clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Beef and Barley Soup

  • Author: 365 Days of Slow and Pressure Cooking
  • Total Time: 8 hours 20 minutes
  • Yield: 6-8 servings 1x


A savory brothy soup with tender bites of beef, chewy barley and vegetables. 


  • 2 Tbsp olive oil
  • 2 pounds beef stew meat (or chuck roast cut into cubes)
  • 1 ½ tsp kosher salt
  • ¾ tsp black pepper
  • 1 cup diced onion
  • 2 cup diced mushrooms
  • 2 tsp minced garlic
  • 2 cups chicken broth
  • 4 cups beef broth
  • 2 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 bay leaf
  • ½ tsp dried thyme
  • 2 large carrots, peeled and cut into chunks
  • ¾ cup pearl barley


  1. Heat a large frying pan on your stove over medium high heat. While the pan is heating up pat the beef dry and season it with the salt and pepper. When the pan is hot add 1 Tbsp of the oil and swirl it around. Add in the beef and let each piece touch the bottom of the pot so that it can brown well. You may have to work in batches. Let the beef sit for about 3-5 minutes and then turn each piece over and brown on the other side. Scrape the beef to one side of the pan and add in the other tablespoon of oil. Add in the onion and mushrooms and saute for about 3 minutes. Then add in the garlic and let it cook for about 30 seconds. Scrape the contents of the pan into the slow cooker.
  2. Stir in the broths, tomato paste, worcestershire, bay leaf, thyme, carrots and barley. 
  3. Cover and cook on low for 8 hours. 
  4. Stir and taste test. Add additional seasonings to taste. I added in more salt and pepper and worcestershire. Serve with some crusty bread and enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American