Go Back
- 1 pound beef chuck roast, cut into 1-inch cubes - 1 cup pearl barley, rinsed - 4 cups low-sodium beef broth - 2 cups water - 1 medium onion, chopped - 3 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 bay leaves - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup frozen peas (optional) - Chopped fresh parsley for garnish When you make this soup, gather your ingredients first. Start with the beef chuck roast. This cut gives a rich flavor. Next, rinse the pearl barley. It adds a nice texture. The low-sodium beef broth and water help create a tasty base. For vegetables, you'll need onion, carrots, celery, and garlic. These add depth and sweetness. The seasonings include dried thyme, dried rosemary, and bay leaves. They give the soup great aroma. Don't forget salt and pepper for flavor! If you like, you can add frozen peas. They add color and sweetness. Fresh parsley makes a lovely garnish. Having all these items ready makes cooking smooth and easy. Enjoy the process! - Searing the beef: First, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound of beef chuck roast cut into 1-inch cubes. Sear the beef until it is browned on all sides, about 5-7 minutes. This step boosts the flavor. - Transferring ingredients to slow cooker: Next, transfer the browned beef into your slow cooker. Add the chopped vegetables: 1 medium onion, 3 diced carrots, and 2 diced celery stalks. Also, include 3 minced garlic cloves for a rich taste. - Adding liquids and seasonings: Now, stir in 1 cup of rinsed pearl barley. Pour in 4 cups of low-sodium beef broth and 2 cups of water. Add 1 teaspoon each of dried thyme and rosemary, plus 2 bay leaves. Season with salt and pepper to taste. - Setting slow cooker temperature and time: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking makes the beef tender and the barley soft. - Stirring in optional ingredients before serving: About 30 minutes before you serve, if you want, stir in 1 cup of frozen peas. This adds color and a touch of sweetness to your soup. - Final adjustments and serving: Before serving, remove the bay leaves. Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and garnish with chopped fresh parsley for a fresh finish. How to sear beef properly To sear beef well, heat olive oil in a skillet. Add beef cubes in one layer. Let them cook without moving for a few minutes. This browning adds deep flavor. Flip and brown all sides for about 5-7 minutes. Importance of herb selection Choosing fresh herbs is key to a tasty soup. Dried thyme and rosemary work well in slow cooking. They release their flavors over time. If you use fresh herbs, add them later in the cooking process to keep their taste bright. Adjusting seasoning to taste Always taste the soup before serving. Add salt and pepper as needed. Each ingredient can change the flavor. Adjusting seasoning helps create a balanced dish that suits your taste. Optimal settings for cooking times Set your slow cooker on low for 6-8 hours. If you're short on time, use the high setting for 3-4 hours. The low heat gives the beef time to get tender while the flavors meld. How to avoid overcooking To prevent overcooking, stick to the times above. Check your soup near the end of cooking. If the beef is tender, it’s ready. Overcooking can make the meat tough and the barley mushy. Using the right slow cooker size Use a slow cooker that holds at least 6 quarts. This size works well for this recipe. If your cooker is too small, the soup may overflow. A larger cooker allows for even cooking and better flavor. {{image_2}} You can switch up the veggies in this soup. Try adding: - Sweet potatoes for a hint of sweetness. - Green beans for extra crunch. - Mushrooms for an earthy flavor. For meat, consider these options: - Beef brisket for a different cut. - Ground beef for a quicker cook time. - Chicken thighs if you prefer poultry. If you want grains other than barley, use: - Quinoa for a gluten-free option. - Brown rice for a hearty feel. - Farro for added texture. In winter, you can try these soups: - Creamy potato soup for a rich taste. - Spicy chili for a warm kick. - Butternut squash soup for a sweet, smooth flavor. When summer hits, add fresh herbs like: - Basil for a bright, aromatic touch. - Cilantro for a fresh, zesty flavor. - Dill for a unique twist. These changes let you enjoy the soup all year round! After you enjoy your hearty slow cooker beef barley soup, store any leftovers. First, let the soup cool down to room temperature. Then, pour it into airtight containers. Label the containers with the date to help you remember when you made it. - Refrigerating leftovers: The soup stays fresh in the fridge for 3-4 days. Just make sure the lid is on tight to keep out air and moisture. - Freezing soup for later use: If you want to keep it longer, freeze the soup. It lasts up to 3 months in the freezer. Use freezer-safe containers or bags to prevent freezer burn. When it’s time to enjoy your soup again, follow these tips for reheating. - Best methods for reheating without losing flavor: The best way to reheat the soup is on the stove. Pour it into a pot and heat on medium. Stir occasionally until it’s hot. You can also use a microwave. Heat in short intervals, stirring in between. - How to thicken soup if it thins out: If the soup is too thin after reheating, don’t worry! Mix a bit of cornstarch with cold water, then stir it into the soup. Heat for a few more minutes until it thickens up. Enjoy every spoonful! Slow Cooker Beef Barley Soup lasts about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. Make sure to let the soup cool down before sealing it. This helps to prevent bacteria growth and keeps it tasty. Yes, you can use quick-cooking barley. Just remember to adjust the cooking time. Quick-cooking barley needs less time to cook than pearl barley. You can add it in the last 30 minutes of cooking to avoid mushiness. This way, you still get that nice texture in your soup. Absolutely! You can make this soup in a regular pot. Just use medium heat to bring it to a boil. Then, lower the heat and let it simmer for about 1.5 to 2 hours. Keep an eye on the beef to ensure it stays tender. Stir occasionally, and enjoy the rich flavors as they combine. This blog post covered how to make a tasty Slow Cooker Beef Barley Soup. We went over the key ingredients, the step-by-step cooking process, and some helpful tips. Remember, searing the beef boosts flavor, and using fresh herbs makes a big difference. You can also swap ingredients to make it your own. Finally, storing and reheating your soup properly keeps it delicious. Enjoy making this comfort food, and feel free to experiment with your own twists!

Slow Cooker Beef Barley Soup

Warm up your evenings with this hearty slow cooker beef barley soup recipe! Packed with tender beef, nourishing barley, and a medley of veggies, this comforting dish is perfect for chilly days. Simply sear, combine in your slow cooker, and let the flavors meld together for 6-8 hours. Discover how easy it is to create a delicious meal your whole family will love. Click to explore this delicious recipe and bring comfort food to your table!
Print Recipe Pin Recipe

Ingredients
  

1 pound beef chuck roast, cut into 1-inch cubes

1 cup pearl barley, rinsed

4 cups low-sodium beef broth

2 cups water

1 medium onion, chopped

3 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper to taste

2 tablespoons olive oil

1 cup frozen peas (optional)

Chopped fresh parsley for garnish

Instructions
 

In a large skillet, heat olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides, about 5-7 minutes.

    Transfer the browned beef to the slow cooker. Add the chopped onion, diced carrots, diced celery, and minced garlic.

      Stir in the rinsed pearl barley, beef broth, water, dried thyme, dried rosemary, and bay leaves. Season with salt and pepper to taste.

        Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the barley is cooked through.

          About 30 minutes before serving, if using, stir in the frozen peas to warm through.

            Remove the bay leaves before serving. Adjust seasoning if needed.

              Ladle the soup into bowls and garnish with chopped fresh parsley.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8