Reviewed: Nov. 6, 2009

It was pretty good. I followed instructions in the comments to add all the ingredients to the slow cooker, except the barley, cook for 10 hours, then let the barley in an hour before finish. I thought "wow, I have way more than a half cup of barley, what if I make it 1 cup?" That was a mistake ... now I have a soup that's about the consistency of oatmeal! I'll try to thin it out with more broth.

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Pattie B.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Orono, Maine, USA

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Reviewed: Oct. 29, 2009

I'll make this again. I used stew beef and I think I added more vegetables than called for but those are really a to taste sort of thing.

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ATaylor

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Reviewed: Jul. 14, 2009

Very hearty and tasty stew! I loved how tender the beef was from using the slow cooker. Easy to make and freeze for more dinners another day. I used fresh thyme rather than dried, and it needed a bit of salt. I will make this again for sure!

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amy_noome

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Reviewed: May 16, 2009

I gave this a 3-star rating, because to be honest I did not try the soup as it ended up. I was trying to re-create a thick barley soup we had at a restaurant. I started with this recipe in the crock pot, then when it was done I transferred it to a pot and added a blonde roux (recipe on this site as well). Yum yum yum!! Perfect :-)

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Tami

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Reviewed: Apr. 17, 2009

Absolutely the best. Very simple, nourishing, affordable meal. My husband very sincerely gets tears of happiness in his eyes just thinking about it, and he didn't even know he liked barley until I made this for him. I had no parsley, and forgot the thyme, and it is still excellent.

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sohcahtoa

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Reviewed: Mar. 12, 2009

Great - thanks for sharing.

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Mandy

Cooking Level: Intermediate

Home Town: North Huntingdon, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 13, 2009

Bummer. I have read LOTS of reviews from LOTS of recipes on this site that have complained about blandness and have never had a problem - even when I've had to add just a bit more salt and pepper than called for - but this time, the reviewers were right. I added extra salt, extra pepper, garlic salt, Worcestershire sauce, a bit of A1, tomato paste, blackstrap molasses, sage, and finally Adobo (a salt and pepper combo that's popular in Cuban kitchens) and still, to quote another reviewer: there was no "wow" in my mouth. In fact all of those things barely made a dent! I did follow one reviewer's advice and looked up the Beef Barley Stew recipe on here and added about 2 T balsamic vinegar and it kind of helped, but not really, and it was honestly a last ditch effort. It's very pretty, but pretty just isn't gonna cut it this time. I appreciate the recipe, but next time I'll be looking for something different.

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merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 12, 2009

Very hearty soup and can be eaten as a meal. I added some parsnip and more broth. Very good.

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Isabelle

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

This soup is ok. A little bland. I left out the scallions and used 1 chopped yellow onion instead. The meat was very tender and this makes a LARGE batch of soup. I just felt like it was missing something. Next time I make this, and I will make it again because it has potential, I will use fresh herbs (thyme and parsley) and some mushrooms. I also may use chicken broth instead of beef.

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LOVESUBLIME

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Reviewed: Jan. 26, 2009

Wow this was great. I wanted something a little bit thicker so I used the Beef Barley STEW recipe PLUS the Slow Cooker Beef Barley Soup recipe together. It turned into a really thick soup. I used 8 cups of beef broth and 2 cups of water. One of the boxes of beef broth was a fancy one made from sirloin steak and was labeled BOLD. I added 1 TBSP of balsamic vinegar and a 1/2 Cup of White Wine. Cooked it for 8 hours on low. DELISH !

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Tanzi

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Reviewed: Jan. 26, 2009

WARNING! The recipe calls for adding the barley at the beginning. Do not add until about 30 minutes before the soup should be done. I followed the recipe and the barley was mushy and pretty gross by the time 6 hours in the slow cooker had passed. As far as flavor goes, I thought it was OK but my family refused to eat it and ended up eating sandwiches instead!

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SRoyse

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Reviewed: Jan. 7, 2009

This soup is so easy to make and enjoyable to serve. I put the leftovers in the freezer but found myself defrosting them the next day when my husband was asking for more.

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ABROAD

Cooking Level: Expert

Home Town: Glace Bay, Nova Scotia, Canada

Living In: Sydney, Nova Scotia, Canada

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Reviewed: Dec. 19, 2008

Good but bland. Would use this recipe again but spice it up a bit more next time.

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Irishembi

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 18, 2008

Very disappointing. Really bland even though it smelled great while cooking. I even added a bay leaf and some italian seasoning out of desperation. I used stew meat, maybe I needed something fattier.....definitely not worth the time and effort if you like savory flavors in your food.

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momzilla

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Nov. 19, 2008

Good for an quick weeknight meal. Pat thinks it needs more spices.

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Rachel12

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 18, 2008

Good Recipe! Made at last minute on stove and family really liked it. Changes I made were used vegetable broth and mushroom broth in place of 6 cups of water. Added a dash of worchester sauce, A&1, and kitchen boquet. Will make again.

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DMC154

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Reviewed: Nov. 12, 2008

In regards to the barley, use pearl barley instead of the quick cooking variety in the crock pot.

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foxylady9109

Cooking Level: Expert

Home Town: Duisburg, Nordrhein-Westfalen, Germany

Living In: Mcclellandtown, Pennsylvania, USA

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Reviewed: Nov. 3, 2008

I really liked this recipe. The longer it sits the better it gets. I guess I didn't realize that my crockpot would not hold all the ingredients. I put everything in the crockpot, with the addition of a can of petite diced tomatoes, and absolutely did not have room for the 6 cups of water. I added as much as I could. I probably added between 1 and 2 cups of water. Needless to say my soup was a little thick, but fortunately we like it that way, and we both thought it was delish!! I also forgot to add the thyme at the end, not sure what that would have added. Will definately make again and again.

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GLINKETTE

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 13, 2008

I added tomato sauce, stewed tomatoes, 2 bay leaves and used beef broth instead of the water and still thought it came out rather bland. We didn't care for this recipe.

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cb

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Reviewed: Oct. 4, 2008

This was excellent!! My family loved it. I used fresh garlic instead of garlic powder & extra blk pepper when i cooked the meat. I doubled the recipe so we would have left-overs. It turned out so good, I will make it all the time.

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Kimberly

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