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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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