When cold weather sets in, I know it’s time to break out my slow cooker. I love set-it-and-forget-it meals, and this slow-cooker beef and barley soup recipe does not disappoint on a chilly winter’s night. It’s a stick-to-your-ribs savory soup that combines stew meat with nutty, toothsome pearl barley to make a hearty dinner. And for anyone who loves recipes with beer, this one’s you: It’s the secret ingredient in this soup’s flavorful beef broth.
Ingredients for Slow-Cooker Beef and Barley Soup
- Beef: This beef and barley slow-cooker recipe calls for 1/2-inch cubes of stew meat.
- Canola oil: This neutral cooking oil has a high smoke point, making it ideal for browning meat.
- Beef broth: To control the amount of salt in the final dish, we always recommend using low-sodium broth. (Or you can always use homemade beef broth!)
- Beer: A bottle of beer (you can use nonalcoholic beer if you prefer) enhances and deepens the broth’s flavor. A dark beer such as a porter or stout is ideal in this recipe.
- Onion: We have all types of onions in our pantry. Use a white or yellow onion here.
- Pearl barley: Also called pearled barley, this whole grain is a common ingredient in hearty soups. It has a mild nutty flavor. Unlike hulled barley, pearl barley has had both the outer hull and inner bran layers removed. Pearl barley cooks more quickly than hulled barley. However, you can substitute one for the other in this slow-cooker recipe.
- Garlic: Minced garlic adds a bit of spice and a punch of flavor to the soup.
- Herbs: This soup is flavored with dried oregano, parsley and bay leaf. However, you can always substitute fresh herbs if you have them on hand. Just follow the simple 3-1 conversion ratio: use 3 teaspoons of chopped fresh herbs for every teaspoon of dried herbs called for in a recipe.
- Seasonings: Crushed red pepper flakes add a little heat to the soup. If you like things spicy, feel free to add a little more. Salt and pepper round out the seasonings and enhance the soup’s overall flavor.
- Worcestershire sauce:Â Fermented Worcestershire sauce adds a bit of umami to the beef and barley soup, giving it a richer flavor.
- Frozen mixed vegetables: Freezer veggies are a time-saving way to add plenty of nutrition to the soup. However, if you prefer to use fresh vegetables, feel free to add chopped carrots and celery to the soup instead. (For even more flavor, saute the vegetables in oil or butter before adding them to the slow cooker.) This soup is a great way to use up leftover veggies in the fridge, too. Green beans or peas make delicious additions to this savory soup.
Directions
Step 1: Brown the meat
In a large skillet, brown the beef in oil then drain off any grease. Transfer the meat to a 3-quart slow cooker.
Step 2: Build and simmer the broth
Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover the pot and cook the soup on low for 8 to 10 hours.
Step 3: Add the vegetables
Stir in the vegetables. Cover and cook the soup until the meat is tender and the vegetables are thoroughly cooked, about 30 minutes longer. Discard the bay leaf.
Recipe Variations
- Use red wine: If you’re more likely to have red wine on hand than beer, use 1/2 to 1 cup of dry red wine instead of the beer called for in this recipe.
- Go heavy on the veggies: Potatoes, parsnips or mushrooms make tasty additions. Cut the potatoes or parsnips into pieces that are at least 1 inch thick to help prevent them from falling apart while cooking.
- Use ground beef: Ground beef is a quick and easy substitute for stew meat. Simply brown and drain the ground beef before adding it to the recipe.
How to Store Slow-Cooker Beef and Barley Soup
Like all homemade slow-cooker soups, leftover slow-cooker beef barley soup can be stored in airtight containers in the refrigerator. It also freezes quite well for longer storage.
How long does beef and barley soup last?
Slow-cooker beef and barley soup lasts up to four days in the refrigerator.
Can you freeze beef and barley soup?
Absolutely, beef and barley soup is a great soup to freeze. First, allow the soup to cool completely. Then, transfer to a freezer-safe bag or airtight container and freeze it for up to three months. Let the soup thaw overnight for the best reheating results.
How do you reheat slow-cooker beef and barley soup?
You can reheat slow-cooker beef barley soup in the microwave or on the stovetop—whichever is easiest for you! To reheat frozen soup, first thaw it in the refrigerator overnight. Then simmer it in a saucepan, stirring occasionally, until it’s heated through. Add broth or water to thin out the soup if necessary.
Slow-Cooker Beef and Barley Soup Tips
What other cuts of beef can you use to make slow-cooker beef barley soup?
When it comes to making soups and stews in the slow cooker, cheaper cuts of meat are actually better! If you use a beef cut that’s too tender (like ribeye, tenderloin or sirloin), the prolonged cooking will turn it chewy and tough. When making this recipe, stick to round steak or chuck steak, which typically tend to make up the beef stew meat you buy from the butcher anyway.
How else can you cook slow-cooker beef and barley soup?
Although it’s easy to make beef and barley soup in a slow cooker, sometimes you need dinner in a hurry. If that’s the case, make this tasty soup on the stovetop. Brown the meat in a Dutch oven or soup pot, followed by all ingredients except the frozen vegetables. Cover and simmer the soup for one hour, checking the liquid level and adding more broth as needed. Then add the vegetables and cook until they’re heated through. Discard the bay leaf and enjoy.
How do you thicken slow-cooker beef and barley soup?
If you like your slow-cooker beef and barley soup a little thicker, add a cornstarch slurry to the mix (it’s one of our favorite thickeners). To make a slurry, mix cornstarch with equal parts water (we recommend 1 tablespoon of cornstarch for every cup of liquid in the recipe). Add the slurry to the pot and whisk the soup continuously over high heat until it’s well incorporated and the sauce starts to thicken.
What can you do if the barley is too soft?
Barley is a hearty and nutty grain that adds flavor and nutrition to any dish. However, it can take a while to reach the perfect tenderness. If you’re worried about the barley getting mushy, try cooking it on the side or substituting quick barley, which cooks in a fraction of the time.
