Hearty Slow Cooker Beef Barley Soup

Name: Hearty Slow Cooker Beef Barley Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6 servings
Ingredients: 1.5 pounds beef chuck roast (trimmed of excess fat and cut into approx. 1 inch pieces or beef stew meat cut into 1 inch cubes); 1 pound russet or Yukon gold potatoes (peeled and diced into approx. 1/2 inch chunks); 2 tablespoons extra virgin olive oil; 1/2 small onion (diced); 3 garlic cloves (minced); 2 carrots (peeled, diced {approx. 1 cup}); 1 celery rib (diced {appox. 1/2 cup}); 1 tablespoon Worcestershire sauce; 1/2 teaspoon dried thyme; 1 teaspoon oregano; 1/2 teaspoon paprika; 1 teaspoon salt; 1/8 teaspoon black pepper; 2 bay leaves; 3 tablespoons. tomato paste; 6 cups beef broth (or beef stock); 2/3 cup pearl barley; parsley (chopped, to garnish); thyme (to garnish)

Slow cooker beef barley soup is a hearty, cold-weather meal made by simmering chuck roast, vegetables, potatoes, and pearl barley low and slow until the beef is fall-apart tender and the broth turns rich and deeply savory. Cooking it in the slow cooker gives the barley time to soften without turning mushy while allowing the beef to release flavor and collagen into the soup. The result is a filling, comforting bowl that holds up well for leftovers and tastes even better the next day!

Prep20 min
Cook6 hr
Total6 hr 20 min
Makes6 servings
Calories423

Ingredients

6 servings

1.5 pounds beef chuck roast (trimmed of excess fat and cut into approx. 1 inch pieces or beef stew meat cut into 1 inch cubes)
1 pound russet or Yukon gold potatoes (peeled and diced into approx. 1/2 inch chunks)
2 tablespoons extra virgin olive oil
1/2 small onion (diced)
3 garlic cloves (minced)
2 carrots (peeled, diced {approx. 1 cup})
1 celery rib (diced {appox. 1/2 cup})
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1 teaspoon oregano
1/2 teaspoon paprika
1 teaspoon salt
1/8 teaspoon black pepper
2 bay leaves
3 tablespoons. tomato paste
6 cups beef broth (or beef stock)
2/3 cup pearl barley
parsley (chopped, to garnish)
thyme (to garnish)

Method

1
OPTIONAL: Heat a large skillet over medium-high heat and add the 2 tablespoons olive oil. Add the cubed beef and brown the beef on each side for about 2 minutes per side {this step helps build depth of flavor but isn't necessary}
2
Add the beef to the crockpot and all remaining ingredients including the barley to the crockpot and stir well.
3
Cover the crockpot and cook on low for 6-8 hours or until the beef is tender or on high for 4 hours. Remove the bay leaf. If the soup is too thick add some additional broth, stir and heat for a few more minutes. Garnish with fresh parsley and fresh thyme. Serve with crusty bread.

Notes

Browning the beef is not necessary but will add flavor to the beef and in turn your soup. I always try to sear the beef cubes in a hot skillet to turn the beef golden brown and lock in the juices before adding it to the crockpot. I suggest that you rinse the pearl barley if that is what you are using. This helps remove excess starch and prevents the soup from becoming too thick. Sometimes the barley can really soak up the broth and juices. Halfway through cooking if you feel like there isn’t enough broth add more. If you are browning the beef I will often add the garlic and onion along with the beef to help them bloom and release their flavors. You can add a bit of broth at the end of the browning process to help release the flavors and deglaze the skillet. Then you can add of this into the slow cooker. When slow cooking soup I find it important to taste the flavor towards the end of cooking. Adjust seasoning by adding more spices, salt and pepper.