Short description

I bring you a comforting and hearty Beef and Barley Soup that’s perfect for cozy evenings. Tender cubes of beef simmer slowly with barley, vegetables, and aromatic herbs in a flavorful broth.

Beef and Barley Soup

Why You’ll Love This Recipe

I love how this soup feels like a warm hug in a bowl. The slow cooking makes the beef incredibly tender, while the barley adds a lovely chewy texture and heartiness. It’s simple to prepare, nourishing, and freezes beautifully for later.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) beef stew meat, cubed
6 cups beef broth
1 medium onion, chopped
3 medium carrots, sliced
2 celery stalks, sliced
½ cup pearl barley
2 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste

directions

I add the cubed beef, beef broth, chopped onion, sliced carrots, sliced celery, pearl barley, minced garlic, dried thyme, and bay leaf into the crockpot.
I season everything with salt and pepper.
I cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is tender and the barley is cooked through.
I remove the bay leaf and taste the soup, adjusting seasoning with extra salt and pepper as needed.
I ladle into bowls and serve it hot, enjoying the rich aromas.

Servings and timing

This recipe yields about 6 servings.

Prep time: 10 minutes
Cook time: 4–9 hours (depending on crockpot setting)
Total time: roughly 4 hours 10 minutes on high or up to 9 hours 10 minutes on low

Variations

I swap pearl barley for quick-cooking barley or even farro for a different texture.
I add diced potatoes or mushrooms for extra bulk and flavor.
I stir in a handful of fresh spinach or kale in the last 15 minutes for added greens.
I replace beef stew meat with leftover roast beef or diced chuck for convenience.
I finish it off with a splash of Worcestershire sauce or a sprinkle of Parmesan cheese for a flavor boost.

storage/reheating

I let the soup cool to room temperature before transferring it to airtight containers. It stays fresh in the refrigerator for up to 4 days, and I freeze portions for up to 3 months. When reheating, I thaw in the fridge overnight, then warm it gently on the stove over medium heat until bubbling. If the soup thickens in the fridge, I stir in a little extra broth or water to reach the desired consistency.

FAQs

1. Can I cook this on the stovetop instead of a crockpot?

Absolutely. I brown the beef in a heavy pot, then add all remaining ingredients and simmer gently for about 1½–2 hours, until beef and barley are tender.

2. Is barley gluten-free?

Unfortunately, pearl barley contains gluten. I’d substitute with gluten-free grains like quinoa or rice if I need a gluten-free version.

3. Can I use fresh herbs instead of dried?

Yes! I prefer using 1 tablespoon of fresh thyme (or rosemary) in place of the dried thyme for brighter flavor. If I add leafy herbs, I often wait to add them during the last hour of cooking.

4. How can I make the soup thicker?

I shred some of the beef and mash a small portion of the cooked barley into the broth—I do this directly in the crockpot. It naturally thickens the soup without altering the flavor.

5. Can I prepare this ahead of time?

Definitely. I sometimes assemble everything in the crockpot insert the night before, refrigerate it, and start cooking in the morning for a time-saving option.

Conclusion

I always recommend this Beef and Barley Soup when I want something easy, satisfying, and nourishing. With minimal prep and a satisfying blend of beef, grains, and vegetables, it’s a comforting go‑to meal—perfect for busy days, meal prep, or any time I’m craving a warm bowl of home‑style goodness.