Slow cooker beef soup with barley

    8 hours 10 min

    This soup is delicious, hearty and packed full of flavour. Beef is pan-seared, then popped into a slow cooker with beef stock, vegetables, parsley and pearl barley. Enjoy this soup during the cold winter months.

    217 people made this

    Serves: 10 

    • 675g boneless lean beef, cubed
    • 3 tablespoons vegetable oil
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 2 teaspoons garlic granules
    • 900ml beef stock
    • 1.5 litres water
    • 4 sticks celery, chopped
    • 6 carrots, chopped
    • 6 spring onions, chopped
    • 30g chopped fresh parsley
    • 185g pearl barley
    • 1 teaspoon dried thyme

    Prep:10min  ›  Cook:8hr  ›  Ready in:8hr10min 

    1. In a frying pan over medium heat, saute the beef in the oil for 5 minutes or until browned. Stir in the salt, pepper and garlic granules and place seasoned meat in a slow cooker. Add a little water to the frying pan and stir to pick up the browned bits. Add to the slow cooker.
    2. Add the stock, water, celery, carrots, spring onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours or until the vegetables and barley are tender. Add the thyme just before serving.

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    Reviews in English (193)


    First thing I made in the slow cooker and my god I'm a huge fan, tasted really nice and even a cheap cut of beef tasted like the best  -  06 Apr 2016


    Followed previous reviews and only added the stock - not the extra water listed. Also left out the garlic and spring onions and used fresh thyme. Pretty good!  -  10 Mar 2014


    Delicious, filling and totally hit the spot when we came home to dinner! I didn't add the spring onions or garlic granules - no need.  -  08 Jan 2013