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Slow Cooker Beef and Barley Soup

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 350
A hearty and comforting soup featuring tender beef, vegetables, and pearl barley, perfect for a cozy meal.

Ingredients

Main

  • 2 tablespoons olive oil
  • 2 pounds chuck roast (fat trimmed and cut into 1-inch pieces)
  • 1 diced onion
  • 3 diced carrots (peeled and diced)
  • 2 diced celery stalks
  • 4 cloves garlic (minced)
  • 6 cups beef broth and/or water
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 1 cup pearl barley (rinsed)
  • 1 teaspoon salt (plus more for seasoning)
  • 1/4 cup parsley (minced)

Instructions 

  • Season beef with salt and pepper, then sear in hot oil until browned.
  • Transfer beef to slow cooker, add vegetables, garlic, broth, Worcestershire, tomato paste, thyme, bay leaf, and salt.
  • Cover and cook on high for 3.5-4 hours or low for 7.5-8 hours until beef and barley are tender.
  • Stir in parsley, adjust seasoning, and serve hot.

Notes

For best flavor, let the soup rest for 10 minutes before serving.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: Barley, Beef