Slow Cooker Beef Barley Soup with Mushrooms is a hearty crockpot soup made with chuck roast, carrots, celery, onion, mushrooms, pearl barley, beef base, and garlic. This version is different from the tomato-and-mixed-vegetable barley soup on the site: it is mushroom-forward, brothier, and built almost entirely in the slow cooker.
Why This Slow Cooker Beef Barley Soup Works
Chuck roast becomes tender with long, gentle cooking, which makes it ideal for the slow cooker. Browning the beef first adds extra flavor, while mushrooms, carrots, celery, onion, and beef base create a savory broth.
Pearl barley is added after the first hour so it has time to cook without becoming overly soft. As it cooks, it absorbs some broth and gives the soup its classic hearty texture.
Ingredient Notes
Chuck roast: Cut it into fairly even 1/2-inch pieces so the beef becomes tender at roughly the same time.
Pearl barley: Pearl barley cooks more quickly than hulled barley and is the right choice for this slow-cooker timing.
Mushrooms: Pre-sliced mushrooms make the prep easy and give this version a deeper earthy flavor than a tomato-based beef barley soup.
Beef base: Beef base is concentrated, so it provides the main broth flavor when mixed with the water. Taste before adding extra salt.
Tips for Better Slow Cooker Beef Barley Soup
- Brown the beef if you have time. The soup still cooks without browning, but the extra step gives the broth deeper flavor.
- Add barley after the first hour. This helps prevent it from getting too soft during the long cook.
- Start with less water if you prefer thicker soup. You can add more later if the barley absorbs too much.
- Season near the end. Beef base can be salty, so final salt is best adjusted after everything has cooked.
Ingredients
- 1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
- 1 1/2 cups carrots, thinly sliced
- 1 1/2 cups celery, thinly sliced
- 2/3 cup chopped onion
- 1 (8-ounce) package pre-sliced mushrooms
- 2 tablespoons beef base
- 8 to 10 cups water
- 1 large bay leaf
- 1 cup uncooked pearl barley
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
How to Make Slow Cooker Beef Barley Soup
- Brown the beef in a nonstick skillet over medium-high heat, stirring and turning until the pieces are browned.
- Transfer the beef to the slow cooker. Add the carrots, celery, onion, mushrooms, beef base, water, garlic, and bay leaf.
- Cook on High for 1 hour.
- Stir in the pearl barley, reduce the slow cooker to Low, and continue cooking until the beef, barley, and vegetables are tender.
- Stir in the salt and black pepper. Taste and adjust the seasoning if needed.
- Remove and discard the bay leaf before serving.
Storage and Freezing
Store leftover beef barley soup in an airtight container in the refrigerator for up to 4 days. The barley will continue absorbing broth, so add extra water or broth when reheating if needed.
This soup can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat slowly until the beef and barley are hot.
More Hearty Beef Soups
For a tomato-and-vegetable variation, try Beef and Barley Vegetable Soup. You can also try Vegetable Beef Soup or browse more beef recipes and soup recipes.
