Slow Cooker Beef and Barley Soup
Dive into a bowl of cozy comfort with this Slow Cooker Beef and Barley Soup, the ultimate blend of hearty flavors and wholesome ingredients. Perfect for chilly days, this recipe combines tender, slow-cooked beef stew meat with nutrient-packed vegetables, pearl barley, and fragrant herbs. A quick sear on the beef and a sauté of onions, carrots, and celery elevate the soup’s rich, savory base before it simmers to perfection in a flavorful broth of beef stock and tomatoes. With just 20 minutes of prep and an 8-hour slow cook, this dish is a low-effort way to enjoy a fulfilling, homemade meal that tastes like it’s been simmering all day. Garnished with fresh parsley, this comforting soup is perfect for busy weeknights or freezer-friendly meal prepping. Ideal keywords: "slow cooker soup recipe," "beef and barley soup," and "hearty slow-cooked meals."
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Recipe Information
Ingredients
- 1.5 pounds Beef stew meat
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 3 medium Carrots, peeled and diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic, minced
- 8 cups Beef broth
- 14.5 ounces Diced tomatoes (canned)
- 0.75 cups Pearl barley
- 2 whole Bay leaves
- 1 teaspoon Fresh thyme
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Season the beef stew meat with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the beef and sear it on all sides until browned. Remove the beef from the skillet and transfer to the slow cooker.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables are slightly softened. Add the minced garlic and cook for an additional 30 seconds. Transfer the vegetables to the slow cooker.
Pour the beef broth and diced tomatoes (with juices) into the slow cooker. Add the pearl barley, bay leaves, and fresh thyme.
Stir the ingredients together, ensuring everything is well combined, and cover the slow cooker with its lid.
Set the slow cooker to low heat and let the soup cook for 8 hours, or until the beef is tender and the barley is cooked through.
Once the cooking time is complete, remove the bay leaves from the soup and discard them.
Garnish individual servings with chopped parsley before serving. Enjoy your hearty Slow Cooker Beef and Barley Soup!
Nutrition Facts
Calories |
2739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 10977 mg | 477% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 30.4 g | ||
| Protein | 222.2 g | 444% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 5518 mg | 117% | |
*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.
