Description
This Cozy Beef & Barley Slow Cooker Soup is a hearty and comforting dish perfect for chilly days. Tender beef stew meat combined with nutty pearl barley, aromatic herbs, and fresh vegetables slow-cooked to perfection makes for a warm and satisfying meal that feels like a warm hug in a bowl.
Ingredients
Scale
Meat and Broth
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
- 6 cups beef broth
Vegetables and Aromatics
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 small onion, diced
- 3 cloves garlic, minced
Grains and Herbs
- 1 cup pearl barley, rinsed
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Other
- 2 tbsp olive oil
- Fresh parsley, chopped (optional garnish)
Instructions
- Brown the beef: Heat olive oil in a skillet over medium-high heat. Add the beef stew meat and brown it on all sides for about 5–6 minutes to develop rich flavor and seal in the juices.
- Transfer to slow cooker: Move the browned beef into the slow cooker, ensuring all pieces are evenly distributed at the bottom.
- Add vegetables and barley: Add diced carrots, celery, onion, minced garlic, and rinsed pearl barley to the slow cooker, layering them evenly over the beef.
- Add broth and seasonings: Pour in the beef broth, then add dried thyme, dried rosemary, bay leaf, and season with salt and pepper to taste.
- Combine ingredients: Stir the soup ingredients gently to combine everything well without disturbing the layering too much.
- Cook the soup: Cover the slow cooker and cook on low for 7–8 hours, or on high for 4–5 hours, until the beef is tender and the barley is fully cooked.
- Finish and serve: Remove the bay leaf from the soup. Taste and adjust seasoning as needed. Serve the soup hot, garnished with freshly chopped parsley if desired.
Notes
- For added depth of flavor, you can sauté the vegetables briefly before adding them to the slow cooker.
- Pearl barley adds a lovely chewy texture; make sure to rinse it well before use to remove excess starch.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- For a thicker soup, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- If you prefer a gluten-free option, substitute pearl barley with gluten-free grains such as quinoa or rice.
