Slow Cooker Beef Barley Soup

Overhead view of a bowl of beef barley soup

5 from 10 votes

Slow Cooker Beef Barley Soup

This hearty Slow Cooker Beef Barley Soup is infused with incredible flavor from a generous amount of beef and lots of veggies, wine and beef broth. Barley adds extra nutrition as well as thickens the soup during the long, slow cooking process.

Prep Time20

Cook Time8

Total Time8 20

Course: Soups and Stews

Cuisine: American

Keyword: beef barley soup, beef soup with barley, crock pot beef barley soup, Slow Cooker Beef Barley Soup

Servings: Servings

Author: Pat Nyswonger

Ingredients

3 tablespoons vegetable oil
2 pounds chuck roast trimmed and cut into 1/2-inch pieces
1 large onion peeled and chopped
3 large carrots peeled and cut into 1/2-inch pieces
4 garlic cloves grated or minced
2 celery ribs cut into 1/2-inch pieces
10 oz. frozen corn thawed
1 cup hulled barley or pearled barley, uncooked
28 oz diced tomatoes two 14 oz cans
3 tablespoons tomato paste 1/2 of a 6 oz. can
6 cups beef broth
2 cups red or white wine
1 teaspoon salt
1/2 teaspoon black pepper
3 bay leaves fresh or dried
sprigs Fresh rosemary tied with other herbs with string
sprigs fresh thyme tied with other herbs with string
sprigs fresh parsley tied with other herbs with string

Instructions

Place a large skillet on your stove top set over medium-high and add the oil. When it is hot, add the beef cubes, season with salt/pepper and brown the beef. Drain on a paper towel-lined plate as they brown; then transfer the beef to the slow cooker container.
Add the chopped onion, carrots, garlic celery, corn, barley, and canned tomatoes.
In a pitcher or large container, add the tomato paste and beef broth. Whisk together to break up the tomato sauce then pour over the vegetables.
Stir in the wine, salt, and pepper. Add the bay leaves and the bundle of fresh herbs.
Put the lid on the slow cooker, set the unit temperature to low, and cook for 7-8 hours.
When ready to serve the soup, taste and adjust seasoning if needed, remove the bay leaves and what is left of the string-tied herbs. Ladle the soup into serving bowls and enjoy!

Notes

When selecting the beef for the soup, choose a well-marbled cut such as a chuck roast or chuck shoulder. The fat in the marbling will add incredible flavor to the soup.
If the soup is thicker than you like it, add additional broth or water.
Leftover soup can be refrigerated for 3-4 days in a covered container.
This is a freezer-friendly soup! Portion cooled leftovers into sealable containers and freeze for up to 3 months.

Nutrition