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Slow Cooker Beef and Barley Soup

This dish features tender chunks of beef simmered with hearty barley and aromatic herbs in a slow cooker, resulting in a thick, comforting broth with a rich, meaty flavor. The final soup has a rustic texture, with tender beef pieces and chewy barley soaking up the flavorful liquid.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds beef stew meat cut into chunks
  • 1.5 cups barley rinsed
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth preferably low sodium
  • 2 carrots carrots diced
  • 2 celery stalks celery diced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Equipment

  • Slow cooker
  • Sharp Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Begin by trimming excess fat from the beef stew meat and chopping it into bite-sized chunks. Spread the pieces on a cutting board and season lightly with salt and pepper.
    2 pounds beef stew meat
  2. Heat a large skillet over medium-high heat and add a splash of oil. Once hot, brown the beef chunks for about 4-5 minutes, turning occasionally until they develop a deep golden crust. This enhances flavor and texture.
    2 pounds beef stew meat
  3. While the beef browns, peel and dice the onion, mince the garlic, and chop the carrots and celery. This prepares all your vegetables for the soup and ensures everything is ready to go when needed.
    2 pounds beef stew meat
  4. Transfer the browned beef to the slow cooker, along with the chopped vegetables, rinsed barley, dried thyme, and pour in the beef broth. Give everything a gentle stir to combine the ingredients evenly.
    2 pounds beef stew meat
  5. Set the slow cooker to low and cover with the lid. Let the soup simmer for 4 hours, or until the beef is tender and the barley is cooked through with a chewy, hearty texture. During cooking, ingredients will meld into a fragrant, bubbling broth.
  6. Once cooked, taste the soup and adjust the seasoning with salt and pepper as needed. If the broth is too thick for your liking, stir in a splash of hot water or additional beef broth to thin it out slightly.
    2 pounds beef stew meat
  7. Serve the soup hot in bowls, ensuring each portion includes tender beef chunks, soft barley, and chunks of vegetables. This hearty dish offers a rustic, thick consistency with a rich aroma.

Notes

For extra flavor, add a splash of red wine or a handful of chopped fresh parsley before serving. To make this dish gluten-free, ensure the barley is certified gluten-free or substitute with rice.