As the temperatures begin to drop and the days grow shorter, my kitchen transforms into a sanctuary, filled with the comforting aroma of hearty meals simmering away. One of my all-time favorite cozy recipes is this Crockpot Beef Barley Soup. With its bold flavors and tender chunks of beef, it evokes the warmth of home that so many of us crave, especially after a long day.
I remember the first time I decided to whip it up — it was a chilly afternoon, and the allure of a bubbling pot just begging for attention called me in. This soup is more than just a meal; it’s a moment to savor with family and friends. Plus, it’s effortless! With a little prep and then the magic of the slow cooker, you’ll have a nourishing dinner ready to warm you from the inside out.
So grab your apron and let’s dive into this recipe that’s not only satisfying but also perfect for meal prep, making it a fantastic choice for busy weeknights or those lazy Sundays spent lounging at home.
Why You’ll Love This Crockpot Beef Barley Soup?
Simplicity made easy: This recipe is incredibly easy to prepare, with minimal effort and just a few steps to follow.
Hearty, Flavorful Goodness: Each spoonful brings tender beef and a medley of vegetables that create a rich and comforting experience.
Meal Prep Hero: Make a big batch on the weekend, and you’ll have delicious homemade leftovers to enjoy throughout the week.
Nourishing and satisfying: Packed with nutrients from barley and veggies, it’s the perfect winter-warmer to fuel your day.
Crowd-Pleasing Delight: Serve this to guests or family, and they’ll be begging for seconds, making it an instant favorite!
Crockpot Beef Barley Soup Ingredients
• Here’s everything you need for a delicious bowl of comfort!
For the Beef and Broth
- 2 pounds stew meat – opt for nicely marbled beef chunks for maximum flavor and tenderness.
- Salt and pepper – use generously to season your beef and enhance the savory profile of the soup.
- 2 tablespoons oil – choose a neutral oil to help with browning the meat beautifully.
- 10 cups water – adds the base for your soup, forming a hearty broth.
- 3 tablespoons Better Than Bouillon Beef Base – a wonderful shortcut to infuse deep beefy flavor.
For the Vegetables
- 2 cups celery, chopped – these add a lovely crunch and aroma to your soup.
- 2 onions, chopped – they bring sweetness and depth; use yellow or white for the best flavor.
- 5 cloves garlic, minced – a must-have for that aromatic kick; feel free to add more if you love garlic!
- 1 large potato, peeled and shredded – it thickens the soup while adding creaminess.
- 3-4 large carrots, peeled and shredded – they bring natural sweetness and vibrant color to the dish.
For the Barley
- 1 cup pearl barley, rinsed – this hearty grain is the star of the soup and adds a delightful chew.
Make this Crockpot Beef Barley Soup and warm up your kitchen with the delightful aromas that tell stories of comfort and togetherness!
How to Make Crockpot Beef Barley Soup
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Season the Beef: Generously sprinkle salt and pepper over the stew meat, ensuring it’s evenly coated for maximum flavor.
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Brown the Meat: In a large stockpot, heat the oil over medium-high heat. Add about 1/3 of the meat, browning it for 1-2 minutes on each side until golden brown. Transfer to a plate when all sides are seared.
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Repeat the Browning: Repeat the browning process with the remaining meat in two more batches. Make sure not to overcrowd the pot; this is key for that lovely brown crust!
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Combine in the Crockpot: Once all the meat is browned, add it back to the pot along with 10 cups of water and the beef stock concentrate. Stir well to combine all the flavors.
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Add the Veggies: Toss in the chopped celery, onions, and minced garlic. Bring this mixture to a gentle boil, then reduce the heat to medium-low. Cover and let it simmer for about 2 hours, allowing the flavors to meld beautifully.
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Incorporate the Potato and Carrots: When the meat is tender, add the shredded potato and carrots. Bring it back to a boil, then continue simmering on low for another 30-45 minutes, until the carrots are delightful and tender.
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Stir in the Barley: Add 1 cup of rinsed pearl barley to the pot. Bring everything to a boil once more, then reduce to low heat. Cook for another half hour, or until the barley reaches a tender and chewy perfection.
Optional: Serve with fresh parsley for a burst of color and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Crockpot Beef Barley Soup
Fridge: Store leftovers in an airtight container for up to 3 days. Make sure to cool the soup before sealing to maintain optimal freshness.
Freezer: Allow the soup to cool completely, then portion it into freezer-safe bags. It can be frozen for up to 3 months.
Reheating: Thaw overnight in the fridge before reheating. Warm your Crockpot Beef Barley Soup on the stovetop or in the microwave until heated through, adding a splash of water if needed to reach desired consistency.
Avoid Overfilling: When freezing, leave some space in the containers because the soup will expand as it freezes.
Make Ahead Options
These Crockpot Beef Barley Soup ingredients are perfect for meal prep! You can chop the celery, onions, and garlic up to 3 days in advance and store them in an airtight container in the refrigerator to maintain their freshness. Additionally, you can brown the beef up to 24 hours ahead; just refrigerate it after cooking to keep it safe. When you’re ready to enjoy this hearty soup, simply combine the prepared ingredients in your crockpot with the water and beef base, add the shredded potato, carrots, and barley, and let it simmer. This approach not only saves you time during busy weekdays, but it also ensures that your soup is just as delicious as if you made it fresh!
Expert Tips for Crockpot Beef Barley Soup
• Perfect the Browning: Ensure your pot is hot enough to achieve a good sear on the beef; this adds depth to the flavor of the soup.
• Season Generously: Don’t skimp on salt and pepper while seasoning the beef, as they enhance the overall taste of the Crockpot Beef Barley Soup.
• Slow and Steady: Allow the soup to simmer slowly with the lid on; this keeps moisture in and results in tender meat and flavorful broth.
• Veggie Prep: Chop your veggies uniformly to ensure even cooking. Bigger chunks may take longer to become tender.
• Stir Barley in Last: Add barley towards the end of cooking; this prevents it from becoming mushy and ensures the perfect texture in your soup.
What to Serve with Crockpot Beef Barley Soup?
Embrace the warmth and comfort of this soul-soothing dish by pairing it with delightful sides and drinks.
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Crusty Bread: A warm, crusty loaf is perfect for sopping up the rich broth, adding a satisfying crunch to each bite.
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** Garden Salad:** A crisp garden salad with mixed greens and a tangy vinaigrette complements the heartiness of the soup and adds refreshing brightness. The crunch of the veggies contrasts beautifully with the tender stew.
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Cheesy Garlic Bread: Slice into golden, buttery garlic bread topped with melted cheese, providing a deliciously indulgent side that pairs perfectly with your soup.
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Roasted Vegetables: A medley of seasonal roasted vegetables balances the meal while enhancing the earthy flavors of the beef and barley. The caramelization adds a touch of sweetness!
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Pickled Cucumbers: The sharp tang of pickled cucumbers adds an unexpected zing, offering a delightful contrast that cuts through the richness of the soup.
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Cranberry Juice: A glass of chilled cranberry juice beautifully contrasts the savory flavors, refreshing your palate between bites.
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Apple Crisp: For dessert, serve a warm apple crisp, with its sweet, cinnamon-spiced filling providing a comforting ending to a hearty meal.
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Hot Chocolate: Wrap up your dinner with a cozy mug of hot chocolate; its warm smoothness is a perfect way to finish the evening.
Crockpot Beef Barley Soup Variations
Feel free to get creative and customize your Crockpot Beef Barley Soup with these delightful variations!
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Vegetarian: Substitute the beef with hearty mushrooms or lentils, and use vegetable broth instead of water for a rich flavor profile.
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Gluten-Free: Swap pearl barley for quinoa or rice, which keep the comforting texture without the gluten.
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Extra Veggies: Add chopped greens like kale or spinach towards the end of cooking for an extra nutrient boost. They’ll wilt perfectly, brightening up your soup!
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Spicy Kick: Toss in a diced jalapeño or a sprinkle of red pepper flakes for a warm heat that balances the heartiness.
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Herb Infusion: Enhance flavors by adding a sprig of fresh thyme or rosemary during cooking, imparting a fragrant aroma that’ll fill your kitchen.
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Smoky Flavor: Mix in a few dashes of smoked paprika for a depth of flavor that brings a cozy, smokiness reminiscent of a campfire.
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Creamy Twist: For a velvety finish, stir in a splash of heavy cream or a dollop of sour cream just before serving.
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Zesty Lemon: A squeeze of fresh lemon juice right before enjoying your soup adds a bright zing that elevates the entire dish.
Crockpot Beef Barley Soup Recipe FAQs
How do I choose the right beef for my soup?
Absolutely! Look for stew meat that’s nicely marbled with fat; this will enhance the flavor and tenderness of your dish. Cuts like chuck roast or brisket work wonderfully, as they’re both flavorful and become tender with slow cooking.
What’s the best way to store leftovers of Crockpot Beef Barley Soup?
Store your leftovers in an airtight container in the fridge for up to 3 days. Be sure to let the soup cool completely before sealing to keep it fresh. It’s the perfect way to enjoy this hearty meal on busy days!
Can I freeze Crockpot Beef Barley Soup?
Yes! To freeze, let the soup cool entirely and then portion it into freezer-safe bags. It can be kept in the freezer for up to 3 months. When you’re ready to eat, simply thaw it overnight in the fridge and reheat it on the stovetop or microwave until piping hot.
What if my barley becomes mushy in the soup?
The more the merrier when it comes to patience! To prevent mushy barley, always add it in the last 30-40 minutes of cooking. If you notice it becoming too soft, reduce the cooking time next time or stir it in just before serving for a slight crunch.
Are there any dietary considerations for this soup?
If you’re concerned about allergies, be mindful of the beef base, as it may contain gluten or other allergens. You can substitute it with a gluten-free beef broth or homemade stock if necessary. Always check labels for potential allergens if serving children or guests.
Can I use frozen vegetables in this recipe?
Very! If you’re short on time, frozen vegetables are a good alternative. You can add them during the last hour of cooking. They won’t need as much time to cook as fresh, so keep an eye on the texture!
Cozy Up with Crockpot Beef Barley Soup in No Time
Ingredients
Equipment
Method
- Season the Beef: Generously sprinkle salt and pepper over the stew meat, ensuring it’s evenly coated for maximum flavor.
- Brown the Meat: In a large stockpot, heat the oil over medium-high heat. Add about 1/3 of the meat, browning for 1-2 minutes on each side until golden brown. Transfer to a plate when all sides are seared.
- Repeat the Browning: Brown remaining meat in two more batches, ensuring not to overcrowd the pot.
- Combine in the Crockpot: Once all the meat is browned, add it back to the pot along with 10 cups of water and beef stock concentrate. Stir well.
- Add the Veggies: Toss in chopped celery, onions, and minced garlic. Bring to a gentle boil, reduce heat to medium-low and cover, simmering for about 2 hours.
- Incorporate Potato and Carrots: When meat is tender, add shredded potato and carrots. Bring back to a boil and continue simmering for another 30-45 minutes.
- Stir in Barley: Add rinsed pearl barley, bring to boil, then reduce to low heat. Cook for another half hour until barley is tender.