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A bowl of beef barley and vegetable soup with diced carrots and herbs, placed on a striped napkin, with salt, pepper shakers, and a small bowl of chopped herbs in the background.
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Slow Cooker Beef Barley Soup

This beef barley soup with carrots, celery, and herbs is full of flavor and one of the easiest slow cooker recipes you can make. It's perfect for winter chilly days, or whenever you're in the mood for a hearty meal!
Prep Time10 minutes
6 hours
Total Time6 hours 10 minutes
Servings: 10 servings
Author: Stephanie Wilson

Ingredients

  • 1 tablespoon butter
  • 2 pounds beef stew meet cut into ½-inch pieces
  • 1 small onion diced
  • 1 leek chopped, white and light green parts
  • 4 medium carrots sliced
  • 2 celery stalks sliced
  • 2 garlic cloves minced
  • 2 sprigs fresh thyme leaves or ½ teaspoon dried thyme
  • 2 bay leaves
  • 4 cups beef broth
  • 3 cups water
  • 1 cup pearled barley

Instructions

  • Heat butter in a large pot or skillet over medium-high heat. Season beef with salt and pepper and brown -- 5 to 8 minutes. Transfer the beef to the slow cooker.
  • Add onions to the skillet and cook until caramelized, about 5 to 7 minutes, and add them to the slow cooker along with the leeks, carrots, celery, garlic, dried thyme, bay leaves, beef broth, water, and barley.
  • Cover and cook on low for 6-8 hours or until the beef, vegetables, and barley are tender.