Description
This Slow Cooker Beef and Barley Soup is a hearty and comforting dish perfect for any season. Tender beef chuck, nutritious pearl barley, and a medley of vegetables simmer together with savory herbs and beef broth to create a rich, flavorful soup. The slow cooker method allows the beef to become tender and infuses the soup with deep, robust flavors, making it an easy yet satisfying meal for the whole family.
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
- 2 tbsp olive oil
Instructions
- Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, making sure each piece develops a nice sear. This step is essential for building deep, rich flavors in the soup.
- Transfer Beef to Slow Cooker: Once browned, transfer all the beef cubes to your slow cooker.
- Sauté Vegetables: In the same skillet used for browning the beef, sauté the diced onion, sliced carrots, chopped celery, and minced garlic for about 5 minutes, or until slightly softened. Then, add these sautéed vegetables to the slow cooker.
- Add Liquids and Seasonings: Pour the beef broth and diced tomatoes into the slow cooker. Add the pearl barley, bay leaves, dried thyme, salt, and pepper to the mixture.
- Cook the Soup: Stir everything well to combine. Cover the slow cooker and cook on low for 8 hours or on high for 6 hours, allowing the flavors to meld and the beef to become tender.
- Adjust Seasoning: About 30 minutes before serving, taste the soup and adjust the seasoning with more salt and pepper if needed.
Notes
- For best flavor, brown the beef before adding it to the slow cooker for enhanced depth.
- If you prefer thicker soup, you can remove the lid during the last 30 minutes of cooking to reduce the liquid slightly.
- Barley adds a nice chewy texture and boosts fiber content; avoid overcooking to prevent it becoming mushy.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Feel free to customize with additional vegetables like mushrooms or peas towards the end of cooking.
