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Hearty Crockpot Beef Barley

Section: Hearty Dinner Recipes

This slow-cooked dish blends tender beef chunks and pearl barley with diced potatoes, carrots, onions, and celery simmered gently in a seasoned broth. Optional browning of beef enhances the depth of flavor before combining ingredients in a crockpot for several hours. Herbs like thyme and bay leaves infuse aroma, while tomato paste and Worcestershire sauce contribute subtle richness. The texture is balanced by adding barley later in the cooking process, preventing mushiness. This hearty meal offers a satisfying balance of tender meat, wholesome grains, and vegetables perfect for cooler days.

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Last modified on Fri, 26 Dec 2025 16:24:43 GMT
A bowl of soup with meat and vegetables. Pin it
A bowl of soup with meat and vegetables. | dinabakery.com

This Hearty Crockpot Beef and Barley Soup is my go-to comfort food on chilly days. Slow-cooked to tender perfection, it fills the kitchen with warm, inviting aromas and offers a satisfying blend of beef, barley, and fresh vegetables all in one bowl.

I first made this recipe when I was craving a filling meal for a family gathering. Everyone loved how the beef was melt-in-your-mouth tender and how the barley kept the soup hearty without being heavy.

Ingredients

  • Beef chuck: cut into one-inch cubes the perfect cut for slow cooking because it becomes tender and flavorful over time
  • Yukon gold or russet potatoes: these hold their shape well in soup and add a creamy texture
  • Carrots: add natural sweetness and color
  • Sweet or yellow onion: builds a rich flavor base
  • Celery stalks: bring subtle earthiness and crunch
  • Pearl barley: absorbs the broth while adding chewiness and fiber
  • Garlic cloves: minced for aromatic depth
  • Tomato paste: intensifies the broth with a touch of umami
  • Beef base or bouillon: optional but great for boosting richness
  • Worcestershire sauce: adds savory complexity
  • Kosher salt and ground black pepper: essential seasoning
  • Fresh thyme sprigs or dried thyme: aromatic herb notes
  • Bay leaves: infuse the broth with subtle warmth
  • Reduced sodium beef broth or stock: the flavorful liquid foundation of the soup

Step-by-Step Instructions

Sear the Beef:
Cook beef cubes over medium-high heat in batches with a little oil. Sear each side for 1 to 2 minutes until browned. This step is optional but it locks in flavor and gives the broth more depth.
Combine Ingredients in Slow Cooker:
Add the seared beef, diced potatoes, sliced carrots, chopped onion, celery pieces, minced garlic, pearl barley, tomato paste, Worcestershire sauce, beef base if using, thyme, bay leaves, salt, pepper, and beef broth to the crockpot. Stir everything gently so the ingredients distribute evenly.
Slow Cook:
Set the slow cooker to LOW and cook for 7 to 8 hours or set to HIGH and cook for 4 to 5 hours. The beef should be fork-tender and barley soft but not mushy.
Finish and Serve:
Remove the bay leaves and thyme sprigs. Stir gently and taste for seasoning, adding more salt or pepper as needed. Serve hot in bowls, perfect with crusty bread on the side.
A bowl of soup with meat and vegetables. Pin it
A bowl of soup with meat and vegetables. | dinabakery.com

My favorite part is the chewy barley that gives the soup body without relying on heavy cream or added starches. I remember serving this at a family reunion where everyone kept going back for seconds and sharing memories over bowls of warmth.

Storage Tips

Store leftover soup in an airtight container in the fridge for up to four days. For longer storage, freeze in portions for up to three months. Thaw in the fridge overnight before reheating gently on the stove.

Ingredient Substitutions

If you do not have pearl barley, wild rice or farro can work but you will need to adjust the cooking time and liquid amounts. You can swap beef broth with chicken broth but consider adding extra beef base or bouillon to keep the flavor rich.

Serving Suggestions

This soup pairs wonderfully with a simple green salad or crusty bread like a baguette or sourdough for dipping. A dollop of sour cream or a sprinkle of fresh parsley on top can add a fresh contrast.

A bowl of soup with meat and vegetables. Pin it
A bowl of soup with meat and vegetables. | dinabakery.com

Cultural Context

Beef and barley soup has roots in many traditional American and European kitchens as a rustic and nourishing dish. It was often made in large batches to feed working families through long cold winters.

Frequently Asked Questions

→ Can I brown the beef before slow cooking?

Yes, browning beef cubes in a skillet develops deeper flavor but can be skipped for convenience.

→ When should I add barley to avoid mushy texture?

Add barley during the last 2–3 hours of cooking to maintain a pleasant, chewy bite.

→ What vegetables work best in this dish?

Potatoes, carrots, onions, and celery provide a balanced mix of sweetness and texture that hold up well during slow cooking.

→ Can I substitute the beef broth with chicken broth?

Yes, chicken broth can be used, but increase the beef base or seasoning to preserve depth of flavor.

→ What herbs enhance the flavor of this soup?

Fresh thyme sprigs or dried thyme along with bay leaves add aromatic complexity and complement the beef's richness.

→ Are there alternatives to pearl barley?

Wild rice or farro can be substituted, but cooking times may need adjustment for best texture.

Hearty Crockpot Beef Barley

Slow-cooked beef and barley with fresh vegetables create a warming, wholesome meal for family gatherings.

Prep Time
15 minutes
Cooking Time
420 minutes
Total Preparation Time
435 minutes
By: Dina

Featured in: Dinner

Difficulty Level: Easy

Cuisine Type: American

Number of Portions: 6 Serving Size (Family-sized, 6 to 8 servings)

Dietary Options: Dairy-Free

The Ingredients You'll Need

→ Meat

01 1 ½ lb beef chuck, trimmed and cut into 1-inch cubes

→ Vegetables

02 1 to 1 ½ lb Yukon gold or russet potatoes, peeled and diced into ½-inch pieces
03 2 carrots, peeled and sliced into ½-inch rounds
04 1 medium sweet or yellow onion, diced
05 2 celery stalks, halved lengthwise and cut into ½ to 1-inch pieces
06 4 garlic cloves, minced

→ Grains

07 ⅔ cup pearl barley

→ Seasonings and Flavorings

08 2 tbsp tomato paste
09 2 tbsp beef base (e.g., Better Than Bouillon), optional
10 2 tsp Worcestershire sauce
11 ½ tsp kosher salt
12 ¼ tsp ground black pepper
13 2 fresh thyme sprigs or 1 tsp dried thyme
14 2 bay leaves

→ Liquids

15 6 cups reduced sodium beef broth or stock

Step-by-Step Instructions

Step 01

Heat a small amount of oil over medium-high heat. Brown the beef cubes in batches for 1 to 2 minutes per side to enhance flavor.

Step 02

Add beef, potatoes, carrots, onion, celery, garlic, pearl barley, tomato paste, beef base, Worcestershire sauce, salt, pepper, thyme, bay leaves, and beef broth to the slow cooker. Stir well to combine.

Step 03

Cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours until beef is tender and barley is cooked through.

Step 04

Remove bay leaves and thyme sprigs. Stir gently and adjust seasoning if necessary before serving.

Extra Tips

  1. Add barley during the last 2 to 3 hours of cooking to avoid a mushy texture. Avoid cutting vegetables too small to maintain their structure during slow cooking. Resist lifting the lid frequently as it prolongs cooking time. Using dried thyme is acceptable if fresh is unavailable. Chicken broth can substitute beef broth, increasing bouillon for flavor. Pearl barley is preferred but wild rice or farro can be used with adjusted cooking times.

Tools You'll Need

  • Slow cooker
  • Knife
  • Cutting board
  • Large skillet (optional for browning beef)

Allergy Information

Check ingredient labels to avoid allergens, and speak to an expert if necessary.
  • Contains beef, may contain barley gluten

Nutritional Details (per serving)

These figures are for informational purposes only. Always consult a professional if needed.
  • Calorie Count: 1300
  • Fat: 45 grams
  • Carbohydrates: 160 grams
  • Proteins: 85 grams