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Cozy Slow Cooker Beef Barley Soup – Easy Weeknight Dinner

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A hearty, deeply flavorful beef barley soup made in the slow cooker with tender beef, chewy barley, and a rich broth. Perfect for busy weeknights or lazy Sundays.

Ingredients

Scale
  • 2 pounds beef chuck roast or stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 medium carrots, peeled and sliced into rounds (about 1 cup)
  • 3 celery stalks, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups low-sodium beef broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 cup pearled barley
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas (optional)
  • 2 tablespoons tomato paste (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes until a deep brown crust forms, about 3-4 minutes per side. Transfer seared beef to the slow cooker.
  3. Reduce heat to medium. Add diced onion to the same skillet and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds more. Scrape into the slow cooker.
  4. Pour about ½ cup of beef broth into the hot skillet and scrape up the browned bits. Pour this liquid into the slow cooker.
  5. Add sliced carrots, celery, diced tomatoes (with juices), bay leaves, dried thyme, Worcestershire sauce, and remaining beef broth to the slow cooker. Stir gently. Do not add the barley yet.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-3.5 hours, until the beef is fork-tender.
  7. About 30-45 minutes before serving, stir in the pearled barley. If the soup looks too thick, add another cup of beef broth or water. Cover and continue cooking on HIGH for 30-45 minutes, until the barley is tender but still has a pleasant chew. Stir once halfway through.
  8. Remove bay leaves. If using frozen peas, stir them in and let warm through for about 5 minutes. Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley.

Notes

Sear the beef for best flavor. Add barley late to avoid mushiness. Soup thickens as it sits; add broth when reheating. Freezes well but undercook barley slightly if freezing.

Nutrition

Keywords: slow cooker beef barley soup, hearty soup, beef soup, barley soup, comfort food, easy dinner

Find it online: https://flurpchef.com/cozy-slow-cooker-beef-barley-soup-easy-weeknight-dinner/