Beef and Barley Soup

    5 hours 10 minutes

    A great beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.

    235 people made this

    Serves: 6 

    • 1 kg gravy beef, cubed
    • 5 cups (1250ml) water
    • 4 beef stock cubes, crumbled
    • 1/2 onion, diced
    • 250g tomato puree (or tin diced tomatoes)
    • 3/4 cup (155g) uncooked pearl barley
    • 1 pinch salt and pepper, to taste

    Preparation:10min  ›  Cook:5hours  ›  Ready in:5hours10min 

    1. In a slow cooker combine beef, water, stock, onion, tomato, barley, salt and pepper.
    2. Cover and cook on Low for 5 hours.

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    Reviews in English (204)


    This recipe is YUMMY!!!! I made it on a Friday, but then my husband walked in with a pizza for supper. So we had the pizza instead. (I did sample the soup and it was good but a little thin and needed some additional spices. I added some thyme and garlic powder - much better.) Anyways, I put the soup away to eat the next day. On Saturday when I took it out, it was way thicker and was REALLY GOOD. Everybody loved it. There was one serving left over which I had for breakfast on Sunday, and I must say that Sunday was the best day for it yet. The tate and texture were outstanding. One thing I might do differently next time would be to use round steak cubes rather than chuck so the meat would be more tender. This was no fault of the recipe, I just like softer beef in my soups. I will definitely be making this again.  -  13 Feb 2006  (Review from Allrecipes USA and Canada)


    Just wonderful! I did add a bit of red wine,fresh thyme, bay leaf, minced garlic, and carrots to the beef broth. I also browned the beef before I put everything into the crockpot. Thank You!  -  11 Nov 2006  (Review from Allrecipes USA and Canada)


    Great Thick soup that was easy to prepare. Various vegies can be added to taste(carrots,celery,etc) and additional broth or reduced barley for a thinner soup. Garlic and thyme are great additions.  -  21 Jan 2003  (Review from Allrecipes USA and Canada)