Crock Pot Beef Barley Stew

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Crock Pot Beef Barley Stew is an easy dump and go recipe that creates melt in your mouth beef ands loads of flavor from tender veggies and barley and a rich broth. A hearty and comforting recipe to make and have ready when you get home!

This soup is basically effortless since it's a dump, set it and forget it meal. Effortless and family friendly is what I aim for some days. Plus, it's freezer friendly which makes for great lunches or an easy dinner down the road.

Other crock pot soup recipes like my Ham & Potato Soup, White Chicken Chili, Beef Stew and Split Pea Soup can all be put together quickly and enjoyed the minute you walk in the door!

Close up view of crock pot beef barley stew in a round yellow bowl with spoon.

Crock Pot Beef Barley Stew Ingredients

Beef Stew Meat
Carrots
Celery
Onion
Green Pepper
Garlic
Beef Broth
Dried Parsley
Sugar
Salt
Black Pepper
Beef Bouillon
Pearl Barley
Tomato Sauce
Water

Substitution Suggestions:

Beef Stew Meat: A chuck roast cut into bite size chunks can be subbed along with a diced venison rump roast or cooked ground beef.
Green Pepper: Any color of bell pepper will work for this stew.
Beef Broth: Vegetable or chicken broth can be used along with homemade stock or broth.
Sugar: Honey or brown sugar can also be used. The sugar helps bring out all the flavors in the stew.
Tomato Sauce: Substitute with crushed tomatoes for a bit more chunkier stew.

Crock pot beef barley stew in yellow bowl.

How to Make Crock Pot Beef Barley Stew

Prepare all your ingredients: chop the carrots, celery, onion, and green pepper.
Using kitchen shears, cut the stew meat into bite size pieces. I like to cut the meat smaller so it's easier to eat and becomes melt in your mouth tender.
Add all the ingredients to the crock pot.

Give the stew a good stir to combine everything well.
Cover the crock pot and cook on low for 8 hours of high 4-5 hours. Cooking on low creates the best flavors and tender beef.

How to Store and Freeze Beef Barley Soup

Storing Leftovers: Store any leftover soup that has been cooled in an air tight container in the fridge. It will last 3-4 days. Reheat it in the microwave or over low heat on the stove.
Freezing Leftovers: Place cooled soup in a freezer safe air tight container or zip top bag. Label, date and freeze. Thaw the soup overnight in the fridge and reheat the soup in the microwave or over low heat on the stove.
Make Ahead Instructions: This soup is a great make ahead or freezer meal. Add all the ingredients to a freezer safe zip top bag. Label, date and freeze the bag flat. When you are ready to enjoy the soup, take it out of the freezer the night before and thaw overnight in the fridge. Then, add it to your crockpot and cook on low for 8 hours.

FAQs About Beef Barley Stew

Do you cook barley before adding to soup?

For this crock pot beef stew recipe, there is no need to cook or rinse the barley before adding to the soup.

How can I make beef stew more flavorful?

Crock pot soups can sometimes end up a little bland. Make sure you are seasoning the dish well, and if you'd like a little more punch of flavor consider adding a few tablespoons of tomato paste, a tablespoon of Worcestershire sauce or finish it off with some fresh parsley, basil or oregano.

What goes with beef barley stew?

There's nothing better than a good hunk of crusty bread to go with soup or stew. Some more delicious ideas to serve with beef barley stew are crackers, bread sticks or a side salad.