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Slow-cooker Beef And Barley Soup

This hearty and nutritious Slow-Cooker Beef and Barley Soup is a perfect comfort food for cold days. Packed with tender beef, wholesome barley, and a variety of vegetables, it's an easy one-pot meal that simmers to perfection in your slow cooker.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Dish
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 slow cooker at least 4-quart
  • 1 cutting board
  • 1 large skillet optional, for browning beef
  • 1 measuring cups and spoons

Ingredients
  

  • 1 lb beef chuck roast, cut into 1-inch cubes Recommended for its tenderness after slow cooking.
  • 1 cup barley (pearl barley)
  • 4 cups beef broth
  • 1 large onion, diced
  • 2 carrots sliced
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 leaves bay leaves
  • to taste salt
  • to taste pepper
  • 1 tablespoon olive oil Optional, for browning beef.
  • for garnish fresh parsley Optional.

Instructions
 

  • If desired, heat the olive oil in a large skillet over medium-high heat. Brown the cubed beef on all sides for about 5-7 minutes, seasoning with salt and pepper.
  • Place the browned beef (or raw cubed beef) into the slow cooker.
  • Add the diced onion, sliced carrots, sliced celery, minced garlic, diced tomatoes (including juice), barley, beef broth, thyme, oregano, and bay leaves to the slow cooker. Stir to combine all ingredients evenly.
  • Cover the slow cooker with the lid and set it to low heat. Cook for 8 hours or until the beef is tender and the barley is cooked through.
  • Check seasoning and adjust with additional salt and pepper if needed. Remove bay leaves before serving.
  • Serve the soup hot, garnished with freshly chopped parsley if desired.

Notes

This soup can also be made in the high setting for about 4 hours.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
You can add other vegetables like potatoes or peas according to your preference.
Feel free to use a different cut of beef, though chuck roast is recommended for its tenderness after slow cooking.