Slow-cooked beef and barley soup

Slow-cooked beef and barley soup is a hearty dish featuring tender beef, wholesome barley, and a variety of vegetables. Cooked slowly, it develops rich flavors, making it a comforting meal perfect for chilly days.

28 Jan 2026
Cook time 480 min
Prep time 20 min

Ingredients:

2 tsp olive oil
1 lb beef
2 carrots
1 stalk celery
1 onion
2 garlic cloves
1 tsp fresh thyme
2 cups beef broth
1.50 cups water
1 can canned tomatoes
1/3 cup pearl barley
1/2 cup cabbage

Slow-cooked beef and barley soup is a hearty and nutritious dish that combines tender beef, wholesome barley, and a medley of vegetables. This savory soup, perfect for chilly days, offers a comforting and satisfying meal that's rich in flavor and texture. By allowing the soup to cook slowly, you'll enhance the flavors and ensure the beef is tender and delicious.

Instructions:

1. Prepare Ingredients:
- Dice the beef into bite-sized pieces.
- Dice the carrots and celery.
- Chop the onion and mince the garlic.
- Chop the fresh thyme.
- Rinse the pearl barley.
- Shred the cabbage.

2. Sauté the Beef:
- In a large skillet or pot, heat 2 tsp of olive oil over medium-high heat.
- Add the beef pieces and cook, stirring occasionally, until browned on all sides. This should take about 5-7 minutes.
- Remove the beef from the skillet and set aside.

3. Cook the Vegetables:
- In the same skillet, add the diced carrots, diced celery, and chopped onion.
- Sauté for about 5 minutes or until the vegetables are softened.
- Add the minced garlic and chopped thyme, stirring for about 1 minute until fragrant.

4. Combine Ingredients in Slow Cooker:
- Transfer the sautéed vegetables and browned beef into a slow cooker.
- Pour in the 2 cups of beef broth and 1.5 cups of water.
- Add the can of undrained canned tomatoes.
- Stir in the rinsed pearl barley and shredded cabbage.

5. Slow Cook:
- Cover the slow cooker and cook on low heat for 7-8 hours or on high heat for 4-5 hours, until the barley is tender and the flavors are well combined.

6. Final Seasoning:
- Taste the soup and adjust seasoning with salt and pepper as needed.

7. Serving:
- Ladle the soup into bowls and serve hot.

Enjoy your slow-cooked beef and barley soup with a side of crusty bread for a complete and wholesome meal. This soup is perfect for meal prep as it keeps well in the fridge and flavors continue to develop over time. Whether served for lunch or dinner, this hearty soup is sure to be a hit with family and friends.

Slow-cooked beef and barley soup FAQ:

What is the best way to know when the beef in the soup is done?

The beef is done when it is tender and easily pulls apart with a fork. In this slow-cooked method, cooking for 7-8 hours on low heat or 4-5 hours on high should ensure the beef is fully cooked and tender.

Can I substitute the pearl barley with another grain?

Yes, you can substitute pearl barley with other grains such as farro or brown rice. Keep in mind that cooking times may vary, so adjust the cooking time accordingly to achieve the desired texture.

How should I store leftovers of the beef and barley soup?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. When reheating, make sure it is heated thoroughly.

What vegetable substitutions work well in this soup?

You can substitute or add other vegetables like potatoes, green beans, or bell peppers. Just ensure they are chopped into similar-sized pieces for even cooking.

Is this soup suitable for a gluten-free diet due to the barley?

No, pearl barley contains gluten. For a gluten-free version, you can replace barley with a gluten-free grain such as quinoa or omit it altogether and add extra vegetables.

Tips:

- For extra depth of flavor, sear the beef in the olive oil until well-browned before adding it to the slow cooker.

- Cut the vegetables into uniform pieces to ensure even cooking.

- Consider adding a splash of red wine or Worcestershire sauce for an extra layer of flavor.

- If you prefer a thicker soup, reduce the amount of water or allow the soup to cook uncovered for the last hour to let some of the liquid evaporate.

- Feel free to add more vegetables such as potatoes, green beans, or mushrooms to suit your taste preferences.

- This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition per serving

4 Servings
Calories 460kcal
Protein 40g
Carbohydrates 27g
Fiber 8g
Sugar 7g
Fat 24g

Slow-cooked beef and barley soup