Here’s a hearty and flavorful Beef & Barley Soup recipe made in the Crock Pot. This soup is comforting, filling, and easy to make—perfect for a cozy dinner or meal prep for the week.
Ingredients:
- 1 lb (450g) beef stew meat or chuck roast, cut into 1-inch cubes
- 1 cup pearl barley, rinsed
- 1 large onion, diced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups beef broth (low-sodium preferred)
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce (optional, for depth of flavor)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
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Prepare the ingredients:
- In a large Crock Pot (slow cooker), add the beef stew meat, rinsed barley, onion, carrots, celery, and garlic.
- Pour in the diced tomatoes (with their juices), beef broth, Worcestershire sauce (if using), and sprinkle in the thyme, rosemary, oregano, and bay leaf.
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Season and stir:
- Season with salt and pepper to taste. Give everything a good stir to combine.
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Cook:
- Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender, and the barley is fully cooked and tender.
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Final touches:
- Once cooked, remove the bay leaf and taste the soup for seasoning. Adjust salt and pepper if needed.
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Serve:
- Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with a slice of crusty bread or crackers.
Tips:
- For more flavor: You can brown the beef in a skillet before adding it to the Crock Pot. This step will add a rich depth to the soup, but it’s optional if you’re short on time.
- Frozen veggies: You can use frozen peas or corn if you want to add extra veggies to the soup.
- Make ahead: This soup tastes even better the next day as the flavors meld together, so it’s a great option for meal prep or leftovers.
Enjoy your comforting, hearty Beef & Barley Soup—perfect for a chilly day!