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Bowl of slow-cooker beef and barley soup on a wooden cutting board with fresh parsley on top, crusty bread on the side, and a spoon and tea towel.

Slow Cooker Beef and Barley Soup

Author: Stephanie Kay

With 40 grams of protein and 7 grams of fiber per serving, this slow-cooker beef barley soup is an easy and healthy recipe the whole family can enjoy.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
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Ingredients

Instructions

  1. Place the cubed beef on a cutting board and season it generously with salt and pepper.
  2. In a large pan or cast-iron skillet on medium-high heat, warm the olive oil, add the seasoned beef, working in batches not to overcrowd the pan, and cook for 1-2 minutes per side until browned. You don’t need to cook the beef all the way through, simply sear it in the juices before adding it to the slow cooker. Note: If the slow cooker has a removable stovetop-safe pot, you can place it directly on the stovetop top, cook the beef directly in the removable pot, and then return it to the slow cooker base.
  3. Once the beef is seared, place it in the slow cooker, add the onion, carrots, celery, and garlic, and stir to combine.
  4. Pour in the beef broth, Worcestershire sauce, and tomato paste, and stir again until well combined. Then add barley, thyme, bay leaf, and salt, and give it a final stir until well incorporated.
  5. Cover the slow cooker with a lid and cook on high for 3 1/2 to 4 hours or on low for 7 1/2 to 8 hours until the beef and barley are tender.
  6. Once cooked, add the minced parsley, give everything a good stir, then taste the soup and adjust the seasoning with salt and pepper as needed.
  7. The beef and barley soup can be served immediately and any leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Notes

To Use Ground Beef: Swap the chuck roast stew meat for 2 pounds of ground beef.

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder.

To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder.

To Use Dried Thyme: Swap the thyme sprigs for 1 teaspoon of dried thyme.

To Use Tomato Sauce: Swap the tomato paste for 1/4 cup of tomato sauce and reduce the beef broth by 1/4 cup.

Nutrition

Find it online: https://kaynutrition.com/slow-cooker-beef-and-barley-soup/