Slow Cooker Beef Barley Soup Recipe

Introduction

This Slow Cooker Beef Barley Soup is a hearty and comforting meal perfect for chilly days. Tender beef, wholesome barley, and flavorful vegetables simmer together to create a rich and satisfying soup that’s easy to prepare and even easier to enjoy.

Ingredients

• 1 tablespoon oil
• 1 lb beef stewing meat
• 1 small onion, finely diced
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 3 large carrots, peeled and chopped
• 2 ribs celery, chopped
• 1/2 cup pearl or pot barley, rinsed
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 cups low sodium beef broth
• Fresh parsley for serving

Instructions

1. Step 1: Heat a large pan over medium-high heat and add the oil. Let it heat for about one minute.
2. Step 2: Brown the beef in batches, leaving space around each piece for even cooking. Once browned, remove the beef and place it into a 4-6 quart slow cooker.
3. Step 3: Add the diced onion to the same pan and cook over medium heat until translucent, scraping up any browned bits from the beef. Stir in the garlic, salt, Italian seasoning, and black pepper, cooking for one more minute.
4. Step 4: Transfer the onion mixture to the slow cooker over the beef. Add the carrots, celery, barley, tomato paste, and bay leaves. Stir everything well, then pour in the beef broth and mix again.
5. Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables and barley are tender.
6. Step 6: Stir in fresh parsley to taste, adjust seasoning if needed, and serve warm.

Tips & Variations

• For extra depth of flavor, brown the beef with a pinch of smoked paprika or add a splash of Worcestershire sauce before slow cooking.
• Substitute pearl barley with steel-cut oats if you want a quicker cooking time, though texture will differ.
• Add diced potatoes or parsnips for additional vegetable variety and heartiness.
• Use homemade beef broth for a richer taste or substitute with chicken broth for a lighter soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave until steaming hot. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this soup?

Yes, you can use chuck roast or brisket cut into stew-sized pieces. These cuts become tender and flavorful when slow cooked.

Do I need to soak the barley before cooking?

No soaking is necessary for pearl barley in this recipe. Just rinse it thoroughly under cold water before adding it to the soup.

Slow Cooker Beef Barley Soup Recipe

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★★★★★

4.9 from 106 reviews

• Author: lina
• Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
• Yield: 6 servings 1x

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Description

This Slow Cooker Beef Barley Soup is a hearty and comforting meal perfect for chilly days. Tender beef stewing meat simmers slowly with aromatic vegetables, pearl barley, and a robust tomato-based broth, resulting in a flavorful and nourishing soup. Ready with minimal prep, it’s an ideal recipe to set and forget, coming together with deep flavors and satisfying textures.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon oil
• 1 lb beef stewing meat
• 1 small onion, finely diced
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 3 large carrots, peeled and chopped
• 2 ribs celery, chopped
• 1/2 cup pearl or pot barley, rinsed
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 cups low sodium beef broth
• Fresh parsley for serving

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Instructions

1. Heat Oil: Heat a large pan over medium-high heat. Add the oil and let it heat for about 1 minute to prepare for browning the beef.
2. Brown the Meat: Add the beef stewing meat in batches to the pan, ensuring space around each piece. Brown the meat on medium-high heat until nicely seared. Remove browned meat from the pan and place it into a 4-6 quart slow cooker.
3. Sauté Onions and Aromatics: In the same pan, add the diced onions and cook over medium heat until translucent, scraping up the browned bits left from the meat for added flavor. Stir in minced garlic, salt, Italian seasoning, and black pepper, and cook for 1 more minute to release the aromas.
4. Add Vegetables and Barley: Transfer the sautéed onion mixture into the slow cooker on top of the beef. Add chopped carrots, celery, rinsed barley, tomato paste, and bay leaves. Stir everything well to combine all ingredients evenly.
5. Add Broth and Cook: Pour in the low sodium beef broth and stir again. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables and barley are tender and the flavors are well developed.
6. Finish and Serve: Stir in fresh parsley as desired, adjust seasoning with salt or pepper if needed, and serve the soup hot for a comforting meal.

Notes

• For a thicker soup, reduce the broth amount slightly or cook longer with the lid off during the last 30 minutes.
• You can substitute pearl barley with pot barley for a chewier texture, but adjust cooking time as pot barley may take slightly longer.
• Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
• To make this gluten-free, substitute barley with certified gluten-free grains like quinoa or rice, though texture and cooking times will vary.
• Use low sodium beef broth to better control the saltiness of the soup.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: beef barley soup, slow cooker soup, hearty beef soup, comfort food, slow cooker recipes, winter soup