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Slow Cooker Beef Barley Soup

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A comforting slow cooker soup filled with tender beef, hearty barley, and fresh vegetables, perfect for chilly days.

Ingredients

Scale
  • 1.5 lbs beef chuck roast, trimmed and cut into 1-inch pieces
  • 1 – 1.5 lbs potatoes, peeled and diced
  • 2 carrots, peeled and cut into 1/2-inch pieces
  • 1 medium yellow or sweet onion, diced
  • 2 ribs celery, sliced and cut into 1/2–1 inch pieces
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp Better Than Bouillon beef base (optional)
  • 2 tsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 6 cups reduced sodium beef broth
  • 2/3 cup pearl barley

Instructions

  1. Prepare the Beef: Trim off excess fat from the beef chuck roast and cut it into 1-inch cubes.
  2. Chop the Vegetables: Dice potatoes, peel and slice carrots, and chop the onion and celery.
  3. Mince the Garlic: Mince garlic for depth of flavor.
  4. Mix Together: Combine beef, potatoes, carrots, onion, celery, garlic, tomato paste, beef base, Worcestershire sauce, salt, pepper, thyme, bay leaves, broth, and pearl barley in the slow cooker.
  5. Set the Slow Cooker: Cover and cook on low for 6-8 hours or high for 3-4 hours.
  6. Final Touches: Remove bay leaves, stir well, and adjust seasoning as needed.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Add other vegetables or use quinoa as a substitute for barley if desired.

Nutrition

Find it online: https://thestationrecipes.com/slow-cooker-beef-barley-soup/

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