Slow Cooker Beef and Barley Soup (Hearty & Comforting)

5-Ingredient Slow Cooker Beef & Barley Soup (Hearty & Comforting)

Servings: 6
Prep Time: 10 minutes
Cook Time: 7–8 hours (LOW) or 4–5 hours (HIGH)
Total Time: ~8 hours

This 5-Ingredient Slow Cooker Beef & Barley Soup is a classic, no-fuss comfort meal made with simple pantry ingredients. Tender beef, plump pearl barley, and vegetables simmer slowly in rich beef broth, creating a hearty soup that’s perfect for cold days, meal prep, or cozy family dinners.

Ingredients

1½ pounds beef stew meat, cut into bite-sized pieces

1 cup pearl barley, rinsed

1 medium onion, chopped

8 cups beef broth (or enough to cover ingredients by about 1 inch)

2 cups frozen mixed vegetables (carrots, peas, corn, green beans)

Optional (not counted in the 5 ingredients): Salt and black pepper, to taste

Directions

Layer the Ingredients
Place the beef stew meat in the bottom of a 5–6 quart slow cooker in an even layer. Sprinkle the chopped onion over the beef, then add the rinsed pearl barley.

Add Broth
Pour in the beef broth, adding enough to cover the ingredients by about 1 inch. Gently stir to settle the barley into the liquid.

Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the barley is soft and fully cooked.

Add Vegetables
About 30–45 minutes before serving, stir in the frozen mixed vegetables. Cover and continue cooking until heated through and tender.

Season & Adjust
Taste and season with salt and black pepper if desired.

Too thick? Add a splash of hot broth or water.

Too thin? Leave the lid off for the last 15–20 minutes.

Serve
Ladle into bowls and serve hot, making sure each portion has a good balance of beef, barley, vegetables, and broth.

Variations & Tips

Fresh vegetables: Swap frozen veggies for diced carrots, celery, or chopped cabbage.

Deeper flavor: Brown the beef briefly in a skillet before adding to the slow cooker.

Tomato version: Add a 14.5 oz can of diced tomatoes (with juices) along with the broth.

Thicker soup: Reduce broth by 1–2 cups or add an extra ¼ cup barley.

Lighter option: Use half beef broth and half water, and trim visible fat from the meat.

Flavor boost: Add a bay leaf, dried thyme, or minced garlic if you don’t mind going beyond five ingredients.

Leftovers: Store in the refrigerator for up to 4 days. Barley thickens over time—add broth when reheating.