Jump to recipeMain Course · Soup

Slow-Cooker Beef, Barley, and Mushroom Soup

Browning beef and mushrooms first gives this slow-cooker soup a savory base, while late-added pearl barley keeps its shape in the rich broth.

A rustic bowl of beef and mushroom soup shows pearl barley, carrots, parsley, and crusty bread.

This soup begins on the stovetop, where beef and cremini mushrooms develop browned surfaces before they meet the broth.

The slow cooker then tenderizes the beef, and barley goes in near the finish so the grains stay plump instead of dissolving into the soup.

Brown in batches for a deeper base

A crowded skillet traps moisture, which keeps beef and mushrooms from taking on much color. Browning them in uncrowded batches leaves savory bits on the pan that later dissolve into the soup when the vegetables are cooked and everything is transferred to the slow cooker.

Let the beef become fork-tender

The covered cooker holds the broth at a steady low heat while the beef softens over several hours. Keep the lid closed during this stretch; each opening releases heat and makes the final texture less predictable.

Browned beef and cremini mushrooms are added to a slow cooker with vegetables and broth. — Beef, browned mushrooms, and vegetables enter the cooker before the barley is added.

Add barley late to preserve its shape

Pearl barley needs enough time to soften, but a full day in the slow cooker can leave it overly swollen. Adding it after the beef has cooked lets the grains finish in the broth while remaining distinct enough to spoon cleanly into each bowl.

Finish with parsley and bread

Parsley stirred in at the end keeps a fresh, green note against the savory broth. Let the soup stand briefly before ladling so the barley settles through the pot, then serve with crusty bread for dipping.

Fork-tender beef, browned mushrooms, and distinct pearl barley grains fill the finished soup. — Tender beef, browned mushrooms, vegetables, and pearl barley sit together in the finished broth.

Slow-Cooker Beef, Barley, and Mushroom Soup

6 servings

515 minutes total

Ingredients

• 2 1/2 lb beef chuck roast, trimmed and cut into 1-inch cubes
• 1 1/2 tsp kosher salt, divided
• 1 tsp ground black pepper, divided
• 2 tbsp neutral oil, divided
• 12 oz cremini mushrooms, quartered
• 1 medium yellow onion, diced
• 2 medium carrots, cut into 1/2-inch pieces
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 6 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 3/4 cup pearl barley, rinsed
• 1/4 cup chopped fresh parsley
• 1 loaf crusty bread, for serving

Method

Season the beef
Pat the beef chuck dry, then toss it with 1 tsp of the kosher salt and 1/2 tsp of the black pepper until the cubes are evenly seasoned.
Look for: The beef surface is dry and each cube has a light, even coating of seasoning.
Brown the beef
Heat 1 tbsp neutral oil in a heavy skillet over medium-high heat and brown the beef in uncrowded batches, turning until several sides are deeply browned; transfer each batch to a plate.
Look for: Beef releases from the skillet after a crust forms, and browned bits remain on the pan.
Brown the mushrooms
Add the remaining 1 tbsp neutral oil to the skillet, then brown the cremini mushrooms in a single layer, working in batches if needed; move them to the plate with the beef.
Look for: The mushrooms have browned edges and their released liquid has mostly evaporated.
Soften the vegetables
Add the onion, carrots, and celery to the skillet and cook until the onion begins to soften; stir in the garlic, tomato paste, and dried thyme for the final minute so the paste darkens slightly without scorching.
Look for: The onion is translucent at the edges and the tomato paste smells sweet and savory.
Load the slow cooker
Scrape the skillet vegetables into a 5- to 6-quart slow cooker, add the browned beef and mushrooms, then pour in the beef broth and Worcestershire sauce and tuck in the bay leaf; stir to distribute the vegetables.
Look for: The beef and mushrooms are mostly submerged and the browned skillet bits are mixed into the broth.
Slow-cook the beef
Cover and cook on low until the beef is nearly fork-tender, about 7 hours; keep the lid closed during cooking so the slow cooker holds a steady temperature.
Look for: A fork enters the beef with slight resistance, and the broth is gently steaming.
Add the barley
Stir the rinsed pearl barley into the slow cooker, cover again, and cook on low for about 1 hour, checking near the end so the grains turn tender while still holding their shape.
Look for: The barley is plump and tender but the grains remain distinct rather than splitting apart.
Finish the soup
Remove and discard the bay leaf, stir in the remaining 1/2 tsp kosher salt, remaining 1/2 tsp black pepper, and parsley, then let the soup stand briefly so the broth settles around the barley.
Look for: The parsley stays bright and the broth lightly coats the beef, vegetables, and barley.
Serve with bread
Ladle the hot soup into warm bowls, dividing beef, mushrooms, vegetables, and barley evenly, and serve with slices of crusty bread for dipping.
Look for: Each bowl has a balanced mix of tender beef, vegetables, mushrooms, and intact barley grains.