Description
This Slow Cooker Beef Barley Soup is a hearty and comforting meal perfect for chilly days. Tender seared beef, wholesome barley, and a medley of vegetables simmered slowly in a savory beef broth create a rich, flavorful soup with minimal hands-on time.
Ingredients
Scale
Beef and Seasonings
- 1 pound stew meat
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. dried thyme
- 1 Tbsp. olive oil
Vegetables and Soup Base
- 2 carrots, peeled and cut into 1/2 inch pieces
- 1 medium yellow onion, diced
- 3 ribs celery, sliced in half and cut into 1/2 inch pieces
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 6 cups beef broth
Other
- 3/4 cup barley
- 2 bay leaves
Instructions
- Season and Brown the Meat: Heat a large nonstick skillet or frying pan over medium-high heat. Season the stew meat with black pepper, salt, garlic powder, onion powder, and dried thyme. Add olive oil to the pan and sear the meat pieces just until browned on the outside, not cooked through. This step develops a rich flavor.
- Transfer Ingredients to Slow Cooker: Place the browned meat into the slow cooker. Add carrots, onion, celery, garlic, crushed tomatoes, beef broth, and bay leaves to the slow cooker, but do not add the barley yet. Stir gently to combine.
- Cook Slowly: Cover the slow cooker and cook on low heat for 7 to 8 hours or on high heat for 4 to 5 hours. This slow cooking method allows the flavors to deepen and the meat to become tender.
- Add Barley and Finish Cooking: After the initial cooking time, remove the lid and stir the soup. Add the barley to the mixture, cover again, and continue cooking on high for an additional hour until the barley is tender.
- Serve: Remove the bay leaves before serving. Ladle the hearty beef barley soup into bowls and enjoy warm.
Notes
- Searing the meat before slow cooking enhances the flavor but is optional if you’re short on time.
- Adjust the salt and pepper to taste, especially if your beef broth is already salted.
- You can substitute pearl barley with hulled barley for a chewier texture, but cooking time may increase.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adding fresh herbs like parsley at the end can brighten the flavors.
