Crockpot Beef and Barley Soup

What’s that savory aroma wafting through the kitchen?

Imagine walking into your home to the warm, inviting scent of Crockpot Beef and Barley Soup bubbling away. This isn’t just any soup; it’s a hearty bowl of comfort that feels like a warm hug! Perfect for those chilly nights, this recipe promises minimal effort for maximum cozy vibes. Get ready to fall in love with this easy-peasy dish that practically cooks itself!

Why Make This Recipe

Why should you whip up this gem? Here are a few reasons that will have you racing to the kitchen:

• Set and Forget: Just toss everything into your Crockpot and let it do the work while you binge-watch your favorite show.
• Budget-Friendly: With simple ingredients like beef and barley, you can whip up a delicious meal without breaking the bank!
• Family Approved: The whole crew will dig it, especially when served with crusty bread (who doesn’t love a good dunk?). 😋

Ingredients

You don’t need fancy stuff — just these basics!

• 1 pound beef stew meat, cut into cubes
• 1 cup barley
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, for garnish

Directions

Ready to get your hands a little dirty? Let’s do this in a few simple steps:

1. In a Crockpot, combine the beef, barley, onion, carrots, celery, and garlic.
2. Pour in the beef broth and diced tomatoes.
3. Add thyme, bay leaf, salt, and pepper.
4. Stir to combine all those flavors.
5. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and the barley is cooked.
6. Remove the bay leaf before serving.
7. Garnish with fresh parsley and enjoy!

How to Make Crockpot Beef and Barley Soup (Overview)

Making this soup is as easy as pie — or, should I say, soup? Here’s a quick breakdown to keep it casual:

• Combine: Toss all the ingredients into your trusty Crockpot. No need to sauté anything; we’re keeping this hassle-free.
• Cook: Pick your time setting based on your day (low or high – you choose!).
• Finish Up: Once done, just remove the bay leaf, add some parsley, and you’re ready to dig in.

And pro tip: Don’t skip toasting the garlic — it makes all the difference! 🌟

How to Serve Crockpot Beef and Barley Soup

Serve this soup in vibrant bowls that contrast with the rich color of the soup. A sprinkle of fresh parsley adds a pop of green on top.

Pair it with:

• A side of buttery bread or crusty rolls for dipping.
• A fresh green salad to balance the heaviness of the soup.

The aroma alone will make your mouth water!

How to Store Crockpot Beef and Barley Soup

Got leftovers? Lucky you! Store the soup in the fridge for up to 3-4 days. If you want to save it longer, pop it in the freezer for up to 3 months.

To reheat, just warm it up in a pot over medium heat or microwave it until hot. It’s just as delicious the second time around!

Tips to Make Crockpot Beef and Barley Soup

1. Beef Sub: Got chicken or turkey lying around? Use it instead for a lighter twist!
2. Barley Swap: If you’re feeling fancy, try quinoa or farro for a nutty flair.
3. Flavor Boost: Toss in a splash of Worcestershire sauce for added depth.
4. Prep Ahead: Chop all your veggies the night before to save time!

Variation

Want to change things up? Here are a few fun ideas:

• Vegan Version: Replace the beef with mushrooms or a plant-based protein, and use vegetable broth.
• Colorful Twist: Add in your favorite veggies like spinach or bell peppers for a splash of color.

FAQs

• Can I use frozen beef? Yes, just keep in mind it may take a little longer to cook through.
• Is this soup gluten-free? Traditional barley contains gluten, but you can swap barley for a gluten-free grain!
• Can I meal prep this soup? Absolutely! Make a big batch at the beginning of the week for easy lunches.

📌 Pin this recipe for your next cozy dinner night!

Crockpot Beef and Barley Soup

A hearty, budget-friendly soup that simmers in your Crockpot, filled with tender beef and wholesome barley.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound beef stew meat, cut into cubes Use any cut suitable for stewing.
• 1 cup barley This gives the soup its heartiness.
• 1 cup onion, chopped Adds flavor base.
• 2 medium carrots, chopped For sweetness and texture.
• 2 stalks celery, chopped Adds a nice crunch.
• 3 cloves garlic, minced For rich flavor.
• 6 cups beef broth Homemade or store-bought.
• 1 can (14.5 oz) diced tomatoes Adds acidity.
• 1 teaspoon dried thyme Herb to complement the stew.
• 1 leaf bay leaf Remove before serving.
• to taste Salt and pepper For seasoning.
• to garnish Fresh parsley For a fresh finish.

Method

 

Preparation

1. In a Crockpot, combine the beef, barley, onion, carrots, celery, and garlic.
2. Pour in the beef broth and diced tomatoes.
3. Add thyme, bay leaf, salt, and pepper.
4. Stir to combine all those flavors.

Cooking

1. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and the barley is cooked.
2. Remove the bay leaf before serving.
3. Garnish with fresh parsley and enjoy!

Notes

Store leftovers in the fridge for 3-4 days, or freeze for up to 3 months. To reheat, warm in a pot over medium heat or microwave until hot. For variations, you can use chicken or mushrooms, and swap barley for quinoa or farro.