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In the world of comforting meals, hearty soups hold a special place. Among them, Beef & Barley Soup stands out for its rich flavors and nutritious ingredients. This slow cooker version takes convenience to a new level, allowing you to enjoy a delicious, homemade meal with minimal effort. Whether you’re looking for a warm dish on a chilly evening or a filling option for your family dinner, this recipe delivers satisfaction in every bowl.

Slow Cooker Beef & Barley Soup

Indulge in the warmth of Hearty Slow Cooker Beef & Barley Soup, a nourishing dish perfect for any season. This easy recipe combines tender beef chuck, nutritious pearl barley, and a medley of vegetables, creating a flavorful and comforting meal with minimal effort. Let your slow cooker do the magic while you savor the enticing aromas wafting through your kitchen. Ideal for family dinners or cozy gatherings, this soup is sure to delight with every satisfying bowl.
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Ingredients
  

1.5 lbs beef chuck roast, cut into 1-inch cubes

1 cup pearl barley, rinsed and drained

4 cups beef broth

2 cups water

2 medium carrots, diced

2 celery stalks, diced

1 large onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper, to taste

1 cup frozen peas

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Beef: Begin by warming the olive oil in a skillet over medium-high heat. Season the cubed beef with salt and pepper to enhance its flavor. Carefully place the beef in the skillet, searing it for about 4-5 minutes, or until it is nicely browned on all sides. Once seared, transfer the beef to your slow cooker.

    Prep the Vegetables: In the same skillet that you used for the beef, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté these vegetables for about 4-5 minutes, or until they have softened and the onions are translucent. Once done, add the sautéed vegetable mixture to the slow cooker along with the beef.

      Combine Ingredients: Now, add the rinsed pearl barley, beef broth, water, dried thyme, dried rosemary, and the bay leaf into the slow cooker. With a gentle hand, stir everything together to ensure that all the ingredients are evenly mixed.

        Cook: Place the lid on the slow cooker and set it to cook on LOW for 8 hours or on HIGH for 4-5 hours. You’ll know it’s ready when the beef is tender and the barley has cooked through.

          Add Peas: In the final 30 minutes of the cooking time, stir in the frozen peas. This will add a burst of color and sweetness to your soup. Taste and adjust the seasoning with more salt and pepper as needed.

            Serve: Before serving, be sure to remove the bay leaf. Ladle the hearty soup into individual bowls and garnish with freshly chopped parsley for a pop of freshness. Enjoy the comforting warmth of this robust soup!

              Prep Time | Total Time | Servings: 20 minutes | 8-9 hours | 6 servings

                Presentation Tips: Serve the soup with a slice of crusty bread on the side for a complete meal, and consider adding a small sprinkle of additional parsley on top for a beautiful finish.