Beef and Barley Soup in the Slow Cooker

Beef and Barley Soup in the Slow Cooker


35 people made this

Hearty barley soup with a stock made from beef bones, vegetables and plenty of garlic. Takes about 8 hours in a slow cooker.

Martha Dibblee

Serves: 16 

  • 2 beef soup bones
  • 2 tablespoons salt
  • 5 stalks celery, halved
  • 1 onion, quartered
  • 1/2 teaspoon ground black pepper
  • 2 bouquet garni
  • 6 carrots, peeled and halved
  • 1/2 bunch fresh parsley, chopped
  • 11 cloves garlic, peeled
  • 185g (1 cup) pearl barley

Preparation:20min  ›  Cook:8hours  ›  Ready in:8hours20min 

  1. Place beef bones in a large slow cooker. Add salt, celery stalks, onion, pepper, bouquet garni, carrots, parsley and garlic.
  2. Fill slow cooker within 5cm of the top with hot water, cover and cook for 6 hours on high heat, stirring occasionally.
  3. Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
  4. Remove and discard onion, bouquets garni, celery and parsley.
  5. Transfer bones to a dish and remove meat from the bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

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Reviews (4)


Altered ingredient amounts. Halved the salt content and added turnips, swede and parsnips. Very easy recipe. - 15 Jul 2010


This was absolutely delicious! A great winter soup to warm you up. Once I'd put all the ingredients into the slow cooker it seemed alarmingly too full so I changed my mind and simmered it all slowly in a big saucepan instead. Great results! - 09 Jul 2009


Altered ingredient amounts. Instead of bones I used a big hunk of skirt steak and added a beef stock cube. I also used only 6 cloves of garlic. - 09 Jul 2009

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