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Crock Pot Beef Barley Soup

Ready In:
5hrs 20mins
Serves:
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ingredients

directions

  • In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
  • Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.
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RECIPE MADE WITH LOVE BY

@Kanzeda
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  1. samuel
    This recipe was easy to put together and had a lot of flavor. I definitely will make this again. Next time I make this I think I'll kick it up a notch and add some red pepper flake. Thanks for sharing this.
    Reply
  2. mmouse13
    This recipe is so easy and so good! It has a rich, full flavor and everyone wanted seconds. Think I'll double it the next time.
    Reply
  3. QueenJellyBean
    FINALLY! A recipe that doesn't have stewed tomatoes or tomato sauce or paste! This was a great recipe and we enjoyed it with some fresh rolls. It really hit the spot on a chilly fall evening!
    Reply
  4. Montana Heart Song
    I used Sysco beef stock, 3 tsps to 6 cups of water for beef stock and 1/2 tsp celery seed to add to the recipe.I also chopped the celery leaves very fine. There was no need to use the tsp. of salt. Delicious! No mess, no fuss recipe. Thanks for posting!
    Reply
  5. ksduffster
    I have begun taking a night class once a week and, therefore, have begun making dinner in the crockpot for my DBF who would eat the first junk he came across if left to his own devices. This was the selection for week 2 and we were both very impressed. It only took about 15 minutes to throw into the pot this morning and it was ready for him when he got home from work. I added about a 1/2 tablespoon of Italian seasonings this morning and he threw in some frozen peas about 15 minutes before he ate. DBF had 3 bowls (!) which means he really liked it (usually he only has 2 servings ;-) ) and I am having a bowl right now. His was more of a soupy consistency but, after having sat for an extra 4 hours waiting for me to get home, the barley has soaked up a large portion of the broth to give it an almost stew-like texture. I definitely recommend this! Make sure regular pearl barley is used instead of quick-cooking barley though, or you may end up with the stew version after only 6 hours of cooking. :-)
    Reply
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