Slow cooker beef and barley soup - easy, hearty and delicious!
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Slow Cooker Beef and Barley Soup

Hearty and delicious slow cooker beef and barley soup - the ultimate comfort food.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Soup
Servings: 6 servings
Author: Lucy Parissi


  • 700 g | 1.5lbs beef shin cut into small cubes
  • 100 g | 3.5oz pearl barley
  • 3 carrots peeled and finely diced
  • 2 celery sticks peeled and finely diced
  • 2 leeks white parts only, finely diced
  • 2 shallots peeled and finely diced
  • 2 tbsp tomato purée
  • 1 large floury potato peeled and cubed
  • 1 tbsp plain flour
  • 1 tbsp soy sauce
  • 1/2 tbsp Worcestershire sauce
  • 1 tsp dried mixed herbs thyme, oregano
  • 1 1/2 litres | approximately 6 cups hot beef stock made with 1-2 stock cubes
  • salt and freshly ground pepper to season
  • handful flat leaf parsley chopped, to garnish
  • olive oil to fry


  • Add the flour onto a plate and season liberally with salt and pepper.
  • Toss the beef cubes to coat in the flour.
  • Heat a little olive oil in a large non-stick frying pan. Fry the beef cubes, in batches, until lightly browned. Transfer to your slow cooker.
  • Fry the carrots, celery, leeks, shallots and potato over medium heat until slightly softened.
  • Stir in the tomato purée, soy sauce, Worcestershire sauce, dry herbs and transfer everything to the slow cooker.
  • Add the stock and pearl barley and stir well. Cover and cook for 8 hours on low setting.
  • Serve garnished with a little chopped parsley and crusty bread on the side. Thin the soup with a little water if necessary before serving.


Vary the vegetables according to what's in season. Squash, parsnips, sweet potatoes are all great additions.
Make sure you leave a bit of space at the top of your slow cooker as the barley will thicken as it cooks.