AI-generated serving inspiration; not a photograph of a tested recipe.
Pearl barley releases a little starch into the broth while the beef softens. Cut the meat into bite-size cubes so each spoonful has a comfortable mix of barley, vegetables, and beef.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Barley adds a pleasantly chewy texture.
Mushrooms deepen the beef broth.
Ingredient notes
Pearl barley is different from quick-cooking barley.
Barley contains gluten.
Equipment you’ll need
6-quart slow cooker
Skillet
Strainer
Helpful cooking tips
Leave space for the barley to expand.
Cut visible tough gristle from the chuck before cubing.
Make it your own
Variations
Stir in 1 cup frozen peas for the last 15 minutes.
Substitutions
Replace mushrooms with an extra chopped carrot if preferred.
What to serve with it
Serve with a simple lettuce salad and toast.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I use quick barley?
It cooks much faster. Add it near the end, following the package timing, rather than leaving it in all day.
Let’s get cooking
Slow Cooker Beef Barley Soup
Tender beef, chewy pearl barley, and mushrooms make a substantial cold-weather bowl.
Prep time
20 min
Cook time
8 hrs 10 min
Total time
8 hrs 30 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
6-quart slow cooker · Skillet · Strainer
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oil in a skillet over medium-high heat. Brown the beef in two batches, about 5 minutes each.
Transfer beef to a 6-quart slow cooker. Add barley, mushrooms, carrots, celery, onion, broth, tomato paste, thyme, salt, and pepper.
Cover and cook on LOW for about 8 hours, until beef is fork-tender and barley is soft but chewy.
Stir thoroughly, add hot water if needed, and adjust seasoning.
Cook’s notes
Leave space for the barley to expand.
Cut visible tough gristle from the chuck before cubing.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/slow-cooker-beef-barley-soup.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
