Best Ever Beef and Barley Soup is a hearty, warm and filling dish of tender beef, nutty barley, and delicious vegetables, simmered in a rich broth. Sealing the flavor into the beef with browning prior to simmering imparts an extra depth that flavors every spoon. If cooked low and slow, the barley becomes tender and soaks up the essence of beef and veggies, making for a beautifully satisfying meal.

It is nice added richness to serve this broth with a sprinkle of fresh parsley over the top, and a slice of crusty bread alongside to soak it up. And this soup is perfect in cold weather or anytime you want a heart-warming, scrumptious bowl of comfort!

Why You’ll Love This Beef and Barley Soup:

Intense and Deeply Flavorful: This one benefits from the browning of the beef and the addition of a concentrated beef base, which both help to create a depth of flavor that’s further enhanced by carrots, celery and onions, vegetables that also help the meat to take on even more complex tastes.

Nutritious and Hearty: This soup is filling because of the protein source from the beef, as well as the fiber-rich barley, making for a great wholesome meal.

Yeah, Super Simple: The slow cooker makes this recipe easy — just brown the beef, add the ingredients and let it do the work. It’s ideal for days of running around when you want a meal on the table with as little effort as possible.

Great for Leftovers: This soup holds up well in the refrigerator so you can have something to enjoy all week long — or freeze portions to savor another day.

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Key Ingredients:

Boneless Chuck Roast: Slow cooking makes this cut of beef tender and adds rich, beefy flavor to the soup. Cut off the excess fat and slice into 1/2-inch pieces for bite-sized morsels that cook more evenly.

Carrots, Celery, and Onion: These veggies contribute natural sweetness and flavor, providing the classic mirepoix base for soups and stews.

Mushrooms: Mushrooms give an earthy flavor that goes well with the beef and adds to the richness of the broth.

Beef Base: Beef base is more concentrated than beef broth and gives the soup a rich, meaty taste. It is then dissolved into water to make a powerful broth. If you don’t have beef base, then beef bouillon or low-sodium beef broth will work too, but the flavor will be richer.

Pearl Barley: Barley has a nutty flavor and chewy texture that’s great for rustic soups. Pearl barley cooks in the soup, soaking up the strong broth, turning tender but never mushy.

Bay Leaf: One bay leaf adds a subtle depth to the broth, helping to balance the savory and earthy flavors. Just don’t forget to take it out before you serve!

Garlic, Salt, and Black Pepper: Garlic imparts warmth, while salt and pepper amplify all the flavors. Season to taste after cooking.

Full ingredients list with amounts and instructions are located in the recipe card at the bottom of the post

Instructions:

Step 1: Prepare the Beef

Brown the Beef: Heat a non-stick frying pan over medium-high heat and brown pieces of beef on all sides. Stir often to allow the vegetables to get even browning — the trick for flavor deeply developed in the soup.

Step2: Move to the Crock-Pot

Move Ingredients to Slow Cooker: After the beef is browned, move it to the slow cooker (crock-pot).

Add the sliced carrots, celery, chopped onion, sliced mushrooms, water, beef base, minced garlic, and bay leaf. These ingredients will slow-cook together into a flavorful, aromatic broth.

Step 3: Start Cooking the Soup

Initial High-Heat Phase: Cover slow cooker and cook on high heat for 1 hour. This quickly infuses the broth with beef flavor.

Add barley, then continue cooking for another 10 minutes.

Add the Barley: Add the pearl barley when the soup has simmered for 1 hour.

Turn Down the Heat and Let it Simmer: Turn the heat down to low and let the mixture, cover and cook on low heat for 4-6 more hours, stirring occasionally, or until the vegetables are tender, the beef is cooked through and the barley has soaked up flavor without mushiness.

Step 4: Season and Serve

Season Up: When the cooking is done, season the soup with salt and black pepper to taste.

Remove Bay Leaf: The bay leaf is inedible & should be taken out before serving.

Serve Hot: Ladle the Beef Barley Soup into bowls, and sprinkle on fresh herbs such as parsley, if you want. The herbs provide a burst of color and a fresh note that marries the rich, hearty flavors of the soup.

Serving Suggestions:

This Beef and Barley Soup is hearty enough to be a meal in itself, but here are some serving suggestions to round it out:

Crusty Bread or Rolls: Complement the meal with a serving of crusty bread, dinner rolls, or even garlic bread to soak up the delicious broth.

Green Salad: A simple green salad with a light vinaigrette would be a refreshing complement to the rich soup.

Mashed Potatoes: For a heartier meal, serve with a side of mashed potatoes that will complement those savory beef flavors.

This soup is great for dinner or meal prep, since it only improves with time as the flavors meld.

Storage and Reheating Tips:

This Beef and Barley Soup is perfect for leftovers and keeps so well, too.

Storing Leftovers

Refrigerate any leftover soup in an airtight container for up to 4 days. It will continue to meld, and it will be even tastier the next day.

Freezing

This soup freezes well. Let completely cool, then spoon into freezer-safe containers or bags. Freeze for up to 3 months. To eat, thaw in the refrigerator overnight, then reheat in a pot.

Reheating

Reheat the soup in a pot on the stove over medium heat, stirring occasionally, until warmed through. If the soup has thickened too much, add a little more water or broth. You can also reheat individual servings in the microwave.

Recipe Variations to Try:

This Beef and Barley Soup is not difficult to make, and you can tailor it to your tastes. Here are some alternatives to give a try:

Beef and Barley Soup Loaded with Vegetables

Enhance the nutritional levels by adding extra vegetables, such as diced potatoes, zucchini, or green beans. Add them with the barley so they cook until tender.

Tomato-Beef Barley Soup

For a rich tomatoey broth, add a 14-ounce can of diced tomatoes or tomato sauce to the soupy.* This makes the dish acidic and mildly sweet, which complements the savory taste of the beef.

Beef and Barley Soup With Herb Finishing Oil

Sprinkle on fresh or dried herbs like thyme, rosemary or parsley when your slow cooker is going, for more earthy notes. You can also garnish with fresh sprigs of thyme or rosemary, before serving.

Mushroom and Beef Barley Soup

Program extra mushrooms, like cremini or shiitake, into increase the earthy taste. You can also sprinkle in some soy sauce or Worcestershire sauce to heighten the umami notes.

Spicy Beef and Barley Soup

Sprinkle in a pinch of red pepper flakes or a dash of hot sauce, if you like a little heat. The spicy elements play beautifully with the richness of the beef and barley.

Conclusion:

Best Ever Beef and Barley SoupThis warm, hearty, and flavorful beef and barley soup is the answer to what to make for dinner on cold nights or any time you want something cozy and satisfying. The tender beef, the chewy barley, the thick, savory stock, all create a soup that is at once satisfying and nourishing. And because the slow cooker does all the heavy lifting, this is an easy recipe to set and leave until it’s time to eat.

So grab your ingredients, get your slow cooker set up and enjoy a bowl of this delicious, warming soup—it’s such a treat!