Description

This Slow Cooker Beef Barley Soup is a hearty, comforting meal perfect for chilly days. Tender chunks of beef simmer slowly with pearl barley, vegetables, and aromatic herbs to create a flavorful, nutritious soup. The slow cooker method allows the beef to become melt-in-your-mouth tender while the barley adds a satisfying chewiness, making it a wholesome and filling dish.

Ingredients

Soup Ingredients

1 pound beef stew meat, cut into bite-sized pieces
3/4 cup pearl barley
4 cups beef broth
2 cups water
2 medium carrots, diced
2 celery stalks, diced
1 onion, chopped
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, with juice
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon black pepper

For Garnish (Optional)

Chopped fresh parsley
Grated Parmesan cheese

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Instructions

Prepare Ingredients: Start by washing and chopping all the vegetables: dice the carrots, celery, and onion, and mince the garlic. Cut the beef stew meat into bite-sized pieces if not already done.
Add Ingredients to Slow Cooker: Place the beef, pearl barley, chopped vegetables, minced garlic, diced tomatoes with their juice, beef broth, water, thyme, parsley, salt, and black pepper into the slow cooker. Stir gently to combine all ingredients evenly.
Cook the Soup: Cover the slow cooker with its lid and cook on low heat setting for 7 to 8 hours or on high for 4 to 5 hours. This slow simmering allows the beef to become tender and the barley to cook through, infusing the broth with rich flavor.
Final Touches: Once cooking time is complete, check the seasoning and adjust salt and pepper according to taste. Stir the soup well to mix all flavors.
Serve: Ladle the soup into bowls, garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese if desired, and enjoy warm.

Notes

You can substitute pearl barley with hulled barley for a chewier texture, but adjust cooking time accordingly.
For a thicker soup, reduce the amount of water or cook uncovered for the last 30 minutes.
Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
Use low-sodium beef broth if you want to control the salt content more precisely.
For a richer flavor, brown the beef in a skillet before adding to the slow cooker.

Prep Time: 15 minutes
Cook Time: 7 hours (low) or 4 hours (high)
Category: Soup
Method: Slow Cooking
Cuisine: American