Hearty Slow Cooker Beef and Barley Soup
This beef and barley soup is made by slow-cooking tender chunks of beef with hearty barley, vegetables, and herbs. The dish develops a thick, comforting texture with a rich, savory broth and chewy barley, resulting in a rustic, chunky soup with a warm appearance.
Equipment
- Slow Cooker
- Large skillet
Ingredients
- 2 pounds beef stew meat cut into chunks
- 1 cup uncooked pearl barley
- 3 carrots carrots diced
- 2 celery stalks celery diced
- 1 medium onion chopped
- 4 cups beef broth
- 1 teaspoon dried thyme
- 2 cloves garlic minced
- salt and pepper to taste
- 2 tablespoons olive oil for searing
Instructions
- Heat a large skillet over medium-high heat and add olive oil. Sear the beef chunks until browned on all sides, about 5 minutes, then transfer to your slow cooker.
- In the same skillet, add diced onions, carrots, and celery. Cook until they soften slightly and release their aroma, about 4 minutes, stirring occasionally.
- Add minced garlic and dried thyme to the vegetables, cooking for another minute until fragrant.
- Pour the cooked vegetables and garlic over the seared beef in the slow cooker. Add pearl barley and beef broth, stirring gently to combine everything evenly.
- Cover the slow cooker with the lid, set to low, and cook for 7 to 8 hours until the beef is tender and the barley is chewy and plump, and the soup has thickened slightly.
- Once cooked, taste and season with salt and pepper as needed. Ladle the hearty soup into bowls, ensuring each serving contains beef, vegetables, and a good scoop of barley.
