This Crockpot Beef Mushroom Barley Soup is pure cozy-in-a-bowl.
It’s hearty, brothy, full of tender beef, earthy mushrooms, and nutty barley.
Everything just simmers all day and comes out rich, flavorful, and comforting.
You do a quick sauté in the beginning, then let the slow cooker take it from there.
It’s simple, filling, and perfect on chilly days.
Why I Love This Recipe
This soup brings back memories of my dad making big pots of barley soup every fall. The smell would fill the whole house, and you’d just know something good was coming. I’ve made this one over and over—it’s got everything I love: deep flavor, real ingredients, and barely any work after the first 10 minutes.
- The beef gets super tender without having to babysit it
- Barley gives the soup a hearty, chewy texture
- Mushrooms add that earthy, umami flavor
- Makes a big batch—great for leftovers
- Freezes well for another cozy night later
Servings and Time
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 7–8 hours on low or 4–5 hours on high
Macros (per serving, approx.)
- Calories: 380
- Protein: 28g
- Carbs: 32g
- Fat: 16g
- Fiber: 5g
- Sugar: 4g
What You’ll Need
- 1.5 lbs stew beef, cut into 1-inch chunks
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 8 oz cremini mushrooms, sliced
- 6 cups beef broth
- 2/3 cup pearl barley
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- ½ tsp salt
- ¼ tsp black pepper
Pro Tips
- Brown the beef for extra flavor—it makes a big difference
- Don’t skip the mushrooms—they give the broth amazing depth
- Use pearl barley (not quick-cooking) so it holds up in the slow cooker
- Add a splash of balsamic vinegar at the end for a flavor boost
- Freeze in individual portions for easy lunches later
Tools Required
- Crockpot (6-quart or larger)
- Large skillet
- Wooden spoon or spatula
- Knife and cutting board
- Ladle
Substitutions and Variations
- Swap beef for chicken thighs or ground beef
- Use vegetable broth to make it vegetarian (and skip the beef)
- Add spinach or kale at the end for extra greens
- Use farro instead of barley for a nutty twist
- Add potatoes if you want it extra hearty
Make Ahead Tips
- Dice all your veggies and store in the fridge the night before
- Brown the beef and onion ahead of time and keep refrigerated
- You can assemble everything (except barley) in the crockpot insert and refrigerate overnight
How to Make Crockpot Beef Mushroom Barley Soup
Step 1: Brown the beef
In a large skillet, heat 1 tbsp olive oil over medium-high. Add 1.5 lbs stew beef, cut into 1-inch chunks. Brown for about 4–5 minutes, turning to get color on all sides.
Step 2: Add onions and garlic
Add 1 small diced yellow onion and 2 minced garlic cloves to the skillet with the browned beef. Sauté for 2–3 minutes, until the onion is softened and garlic is fragrant.
Step 3: Add everything to the crockpot
Transfer the beef, onion, and garlic mixture to the crockpot. Add 3 diced carrots, 2 diced celery stalks, 8 oz sliced cremini mushrooms, 6 cups beef broth, 2/3 cup pearl barley, 1 tsp dried thyme, 1 tsp dried parsley, 1 bay leaf, ½ tsp salt, and ¼ tsp black pepper. Stir to combine.
Step 4: Slow cook
Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and the barley is soft but chewy. Stir once or twice if you can.
Step 5: Serve
Remove the bay leaf and ladle soup into bowls. Add fresh parsley if you like, and serve hot.
Leftovers and Storage
- Store leftovers in the fridge for up to 4 days
- Reheat on the stove or microwave; add broth if it thickens
- Freeze in airtight containers up to 3 months
- Thaw overnight in the fridge and reheat gently
Why This Recipe Works (Quick Science)
- Browning the beef adds umami and deep flavor through caramelization
- Barley slowly releases starch into the broth, thickening it naturally
- Mushrooms give the soup a rich, savory base without extra fat
- Long cooking breaks down collagen in the beef, making it melt-in-your-mouth tender
Common Mistakes
- Using quick-cook barley—it gets mushy in the crockpot
- Skipping the browning step—flavor won’t be as rich
- Not enough liquid—barley absorbs a lot, so use the full 6 cups
- Forgetting to stir once or twice—barley can stick to the bottom
What to Serve With
- Crusty bread or dinner rolls
- Buttered toast or garlic bread
- Simple green salad with vinaigrette
- A slice of sharp cheddar or Swiss on the side
- Hot tea or sparkling water with lemon
FAQ
Can I use quick barley?
You can, but add it only in the last hour of cooking to avoid mushy texture.
Can I skip the mushrooms?
Yes, but they add a lot of flavor. Try adding extra onion or celery if you skip them.
Is this soup freezer-friendly?
Absolutely. Just let it cool first and portion it into freezer-safe containers.
Can I cook it on the stove?
Yes. Simmer on low for about 90 minutes, stirring occasionally.
Can I use ground beef instead of stew beef?
Yes, brown it the same way and follow the rest of the recipe—it’ll still be delicious.
Hope You Love It!
This is one of those soups that warms you up from the inside out. It’s simple, hearty, and packed with flavor. I hope it finds a spot in your regular soup rotation. Let me know how it turned out in the comments—I’d love to hear what you added or swapped in!