Warm, hearty, and packed with flavor, this Homemade Slow Cooker Beef & Barley Soup is the ultimate comfort food. Tender chunks of beef, wholesome barley, fresh vegetables, and aromatic herbs simmer together for hours, creating a nourishing soup that’s perfect for chilly evenings, busy weeknights, or cozy family dinners.
⭐ Who is this Recipe For?
This recipe is ideal for:
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Home cooks who love easy one-pot slow cooker meals.
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Families looking for a healthy, filling dinner.
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Anyone craving an old-fashioned comfort soup with rich flavors.
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Meal preppers who want a dish that reheats and freezes well.
❤️ Why You’ll Love This Soup
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Set it and forget it – the slow cooker does all the work!
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Nutritious and filling – loaded with protein, fiber, and veggies.
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Perfect for leftovers – tastes even better the next day.
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Customizable – swap veggies or adjust seasonings to your liking.
Kitchen Equipment Needed
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Large skillet (for searing beef)
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Sharp knife & cutting board
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Slow cooker (6–7 quarts recommended)
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Wooden spoon or ladle for stirring & serving
Ingredients
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2 tbsp olive oil
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3 lbs beef roast (chuck works best)
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2 medium carrots, sliced thinly
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2 celery stalks, sliced
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1 large yellow onion, finely diced
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4 garlic cloves, minced
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1 tbsp fresh parsley, chopped
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1 tsp dried oregano
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½ tsp dried thyme
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6 cups beef broth
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1 can (14.5 oz) diced tomatoes
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1 bay leaf
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1 cup barley
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1 can (14.5 oz) sweet corn, drained
Instructions
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Sear the Beef
Heat olive oil in a large skillet over medium-high heat. Sear the beef roast until browned on all sides to lock in flavor. -
Load the Slow Cooker
Place the seared beef into the slow cooker. Add carrots, celery, onions, garlic, parsley, oregano, thyme, beef broth, diced tomatoes, bay leaf, and barley. -
Cook Low and Slow
Cover and cook on LOW for 6–8 hours or until the beef is tender and the barley is fully cooked. -
Add Corn
Stir in the drained corn during the last 30 minutes of cooking. -
Serve and Enjoy
Discard the bay leaf, ladle into bowls, and serve warm with crusty bread.
Storage & Freezing
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Let cool completely, then freeze in portions for up to 3 months.
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Reheat: Warm gently on the stovetop or in the microwave until hot.
❓ FAQ
Q: Can I use a different cut of beef?
Yes! Chuck roast is ideal, but stew beef or even leftover pot roast works.
Q: Can I substitute pearl barley?
Absolutely. Pearl barley cooks a little faster and gives a softer texture.
Q: Do I have to sear the beef first?
No, but searing adds extra flavor. You can skip if you’re short on time.
Q: Can I make this vegetarian?
Yes—just skip the beef, use vegetable broth, and add extra beans or mushrooms for heartiness.
Conclusion
This Slow Cooker Beef & Barley Soup is a nourishing, stick-to-your-ribs kind of meal that’s as easy as it is delicious. With minimal prep and maximum flavor, it’s a recipe you’ll want to make again and again. Serve it with fresh bread or a side salad for a complete, comforting dinner.
