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–+ servings
beef barley soup in a white slow cooker, done cooking.
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5 from 3 votes

Slow Cooker Beef Barley Soup

Made with beef stew meat, potatoes, quicky cooking barley, and a host of vegetables - this refreshing soup is one the entire family will enjoy.
Prep Time10 minutes
Cook Time8 hours 30 minutes
Total Time8 hours 40 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Sarah Olson

Equipment

Ingredients

  • 2 lbs. beef stew meat cubes or chuck roast cut into cubes
  • 3 carrots peeled and sliced
  • 1 large white onion diced
  • 2 large yellow potatoes peeled and diced
  • 3 celery ribs sliced
  • 3 garlic cloves minced
  • 14 oz. tomato sauce
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. dried rosemary
  • 6 Cups beef stock
  • 2 bay leaves
  • ½ Cup quick cook barley (I use Quaker Oat Brand)
US Customary - Metric

Instructions

  • To a 6 quart slow cooker, add all the ingredients except for the barley and stir.
  • Cover the slow cooker and cook on LOW for 7-8 hours or HIGH for 3-4 hours, or until the beef and vegetables are tender.
  • Add the barley and cook for another 30 minutes on high or until the barley is tender.
  • Remove the bay leaves from the soup and adjust the seasonings if necessary.
  • Serve the beef and barley soup hot with crusty bread, garnish with fresh parsley and enjoy!

Notes

Can I use regular barley instead of quick barley?
Yes, you can use regular barley in this recipe. However keep in mind that regular barley takes longer to cook. Add the regular barley to the slow cooker, along with the other ingredients, at the beginning of the cooking process.
How do I store leftover beef and barley soup?
Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, transfer the soup to a pot and heat over medium-low heat until warmed through.
Can I freeze this soup?
Yes, allow the soup to cook completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight. ❖
Can I add anything else to the beef and barley soup?
 Yes, some great additions to the beef and barley soup include, bell peppers, green beans, corn, peas, zucchini or mushrooms.

Nutrition

Calories: 335kcal | Carbohydrates: 26g | Protein: 28g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1023mg | Potassium: 1191mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4066IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 4mg

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