Description
This hearty Slow Cooker Beef Barley Soup combines tender seared beef, fresh vegetables, and nutritious barley slow-cooked to perfection in a rich beef broth with tomatoes and aromatic herbs. Perfect for a cozy meal that’s easy to prepare and full of comforting flavors.
Ingredients
Scale
Meat 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
- 2 carrots, peeled and cut into 1/2 inch pieces
- 1 medium yellow onion, diced
- 3 ribs of celery, sliced in half and cut into 1/2 inch pieces
- 3 cloves garlic, minced
Soup Base and Grains
- 1 can (28 ounces) crushed tomatoes
- 6 cups beef broth
- 3/4 cup barley
- 2 bay leaves
Instructions
- Prepare and Brown the Meat: Heat a large nonstick skillet or frying pan on medium-high heat. Season the stew meat with black pepper, salt, garlic powder, onion powder, and dried thyme. Add olive oil to the pan, then sear the meat pieces until browned on all sides, but not cooked through, about 4-5 minutes. This step develops flavor and seals in juices.
- Transfer to Slow Cooker: Once browned, add the meat to your slow cooker along with the carrots, diced onion, celery, minced garlic, crushed tomatoes, beef broth, and bay leaves. Do not add the barley at this stage.
- Cook the Soup: Cover and cook on low heat for 7 to 8 hours, or on high heat for 4 to 5 hours. This slow cooking process allows the flavors to meld and the meat to become tender.
- Add the Barley and Finish Cooking: After the initial cooking time, uncover the slow cooker and stir to combine all ingredients. Add the barley, cover with lid again, and cook for an additional hour on high heat. This final step cooks the barley to a tender consistency.
- Final Touches and Serve: Remove the bay leaves before serving. Ladle the soup into bowls and enjoy your warm, comforting Slow Cooker Beef Barley Soup!
Notes
- For extra flavor, you can add a splash of Worcestershire sauce or a sprinkle of fresh parsley at the end.
- If you prefer a thicker soup, reduce the beef broth quantity slightly or cook uncovered for the last 15-20 minutes.
- The barley doubles in size when cooked, so adjust the amount if you like more or less barley.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
