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Cozy Slow Cooker Beef and Barley Soup: Easy, Hearty Dinner

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This slow cooker beef and barley soup is a hearty, comforting meal with tender beef, chewy barley, and a rich, savory broth. It’s easy to make with simple ingredients and perfect for meal prep.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 cup pearled barley, rinsed
  • 6 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the beef in a single layer (work in batches if needed) for 3-4 minutes per side until a deep brown crust forms. Transfer to the slow cooker.
  2. Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-6 minutes until softened and the onion is translucent. Add the minced garlic and cook for 1 minute until fragrant.
  3. Pour about ½ cup of the beef broth into the skillet and use a wooden spoon to scrape up the browned bits from the bottom. Let simmer for 1 minute, then pour everything into the slow cooker with the beef.
  4. Add the rinsed pearled barley, remaining beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves to the slow cooker. Stir until the tomato paste is mostly dissolved.
  5. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fall-apart tender and the barley is plump and tender.
  6. About 30 minutes before serving, remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, stir in extra broth or water; if too thin, cook uncovered for 15-20 minutes to reduce.
  7. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or a side salad.

Notes

Searing the beef is crucial for deep flavor. For a gluten-free version, substitute pearled barley with brown rice or quinoa. The soup thickens as it sits; add extra broth when reheating. For a vegetarian version, use mushrooms and vegetable broth.

Nutrition

Keywords: slow cooker beef and barley soup, beef barley soup, hearty soup, comfort food, slow cooker soup, easy dinner

Find it online: https://rowanrecipes.com/cozy-slow-cooker-beef-and-barley-soup-easy-hearty-dinner/