I love how this soup combines simple ingredients with slow cooking to create deep, rich flavors. The beef becomes perfectly tender, the vegetables stay hearty, and the barley adds a satisfying bite. It’s a complete meal in one bowl—no need for sides unless I want bread to dip. Plus, once everything is in the slow cooker, it takes care of itself. It’s a great option for busy days when I still want something homemade and comforting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil 3 lbs beef roast 2 medium carrots, sliced thinly 2 stalks celery, sliced 1 large yellow onion, finely diced 4 garlic cloves, minced 1 tablespoon freshly chopped parsley 1 teaspoon dried oregano ½ teaspoon dried thyme 6 cups beef broth 1 (14.5 oz) can diced tomatoes 1 bay leaf 1 cup barley 1 (14.5 oz) can sweet corn, drained
Directions
I start by heating olive oil in a large skillet over medium-high heat.
I sear the beef roast until it’s browned on all sides, then transfer it to the bottom of the slow cooker.
I add the carrots, celery, onions, garlic, parsley, oregano, thyme, beef broth, diced tomatoes, bay leaf, and barley into the slow cooker with the beef.
I cover and cook on low for 6 to 8 hours, letting the flavors develop and the beef become fork-tender.
During the last 30 minutes of cooking, I stir in the drained corn so it stays slightly crisp and sweet.
Once it’s ready, I remove the bay leaf, give everything a good stir, and ladle it into bowls to enjoy hot.
Servings and timing
This recipe makes about 6–8 hearty servings and takes 6 to 8 hours to cook on low. Prep time is minimal—around 15 minutes—before I let the slow cooker do the rest of the work.
Variations
Sometimes I use stew meat instead of a whole roast for smaller, quicker-cooking pieces.
I like adding chopped potatoes or mushrooms for extra heartiness.
To make it spicy, I toss in a pinch of red pepper flakes or a chopped chili.
For a different grain, I swap the barley with farro or brown rice (though cook times may vary).
I’ve also made this with chicken thighs instead of beef for a lighter version.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better overnight. To reheat, I warm it on the stove over medium heat, stirring occasionally, or microwave it in a bowl until hot. If it thickens in the fridge, I just add a splash of broth or water when reheating. It also freezes well for up to 3 months—perfect for meal prep.
FAQs
Can I cook this on high instead of low?
Yes, I can cook it on high for about 4–5 hours, but I prefer the low setting for the most tender beef and better flavor.
What cut of beef works best?
I usually go with a beef chuck roast or shoulder roast. These cuts become super tender during slow cooking and shred beautifully.
Does the barley need to be pre-cooked?
No, I add the barley in raw—it cooks perfectly in the soup over the long slow cook.
Can I use pearl barley or hulled barley?
Yes, both work. I usually use pearl barley since it cooks faster and has a softer texture, but hulled barley adds more chew and takes a bit longer.
Is it okay to skip the corn?
Definitely. I like the sweetness it adds, but if I don’t have any or want to leave it out, the soup still turns out hearty and flavorful.
Conclusion
Homemade Slow Cooker Beef & Barley Soup is one of those meals I come back to again and again. It’s filling, satisfying, and incredibly easy to throw together. The slow cooking brings out deep flavors, and the combination of beef, barley, and vegetables makes it a complete meal. Whether I’m feeding the family or meal-prepping for the week, this soup never disappoints.
