Description
Hearty and comforting Beef and Barley Soup made with tender beef stew meat, wholesome pearl barley, fresh vegetables, and flavorful herbs. Perfect for a nourishing meal that is easy to prepare using a slow cooker, allowing the flavors to meld beautifully over several hours.
Ingredients
Scale
Soup Ingredients
- 1 lb (450 g) beef stew meat, cubed
- 6 cups beef broth
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- ½ cup pearl barley
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Add Ingredients: Place the cubed beef, beef broth, chopped onion, sliced carrots, sliced celery, pearl barley, minced garlic, dried thyme, and bay leaf into the crockpot.
- Season: Sprinkle salt and pepper over the ingredients according to your taste preferences.
- Cook: Cover the crockpot and set it to cook on low for 8–9 hours or on high for 4–5 hours. This slow cooking process makes the beef tender and cooks the barley completely.
- Finish: Carefully remove the bay leaf from the soup. Taste and adjust the seasoning by adding more salt and pepper if needed.
- Serve: Ladle the hot soup into bowls and enjoy it immediately while warm.
Notes
- For a thicker soup, you can mash a few pieces of cooked barley and vegetables before serving.
- Feel free to substitute pearl barley with hulled barley for a chewier texture, though cooking time may vary.
- Use homemade or low-sodium beef broth to control the salt content.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- To add extra depth of flavor, consider browning the beef cubes in a skillet before adding to the crockpot.
