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Get ready to savor the perfect blend of tender beef, hearty barley, and aromatic vegetables in this mouthwatering Slow Cooker Beef and Barley Soup. Not only will it fill your home with a delightful aroma, but it's incredibly easy to make, and perfect for a cozy weeknight dinner or a satisfying lunch.
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Slow Cooker Beef and Barley Soup Recipe

Get ready to savor the perfect blend of tender beef, hearty barley, and aromatic vegetables in this mouthwatering Slow Cooker Beef and Barley Soup. Not only will it fill your home with a delightful aroma, but it's incredibly easy to make, and perfect for a cozy weeknight dinner or a satisfying lunch.
Course Dinner, Soup
Cuisine American
Keyword Barley, Beef, Slow Cooker
Prep Time 30 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Servings 8 people
Calories 130kcal
Author Stacy Williams
Cost $10

Equipment

  • Sharp Kitchen Knife
  • Medium Skillet
  • Slow Cooker
  • Slow Cooker Liner, optional

Ingredients

  • 1 lb Beef blade steak or any other inexpensive cut
  • ½ C. Pearl Barley
  • 6 C. Beef Broth
  • 1 C. Carrot chopped
  • 3 stalks Celery chopped, leafy portion included
  • ½ medium Onion Large (or 1 whole small onion)
  • 1 C. White Button Mushrooms sliced
  • 1 Tbsp. Tomato Paste heaping
  • 1 Bay leaf large or 2 small
  • 2 tsp. Garlic powder separated 1 tsp. each
  • 2 tsp. Seasoned salt separated 1 tsp. each
  • 2 tsp. Black Pepper separated 1 tsp. each
  • olive oil drizzle
  • 1 tsp. Thyme optional
  • 1 tsp. Parsley optional

Instructions

  • Preheat skillet with a good drizzle olive oil. Cut beef into bite-sized chunks and chop/slice celery, onion, carrot and mushrooms.
    olive oil
  • Add beef to hot skillet with 1 teaspoon seasoned salt, 1 tsp garlic powder and 1 tsp black pepper. Sear each piece, but do not cook all the way through.
    1 lb Beef blade steak, 2 tsp. Garlic powder, 2 tsp. Seasoned salt, 2 tsp. Black Pepper
  • Add the seared beef to slow cooker.
  • Layer vegetables and barley pearls on top of the beef in any order.
    ½ C. Pearl Barley, 1 C. Carrot, 3 stalks Celery, ½ medium Onion, 1 C. White Button Mushrooms
  • Add tomato paste and seasonings.
    ½ medium Onion, 1 Tbsp. Tomato Paste, 1 Bay leaf, 2 tsp. Garlic powder, 2 tsp. Seasoned salt, 2 tsp. Black Pepper, 1 tsp. Thyme, 1 tsp. Parsley
  • Pour beef broth over the other ingredients.
    6 C. Beef Broth
  • Cook on low 5 hours 30 minutes. Check barley to see if it is done to your liking. If not, cook another 30 minutes.
  • Remove bay leaf and serve hot.

Notes

  • Nutrition facts are auto-calculated and may not be correct. Please use discretion if you follow a special diet.