Crockpot Beef Barley Soup

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This hearty beef and barley stew is the epitome of comfort food, perfect for chilly evenings or lazy weekends. Packed with tender chunks of beef, wholesome vegetables, and nutritious barley, this dish is a complete meal in itself. Whether you opt for the convenience of a slow cooker, the efficiency of an Instant Pot, or the traditional charm of stovetop cooking, the result is a rich and flavorful stew that will warm you from the inside out. With simple ingredients and versatile cooking methods, this recipe is sure to become a family favorite for gatherings or cozy nights in.


  • 1.5 lbs beef chuck roast, excess fat trimmed, and cut into 1-inch pieces
  • 1 to 1 1/2 lbs potatoes, peeled and diced into 1/2-inch pieces (preferably Yukon gold or russets)
  • 2 carrots, peeled and cut into 1/2-inch pieces
  • 1 medium yellow or sweet onion, peeled and diced
  • 2 ribs celery, halved lengthwise and sliced into 1/2 to 1-inch pieces
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons better than bouillon beef base (optional but recommended)
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 6 cups reduced-sodium beef broth or stock
  • 2/3 cup pearl barley

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