Crock-Pot Barley Beef Soup

I’ve been in the mood for Barley Beef Soup for awhile now. Today was the perfect day for it too. Cold, rainy (yes, rain in January…In South Dakota. Thank you Global Warming!), and I was busy with the statements all day. Which of course means I’d be more inclined to just order a pizza most days…But I also want a new car. And I didn’t really feel like making pizza from scratch. Enter the crock pot.

I made us go grocery shopping last night so that I wouldn’t have to get up early Saturday morning and go. It’s been a long week, and I wanted to sleep in this weekend (well, as late as the bambino will allow anyway). While we were there, I picked up some stew meat with the intention of making soup.


Perfect for a cold, grey, rainy day.

Yield: 6

Crock-Pot Barley Beef Soup

Crock-Pot Barley Beef Soup
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes


  • 1 lb. stew meat
  • 6 C water
  • 4 cubes beef bouillion
  • salt & pepper
  • 2 tsp onion powder
  • 1-2 cloves garlic, minced
  • 1 Tbsp Worcestershire sauce
  • 1 14-18 oz. jar or can of diced tomatoes, undrained
  • 3/4 C pearl barley (NOT quick-cooking barley)
  • 1/2 tsp dried oregano
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme


Combine all ingredients in a crock pot. Cook on low for 8-9 hours, or until meat and barley are tender. If necessary, add in more liquid to reach desired consistency.

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The nice thing about a meal like this is that you can adjust the ingredients or seasonings to suit your tastes or what you have on hand. I don’t generally keep onions in the house, and while I had some sad-looking carrots in the crisper, they’re waaay past their prime (I bought them for this–That’s how old they are!), so I just tossed them out.


I think I’ll settle in with my Nook and maybe finally take the Christmas decorations down this weekend…Or do up a bunch of baking. I have a couple recipes I want to try. In the meantime, I’m going to zone out in front of the TV till bedtime!

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One Reply to “Crock-Pot Barley Beef Soup”

  1. Pingback: Salted Nutella Toffee Scones - TramplingroseTramplingrose

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