Hearty Beef and Barley Soup: Your New Slow Cooker Favorite

This beef and barley soup is the ultimate comfort dish for chilly days or when you need a hearty meal that feels like a warm hug.

Packed with tender chunks of beef, nutty barley, and a vibrant medley of vegetables, it’s a recipe that satisfies both the soul and the stomach.

The slow cooker does all the work, letting flavors meld beautifully over time while you go about your day.

This one-pot wonder is not only easy to prepare but also delivers wholesome nutrition in every spoonful. Whether it’s a weeknight dinner or a meal to impress guests, this soup hits all the right notes.

Enjoy it with crusty bread for dipping or on its own for a filling bowl of goodness. Get ready to make this recipe a staple in your kitchen!

Beef with Barley Soup Slow Cooker Recipe

A warm bowl of beef with barley soup can make any day better.

This hearty recipe is perfect for slow cookers, filling your kitchen with a comforting aroma all day.

Packed with tender beef, wholesome barley, and fresh vegetables, this soup is nutritious and delicious.

Ingredients

Main Ingredients:

• 1 lb (450g) beef chuck, cut into small cubes
• 3/4 cup pearl barley, rinsed
• 6 cups beef broth (low-sodium preferred)
• 1 large onion, chopped
• 3 carrots, diced
• 3 celery stalks, chopped
• 3 garlic cloves, minced

Seasonings:

• 2 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 bay leaves

Optional Additions:

• 1 cup mushrooms, sliced
• 1 cup diced tomatoes (canned or fresh)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

Preparation:

1. Chop the vegetables and cut the beef into bite-sized pieces.
2. Rinse the barley under cold water to remove excess starch.

Cooking:

1. Place beef cubes into the slow cooker.
2. Add the chopped onion, carrots, celery, and garlic.
3. Pour in the beef broth and stir in the barley.
4. Sprinkle the thyme, rosemary, salt, and black pepper over the ingredients. Toss in the bay leaves.
5. Cover the slow cooker with a lid. Set it on low heat and let it cook for 8 hours.
6. Check for seasoning after cooking. Adjust salt and pepper if needed.
7. Remove bay leaves before serving.

Serving:

1. Ladle the soup into bowls.
2. Garnish with fresh parsley if desired.
3. Serve with crusty bread or a side salad for a complete meal.

Top Tips

For Best Results:

• Use fresh ingredients for a richer flavor.
• Sear the beef in a skillet before adding it to the slow cooker. This step enhances the soup’s depth.

Make-Ahead Tips:

• Chop vegetables and store them in the fridge a day before cooking.
• Cook the soup a day in advance; the flavors get even better overnight.

Storage Tips:

• Store leftovers in an airtight container. Keeps well in the fridge for up to 4 days.
• Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Variations

Add More Vegetables:

• Try zucchini, sweet potatoes, or green beans for extra nutrients.

Switch the Protein:

• Use chicken instead of beef. Chicken thighs work best for slow cooking.

Make It Vegan:

• Skip the beef and replace it with mushrooms and extra vegetables. Use vegetable broth instead of beef broth.

Use Different Grains:

• Replace barley with rice, quinoa, or farro for a unique twist.

Nutritional Information (per serving):

• Calories: 280
• Protein: 20g
• Carbohydrates: 28g
• Fat: 9g
• Fiber: 5g
• Sodium: 580mg

This beef with barley soup is a wonderful recipe for busy days.

Just set it up in the morning and come home to a delicious, homemade meal.

Its hearty ingredients and slow-cooked flavor will make it a family favorite. Enjoy every spoonful!