This hearty, flavorful soup slow cooks with cubes of tender beef chuck roast, perfectly cooked vegetables, and plump, chewy pearled barley. Red wine and beef broth add depth to the beefy broth. Warm up a loaf of fresh sourdough bread in the oven, break off big hunks for dipping, and enjoy the ultimate comfort meal!
WHen We’re Craving Big Comfort and Big Flavor, This Is The Soup!
This hearty soup will always remind me of my husband’s parents, Archie and Loree. They loved a good soup, and especially this recipe — I aimed to make it for them whenever they visited during fall and winter, and often sent them home with a meal of leftovers. And now when they’re no longer with us, I still have their soup-loving son who reminds me that he loves this soup, too!
This is one of the coziest meals I know, perfect for a chilly day. From putting it together in the slow cooker (only takes 25 minutes), to letting it simmer away for a good part of a day, to enjoying that first spoonful of tender, flavorful beef and chewy barley, this soup feels like a great big hug.
This recipe has been a favorite with family, friends, and readers for many, many years. And the #1 thing I hear is how people love how flavorful it is. When I was testing this recipe, I was very choosy to include only ingredients that work well together — ones that support and boost each other’s best qualities. For example, I included red wine, tomato paste, thyme, and a good amount of garlic because all of these pair gorgeously with the main attraction, beef.
So, for the ultimate robust, beefed-up flavor, it’s very important to use a flavorful cut of beef. An inexpensive, tougher cut is best, and I always use beef chuck. First, the beef cubes are seared, to coax out and lock in flavor. Then the slow cooker transforms them into irresistible, fork-tender bites of beefy heaven by sloooowly breaking down its fat marbling and collagen. This also offers rich flavor and a silky, thickened texture to the broth. I greatly appreciate an ingredient that adds so much value to a recipe!
“Made this last night, thought I would have leftovers for today, my family had multiple bowls and finished the stew!!! My husband said it was the best I ever made, so thank you!”
Lynn
Whenever I make this soup, my family asks, “what do you have for dipping?”
Sometimes it’s homemade sourdough bread, other times I grab an artisan loaf from our local Kowalski’s bakery. Popovers are a favorite, too, perfect for mopping up every last bit in the bottom of the bowl.
And when we have guests at the table, I like to add a simple salad of fresh greens with my homemade buttermilk ranch dressing.
I use pearled barley for its Firm, chewy texture
Just like I don’t want mushy apples in my apple crisp (and use certain kinds of apples to accomplish this), I also do not want mushy barley in my soup! So I always use pearled barley in this recipe. It’s similar in size and texture to brown rice, and offers the very best “not-mushy” texture in this slow cooker recipe.
Also. Just Say No to Mushy Vegetables!
The vegetables cook for a long time in the slow cooker, so I always cut them somewhat thick. If you cut them small, they will definitely end up mushy.
If you prefer smaller pieces of veggies, I recommend adding them later in the cooking process.
Slow Cooker Beef and Barley Stew with Vegetables
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless beef chuck roast, cut into 1" cubes (Top round is another option, just know that it will not be as flavorful and tender as chuck.)
- Morton kosher salt
- freshly ground black pepper
- 8 ounces fresh mushrooms, cut into ¼"-thick slices
- 8 large carrots, peeled and sliced diagonally into ½"-thick pieces
- 6 large cloves garlic, minced
- 4 medium-large yellow potatoes, peeled and cut into 1" cubes
- 1 large yellow onion, chopped
- 6 cups low-sodium beef broth
- 1 cup dry red wine
- ¼ cup tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ¾ cup pearled barley* (SEE NOTES)
- 1 bay leaf
- chopped fresh parsley, optional garnish
Instructions
- Sprinkle beef cubes fairly generously with salt and pepper. If you own a slow cooker with a meat browning function, add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker. You will need a large slow cooker for this recipe, as it makes a big quantity (ours is a 7-quart size).
- Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more, or until beef is very tender.
- Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.
Video
Notes
- For very soft barley – add the barley after you brown the beef, and then slow cook for 6 hours, until the soup is done.
- For a firmer, chewier bite – add the barley just 1 to 2 hours before the soup is done.
Making this today!! Question: Is there anything different I need to do if making it in a regular pot (not a slowcooker)? Like do I need to sauté the veggies before putting them in the pot? TIA!
Have you thought about adapting this for the instant pot?
Made it last night for company. Great recipe. I subbed frozen chanterelles and added an extra potato. Thickened nicely, great flavor. Your recipes never fail.
Thank you so much, Danae. What a lovely comment. I hope your holidays were awesome and that 2018 is off to a great start!
hey girl- this looks so yummy!
Tip…..My grandmother used to cut up Rutabaga instead of potato’s,they cooked and never got soggy,and retained the soup flavor and tasted just like potato’s…..not a Turnip…..a Rutabaga…..learned that when I was sent back o the market because I bought a Turnip……but in my defense……they look kinda the same.Had them many times in beef and barle6 slow cooked soup…..always tasted like real potato chunks….not smooshy potato chunks
Hi i can’t wait to try this recipe tomorrow but I was wondering instead of potatoes if I can substitute butternut squash cubes. Do you think it will work? Will the flavor work?
Hi Leslie – I think that sounds delicious!
I made this today and we just ate dinner. It is absolutely fabulous…thank you so much. This is something I will make again for sure! Delicious!
I didn’t have beef stock, so used vegetable stock and still so good.
Awesome Fall dinner.
Yay!! Thanks for coming back to let me know, Carla. It’s going on our menu soon!
So excited to try! I got 2lbs of stew beef. Do you have to use skillet first to brown or can you just dump it all in slow cooker??
I just made this yesterday, and let me say this was absolutely amazing!
I did everything except the wine and parsley. Forgot to get fresh parsley when I was at the store last, and my mother-in-law who lives with us is a big ‘no alcohol in the house’ kind of person, so hence no wine.
Only other thing I did change was I added a few more spices to the meat when preparing it, and I added another potato and an extra half of an onion I had left over from previous nights dinner. We all love onion here, so the more the better!
This was a big hit in our household, everyone had seconds even! My 12 year old daughter could not stop explaining how good it was.
Thank you for sharing such a wonderful, and not too difficult recipe! I will now search your site for other potential dinner ideas.
Awesome to hear – so glad you liked this!
Sooooo cozy!!! Plus, I love that this is made in the slow cooker… my fave kitchen tool! :)
I haven’t met a stew that I didn’t love. Your’s looks scrumptious!
This totally brings me back to my childhood, since my Momma always made this soup. It’s been WAY too long since I had it, and I need to try your version!
Hey Brenda! I have pork roasts available … do you think I could safely substitute them for the beef? Thanks!
Yes, of course. It will just be a very different flavored stew.
Fun stew! We’ve never tried barley, and this was a wonderful introduction. Made it during the day and brought it over to a cousins house for dinner. Everyone loved it. This will make an appearance at our annual camping trip, great stew to warm up with. Thank you for the recipe!
Excellent, family loved this dish. Added a bit more beef, barley and carrots, less potatoes – as I thought them to be somewhat redundant to the barley. When the first night’s sauce (gravy) was more watery than I was expecting, I reconsidered that omission – although a more starchy cultivar than Yukon Golds (very good tasting in any case) might have thickened things up more. I reversed my opinion on the day after – the leftovers, heated in the microwave, had a good thick gravy. A great way to endure what’s probably our last snowfall of the season. Adding thawed/warmed peas at the point you change from high to low heat would brighten up the color a bit as well.
Hi Mike – I’m so glad to hear your family liked this dish! And I LOVE your idea to add some peas in at the end!!
Making this tomorrow, one question…Do you cook the barley first? Sometime I pre-cook barley in dishes, as it tends to soak up a lot of liquid!
Hi Pat – no need to cook the barley first!
I am here in the UK and saw your recipe on a Facebook page I follow. I made you recipe today – except I used stout instead of red wine and cooked in the oven as we don’t have a slow cooker. I dusted the meat in seasoned flour before browning. It was delicious. I haven’t used barley in a stew before but I will again. Thank you.
Stout sounds beautiful in this stew!!
It’s 32c here , it’s wholesome cooking full of good stuff, doesn’t have to cold outside to enjoy this , long live the slow cooker
Can I leave on low all day instead of high then low?
I think that would work just fine. :)
Can you cook this on low for 10 hours instead of 4 hours on high and 2 on low? I don’t have a crock pot that I can program like that. Thanks!
Hi Sarah – I’m guessing that would work just fine, but I haven’t tried it myself. I hope you like it!