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.

Bowl of slow-cooker beef and barley soup on a wooden cutting board with fresh parsley on top, crusty bread on the side, and a spoon and tea towel.

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.

Slow cooker beef barley soup in a crockpot with a serving spoon and parsley on top.

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 for crockpot beef barley soup: beef stew meat, pearl barley, onion, carrots, celery, garlic, beef broth, Worcestershire sauce, tomato paste, olive oil, thyme, bay leaf, salt, and pepper.

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.

Cast-iron skillet with raw beef stew meat.

Cast-iron skillet with seared beef stew meat.

Dietary Adaptions

To Make it Gluten-Free: Swap the barley for brown rice and use certified gluten-free beef broth.

To Make it Dairy-Free: No adaptations are needed, this recipe is dairy-free.

Slow cooked with seared chuck roast stew meat.

Slow cooker with cooked stew meat, onion, carrots, celery, and garlic.

Red’s Nutrition Tip

While beef is often thought of as an “unhealthy” protein source, it’s actually one of the most nutrient-dense cuts of meat. In fact, the nutritional differences between chicken and beef are much fewer than you may think, especially when you opt for lean cuts of beef like I’ve done in this crockpot beef barley soup.

Slow cooker with stew meat, vegetables, tomato paste, Worcestershire sauce, and broth.

Slow cooker with stew meat, veggies, broth, pearl barley, thyme sprigs, and bay leaf.

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.

Cooked beef and barley soup in a crockpot with fresh parsley on top.

Storage + Reheating

To Refrigerate: Allow the beef and barley soup to cool completely, transfer it to an airtight container, and store it in the refrigerator for 3-4 days.

To Freeze: Once cooled, the soup can be stored in an airtight container in the freezer for up to 3 months.

To Reheat: Reheat the slow-cooker beef barley soup in a pot on the stovetop on medium heat for 5 minutes or until warm, or in the microwave for 1-2 minutes. If using frozen leftovers, allow the soup to thaw completely before reheating.

Close up of a white bowl of slow-cooker beef barley soup with parsley on top and a side of crusty bread.

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