Slow Cooker Beef and Barley Soup Recipe

Author Stacy Barr


  • 1 lb Beef blade steak or any other inexpensive cut
  • ½ cup Pearl Barley
  • 6 cups Beef Stock
  • 1 cup Carrot chopped
  • 3 stalks Celery chopped – include the leafy portion of the celery if possible
  • ½ Onion Large (or 1 whole small onion)
  • 1 cup Mushrooms sliced
  • 1 Heaping Tablespoon Tomato Paste
  • 1 Bay leaf
  • 2 teaspoon Garlic powder
  • 2 teaspoon Seasoned salt
  • 2 teaspoon Black Pepper
  • Optional: 1 tsp thyme and 1 tsp parsley


  • Cut the beef into bite-sized chunks and season with 1 teaspoon of salt, pepper and garlic each. Add to a hot skillet for a few seconds. Just long enough to give it a good sear, but be careful not to cook it all of the way through.
  • Add the seared beef to the bottom of your slow cooker then add the rest of your ingredients making sure that you add the beef stock last.
  • Cook on low for 6 hours stirring occasionally and checking the vegetables and barley for tenderness. If at the 5 hour mark they are tender to your satisfaction, then turn off the heat and serve. Remove Bay leaf before serving and serve with a piece of crusty bread!