Beef Barley Soup Crock Pot

Beef Barley Soup Crock Pot Recipe

Ingredients

For the Soup:

• 1 ½ lbs (680 g) beef chuck roast or stew meat, cubed
• 1 cup (190 g) pearl barley
• 8 cups (1.9 L) beef broth
• 1 large onion, diced
• 3 medium carrots, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups (480 ml) water
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp olive oil (for searing the beef)

Optional Garnishes:

• Fresh parsley, chopped
• Grated Parmesan cheese

---

Instructions

Step 1: Prepare the Beef

1. Season the beef: Pat the beef dry with paper towels and season generously with salt and pepper.
2. Sear the beef (optional but recommended): Heat olive oil in a skillet over medium-high heat. Sear the beef cubes on all sides until browned (about 4–5 minutes). This step adds depth to the flavor of the soup. Transfer the beef to the crock pot.

Step 2: Prepare the Vegetables 3. Dice the vegetables: Chop the onion, carrots, and celery into even-sized pieces for consistent cooking. 4. Add to the crock pot: Layer the chopped vegetables, minced garlic, and diced tomatoes over the seared beef in the crock pot.

Step 3: Add the Broth and Seasonings 5. Incorporate liquids and barley: Add the beef broth, water, and pearl barley to the crock pot. Stir gently to combine. 6. Season the soup: Add dried thyme, parsley, smoked paprika, a bay leaf, and additional salt and pepper. Mix well.

Step 4: Slow Cook 7. Cook on low: Cover the crock pot with its lid and set to low heat. Cook for 7–8 hours, or until the beef is tender and the barley is fully cooked.

• Alternatively: If short on time, cook on high heat for 4–5 hours.

Step 5: Finishing Touches 8. Check for seasoning: About 30 minutes before serving, taste the soup and adjust seasoning as needed with additional salt, pepper, or herbs. 9. Remove the bay leaf: Discard the bay leaf before serving.

---

Serving Suggestions

• Serve hot: Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan for an extra touch of flavor.
• With bread: Pair with crusty bread, garlic toast, or a soft dinner roll to soak up the hearty broth.

---

Tips for Perfect Beef Barley Soup

1. Customize the veggies: Feel free to add other vegetables like potatoes, parsnips, or mushrooms for variety.
2. Use quick-cooking barley: If using quick-cooking barley, add it during the last hour of cooking to prevent it from becoming mushy.
3. Thicker soup: For a thicker consistency, mash a few pieces of cooked vegetables or beef and stir back into the soup.
4. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. The barley may absorb more liquid upon sitting; add a splash of broth or water when reheating.
5. Optional protein: For a leaner option, substitute beef with chicken or turkey.

---

Nutritional Information (Per Serving)

• Calories: 310
• Protein: 22g
• Carbohydrates: 30g
• Fat: 10g
• Fiber: 5g
• Sodium: 700mg

This Beef Barley Soup is a satisfying one-pot meal perfect for any season. The combination of tender beef, hearty barley, and aromatic vegetables makes it a go-to recipe for comfort and nourishment. Using the crock pot means effortless cooking, so you can enjoy a delicious dinner with minimal hands-on time.