Name: Slow Cooker Beef and Barley Soup
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: Serves 6-8
Ingredients: 2 pounds beef chuck roast, cut into 1-inch cubes; 1 cup pearl barley, rinsed and drained; 3 medium carrots, peeled and diced; 2 celery stalks, diced; 1 large yellow onion, diced; 4 garlic cloves, minced; 2 tablespoons tomato paste; 8 cups beef broth, low sodium; 2 bay leaves; 2 teaspoons dried thyme; 1 tablespoon Worcestershire sauce; 2 tablespoons olive oil; Salt and freshly ground black pepper to taste; ¼ cup fresh parsley, chopped, for garnish

Instructions

Sear the beef

Heat olive oil in a large skillet over medium-high heat. Season beef cubes with salt and pepper, then sear in batches until browned on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
Sauté the vegetables

In the same skillet, add onions, carrots, and celery. Cook for 5 minutes until softened. Add garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 1 minute. Transfer mixture to the slow cooker.
Combine all ingredients

Add rinsed barley, beef broth, bay leaves, dried thyme, and Worcestershire sauce to the slow cooker. Stir to combine all ingredients. Season with additional salt and pepper if needed.
Slow cook

Cover and cook on low heat for 7-8 hours or on high for 4-5 hours, until the beef is tender and barley is cooked through.
Final adjustments

Remove bay leaves. Taste and adjust seasoning with additional salt and pepper if necessary. If the soup is too thick, add more beef broth to reach desired consistency.
Serve

Ladle soup into bowls, garnish with fresh chopped parsley, and serve hot with crusty bread on the side if desired.

Slow Cooker Beef and Barley Soup

Ingredients

Instructions

Nutritional Information