Slow Cooker Beef and Barley Soup
This hearty slow cooker beef and barley soup is a comforting American-style dish perfect for chilly evenings.The recipe combines tender chunks of beef chuck roast with nutritious pearl barley and a medley of vegetables in a flavorful broth.The slow cooking process allows the flavors to meld beautifully, resulting in a rich and hearty 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
Tips & Tricks
- 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.