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Comforting Beef Barley Dish

Featured in Soups & Stews.

Put this cozy beef barley meal in my slow cooker before heading out, and wow—it turned into magic! The meat fell apart, and the barley soaked every last drop of flavor. I made extra to freeze for busy times, but it was even better the next day. My partner says it’s top-notch, though he’d deny it in front of his mom! The kids devour it when I add extra veggies. Good food doesn’t have to be complicated.
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Updated on Mon, 07 Apr 2025 20:12:43 GMT
Close-up of rich beef stew with veggies and barley, finished with parsley on top. Pin it
Close-up of rich beef stew with veggies and barley, finished with parsley on top. | tasteofmoms.com

Comforting Beef Barley Pot in Slow Cooker

Nothing beats a bowl of this beef barley mix from the slow cooker. As the meat cooks, it gets super soft alongside fresh veggies and chewy barley in a deep, tasty broth. The slow cooker works magic, turning basic stuff into what tastes like it's been bubbling away at your grandma's place forever.

What Makes This Soup Win Hearts

The best thing about this beef barley slow cooker dish is how it basically cooks itself. When thyme, smoked paprika and well-seasoned broth come together, they create amazing taste layers while your machine handles everything. It's just what you need when you want something filling and yummy without kitchen stress.

Ingredients You'll Want

  • Beef: Chunky stew meat that falls apart when done.
  • Vegetables: Bright carrots, peppers, onions and celery.
  • Barley: Pearl type for that nice, chewy bite.
  • Seasonings: My unique mix takes the taste over the top.
  • Broth: Full-bodied beef liquid as our tasty foundation.
  • Tomato Paste: Gives the soup a smooth, rich feel.
  • Olive Oil: Helps get that perfect brown crust.
  • Parsley: Adds a fresh kick to finish things off.

Soup-Making Steps

Tackle The Meat First
Brown those beef pieces really well to pack in extra flavor.
Prep Your Vegetables
Soften all those colorful veggies until they smell amazing.
Load Your Cooker
Dump everything in with all those tasty spices.
Wait Patiently
Let everything bubble away until the beef melts in your mouth.
Throw In Barley
Mix it in toward the finish so it stays just right.
Last Flourish
Sprinkle with fresh parsley to lift all flavors.

Insider Cooking Tips

Always brown your meat first - trust me, the flavor's worth it. Don't rush the barley in too soon or it'll turn mushy. Feel free to throw in whatever extra veggies you've got like mushrooms or zucchini. Always give it a taste at the end to tweak the seasonings.

A thick beef soup with barley, carrots, and celery, topped with fresh parsley, in a black bowl. Pin it
A thick beef soup with barley, carrots, and celery, topped with fresh parsley, in a black bowl. | tasteofmoms.com

Storing For Tomorrow

This soup stays good in your fridge for a few days and freezes great for up to three months. When warming it back up, just add a bit of broth if it looks too thick.

Frequently Asked Questions

→ Does searing the meat make a difference?

Searing the beef first, though not a must, brings out better flavor and gives the meat a nicer texture.

Slow Beef Barley Stew

Tender beef, pearl barley, and veggies simmering together in a savory broth. A perfect dish for a day you don't want to cook much.

Prep Time
20 Minutes
Cook Time
480 Minutes
Total Time
500 Minutes
By: Ashley

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 pot)

Dietary: Dairy-Free

Ingredients

01 3 tablespoons olive oil.
02 2½ pounds of stewing beef, cut into cubes.
03 1¼ cups of sliced carrots.
04 4 cloves of garlic, finely chopped.
05 1 large green bell pepper, diced.
06 2 large yellow onions, chopped up.
07 1 cup of chopped celery.
08 4 tablespoons of tomato paste.
09 5 cups of beef broth.
10 1 cup of pearl barley.
11 1 teaspoon of smoked paprika.
12 1½ teaspoons of dried thyme.
13 2 teaspoons of garlic powder.
14 1½ teaspoons of black pepper.
15 2 teaspoons of seasoning salt.
16 2 teaspoons of onion powder.
17 3 tablespoons of fresh parsley, chopped.

Instructions

Step 01

Warm up the oil and brown the beef a little at a time.

Step 02

Move the browned beef into the slow cooker.

Step 03

Cook the onions, carrots, celery, and bell pepper in the skillet.

Step 04

Toss in the garlic and tomato paste. Let it cook for 2 minutes.

Step 05

Put the cooked veggies into the slow cooker.

Step 06

Pour in the broth and sprinkle in all the seasoning.

Step 07

Set the slow cooker to low for 7-8 hours or high for 4-5 hours.

Step 08

Stir in the barley during the final hour of cooking.

Step 09

Mix in the parsley right before you’re ready to eat.

Notes

  1. You don’t have to sear the beef, but it amps up the flavor.
  2. Only add barley in the last hour so it stays firm.
  3. Feel free to swap in other root veggies.
  4. Store in the fridge for 3 to 4 days.

Tools You'll Need

  • A slow cooker.
  • A big skillet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat due to barley.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 18 g
  • Total Carbohydrate: 32 g
  • Protein: 38 g