This easy Crock Pot Beef and Barley Soup is a hearty, family-friendly winter meal that’s packed with tender beef, potatoes, carrots, mushrooms, and wholesome barley. Perfect for slow cooker dinners, this cozy comfort food is filling, flavorful, and simple to make ahead, making it ideal for busy weeknights or chilly evenings at home.
Why We Love This Humble Beef & Barley Soup
At a glance, this soup doesn’t look like anything spectacular—just a humble, hearty bowl of meat, veggies, and barley. But every time I make it, I’m reminded just how delicious and flavorful it really is. It’s one of those quiet recipes that somehow hits the spot every single time, especially on cold winter evenings when you want something warm and deeply comforting.
The beef and barley give it that “stick-to-your-ribs” heartiness—so much so that even my husband grudgingly admits it qualifies as a “real dinner.” (If I had a dollar for every man who insists soup isn’t a real meal…)
Serve it with warm artisan dipping bread or a crusty loaf from the grocery store bakery, and suddenly you’ve got the coziest comfort meal around.
FAQs
Can I cook it on LOW instead?
Yes—6–8 hours before adding the remaining ingredients, then another 2 hours after that.
Can I make this on the stovetop?
Definitely. Simmer everything together for 1½–2 hours or until the beef is tender.
My soup got too thick. What happened?
Barley expands! Add extra broth or water to loosen it up.
How should I store leftover soup?
Refrigerator: Keeps 3–4 days. Freezer: Freezes beautifully for up to 3 months—just know barley absorbs liquid, so you may want to add broth when reheating.
Tips & Substitutions
- Barley texture:
Use ½ cup for a brothier soup or a full cup if you love it thick and stew-like. - Beef swaps:
Ground beef (browned first), chuck roast cubes, or leftover pot roast all work. - Veggie flexibility:
Use whatever veggies you have on hand—celery, green beans, parsnips, extra carrots, etc. This soup forgives everything. - More broth:
Add an extra cup or two of water or beef broth if it gets too thick. - Seasoning boost:
A splash of Worcestershire or a bay leaf adds deeper flavor.
More Satisfying Soup Recipes:
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Crockpot Beef and Barley Soup
Ingredients
- 1 lb stew meat cut into small pieces
- 1 14.5 oz can diced tomatoes with oregano & basil
- 1 cup water
- 3 medium potatoes diced
- 2 carrots sliced
- 3 beef bouillon cubes
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1 can corn drained
- 1 cup sliced mushrooms
- 1/2-1 cup barley depending on how thick you like it
- 2 cups frozen vegetables peas, corn & beans work great
Instructions
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Add the stew meat, canned tomatoes, and water to your slow cooker.
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Cover and cook on HIGH for 4 hours.
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Stir in the remaining ingredients.
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Continue cooking on HIGH for another 2–3 hours, or until the barley and vegetables are tender.
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