Description
Comforting slow cooker beef and barley soup delivers rich, savory flavors that warm winter souls. Tender beef, earthy barley, and hearty vegetables combine in one pot, promising satisfying spoonfuls you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) beef chuck roast (cut into 1-inch cubes)
Grains and Vegetables:
- 1 cup pearl barley
- 1 large onion (diced)
- 3 carrots (sliced)
- 2 celery stalks (chopped)
- 2 cloves garlic (minced)
Liquids and Seasonings:
- 8 cups (1.9 liters) beef broth
- 1 can (14.5 ounces/411 grams) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Sear beef cubes in hot skillet at medium-high temperature, creating golden-brown edges to intensify flavor complexity.
- Shift caramelized meat into slow cooker ceramic vessel.
- Use identical skillet to transform chopped onions, carrots, celery, and minced garlic into translucent, fragrant aromatics through gentle sautéing for approximately 5 minutes.
- Transfer vegetable medley into slow cooker alongside browned protein.
- Pour robust beef broth and tangy diced tomatoes into cooking chamber.
- Cascade pearl-like barley grains, tuck bay leaves, sprinkle dried thyme, season with salt and pepper to harmonize ingredients.
- Thoroughly integrate all components using wooden spoon, ensuring uniform distribution.
- Secure lid and activate slow cooker, selecting low temperature setting for 8 hours or high setting for 6 hours.
- During final 30 minutes of cooking, evaluate flavor profile and calibrate seasoning with additional herbs or salt if required.
- Allow soup to rest momentarily before serving, permitting flavors to meld and intensify.
Notes
- Enhance flavor by patting beef dry before searing to ensure a perfect golden-brown crust and deep caramelization.
- Boost nutritional value by swapping regular beef with lean cuts like sirloin or trimming visible fat for a healthier version.
- Make it gluten-free by replacing barley with quinoa or rice, maintaining the soup’s hearty texture and comforting warmth.
- Prep ingredients the night before to save morning cooking time, storing chopped vegetables and browned meat separately in the refrigerator for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Dinner, Lunch, Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 80 mg