Slow Cooker Beef and Barley Soup

Course: Entree / Slow Cooker

Cuisine: American

Prep Time: 20

Cook Time: 7

Total Time: 7 20

Servings:

Calories: 399kcal

Author: Kris Longwell

This soup has a similar taste profile as a hearty beef stew, but, it's a little lighter and healthier, too. The barley is loaded with nutritional value and is delicious, too. Sear the meat first and then bring it all together in your slow cooker. Leftovers are even better the next day!

Print Recipe

Equipment

1 6-7 quart slow cooker
skillet for searing beef

Ingredients

2½ lbs beef chuck roast
Salt and pepper
1 tablespoon olive oil
1 medium onion chopped
3 medium carrots peeled and cut into ¼-inch slices
3 ribs celery sliced
4 cloves garlic minced
1 cup pearl barley aka pearled barley
2 tablespoon tomato paste
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon thyme fresh, chopped
1 tablespoon rosemary fresh, chopped
1 teaspoon smoked paprika
2 bay leaves fresh or dried
1½ teaspoon Kosher salt
1 teaspoon black pepper
6 cups beef broth
2 tablespoon parsley Italain, chopped, for garnish (optional)

Instructions

Cut the beef into bite-sized pieces and then season with salt and pepper. Heat the oil in a large skillet over medium heat. Add the beef (working in batches, if necessary) and sear until browned all over, about 5 minutes. Set aside (the beef will not be fully cooked at this point).
2½ lbs beef chuck roast, Salt and pepper, 1 tablespoon olive oil
Place all of the remaining ingredients into the slow cooker. Stir in the beef.
1 medium onion, 3 medium carrots, 3 ribs celery, 4 cloves garlic, 1 cup pearl barley, 2 tablespoon tomato paste, 1 cube beef bouillon, 1 tablespoon Worcestershire sauce, 1 tablespoon thyme, 1 tablespoon rosemary, 1 teaspoon smoked paprika, 2 bay leaves, 1½ teaspoon Kosher salt, 1 teaspoon black pepper, 6 cups beef broth
Cook on LOW for 6 to 8 hours, or on HIGH for 4 to 6 hours.
Discard the bay leaves. Taste and add more salt, if desired. Serve at once. Garnish with chopped parsley, if desired.
2 tablespoon parsley

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

You can skip searing the beef, but, we do recommend it. It deepens the overall flavor of the soup.

You can substitute dried herbs for the thyme and rosemary. Fresh is best, but, if using dried, then go with 1 teaspoon of each.

Leftovers are wonderful and will keep in an air-tight container in the fridge for up to 1 week. The soup also freezes wonderfully for up to several months. Reheat leftovers in a pot on the stove over medium heat until simmering and fully heated through.

Nutrition