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Slow Cooker Beef Barley Soup Recipe

Slow Cooker Beef Barley Soup

Wholesome Cove
This hearty Slow Cooker Beef Barley Soup features melt-in-your-mouth beef chuck, tender pearl barley, and colorful vegetables simmered in a rich, savory broth. It's the perfect set-it-and-forget-it comfort meal that fills your home with incredible aromas and delivers satisfying, wholesome flavors in every spoonful.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 335 kcal

Equipment

  • 6-quart slow cooker - Essential for this recipe
  • Large skillet or frying pan - For browning the beef
  • Sharp chef's knife
  • Cutting board
  • Vegetable peeler
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Fine-mesh strainer - For rinsing barley
  • Ladle - For serving

Ingredients
  

  • 1.5 lbs beef chuck roast - 680g, trimmed and cut into 1-inch cubes
  • 2 tablespoons olive oil - for browning
  • 1 large yellow onion - diced
  • 3 medium carrots - peeled and sliced into 1/2-inch rounds
  • 3 celery ribs - sliced into 1/2-inch pieces
  • 3 cloves garlic - minced
  • 1 lb Yukon gold or russet potatoes - 450g, peeled and diced into 3/4-inch cubes
  • 1 cup pearl barley - 200g, rinsed
  • 6 cups beef broth - 1.4L
  • 2 cups water - 475ml
  • 1 can diced tomatoes - 14.5 oz or 411g, undrained
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt - plus more to taste
  • 1/2 teaspoon black pepper - plus more to taste
  • 2 tablespoons fresh parsley - chopped, for garnish

Instructions
 

  • Trim fat from beef chuck and cut into 1-inch cubes. Dice onion, slice carrots and celery, mince garlic, peel and dice potatoes (place in cold water), and rinse barley in a strainer until water runs clear.
  • Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper, then brown in batches for 2-3 minutes per side until golden-brown. Transfer to slow cooker.
  • Reduce heat to medium and sauté onion in beef drippings for 3-4 minutes. Add garlic and cook 30 seconds. Scrape up browned bits and transfer to slow cooker.
  • Add carrots, celery, drained potatoes, barley, diced tomatoes with juice, tomato paste, beef broth, water, bay leaves, thyme, oregano, paprika, salt, and pepper to slow cooker. Stir well to combine.
  • Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours until beef is fork-tender and barley is plump. Avoid lifting the lid during cooking.
  • Remove bay leaves, taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh parsley.

Notes

  • Don't skip browning the beef - it adds deep, caramelized flavor that makes the soup truly special.
  • Use chuck roast for best results as it has enough marbling to stay moist and tender during long cooking. Leaner cuts will dry out.
  • Rinse the barley before adding to remove excess starch that can make your soup gummy.
  • The barley will absorb liquid as it sits, so add extra broth or water when reheating leftovers.
  • For a thicker soup, remove the lid during the last 30 minutes of cooking on high. For thinner soup, add more broth.
  • Refrigerate leftovers in airtight containers for up to 4-5 days.
  • Freeze for up to 3 months. For best results, leave out potatoes if freezing as they can get grainy.
  • Variations: Add 8 oz sliced mushrooms during the last hour, or swap barley for wild rice or farro.
  • Make it creamy by stirring in 1/2 cup heavy cream during the last 30 minutes.
  • This soup pairs perfectly with crusty bread, cornbread, or a simple green salad.

Nutrition

Serving: 1BowlCalories: 335kcalCarbohydrates: 32gProtein: 28gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 980mgPotassium: 685mgFiber: 6gSugar: 4gVitamin A: 110IUVitamin C: 18mgCalcium: 6mgIron: 20mg
Keyword beef barley soup, comfort food, easy dinner, hearty soup, slow cooker beef soup
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