Description
Crockpot Beef Barley Soup is a hearty, slow-cooked meal packed with tender beef, barley, and vegetables. It’s the perfect comforting soup for chilly days or easy weeknight dinners.
Ingredients
- 1.5 lbs stew beef or chuck roast, cut into bite-sized cubes
- 3/4 cup pearl barley
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 potatoes, diced (optional)
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef broth or stock
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (optional, for browning)
- Fresh parsley, for garnish (optional)
Instructions
- Optional: Heat olive oil in a skillet over medium-high heat. Brown beef cubes on all sides for added flavor. Transfer to the crockpot.
- Add beef, pearl barley, carrots, celery, onion, garlic, potatoes (if using), diced tomatoes, beef broth, bay leaf, thyme, parsley, salt, and pepper to the crockpot.
- Stir to combine. Cover and cook on low for 8–9 hours or high for 4–5 hours, until the beef is tender and the barley is cooked through.
- Remove the bay leaf. Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
Use ground beef or leftover roast beef for a quicker option.Substitute quick barley, but add it during the last hour of cooking.Mix in green beans, corn, or peas in the last hour for added vegetables.For gluten-free, replace barley with rice or quinoa.Add mushrooms for extra umami depth.Freeze in portions for up to 3 months. Thaw and reheat gently.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg
