Make this rich and comforting beef barley soup in your slow cooker for easy preparation. It features tender beef, chewy barley, and vegetables in a savory broth, perfect for a cozy dinner.
Author:zoe-thompson
Prep Time:20 min
Cook Time:8 hours
Total Time:8 hours 20 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
6 cups beef broth
1 cup pearl barley, rinsed
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons Worcestershire sauce
1 bay leaf
1 cup frozen peas (added at the end)
Instructions
Season the beef cubes with salt and pepper.
In a large skillet over medium-high heat, brown the beef in olive oil in batches. Remove the beef and set it aside.
Add the chopped onion, carrots, and celery to the skillet. Cook until the vegetables soften, about 5 minutes.
Add the minced garlic, thyme, and rosemary to the vegetables and cook for 1 minute more until fragrant.
Transfer the browned beef and the cooked vegetables to the basin of your slow cooker.
Add the beef broth, rinsed barley, diced tomatoes, Worcestershire sauce, and bay leaf to the slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 7 to 8 hours or on high for 3.5 to 4 hours, until the beef is very tender and the barley is cooked through.
Remove and discard the bay leaf. Stir in the frozen peas during the last 15 minutes of cooking.
Taste and adjust seasoning if needed before serving.
Notes
Rinsing the pearl barley removes excess starch, which helps keep the soup broth clearer.
For a richer broth flavor, sear the beef well before adding it to the slow cooker.
This soup freezes well for future nourishing dinner meals.