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Slow Cooker Beef and Barley Soup

A deeply comforting and hearty soup featuring tender beef, chewy barley, and vegetables in a rich, savory broth. Effortlessly made in the slow cooker for the ultimate hands-off meal.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Autumn
Calories: 385

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck roast trimmed and cubed
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 3 medium carrots peeled and diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 8 cups beef broth low sodium
  • 1 cup pearled barley rinsed
  • 1 14.5 oz can diced tomatoes undrained
Flavor Enhancers
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • to taste salt and black pepper
Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • 6-Quart Slow Cooker
  • Large skillet
  • Cutting board
  • Chef’s knife

Method
 

  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. Sear beef in batches until well-browned on all sides, about 2-3 minutes per side. Transfer seared beef to the slow cooker.
  3. In the same skillet, add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add garlic and cook for 1 more minute. Transfer vegetable mixture to the slow cooker.
  4. Pour 1 cup of the beef broth into the hot skillet to deglaze, scraping up all the browned bits. Pour this liquid into the slow cooker.
  5. Add the remaining beef broth, rinsed barley, diced tomatoes, tomato paste, Worcestershire sauce, bay leaves, thyme, and smoked paprika to the slow cooker. Stir to combine.
  6. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is very tender and the barley is cooked.
  7. Discard the bay leaves. Taste and adjust seasoning with more salt and pepper if needed. If the soup is too thick, thin with a little hot water or broth.
  8. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

Searing the beef is crucial for the deepest flavor. Do not skip this step. The soup will thicken upon standing due to the barley. It freezes beautifully for up to 3 months.