Rich, hearty and deeply comforting, Slow Cooker Beef and Barley Soup is the kind of meal that feels like a warm hug in a bowl. Thick, filling and full of tender beef, vegetables and pearl barley, this easy slow cooker recipe sits somewhere between a classic soup and a rustic stew.
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When the weather turns chilly or everyone at home is craving something nourishing, a big pot of homemade soup is hard to beat. This slow cooker beef and barley soup is especially satisfying because it combines melt-in-the-mouth beef with wholesome vegetables and pearl barley, creating a meal that is both simple and substantial.
The beauty of this recipe is that the slow cooker does most of the work. After a little preparation on the hob, the ingredients are left to cook gently for hours. The result is a thick, savoury soup with plenty of depth and a wonderfully comforting texture.
Slow Cooker Beef and Barley Soup
Beef and barley soup is not a light broth-style soup. It is hearty, robust and filling enough to serve as a complete meal. The pearl barley absorbs the flavour of the beef stock as it cooks, while also thickening the soup naturally. By the end of the cooking time, the beef is tender, the vegetables are soft and the broth has become rich and satisfying.
This is also a flexible recipe. Carrots and potatoes work beautifully here and give the soup a classic, homely flavour. You can also vary the vegetables depending on the season or what you already have in your kitchen. Squash, parsnips and sweet potatoes are all good additions if you want a slightly sweeter, earthier flavour.
Tomato purée adds just enough richness without turning the soup into a tomato-based dish. A little soy sauce and Worcestershire sauce deepen the savoury flavour, while dried herbs bring everything together. It is a simple combination, but it creates a soup that tastes as though it has been simmering carefully all day.
Although this slow cooker beef barley soup needs a short amount of preparation before cooking, the steps are straightforward. Coating the beef in seasoned flour and browning it first helps build flavour and gives the finished soup a better texture. Softening the vegetables before adding them to the slow cooker also improves the final result.
Once everything is in the slow cooker, you can leave it to cook on a low setting for eight hours. It is a great recipe to make overnight or early in the day, especially if you want a ready-made meal waiting for you later. The soup keeps well, making it ideal for batch cooking, lunches or freezing for another day.
Bear in mind that pearl barley continues to absorb liquid as it cooks and as the soup sits. If the soup becomes thicker than you would like, simply stir in a little warm water or extra stock when reheating until it reaches your preferred consistency.
Have you made this beef and barley soup recipe? Serve it with a sprinkle of chopped parsley and plenty of crusty bread for a comforting family meal. It is warming, practical and perfect for those days when only a generous bowl of homemade soup will do.
Slow Cooker Beef and Barley Soup
Ingredients
- 700 g | 1.5 lbs beef shin cut into small cubes
- 100 g | 3.5 oz pearl barley
- 3 carrots peeled and finely diced
- 2 celery sticks peeled and finely diced
- 2 leeks white parts only, finely diced
- 2 shallots peeled and finely diced
- 2 tbsp tomato purée
- 1 large floury potato peeled and cubed
- 1 tbsp plain flour
- 1 tbsp soy sauce
- ½ tbsp Worcestershire sauce
- 1 tsp dried mixed herbs such as thyme and oregano
- 1 ½ litres | approximately 6 cups hot beef stock made with 1-2 stock cubes
- salt and freshly ground pepper to season
- handful flat leaf parsley chopped, to garnish
- olive oil for frying
Instructions
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Put the flour on a plate and season generously with salt and freshly ground pepper.
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Add the beef cubes and toss until they are evenly coated in the seasoned flour.
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Heat a little olive oil in a large non-stick frying pan. Brown the beef in batches until lightly coloured, then transfer it to the slow cooker.
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Add the carrots, celery, leeks, shallots and potato to the pan. Cook over a medium heat until the vegetables have softened slightly.
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Stir in the tomato purée, soy sauce, Worcestershire sauce and dried herbs, then transfer the mixture to the slow cooker.
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Add the hot beef stock and pearl barley. Stir well, cover and cook on the low setting for 8 hours.
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Serve the soup garnished with chopped parsley, with crusty bread on the side. If the soup is too thick, stir in a little warm water before serving.
Notes
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