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Slow Cooker Beef and Barley Soup with Smoked Paprika

This beef and barley soup is prepared using a slow cooker, combining tender beef chunks, hearty barley, and fragrant herbs in a smoky broth. The dish develops a thick, flavorful consistency with a rich, slightly smoky taste and a rustic appearance, featuring chunks of beef, plump barley, and a savory broth.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef stew meat cut into chunks
  • 1.5 cups barley rinsed and toasted briefly in a dry pan
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 tsp smoked paprika
  • 4 cups beef broth preferably low sodium
  • 1 cup carrots diced
  • 2 stalks celery chopped
  • 2 tbsp soy sauce adds umami depth
  • 2 bay leaves bay leaves
  • Salt and pepper to taste

Equipment

  • Slow cooker
  • Skillet
  • Knife
  • Cutting board
  • Measuring cups

Method
 

  1. Start by trimming and chopping the beef into uniform chunks, then season lightly with salt and pepper.
  2. Warm a skillet over medium-high heat, add a splash of oil, and brown the beef chunks until they develop a deep golden crust, about 5 minutes. This builds rich flavor.
  3. While the beef cooks, rinse the barley under cold water and toast it briefly in a dry skillet until fragrant, about 2 minutes—this enhances its nutty flavor.
  4. In the slow cooker, combine the browned beef, toasted barley, chopped onion, minced garlic, diced carrots, and chopped celery.
  5. Add smoked paprika, bay leaves, soy sauce, and pour in the beef broth, stirring gently to distribute the seasonings evenly.
  6. Cover the slow cooker tightly and set it to low; let it cook for 6 hours until the beef is tender and the barley is plump and chewy, with aromas filling your kitchen.
  7. Once cooked, remove the bay leaves and gently stir the soup to combine the ingredients and loosen it to a hearty, slightly thickened consistency.
  8. Taste and adjust seasoning with salt and pepper as needed, then ladle into bowls for serving.

Notes

For extra smoky flavor, toss the barley in a dry pan until lightly toasted. Make sure to remove the bay leaves before serving. This soup thickens as it cools—reheat gently with a splash of broth if needed.