Description
A hearty, comforting Crockpot Beef & Barley Soup that combines tender beef stew meat with nutritious vegetables and quick pearl barley, slow-cooked to perfection for a rich and nourishing flavor. This easy-to-make slow cooker recipe is perfect for busy days and delivers a warm meal that’s filling and wholesome.
Ingredients
Scale
Meat
- 2 pounds beef stew meat (or chuck roast, cut into 1-inch cubes)
Vegetables
- 3 medium carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
Liquids & Sauces
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
Grains
- 1 cup quick pearl barley
Garnish
- Fresh parsley (for garnish)
Instructions
- Add the beef: Place the beef stew meat or chuck roast cubes into the slow cooker as the base of your soup.
- Add vegetables: Stir in the diced carrots, celery, chopped onion, and minced garlic, distributing them evenly around the beef.
- Add liquids and tomato paste: Pour in the beef broth and stir in the tomato paste to add depth and richness to the soup.
- Season the soup: Mix in Worcestershire sauce, Italian seasoning, salt, and black pepper, ensuring all ingredients are well combined.
- Cook the soup: Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 4 hours until the beef becomes tender and flavors meld.
- Add barley: About 30–45 minutes before serving, stir in the quick pearl barley to cook through and thicken the soup.
- Finish cooking: Cover again and continue cooking until the barley softens and the soup thickens slightly, enhancing its texture.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy it with crusty bread on the side for a complete meal.
Notes
- For a thicker soup, cook the barley a little longer until desired consistency is reached.
- You can substitute beef broth with vegetable broth to alter flavor slightly.
- Adjust salt and pepper according to your taste preference.
- Use quick pearl barley for shorter cooking time; traditional barley will need longer cooking.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully.
