Hearty Crockpot Beef Barley Soup

This Crockpot Beef Barley Soup is loaded with tender chunks of beef, hearty vegetables, mushrooms and pearl barley in a rich, savory broth. Let it simmer low and slow for an easy, satisfying comfort food dinner that’s perfect for chilly fall and winter days.

this recipe!

Try my slow cooker lasagna soup and crockpot Ritz cracker chicken casserole next!

Why You’ll Love It

• Hearty and filling: Tender beef, potatoes, vegetables and barley make this a satisfying soup that eats like a meal.
• Perfect for the crockpot: A long, slow cook gives the beef time to become tender while all those savory flavors come together.
• Cold-weather comfort food: This cozy beef soup is just right for fall and winter dinners, especially with warm crusty bread on the side.

Ingredients You’ll Need

• 2 lbs boneless beef chuck roast, cut into bite-sized pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• 2 tablespoons vegetable oil, for searing meat
• 4 large carrots, sliced ½-inch thick
• 4 sticks celery, sliced ½-inch thick
• 3 gold potatoes, peeled and cut into 1-inch cubes
• 8 oz white mushrooms, sliced thin
• 1 onion, chopped
• 4 cloves garlic, minced
• ⅔ cup pearl barley
• 8 cups beef broth
• 3-4 tablespoons tomato paste
• ½ tablespoon worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• Fresh chopped parsley, for topping

Step By Step Instructions

STEP ONE – Season the beef pieces with salt, black pepper and garlic powder.

STEP TWO – Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, sear the beef until nicely browned on the outside. The beef does not need to cook through at this point. Transfer the browned beef to a 6-quart crockpot.

STEP THREE – Add the carrots, celery, potatoes, mushrooms, onion, garlic and pearl barley to the crockpot.

STEP FOUR – Pour in the beef broth, then add the tomato paste, Worcestershire sauce and dried thyme. Stir everything together, then add the bay leaves.

STEP FIVE – Cover and cook on low for 6 to 8 hours or high for 4 to 5 hours, until the beef is tender and the vegetables and barley are cooked through.

STEP SIX – Remove the bay leaves and sprinkle with freshly chopped parsley before serving.