Slow Cooker Beef Barley Soup
A warm and comforting soup that combines beef, barley, and vegetables, perfect for cozy gatherings and family dinners.
Ingredients
Main Ingredients
- 1 pound beef chuck roast (cut into 1-inch cubes; can substitute with stew meat) Can substitute with stew meat.
- 1 cup pearl barley For a heartier texture, replace with brown rice if desired.
- 4 cups beef broth Feel free to use low-sodium for a healthier option.
- 2 pieces carrots (diced) Swap with parsnips for a sweeter flavor.
- 2 stalks celery (diced) Gives a refreshing crunch.
- 1 medium onion (chopped) It's a flavor base you don't want to miss.
- 3 cloves garlic (minced) Adds an aromatic depth.
- 1 piece bay leaf For subtle earthy notes.
- 1 teaspoon dried thyme Or use fresh for a lively twist.
- Salt and pepper To taste.
- 2 tablespoons olive oil For browning the beef; can use butter for richer flavor.
Instructions
Preparation
- In a skillet over medium heat, warm the olive oil. Once hot, add the beef cubes in batches, searing until browned on all sides—this should take about 5 minutes. Feel free to season them with salt and pepper as you go.
- In the same skillet, add the onion, carrots, celery, and garlic. Sauté until the onion becomes translucent and fragrant, roughly 3 minutes.
- Transfer the seared beef and sautéed veggies into the slow cooker. Add the barley, bay leaf, thyme, and broth. Give it all a good stir to mix those flavors together.
Cooking
- Cover the slow cooker and set it on low for 8 hours. Let it simmer and develop that rich, hearty flavor.
- After cooking, remove the bay leaf. Taste and adjust seasoning with extra salt and pepper if needed.
- Ladle the warm soup into bowls and serve.
Notes
Leftover soup can be stored in airtight containers in the refrigerator for up to 5 days or frozen for up to 3 months. To reheat, thaw overnight and warm on low heat, stirring occasionally.