Description
A comforting and hearty Beef and Barley Soup made with tender beef, chewy barley, and vegetables slow-cooked in a flavorful broth—perfect for cozy evenings.
Ingredients
1 lb (450 g) beef stew meat, cubed
6 cups beef broth
1 medium onion, chopped
3 medium carrots, sliced
2 celery stalks, sliced
½ cup pearl barley
2 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Instructions
- Add cubed beef, beef broth, chopped onion, sliced carrots, sliced celery, pearl barley, minced garlic, dried thyme, and bay leaf into the crockpot.
- Season with salt and pepper.
- Cover and cook on low for 8–9 hours or on high for 4–5 hours, until beef is tender and barley is cooked through.
- Remove the bay leaf and adjust seasoning with extra salt and pepper as needed.
- Ladle into bowls and serve hot.
Notes
- Swap pearl barley with quick-cooking barley or farro for a different texture.
- Add diced potatoes or mushrooms for extra bulk and flavor.
- Stir in spinach or kale in the last 15 minutes for added greens.
- Use leftover roast beef or diced chuck as a substitute for stew meat.
- Enhance flavor with a splash of Worcestershire sauce or sprinkle of Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 4–9 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 60mg
