjoyed on its own as a complete meal or served with sides and toppings to meet your personal calorie or macro needs, for example:

• To increase the protein content, add a 1/2 pound of beef to the recipe and/or serve it with a dollop of Greek yogurt or skyr on top.
• To decrease the fat content, use extra-lean beef stew meat.
• To increase the fiber content, enjoy an additional 2 cups of vegetables to the recipe, such as carrots or broccoli, and/or serve the beef barley soup with a side of crusty bread.

More Slow-Cooker Recipes:

• Slow Cooker Beef Curry
• Slow Cooker Lasagna Soup
• Slow Cooker Shredded Beef
• Slow Cooker Chicken Stew
• Slow Cooker Butter Chicken

Slow Cooker Beef and Barley Soup

Author: Stephanie Kay

With 40 grams of protein and 7 grams of fiber per serving, this slow-cooker beef barley soup is an easy and healthy recipe the whole family can enjoy.

• Author: Stephanie Kay
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Slow Cooker

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Ingredients

• 2 tablespoons olive oil
• 2–pound chuck roast, fat trimmed and cut into 1-inch pieces
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 6 cups beef broth, and/or water
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup pearl barley, rinsed
• 1 teaspoon salt, plus more for seasoning
• 1/4 cup parsley, minced

Instructions

1. Place the cubed beef on a cutting board and season it generously with salt and pepper.
2. In a large pan or cast-iron skillet on medium-high heat, warm the olive oil, add the seasoned beef, working in batches not to overcrowd the pan, and cook for 1-2 minutes per side until browned. You don’t need to cook the beef all the way through, simply sear it in the juices before adding it to the slow cooker. Note: If the slow cooker has a removable stovetop-safe pot, you can place it directly on the stovetop top, cook the beef directly in the removable pot, and then return it to the slow cooker base.
3. Once the beef is seared, place it in the slow cooker, add the onion, carrots, celery, and garlic, and stir to combine.
4. Pour in the beef broth, Worcestershire sauce, and tomato paste, and stir again until well combined. Then add barley, thyme, bay leaf, and salt, and give it a final stir until well incorporated.
5. Cover the slow cooker with a lid and cook on high for 3 1/2 to 4 hours or on low for 7 1/2 to 8 hours until the beef and barley are tender.
6. Once cooked, add the minced parsley, give everything a good stir, then taste the soup and adjust the seasoning with salt and pepper as needed.
7. The beef and barley soup can be served immediately and any leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Notes

To Use Ground Beef: Swap the chuck roast stew meat for 2 pounds of ground beef.

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder.

To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder.

To Use Dried Thyme: Swap the thyme sprigs for 1 teaspoon of dried thyme.

To Use Tomato Sauce: Swap the tomato paste for 1/4 cup of tomato sauce and reduce the beef broth by 1/4 cup.

Nutrition

• Serving Size: 1 serving
• Calories: 392 calories
• Sugar: 4 grams
• Fat: 11 grams
• Carbohydrates: 35 grams
• Fiber: 7 grams
• Protein: 40 grams