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Overhead view of a bowl of beef barley soup

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.
5 from 10 votes
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Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 12 Servings
Calories: 324kcal
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. pkg. frozen corn thawed
  • 1 cup hulled barley or pearled barley, uncooked
  • 2 cans 14 oz. each diced tomatoes
  • 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 herb sprigs: rosemary thyme parsley tied 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

Serving: 1 | Calories: 324kcal | Carbohydrates: 18g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 701mg | Fiber: 3g | Sugar: 3g