Crock Pot Beef Barley Stew

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There’s nothing better than coming home to a crock pot full of hearty, comforting Crock Pot Beef Barley Stew. Tender pieces of beef, pearl barley, carrots, celery, onions, and mushrooms simmer together in a rich, savory broth for a cozy meal the whole family will love.

This easy slow cooker beef barley soup starts with beef stew meat that is lightly coated in flour and browned in butter for extra flavor. The vegetables get a quick sauté in the same pan before everything goes into the crock pot. Then it’s just a matter of adding the broth, barley, tomato paste, and seasonings and letting the slow cooker do the work.

The result is a thick, hearty soup that is almost like a cross between classic beef barley soup and beef stew. Serve it with a loaf of crusty bread for an easy dinner on a chilly day!

Last fall my sister asked me for a recipe to make beef barley stew in the crock pot. (Beef stew is one of our favorite dinners) A whole year later I finally made it! But, I have to say, it was definitely worth the wait!

I cannot describe enough how tender and juicy the chuck roast becomes. It literally melts in your mouth! The tenderness is from flouring and searing the meat first- so I highly recommend not skipping it!

The barley is hearty and really beefs up this beef stew. It adds such a nice bite, you won’t miss the potatoes. If you also love beef stew- this one is a keeper!

Plus it freezes well!

If you love recipes that use the pre-cut stew meat as an easy short cut try this one pot Beef Stew with Mini Pierogi, my super popular Buttery Beef and Potatoes, or Creamy Crock Pot Beef and Noodles.

Why You’ll Love Crock Pot Beef Barley Soup

• Hearty and filling: Beef and pearl barley make this soup incredibly satisfying.
• Full of vegetables: Carrots, celery, onions, and mushrooms add flavor and texture.
• Big flavor: Browning the beef and sautéing the vegetables adds an extra layer of flavor.
• Slow cooker friendly: Once everything is in the crock pot, the slow cooker does the rest.
• Perfect for leftovers: The flavors are even better the next day!

Ingredients

Crock Pot

6 quarts or larger. I’m using my 7 quart programmable Crock Pot for this recipe.

You’ll also need a pan to sear the beef. I love my Our Place Always 10-inch skillet for searing.

For the Beef

• 1 ½ pounds beef stew meat or chuck roast, trimmed of excess fat and cut into bite-size pieces
• ½ cup all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons butter

For the Soup

• 4 celery stalks, diced
• 1 onion, diced
• 3 carrots, sliced or diced
• 8 ounces mushrooms, sliced
• 2 cups chicken broth
• 4 cups beef broth
• 2 tablespoons tomato paste
• ⅔ cup pearl barley, not quick-cooking
• 2 bay leaves
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

How to Make Crock Pot Beef Barley Soup

1. Coat the beef

Add the beef stew meat to a large bowl. Sprinkle with the flour, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir until all of the beef is well coated.

The flour helps the beef brown beautifully and also helps give the finished soup a slightly thicker, richer consistency.

2. Brown the beef

Melt the butter in a large skillet over medium-high heat. Add the coated beef and sear on both sides until golden brown.

You don’t need to cook the beef through at this point. We’re just looking for some nice color on the outside.

Transfer the browned beef to the crock pot.

3. Sauté the vegetables

Don’t wash that skillet just yet!

Add the celery, onion, carrots, and mushrooms to the same pan. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

This gives the vegetables a head start so they aren’t crunchy when the soup is finished, (carrots take so long to get soft in the crock pot) and it also picks up all of those delicious browned bits left behind by the beef.

Transfer the vegetables to the crock pot.

4. Add everything to the crock pot

Add the chicken broth, beef broth, tomato paste, pearl barley, bay leaves, onion powder, garlic powder, dried thyme, salt, and black pepper.

Give everything a good stir to combine.

5. Slow cook

Cover and cook on LOW for 7–8 hours, or until the beef is tender and the barley is cooked.

Remove the bay leaves before serving.

6. Serve

Ladle the hot beef barley soup into bowls and serve with a good loaf of crusty bread.

It’s the perfect cozy dinner!

Tips for the Best Crock Pot Beef Barley Soup

Brown the beef first

Technically, you can skip browning the beef, but I highly recommend taking the extra few minutes to do it. Browning creates those delicious caramelized bits that add so much flavor to the finished soup.

Sauté the vegetables in the same pan

This is one of my favorite slow cooker tricks! Since you already have the skillet out for the beef, use it to sauté the vegetables. It adds flavor and means the vegetables get a little head start before going into the crock pot.

And since the pan needed to be washed anyway…might as well get all that flavor out of it!

Use pearl barley

Make sure you use regular pearl barley, not quick-cooking barley. Quick-cooking barley can become too soft during the long slow cooking time.

Don’t skip the tomato paste

Just two tablespoons of tomato paste adds a subtle richness and depth to the broth without making this taste like tomato soup.

Trim excess fat from the beef

Trim away large pieces of excess fat before cutting the beef into bite-size pieces. This keeps the soup from becoming overly greasy.

Can I Use Chuck Roast Instead of Stew Meat?

Absolutely! Chuck roast works wonderfully in this recipe. Trim away the excess fat and cut the roast into bite-size pieces before coating and browning.

Chuck roast becomes incredibly tender after several hours in the slow cooker, making it an excellent choice for beef barley soup.

Can I Skip Browning the Beef?

Yes, you can, but the flavor won’t be quite as rich. Browning the beef adds a delicious savory, caramelized flavor to the soup.

If you’re in a hurry, you can add the seasoned beef directly to the crock pot, but I recommend browning it whenever you have the extra few minutes.

Can I Make This Soup Without Mushrooms?

Of course! If your family isn’t a fan of mushrooms, simply leave them out. You can add extra carrots or celery if you’d like.

Can I Add More Vegetables?

Yes! This soup is very forgiving. You can add additional vegetables such as peas, green beans, potatoes, or corn.

Keep in mind that adding a lot of extra vegetables may make the soup thicker, so you can add a little additional broth if needed.

How to Store Beef Barley Soup

Allow leftover soup to cool and transfer it to an airtight container. Store it in the refrigerator for up to 4 days.

The barley will continue to absorb some of the broth as the soup sits, so you may need to add a splash of beef broth or water when reheating.

Can You Freeze Beef Barley Soup?

Yes, but keep in mind that barley can soften and become a little more tender after freezing and thawing.

For best results, let the soup cool completely before transferring it to freezer-safe containers. Leave a little room at the top for expansion and freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Add additional broth as needed.

What to Serve With Beef Barley Soup

This soup is hearty enough to be a complete meal, but I love serving it with a few simple sides.

Try it with:

• Crusty French bread
• Garlic bread
• Dinner rolls
• A simple green salad
• Caesar salad
• Roasted vegetables

Honestly, all you really need is a big bowl of soup and a good loaf of bread for dipping!

Crock Pot Beef Barley Soup FAQs

Do I cook the barley before adding it to the crock pot?

No. Add the uncooked pearl barley directly to the crock pot. It will cook along with the soup.

Why did my soup get so thick?

Barley naturally absorbs liquid as it cooks and will continue absorbing broth as the soup sits. If your soup is thicker than you’d like, simply stir in additional beef broth or water until it reaches your preferred consistency.

Can I cook this on HIGH?

LOW is recommended for the most tender beef and best texture. If you’re short on time, you can cook it on HIGH, but begin checking the beef and barley earlier to prevent overcooking.

More Cozy Crock Pot Recipes

If you love easy slow cooker comfort food, try these next:

• Crock Pot Beef and Noodles
• BBQ Beef Sliders
• Pork Tenderloin
• Slow Cooker Beef and Broccoli
• Italian Beef Sandwiches
• Beef Ragu
• Beef Ramen
• Chicken Piccata

Final Thoughts

Crock Pot Beef Barley Soup is exactly the kind of dinner I want on a cold or busy day. It’s hearty, comforting, packed with tender beef and vegetables, and the crock pot does most of the work.

The little bit of extra effort to brown the beef and sauté the vegetables is absolutely worth it. It gives this soup incredible flavor and turns simple ingredients into a cozy dinner that tastes like it simmered all day—because it did!

Don’t forget the crusty bread for dipping. That’s the best part!