Description
Warm up with a hearty bowl of Beef and Barley Soup, a comforting dish perfect for chilly days. This slow cooker recipe is packed with tender beef, wholesome barley, and flavorful vegetables in a rich broth.
Ingredients
Scale
Beef:
- 1 pound beef stew meat, cut into small cubes
- 1 tablespoon olive oil
Soup Base:
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup pearl barley, rinsed
- 6 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tablespoon Worcestershire sauce
Garnish:
- Fresh parsley, chopped (optional)
Instructions
- Prepare the Beef: In a large skillet, heat olive oil and brown the beef cubes. Transfer to a crockpot.
- Combine Ingredients: Add onion, garlic, carrots, celery, barley, broth, tomato paste, thyme, rosemary, bay leaf, Worcestershire sauce, salt, and pepper to the crockpot. Mix well.
- Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender and barley is cooked.
- Adjust Seasoning and Serve: Remove bay leaf, adjust seasoning if needed, and serve hot. Garnish with parsley if desired.
Notes
- Chuck roast or round roast can be used for the beef.
- If using quick-cooking barley, adjust cook time accordingly or add later in the cooking process.
- Leftovers taste delicious the next day.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 4g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
