Go Back
+ servings

Crockpot Beef and Barley

Super thick and comforting soup for a chilly fall or winter meal!
5 from 1 vote
Print Pin
Course: Soup
Cuisine: American
Prep Time: 30 minutes
Cook Time: 8 hours
Servings: 8 servings
Calories: 244.78kcal
Author: Megan Porta


  • Crock Pot


  • 1 1/2 lbs. stew meat cut into bite-size chunks
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 5 carrots peeled and sliced
  • 8 oz. package sliced mushrooms
  • 1/4 cup flat-leaf parsley finely chopped
  • Salt and pepper to taste
  • 32 oz. container beef broth
  • 2 cups water
  • 1 cup barley
  • 6 oz. can tomato paste
  • 2 tbsp. Worcestershire sauce
  • 14.5 oz. can diced tomatoes


  • Cook stew meat in a large skillet over medium heat for 4 minutes, stirring often. Add onion, garlic, carrots, mushrooms, parsley, salt and pepper and cook for an additional 5 minutes.
  • Add contents of the skillet to a crockpot along with beef broth, water, barley, tomato paste, Worcestershire sauce and diced tomatoes. Mix well and cook on High heat for 4-5 hours or Low heat for 7-8 hours.


Cook 7-8 hours, 30 minutes (Low Heat) or 4-5 hours, 30 minutes (High Heat)


Calories: 244.78kcal | Carbohydrates: 16.79g | Protein: 31.61g | Fat: 6.58g | Saturated Fat: 2.59g | Cholesterol: 84.2mg | Sodium: 650.78mg | Fiber: 4.2g | Sugar: 6.16g
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!