Slow Cooker Beef and Barley Soup

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

Cook Time 7

Total Time 7 15

Servings: 6

Course: Soup

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

Beef stew meat 2 pounds, cut into chunks: Provides rich, tender beef that melts into the soup.
Barley 1.5 cups, rinsed: Adds heartiness and texture, soaking up all the flavors of the broth.
Large onion 1, chopped: Adds sweetness and depth to the broth.
Garlic 3 cloves, minced: Brings aromatic, savory flavor to the soup.
Beef broth 4 cups, preferably low sodium: The base of the soup, rich in flavor and depth.
Carrots 2, diced: Adds a touch of sweetness and color to the soup.
Celery 2 stalks, diced: Adds freshness and crunch to balance the richness of the beef.
Dried thyme 1 teaspoon: Infuses the soup with a warm, herbal flavor.
Salt and pepper to taste: Season to your liking for balance and depth.

Equipment

Slow cooker
Knife
Cutting board
Ladle
Spoon for stirring

Method

Place the beef stew meat in the slow cooker.
Add the chopped onion, minced garlic, diced carrots, and celery to the pot.
Pour in the beef broth and add the rinsed barley.
Stir in the dried thyme, salt, and pepper.
Cover and cook on low for 7-8 hours or until the beef is tender and the barley is cooked.
Taste and adjust the seasoning if needed.
Stir occasionally to ensure everything is well combined.
Serve hot and enjoy the warm, comforting soup.

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.