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Slow-Cooker Beef Barley Soup

  • Author: Avery
  • Total Time: 8 hours 15 minutes (low) or 4 hours 15 minutes (high)
  • Yield: 6 servings 1x
  • Diet: Omnivore, Dairy-Free (if broth is dairy-free)

Description

This slow-cooker beef barley soup is a hearty, stick-to-your-ribs classic made for cozy nights. Tender chunks of beef simmer low and slow with chewy pearl barley, sweet carrots, and aromatic herbs in a rich, savory broth. It’s the kind of comforting one-pot meal that fills your kitchen with incredible aroma and your bowl with deep, satisfying flavor.

Ingredients

Scale
  • 1 pound beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup pearl barley, rinsed
  • 6 cups beef broth (low-sodium preferred)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1–1½ teaspoons salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 2 cups kale or spinach, chopped (optional)

Instructions

  1. Pat the beef cubes dry with paper towels and season lightly with salt and pepper.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes in a single layer and brown on all sides, about 5–7 minutes. Transfer the browned beef to the slow cooker.
  3. In the same skillet (do not wipe it out), add the chopped onion and minced garlic. Sauté for 2–3 minutes, scraping up any browned bits from the pan, until the onion is translucent and fragrant.
  4. Add the sliced carrots and celery to the skillet and cook for an additional 3–4 minutes, just until they start to soften. Transfer the vegetable mixture to the slow cooker.
  5. Add the pearl barley, beef broth, dried thyme, bay leaf, remaining salt, and black pepper to the slow cooker. Stir well to combine all ingredients and submerge the barley.
  6. Cover and cook on LOW for about 8 hours or on HIGH for about 4 hours, until the beef is very tender and the barley is plump and cooked through.
  7. If using kale or spinach, stir it into the soup during the last 10–15 minutes of cooking, just until wilted and bright.
  8. Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Ladle the hot soup into bowls and serve immediately, with crusty bread if desired.

Notes

  • Use low-sodium beef broth so you can better control the salt level at the end.
  • If the soup thickens too much as it sits, stir in a splash of extra broth or hot water before reheating.
  • Trim any large pieces of fat from the beef chuck before cubing to keep the broth from getting overly greasy.
  • Barley continues to absorb liquid as it cools; the soup will be thicker on the second day, which many people love.
  • Prep Time: 15 minutes
  • Cook Time: 8 hours (low) or 4 hours (high)
  • Category: Soup, Main Course
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (about 1 1/2 cups)
  • Calories: 320 kcal
  • Sugar: 4 g (approx.)
  • Sodium: 650 mg (approx., using low-sodium broth)
  • Fat: 11 g (approx.)
  • Saturated Fat: 3.5 g (approx.)
  • Unsaturated Fat: 6.5 g (approx.)
  • Trans Fat: 0 g
  • Carbohydrates: 32 g (approx.)
  • Fiber: 6 g (approx.)
  • Protein: 24 g (approx.)
  • Cholesterol: 55 mg (approx.)

Keywords: slow-cooker beef barley soup, crockpot beef barley soup, hearty beef soup, comfort food, one-pot meal

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