Go Back

Slow Cooker Beef and Barley Soup

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soups
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil (optional, for browning)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup pearl barley, rinsed
  • 6 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 1 cup frozen peas (optional, added at the end)
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Step 1: Optional Browning of Beef : Heat olive oil in a skillet over medium-high heat. Brown beef cubes in batches, about 3–4 minutes per side. This step adds extra flavor but can be skipped for convenience.
  • Step 2: Prepare Slow Cooker : Place beef, onion, garlic, carrots, and celery into the slow cooker. Add barley, beef broth, thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.
  • Step 3: Slow Cook : Cover and cook on low for 6–8 hours or on high for 4–5 hours until beef is tender and barley is cooked. About 15 minutes before serving, stir in frozen peas if using.
  • Step 4: Season and Serve : Remove bay leaves. Adjust seasoning with salt and black pepper to taste. Ladle soup into bowls and garnish with fresh parsley.