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Slow Cooker Beef and Barley Soup – Hearty, Cozy, and Simple

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds beef chuck, cut into 1-inch cubes
  • 1 cup pearl barley, rinsed
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 8 cups beef broth (low sodium preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon smoked paprika (optional but great)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (for searing)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Prep the beef: Pat the beef dry and season generously with salt and pepper. Dry meat sears better and builds more flavor.
  2. Sear for depth: Heat olive oil in a skillet over medium-high. Sear the beef in batches until browned on at least two sides. Don’t overcrowd the pan.
  3. Deglaze the pan: Add a splash of broth to the hot pan and scrape up the browned bits. Pour this liquid into the slow cooker for extra flavor.
  4. Load the slow cooker: Add onion, carrots, celery, garlic, barley, tomato paste, Worcestershire, bay leaves, thyme, rosemary, and smoked paprika.
  5. Add broth and beef: Pour in the remaining broth and the seared beef. Stir to distribute the tomato paste.
  6. Set and cook: Cover and cook on Low for 7–8 hours or High for 4–5 hours. The beef should be tender and the barley fully cooked.
  7. Taste and adjust: Remove bay leaves. Taste and season with more salt and pepper as needed. If the soup is thicker than you like, add a cup of hot water or broth.
  8. Garnish and serve: Ladle into bowls and top with chopped parsley. Serve with crusty bread if you like.