This Slow Cooker Beef Barley Soup features tender chunks of beef, fresh vegetables, and hearty pearl barley, simmered in a flavorful broth seasoned with smoked paprika, thyme, and Rosamae’s Seasoning Salt. It’s a simple, comforting meal that can be prepared in a slow cooker and served warm, perfect for cold days.

Hey y’all! You know those cold, crisp days when you just want something to fill your soul and stick to your ribs? Well, let me introduce you to my Slow Cooker Beef Barley Soup! This right here is comfort in a bowl—a savory, hearty meal that simmers low and slow, filling your kitchen with the most amazing smells. It’s one of those soups that’s perfect for when you’ve got a busy day ahead but still want something homemade to greet you when dinner rolls around. And the best part? The slow cooker does most of the work, so you don’t have to!

This soup is packed with goodness—tender chunks of stewing beef, fresh veggies like carrots, onions, celery, and bell pepper, all simmered in a rich, flavorful beef broth with pearl barley. It’s seasoned just right with my special blend of smoked paprika, thyme, garlic powder, onion powder, and my go-to, Rosamae’s Seasoning Salt (or your favorite seasoning blend).

The barley adds that perfect touch of texture, soaking up all the flavors and giving the soup a rich, hearty vibe that’ll make you go back for seconds (maybe even thirds!). And trust me, you’ll want to.

Shopping List

Here’s the Shopping List with explanations for each ingredient:

2 ½ lbs stewing beef (cut into 1-inch cubes): The star of the soup, stewing beef becomes tender and flavorful after slow cooking, making it perfect for hearty soups.
3 tablespoons olive oil: Used to sear the beef and sauté the veggies, olive oil adds richness and helps build the base flavors of the soup.
4 cloves garlic, minced: Fresh garlic brings a bold, savory flavor to the soup, giving it that comforting, home-cooked warmth.
2 large yellow onions, diced: Onions provide sweetness and depth to the broth, balancing the savory beef and rich broth.
1 large bell pepper, chopped: The bell pepper adds a mild sweetness and a bit of crunch, enhancing the overall texture.
1 ¼ cups carrots, sliced: Carrots bring natural sweetness and a pop of color to the soup while softening perfectly during the slow cooking process.
1 cup celery, chopped: Celery adds a slightly herbal flavor and crunch, complementing the other vegetables.
4 tablespoons tomato paste: This ingredient enriches the broth, adding a concentrated tomato flavor and giving the soup a velvety texture.
5 cups beef broth: The broth forms the foundation of the soup, providing savory depth and heartiness.
1 cup pearl barley: Barley thickens the soup and adds a chewy, satisfying texture while absorbing the flavorful broth.
1 teaspoon smoked paprika: This smoky spice enhances the beef’s natural flavor and gives the soup a warm, rich undertone.
1 ½ teaspoons dried thyme: Thyme adds an earthy, herbaceous note that pairs perfectly with beef and vegetables.
2 teaspoons garlic powder: A pinch of extra garlic flavor to deepen the savory taste.
2 teaspoons onion powder: Enhances the onion’s flavor without overwhelming the dish.
1 ½ teaspoons freshly ground black pepper: Adds just the right amount of spice and depth to balance the flavors.
2 teaspoons Seasoning Salt (or to taste): My Rosamae Seasoning Salt is perfect here, providing a blend of salt and spices that ties all the flavors together.
3 tablespoons fresh parsley, chopped: A final sprinkle of fresh parsley brightens the dish and adds a pop of freshness at the end.

Searing the Beef: Optional, But Oh So Worth It

Now, I know we all love the convenience of a slow cooker—just toss everything in and let it go, right? But if you’ve got a little extra time, I highly recommend taking a few minutes to sear that beef before you add it to the slow cooker. Searing locks in those juices and gives the meat a beautiful, caramelized flavor that really takes this soup to the next level. It’s the little things that make a big difference, y’all.

Step-by-Step Instructions:

Sear the Beef (Optional, but I Recommend It!): Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pat your beef dry (this helps it brown better), and sear it in batches until browned on all sides. This takes about 5-6 minutes per batch, but it’s worth the effort. Once the beef is done, toss it right into your slow cooker.
Get Those Veggies Ready: In the same skillet, add your last tablespoon of olive oil and sauté those veggies. We’re talking onions, bell peppers, carrots, and celery. Let them soften for about 5 minutes, then throw in your garlic and tomato paste for another couple of minutes. That tomato paste is going to give the soup a deep, rich flavor.
Assemble the Soup: Now it’s time to build the flavor. Add your beef broth, smoked paprika, thyme, garlic powder, onion powder, black pepper, and Seasoning Salt to the slow cooker. Give it a good stir, and let those ingredients get to know each other.
Slow Cook to Perfection: Set your slow cooker on low for 7-8 hours or high for 4-5 hours. Either way, you’ll have a house smelling like pure comfort, and that beef will be melt-in-your-mouth tender.
Add the Barley: About an hour before the soup’s done, stir in the pearl barley. This gives it time to soak up all those delicious flavors without getting mushy.
Finish with Freshness: Once it’s all done, give it a taste and adjust the seasoning if needed. Stir in some freshly chopped parsley for a burst of color and freshness, and you’re ready to serve!

Tips and Tricks for the Perfect Beef Barley Soup

Searing the Beef: While this step is optional, it’s a game-changer. Searing the beef before adding it to the slow cooker helps lock in flavor and gives the soup a richer taste. Trust me, it’s worth the extra 10 minutes!
Barley Timing: Don’t toss in the barley at the beginning! Adding it about an hour before the soup is done ensures that it won’t get mushy. Perfect texture every time.
Vegetable Flexibility: Don’t have a bell pepper or celery on hand? No worries—feel free to swap out or add other vegetables like zucchini or mushrooms. The soup is versatile, so make it your own!
Broth Options: For a deeper flavor, you can swap some of the beef broth for a splash of red wine or even a bit of Worcestershire sauce if you want to get fancy.
Storage: This soup is great for meal prep! It’ll keep in the fridge for up to 4 days, and it freezes like a dream. Just let it cool completely before transferring to freezer-safe containers.
Adjusting the Salt: Remember that different beef broths have varying salt levels, so taste your soup towards the end of the cooking process before adding more Seasoning Salt.

Why You’ll Love It

This Slow Cooker Beef Barley Soup is the kind of meal that’ll warm you from the inside out. It’s perfect for meal prep, too—just make a big batch and enjoy it throughout the week. Plus, it’s freezer-friendly, so you can save some for those days when you need something quick, hearty, and delicious.

So, the next time you feel that chill in the air, you know what to do. Grab your slow cooker, some stewing beef, and let this soup do the work. Trust me, your family will thank you, and you’ll feel like the soup-making superstar that you are!

Don’t Forget the Rosamae Seasoning!

Y’all know I’ve got you covered when it comes to seasoning. My Rosamae Seasoning Salt is the secret ingredient to taking your soups, stews, and pretty much everything else to the next level. Be sure to sprinkle some of that magic in this soup for a flavor boost that’ll make everyone at the table smile.

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Slow Cooker Beef Barley Soup

This comforting Beef Barley Soup is made with savory stewed beef, wholesome vegetables, and pearl barley, all cooked together in a rich, seasoned broth. Let your slow cooker do the work while you enjoy a warm, satisfying bowl of goodness at the end of the day.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings people

Ingredients

2 1/2 lbs stewing beef cut into 1-inch cubes
3 tablespoons olive oil divided
4 cloves garlic minced
2 large yellow onions diced
1 large bell pepper chopped
1 1/4 cups carrots sliced
1 cup celery chopped
4 tablespoons tomato paste
5 cups beef broth
1 cup pearl barley
1 teaspoon smoked paprika
1 1/2 teaspoons dried thyme
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoons freshly ground black pepper
2 teaspoons Seasoning Salt or to taste
3 tablespoons fresh parsley chopped

Instructions

Sear the Beef (Optional, but Recommended): In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Pat the stewing beef dry, then sear it in batches until browned on all sides, about 5-6 minutes per batch. Transfer the seared beef to the slow cooker.
Prepare the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onions, chopped bell pepper, carrots, and celery for about 5 minutes until they begin to soften. Add the minced garlic and tomato paste, cooking for another 2 minutes. Transfer the vegetables to the slow cooker.
Assemble the Soup: Add the beef broth, smoked paprika, dried thyme, garlic powder, onion powder, black pepper, and Seasoning Salt to the slow cooker. Stir to combine.
Cook: Cover the slow cooker and cook on low for 7-8 hours( or on high for 4-5 hours) until the beef is tender.
Add the Barley: About 1 hour before the end of the cooking time, stir in the pearl barley. Continue cooking until the barley is tender.
Finish and Serve: Once the cooking time is complete, taste the soup and adjust the seasoning if necessary. Stir in the chopped parsley. Ladle the soup into bowls and enjoy it warm.

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