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Hearty Slow Cooker Beef Barley Soup: Marco’s 1-Pot Comfort

Slow Cooker Beef Barley Soup
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A hearty and comforting beef barley soup, perfect for a cozy meal.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups beef broth
  • 1 cup pearl barley, rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the beef cubes generously with salt and pepper.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, then set aside.
  3. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  4. Stir in the minced garlic and cook for 1 minute more until fragrant.
  5. Return the beef to the pot. Pour in the beef broth and add the rinsed barley, thyme, and rosemary.
  6. Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the beef is tender and the barley is cooked through.
  7. Season with additional salt and pepper as needed.
  8. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a richer flavor, you can sear the beef in the slow cooker on the ‘saute’ setting before adding the other ingredients.
  • If you prefer a thicker soup, you can mash some of the cooked barley against the side of the pot before serving.

Nutrition

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