There are few meals as comforting as a bowl of beef barley soup on a cold day. The end result is a soup that’s hearty enough for dinner, but without being too rich, thanks to the combination of tender beef, hearty barley and savoury broth.
Crockpot beef barley soup is the slow cooker version of those homely flavours. The aim is beef that’s pleasant to eat, barley that still has a bit of bite to it, and a broth with enough flavour to make every spoonful rewarding.
A good beef barley soup recipe should be hearty, but still definitely soup. Do not let the barley get mushy, or the broth thicken to the point that it is no longer comforting and spoonable.
What Makes This Recipe So Good
Beef barley soup is a classic comfort food, because it has a number of satisfying textures. The beef adds a savoury richness while the barley adds a slight chewy bite making the soup heartier.
This is more than just a broth based soup and has enough body to be a main meal. It goes well with bread or a light salad.
The slow cooker version is especially nice for busy days and relaxed family dining. It’s a filling dish that combines the comfort-food flavours of beef and barley.
Why This Slow Cooker Soup Is So Cosy
Slow cooker beef barley soup tastes like an old fashioned home cooked meal. The broth should be umami, well-balanced, and the beef and barley should make the bowl feel hearty.
Especially in the autumn and winter when hearty dinners seem more appealing, the soup is especially appealing. It’s a good “family meal” option as well because of the familiar flavour.
A Soup That’s A Meal
The barley adds more body to this soup than a light vegetable broth. It makes a meal that can be complete without several other dishes, including beef.
A slice of crusty bread or a simple salad is often all that is needed to complete dinner.
Choosing the Beef and Barley for the Soup
The cut of beef determines the tenderness, and the type of barley determines the texture and cooking characteristics. Both deserve attention, because they have a bearing on the finished soup.
Dishes meant to be cooked longer can work well with cuts of beef that have connective tissue. The leaner cuts might yield different results.
Why the cut of beef matters
The best soup is the beef that is tender enough to eat comfortably. Even if the broth is flavourful, tough pieces can make the dish a disappointment.
Expectations should be set by the actual cut of the recipe. A soup made for stew meat might not act the same as one made with already-cooked beef.
Pearl Barley vs Hull Barley
Pearl barley has had more of its outer layers removed, and so it usually softens more quickly than hulled barley. Hulled barley retains more of its outer structure and has a firmer texture.
These types are not always interchangeable in a slow cooker recipe. Their different cooking characteristics can change the final consistency.
How to Prevent Barley from Over Softening
Barley takes in liquid as it cooks, and will continue to absorb moisture as the soup sits. That’s part of the reason beef barley soup tends to get thicker in the refrigerator.
The best finished barley should be tender enough to enjoy but not so much that it loses all of its structure.
Why Barley May Become Mushy
As the texture develops beyond the intended outcome, barley can get excessively soft. The rate at which this happens depends on the variety of barley and the cooking conditions.
Very soft barley in a soup can still be tasty, but it won’t have the pleasant chew that makes this grain distinctive.
Why does soup get thicker overnight?
Barley contains starch and gains weight in storage. This can result in less free liquid, and a thicker consistency, in the leftovers than the freshly made soup.
That is normal and does not mean that the soup has gone bad. The texture might be different but the taste can still be satisfying.
Side Dishes for Beef Barley Soup
Beef barley soup and crusty bread are natural partners. It’s firm texture goes well with the hearty broth and makes the meal feel complete.
The soup is savoury so a green salad is a nice fresh contrast. Roasted vegetables are another easy option for a big family dinner.
A Family Dinner with a Twist
This soup is hearty enough to be the star attraction of a casual dinner. The beef and barley are filling enough, so the sides can be simple.
It’s also a good choice when you’re looking for a meal that feels comforting and doesn’t require a lot of effort.
Storing, Freezing and Reheating
Refrigerate beef barley soup quickly at 40 F or below. Use within three to four days. For safety, large batches should be cooled in shallow containers, rather than just being left sitting at room temperature.
The barley will continue to absorb liquid while it is in storage so leftovers will be considerably thicker. It is possible to freeze it, but the grain may be softer when thawed.
Reheat leftovers to 165 degrees F. The soup may have a different consistency than when it was first prepared.
Frequently Asked Questions About Crockpot Beef Barley Soup
Can You Use Pearl Barley For Beef Barley Soup?
Yes, pearl barley is the traditional ingredient in beef barley soup. It generally cooks up quicker than hulled barley, so make sure that the recipe is for the kind that you are using.
Does Barley Thicken Soup While Cooking?
Yes. Barley absorbs liquid and releases starch. Refrigeration may thicken soup.
Can You Freeze Beef Barley Soup?
Yes, a lot of beef barley soups freeze well. The barley may soften after defrosting, so the texture might not be exactly the same as a freshly made batch.
Serving Suggestions and Tips
Crockpot Beef Barley Soup is a comfort food with familiar, hearty flavours. Tender beef, chewy barley and savoury broth make it especially welcome on chilly evenings.
If you want more cosy meals, try out related soup, beef stew, and homemade bread recipes for your slow cooker. The full recipe is in the card below.
Crockpot Beef Barley Soup
Ingredients
Method
- In a large skillet, brown the beef over medium heat until it’s nicely seared.
- Transfer the beef to a slow cooker.
- Add the onion, garlic, carrots, celery, barley, thyme, bay leaf, and broth to the slow cooker.
- Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and the barley is cooked but still firm.
- Remove the bay leaf and adjust seasoning with salt and pepper to taste.
- Serve the soup hot with crusty bread or a side salad.
