Slow Cooker Beef and Barley Soup is the most comforting soup for winter! Beef, potatoes, carrots, green beans, and barley all cooked in the crockpot.
I made a beef and barley soup last winter and we really enjoyed it but then for some reason I never thought about it again. I stumbled upon a recipe recently and decided I would make another one as soon as it got cold.
This time I filled it with veggies and it was absolutely delicious. It’s not often that I look forward to leftovers but I had this stew for lunch for 3 days!
Ingredients
- Chuck Steak – this is a fairly inexpensive cut of beef but it becomes really tender when slow cooked.
- Onion – any color onion will work.
- Potatoes – you can use russet, gold, red, whatever kind of potatoes you like.
- Beef Broth – I recommend low-sodium beef broth so that you can control the saltiness of the stew.
- Tomato Sauce
- Dried Oregano
- Paprika
- Green Beans – I recommend frozen or fresh green beans for this recipe. Canned beans will become mushy.
- Corn
- Barley
Instructions
- Combine. Place chuck steak, onion, carrots, and potatoes in slow cooker. Add water, broth, tomato sauce, and seasonings.
- Cook. Cover and cook on low for 4 hours.
- Add remaining ingrdients. Add green beans, corn, and barley.
- Cook. Cover and cook on low for 2 more hours or until barley and veggies are tender.
How Long Is It Good For?
Beef and barley soup will be good for up to 3 days in the refrigerator. Make sure to store it in an airtight container.
When you are ready to serve it, reheat in the microwave or on the stovetop.
Can You Freeze It?
You can freeze beef and barley soup for up to 3 months. Once it’s cooled completely, transfer it to an airtight container. I like these soup containers for freezing soup.
When you are ready to serve it, let it defrost overnight in the fridge and then reheat in the microwave or on the stove.
What To Serve with Beef and Barley Soup
I like to serve bread with this soup to soak up any broth that is left in the bowl, like Cheesy Garlic Cresent Rolls or Oatmeal Rolls.
A simple salad on the side would also be nice.
More Soup Recipes
- Dill Pickle Soup
- Lemon Chicken and Rice Soup
- Cheesy Potato Broccoli Soup
- Ham and Lentil Soup
- Broccoli Cheddar Soup
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Beef & Barley Stew
Slow Cooker Beef and Barley Soup is the most comforting soup for winter! Beef, potatoes, carrots, green beans, and barley all cooked in the crockpot.
Ingredients
- 1 ½ pounds chuck steak, cut into 1-inch pieces
- 1 medium onion, diced
- 2 cups baby carrots
- 2 medium potatoes, peeled and diced
- 2 cups water
- 2 cups low-sodium beef broth
- 1 (15 ounce) can tomato sauce
- 2 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 2 cups frozen green beans
- 2 cups frozen corn
- ¾ cup medium pearl barley
Instructions
- Place chuck steak, onion, carrots, and potatoes in 5 quart slow cooker. Add water, broth, tomato sauce, and seasonings. Cover and cook on low for 4 hours.
- Add beans, corn, and barley. Cover and cook on low for 2 more hours or until barley and veggies are tender.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 488Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 109mgSodium: 1152mgCarbohydrates: 40gFiber: 7gSugar: 8gProtein: 38g
Amy R. says
I made this tonight and everyone in my family loved it- even my 9 year old son. Thank you for the recipe! (Oh and there is enough for one more dinner this week
amanda says
Yay, so glad you guys liked it! I need to make it again soon!
Casey says
Made this stew tonight– delicious! Definitely going on my winter rotation!
Liz says
This looks delicious! I’ve been trying to use the slow cooker more to cut down on evening chaos, and this is definitely going on my to-try list.