Hearty, slow-simmered, and deeply comforting—beef & barley soup in the crock pot is the kind of meal that practically cooks itself and tastes even better the next day.
🥣 Beef & Barley Soup (Crock Pot)
🧾 Ingredients
- 500–700 g (1–1½ lb) beef stew meat, cut into bite-size pieces
- 1 cup pearl barley
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can (400 g) diced tomatoes (optional, for a richer base)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp paprika
- Salt & black pepper, to taste
- 1 tbsp olive oil
👩🍳 Instructions
1. (Optional) Brown the beef
Heat olive oil in a skillet and sear the beef until browned. This step adds extra flavor but can be skipped if you’re short on time.
2. Load the crock pot
Add beef, barley, carrots, celery, onion, garlic, broth, diced tomatoes, tomato paste, thyme, bay leaf, paprika, salt, and pepper.
3. Slow cook
- Low: 7–8 hours
- High: 4–5 hours
The beef should be tender and the barley soft.
4. Finish
Remove the bay leaf, taste, and adjust seasoning. Add a splash of water or broth if it thickens too much.
🍽️ Serving Suggestions
- With crusty bread or dinner rolls
- Topped with fresh parsley
- Alongside a simple green salad
✨ Tips
- Pearl barley works best—it holds its texture well.
- Add mushrooms for extra depth.
- For a thicker stew-like version, use less broth.
- This soup freezes very well.
It’s a classic, no-fuss comfort dish—perfect for cold days or meal prep. If you want, I can give you an Instant Pot version or a lighter, low-carb alternative.