Best ever beef and barley soup is a hearty, old-fashioned slow cooker soup: browned chunks of chuck roast simmered with carrots, celery, onion, mushrooms, garlic and a bay leaf in a rich beef broth, with pearl barley added partway through so it turns tender and plump without going mushy. It takes 20 minutes to prep and serves 6.
How to make it: Brown the beef in a skillet and move it to the slow cooker with the vegetables, garlic, beef base, water and bay leaf. Cook on HIGH for 1 hour, then stir in the barley, turn it to LOW and cook another 4 to 6 hours, until the beef and barley are tender. Season with salt and pepper and remove the bay leaf.
Why You’ll Love It
- Hearty and filling: beef, vegetables and barley make it a meal in a bowl.
- Slow cooker easy: brown the beef, then let it simmer.
- Tender beef: chuck roast melts after hours in the broth.
- Freezer-friendly: makes a big pot for cold days.
What’s the Best Beef for Beef Barley Soup?
Chuck roast. It has enough fat and connective tissue to turn tender and flavorful during the long, slow simmer, and it doesn’t dry out the way lean cuts do. Trim the large pieces of fat and cut it into small, even 1/2-inch pieces so every spoonful gets some beef. Stew meat works too, but cutting your own chuck gives more even pieces.
Ingredient Notes
Chuck roast: 1 pound boneless, trimmed and cut into 1/2-inch pieces.
Vegetables: 1 1/2 cups each of sliced carrots and celery, 2/3 cup chopped onion and 8 ounces of sliced mushrooms.
Broth: 2 tablespoons of beef base dissolved in 8 to 10 cups of water. Use the larger amount for a brothier soup.
Pearl barley: 1 cup uncooked, added after the first hour.
Seasoning: 1 tablespoon minced garlic, a bay leaf, and salt and pepper to taste.
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Ingredients
- 1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
- 1 1/2 cups carrots, thinly sliced
- 1 1/2 cups celery, thinly sliced
- 2/3 cup onion, chopped
- 8 oz pre-sliced mushrooms
- 2 tbsp beef base
- 8-10 cups water
- 1 large bay leaf
- 1 cup uncooked pearl barley
- 1/2 tsp salt, to taste
- 1/2 tsp black pepper, to taste
- 1 tbsp minced garlic
How to Make Beef and Barley Soup
1. Brown the beef. In a non-stick frying pan, cook the pieces of beef over medium-high heat until browned on all sides, stirring frequently. This step develops a deep, rich flavor.
2. Fill the slow cooker. Once browned, transfer the beef to the slow cooker. Add sliced carrots, celery, chopped onion, mushrooms, beef base, water, minced garlic, and a bay leaf.
3. Start on HIGH. Cover and set the slow cooker to high heat for 1 hour. This initial high-heat phase helps develop the flavor of the broth quickly.
4. Add the barley. After 1 hour, add the pearl barley to the soup. Lower the heat to the low setting and continue cooking for an additional 4-6 hours, or until vegetables are tender, beef is fully cooked, and barley is soft but not mushy.
5. Season. Once cooking is complete, season the soup with salt and black pepper to taste. Remove and discard the bay leaf before serving.
6. Serve. Ladle the Beef and Barley Soup into bowls, garnishing with fresh herbs like parsley if desired.
Common Mistakes to Avoid
- Skipping the browning. Seared beef gives the broth its deep, savory flavor.
- Adding barley too early. It can turn mushy over a very long cook; adding it after the first hour keeps it plump.
- Too little liquid. Barley absorbs a lot of broth. Start with enough water and add more if needed.
- Salting too soon. Beef base is salty; season at the end.
- Big beef chunks. Small pieces cook tender and fit on a spoon.
What Can I Add to Make It Taste Better?
A spoonful of tomato paste browned with the beef adds depth, and a splash of Worcestershire or red wine adds savory richness. Fresh thyme, a pinch of smoked paprika, or a squeeze of lemon at the end brighten the broth. Diced potatoes, peas or green beans make it even heartier.
Variations
- Stovetop: simmer it covered in a large pot until the beef and barley are tender, adding water as needed.
- Tomatoes: add a can of diced tomatoes for a tangier broth.
- Potatoes: add diced potatoes with the vegetables.
- Beef broth: use store-bought beef broth instead of beef base and water.
- Quick-cooking barley: stir it in near the end instead, following the package time.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. The barley soaks up broth as it sits, so add water or broth when you reheat it to 165°F. It also freezes well in airtight containers; thaw it overnight in the refrigerator.
What to Serve With It
Serve it with crusty bread, buttered rolls, cornbread or a green salad.
More hearty slow cooker meals: slow cooker steak soup, slow cooker unstuffed cabbage roll soup, slow cooker Amish tomato noodle soup, slow cooker Amish pot roast, slow cooker pot roast with gravy and slow-cooked balsamic chuck roast.
Frequently Asked Questions
What is the best recipe for beef and barley soup?
One with browned chuck roast, plenty of vegetables, a rich beef broth and pearl barley added partway through, like this one.
What’s the best broth for beef barley soup?
A rich beef broth. Beef base dissolved in water gives a deep, concentrated flavor.
Can I use quick barley?
Yes. Add it near the end and cook it according to the package directions.
Why is my soup so thick?
The barley absorbed the broth. Stir in more water or broth.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Brown the beef, add the barley after the first hour and season at the end. If you add tomatoes or potatoes, tell me in the comments how it turned out.
Best Ever Beef and Barley Soup
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Ingredients
- 1 pound boneless chuck roast trimmed and cut into 1/2-inch pieces
- 1 1/2 cups carrots thinly sliced
- 1 1/2 cups celery thinly sliced
- 2/3 cup onion chopped
- 8 oz pre-sliced mushrooms
- 2 tbsp beef base for making broth
- 8-10 cups water adjust to desired thickness
- 1 large bay leaf
- 1 cup uncooked pearl barley
- 1/2 tsp salt to taste
- 1/2 tsp black pepper to taste
- 1 tbsp minced garlic
Instructions
- In a non-stick frying pan, cook the pieces of beef over medium-high heat until browned on all sides, stirring frequently. This step develops a deep, rich flavor.
- Once browned, transfer the beef to the slow cooker. Add sliced carrots, celery, chopped onion, mushrooms, beef base, water, minced garlic, and a bay leaf.
- Cover and set the slow cooker to high heat for 1 hour. This initial high-heat phase helps develop the flavor of the broth quickly.
- After 1 hour, add the pearl barley to the soup. Lower the heat to the low setting and continue cooking for an additional 4-6 hours, or until vegetables are tender, beef is fully cooked, and barley is soft but not mushy.
- Once cooking is complete, season the soup with salt and black pepper to taste. Remove and discard the bay leaf before serving.
- Ladle the Beef and Barley Soup into bowls, garnishing with fresh herbs like parsley if desired.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
