Slow Cooker Beef and Barley Soup
Rich, hearty, and comforting, this Slow Cooker Beef and Barley Soup is the ultimate cold-weather meal. Made with simple pantry staples and slow-cooked for deep flavor, it’s cozy, filling, and ready when you are.
Servings: 6 servings
Calories: 258.49kcal
Equipment
- 1 Slow Cooker or crockpot
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 sprigs fresh thyme or ½ teaspoon dried thyme
- 6 cups beef broth
- ¾ cup pearl barley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper and brown on all sides, about 3–4 minutes.1 tablespoon olive oil, 1 pound beef stew meat, Salt and pepper to taste
- Transfer browned beef to the slow cooker with the remaining ingredients. Stir to combine.1 onion, 2 carrots, 2 celery stalks, 3 cloves garlic, 3 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 bay leaf, 2 sprigs fresh thyme, 6 cups beef broth, ¾ cup pearl barley
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the beef and barley are tender.
- Remove bay leaf and thyme sprigs before serving. Taste and adjust seasoning as needed. Enjoy!
Notes
- Make it ahead: Combine all ingredients (except broth) in a freezer bag for a dump-and-go meal later.
- Stovetop method: Simmer it on the stove for 1½–2 hours, until the beef and barley are tender.
- If using quick-cook barley, add it halfway through the cooking time so it doesn’t get mushy.
Nutrition
Serving: 1serving | Calories: 258.49kcal | Carbohydrates: 25.87g | Protein: 22.87g | Fat: 7.02g | Saturated Fat: 1.96g | Polyunsaturated Fat: 0.61g | Monounsaturated Fat: 3.55g | Cholesterol: 46.87mg | Sodium: 1053.58mg | Potassium: 664.63mg | Fiber: 5.21g | Sugar: 3.23g | Vitamin A: 3549.98IU | Vitamin C: 5.73mg | Calcium: 57.61mg | Iron: 3.19mg
