Who doesn’t love coming home to the mouthwatering aroma of a hearty soup simmering away in the slow cooker?
Get ready to tantalize your taste buds with this irresistible Slow Cooker Beef and Barley Soup recipe!
This recipe is sure to become a family favorite dinner, offering both convenience and incredible flavor. Enjoy!
Ingredients You’ll Need for Slow Cooker Beef and Barley Soup
Before we start cooking, let’s gather all the ingredients you’ll need to create this comforting masterpiece:
- 1.5 lbs beef chuck roast, cut into 1-inch cubes
- 1 cup pearl barley
- 1 large onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
For the best results, choose a well-marbled chuck roast.
This cut of beef becomes incredibly tender when slow-cooked, infusing the soup with rich flavor.
As for the barley, pearl barley is the most common variety and works perfectly in this recipe.
If you’re feeling adventurous, you can try hulled barley for a nuttier taste and chewier texture – just keep in mind it may need a longer cooking time.
Tips for Enhancing Your Slow Cooker Beef and Barley Soup
Want to take your soup to the next level? Here are some pro tips:
- For an extra flavor boost, use a mix of beef broth and red wine (replace 1 cup of broth with wine).
- If you prefer a thicker soup, you can make a slurry with 2 tbsp cornstarch and a little cold water. Stir this in during the last 30 minutes of cooking.
- Fresh herbs like rosemary or parsley make excellent additions. Stir them in just before serving for a burst of fresh flavor.
- Leftovers? No problem! This soup actually tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Health Benefits of Beef and Barley Soup
This isn’t just comfort food – it’s a nutritional powerhouse!
The beef provides high-quality protein and iron, while barley offers fiber and various vitamins and minerals.
One bowl of this soup delivers a good balance of carbs, protein, and vegetables, making it a well-rounded meal option.
Barley is particularly noteworthy for its beta-glucan content, a type of soluble fiber that’s been linked to improved heart health and blood sugar control.
Plus, the vegetables add a variety of antioxidants and additional fiber to the mix.
Variations and Serving Suggestions
Feel free to customize this recipe to your liking! Here are some ideas:
- Vegetable additions: Try adding mushrooms, peas, or sweet potatoes for extra variety.
- Gluten-free version: Replace barley with quinoa or rice for a gluten-free alternative.
- Serving suggestions: A chunk of crusty bread is perfect for soaking up the flavorful broth. For a complete meal, serve with a side salad.
- Wine pairing: This hearty soup pairs wonderfully with a robust red wine like Cabernet Sauvignon or Syrah.
Recipe FAQ’s
Can I use a different cut of beef?
While chuck roast is ideal, you can also use stew meat or even sirloin. Just keep in mind that fattier cuts like chuck will give you the most flavor and tenderness.
My soup is too thick. How can I thin it out?
Simply add more beef broth or water until you reach your desired consistency. Remember to adjust the seasoning accordingly.
Can I add other vegetables to this soup?
Definitely! Feel free to add vegetables like peas, green beans, or diced potatoes. Add softer vegetables in the last hour of cooking to prevent them from becoming mushy.
Slow Cooker Beef and Barley Soup
Ingredients
- 1.5 lbs beef chuck roast cut into 1-inch cubes
- 1 cup pearl barley
- 1 large onion diced
- 3 carrots sliced
- 2 celery stalks chopped
- 2 cloves garlic minced
- 8 cups beef broth
- 1 can 14.5 oz diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, ensuring each piece gets a nice sear. This step is crucial for developing deep, rich flavors in your soup.
- Transfer the browned beef to your slow cooker.
- In the same skillet, sauté the onions, carrots, celery, and garlic until slightly softened, about 5 minutes. Add these to the slow cooker.
- Pour in the beef broth and diced tomatoes. Add the barley, bay leaves, thyme, salt, and pepper.
- Give everything a good stir, cover the slow cooker, and set it to low for 8 hours or high for 6 hours.
- About 30 minutes before serving, taste and adjust the seasoning if needed.
Notes
- For an extra flavor boost, use a mix of beef broth and red wine (replace 1 cup of broth with wine).
- If you prefer a thicker soup, you can make a slurry with 2 tbsp cornstarch and a little cold water. Stir this in during the last 30 minutes of cooking.
- Fresh herbs like rosemary or parsley make excellent additions. Stir them in just before serving for a burst of fresh flavor.