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Crockpot Beef and Barley Soup

A warm and hearty soup made with tender beef, wholesome barley, and a medley of vegetables, perfect for cozy family dinners.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 to 1.5 lbs beef chuck, cut into 1-inch cubes Opt for tougher cuts like chuck.
  • 1 cup pearl barley, rinsed Can add in last 2 hours for softer barley.
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 carrots, sliced
  • 3 celery stalks, chopped
  • 6 cups beef broth
  • 1 cup diced tomatoes Canned or fresh.
  • 1 tsp dried thyme Can substitute with fresh herbs.
  • 1 tsp dried rosemary Can substitute with fresh herbs.
  • 1 bay leaf
  • Salt and pepper to taste Key to enhancing flavors.
  • Fresh parsley for garnish (optional) Adds a fresh touch.

Method
 

Preparation
  1. Start by cutting your beef into bite-sized cubes. Rinse the pearl barley in cold water and set aside.
Cooking
  1. In a large crockpot, add the beef, barley, onion, garlic, carrots, celery, diced tomatoes, and herbs. Pour in the beef broth, stirring gently to combine all the ingredients.
  2. Add salt and pepper according to your preference, and toss in that bay leaf for an extra layer of flavor.
  3. Cover it up and set your crockpot to low for 8 hours or high for 4 hours. Don't forget to check the seasoning about halfway through!
Finishing Touches
  1. Once the cooking time is complete, remove the bay leaf, adjust any seasoning, and ladle into bowls. Garnish with fresh parsley if desired.

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage, up to 3 months. Thaw overnight in the fridge and reheat on the stove over low to medium heat.