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Slow Cooker Beef and Barley Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 30 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 6 hours (high) or 8 hours (low)
  • Total Time: 6 hours 20 minutes (high) or 8 hours 20 minutes (low)
  • Yield: 8 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal

Description

This Slow Cooker Beef and Barley Soup is a hearty, comforting meal perfect for any day. Tender beef chuck, nutritious pearl barley, and a medley of vegetables simmer together in rich beef broth and diced tomatoes, infused with earthy thyme and bay leaves. With minimal prep and the convenience of a slow cooker, this soup offers deep, satisfying flavors and a wholesome balance of protein, fiber, and vegetables.

Ingredients

Scale

Meat

  • 1.5 lbs beef chuck roast, cut into 1-inch cubes

Grains

  • 1 cup pearl barley

Vegetables

  • 1 large onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced

Liquids & Canned Goods

  • 8 cups beef broth
  • 1 can (14.5 oz) diced tomatoes

Herbs & Spices

  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and pepper to taste

Oils & Fats

  • 2 tbsp olive oil

Instructions

  1. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches to ensure each piece gets a nice sear, which develops deep, rich flavors for the soup.
  2. Transfer beef to slow cooker: Once browned, transfer the beef cubes to your slow cooker to start the slow cooking process.
  3. Sauté vegetables: In the same skillet, sauté diced onions, sliced carrots, chopped celery, and minced garlic for about 5 minutes until slightly softened to enhance their flavors before adding them to the slow cooker.
  4. Add ingredients to slow cooker: Pour in the beef broth and diced tomatoes, then add pearl barley, bay leaves, dried thyme, salt, and pepper. Stir everything gently to combine.
  5. Cook in slow cooker: Cover the slow cooker with the lid and cook on low for 8 hours or on high for 6 hours, allowing the beef and barley to become tender and flavors to meld together.
  6. Adjust seasoning: About 30 minutes before serving, taste the soup and adjust seasoning with additional salt and pepper if necessary for a perfectly balanced flavor.

Notes

  • For a thicker soup, cook uncovered for the last 30 minutes to reduce some of the liquid.
  • You can substitute pearl barley with steel-cut oats for a different texture.
  • Leftovers taste even better the next day as flavors continue to develop.
  • This soup freezes well; store in airtight containers for up to 3 months.
  • For a lower sodium version, use low-sodium beef broth and adjust salt to taste.

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Find it online: https://breakfasttodinner.com/slow-cooker-beef-and-barley-soup-recipe/