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crockpot mushroom beef barley soup
Photo credit Liz Rueven

Crockpot Beef Barley Mushroom Soup Recipe

This hearty beef, barley and mushroom soup is true Ashkenazi comfort food. A simple weeknight dinner for cold winter evenings, once it’s inside the crockpot, you can set it and forget it for the next eight hours. 

  • Total Time: 10 hours 30 minutes
  • Yield: 4-6


  • 1 cup barley
  • 2 Tbsp canola oil
  • 1 lb beef stew or flanken (cubed or in chunks), rinsed and patted dry
  • 2 medium onions, chopped
  • 8 oz portobello mushrooms, quartered
  • 4 oz shitake mushrooms, sliced
  • 4 cloves garlic, chopped
  • 6 carrots, washed or scraped and chopped
  • 4 celery stalks, washed and chopped
  • 2 bay leaves
  • 6 Tbsp fresh dill, chopped (reserve 12 Tbsp for garnish)
  • 2 Tbsp tomato paste
  • 3 cartons beef broth (32 oz each)
  • salt and freshly ground pepper to taste (better to salt after cooking as some broths are salty)


  1. Soak barley in cold water 2-3 hours or overnight. Rinse and drain. Place in slow cooker insert.
  2. Heat oil in large sauté or caste iron pan. Do not use a nonstick surface.
  3. Brown chunks of beef 6-8 minutes on each side, allowing space between each piece.
  4. Place in slow cooker insert.
  5. In the same pan (do not wipe it out) brown onions until golden, 12-15 minutes.
  6. Add all mushrooms, stir and cook over medium heat for another 5-10 minutes.
  7. Add garlic and sauté 5 minutes.
  8. Place all of the above into slow cooker insert.
  9. Add chopped carrots, celery, bay leaves, dill, tomato paste and broth. Season with salt and ground pepper.
  10. Stir to combine well and set slow cooker to LOW and cook for 8 hours.
  11. Remove bay leaves and ladle soup into bowls. Garnish with reserved chopped dill.
  • Author: Liz Rueven
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 8 hours 30 minutes
  • Category: Entree
  • Method: Slow Cooker
  • Cuisine: Ashkenazi