Crock Pot Beef Barley Mushroom Soup
Cozy up with a hearty bowl of Crock Pot Beef Barley Mushroom Soup, a comforting one-pot wonder that’s perfect for chilly days. This slow-cooked masterpiece combines tender chunks of seared beef, earthy mushrooms, nutty pearl barley, and a medley of vibrant vegetables like carrots, celery, and onion, all simmered in a rich, aromatic beef broth with hints of thyme and Worcestershire sauce. Effortlessly prepared in a crock pot, this soup develops deep, complex flavors over hours, making it a practical and delicious hands-off meal. Garnish with fresh parsley for a burst of color and freshness, and enjoy a nourishing dish that’s as satisfying as it is simple to make. Ideal for weeknight dinners or meal prepping, this beef barley mushroom soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 lb beef stew meat
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 8 oz mushrooms, sliced
- 2/3 cup pearl barley
- 6 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 leaf bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the beef stew meat to the skillet and sear until browned on all sides, about 4 minutes per side. Transfer the browned beef to the crock pot.
In the same skillet, sauté the diced onion, carrots, and celery for 3-4 minutes, until softened. Add the minced garlic and cook for another minute. Transfer the vegetables to the crock pot.
Add the sliced mushrooms, pearl barley, beef broth, tomato paste, Worcestershire sauce, dried thyme, bay leaf, salt, and black pepper to the crock pot.
Stir all ingredients together and cover the crock pot with the lid.
Cook on low heat for 8 hours or on high heat for 4 hours, or until the beef is tender and the barley is cooked through.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh chopped parsley, if desired.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 8472 mg | 368% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 24.1 g | ||
| Protein | 160.1 g | 320% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 391 mg | 30% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4684 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
