Slow Cooker Beef and Barley Soup
Slow Cooker Beef and Barley Soup is a rich, hearty meal packed with tender beef, nutty barley, and slow-simmered vegetables in a flavorful broth. Let the slow cooker do the work while you enjoy a deeply comforting, satisfying dish.
Equipment
- Slow Cooker For cooking the soup
- Large Skillet For browning the beef (optional)
- Ladle For serving
Ingredients
- 1.5 pounds beef chuck or stew meat cut into bite-sized pieces
- 1 tablespoon olive oil for browning the beef
- 1 small onion diced
- 3 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 ribs celery chopped
- 6 cups beef broth low sodium preferred
- ¾ cup pearled barley rinsed
- 2 teaspoons Worcestershire sauce for depth of flavor
- 1 teaspoon dried thyme
- 2 whole bay leaves
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- If browning the beef, heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3 minutes per side. Transfer to the slow cooker.
- Add diced onion, minced garlic, carrots, and celery to the slow cooker.
- Pour in the beef broth, Worcestershire sauce, and add dried thyme, bay leaves, salt, and black pepper. Stir well to combine.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the beef is tender.
- About 30 minutes before serving, stir in the rinsed barley. Cover and let cook until barley is tender but not mushy.
- Remove bay leaves, taste, and adjust seasoning as needed.
- Ladle into bowls, garnish with fresh parsley, and serve warm.
Notes
- For extra depth, add a splash of red wine when sautéing the beef.
- Leftovers store well in the fridge for up to 4 days; the barley will continue to absorb liquid, so add extra broth when reheating.
- For a thicker soup, mash a few of the cooked vegetables before serving.
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