Crockpot Beef Barley Soup Recipe
A rich and comforting dish, this beef barley soup is slow-cooked to perfection, creating tender beef, hearty vegetables, and perfectly cooked barley. Ideal for a warm, soul-satisfying meal any day of the week.
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Ingredients
- 2/3 cup pearl barley
- 1.5 lbs beef chuck roast trimmed of excess fat and cut into 1-inch pieces
- 2 ribs celery sliced lengthwise and cut into 1/2 to 1-inch pieces
- 2 tsp Worcestershire sauce
- 1/4 tsp black pepper
- 2 bay leaves
- 1 medium yellow or sweet onion diced
- 6 cups reduced-sodium beef broth or stock
- 2 Tbsp tomato paste
- 2 carrots peeled and cut into 1/2-inch pieces
- 4 cloves garlic minced
- 1 - 1 1/2 lbs potatoes Yukon gold or russets, peeled and diced into 1/2-inch pieces
- 1/2 tsp kosher salt
- 2 sprigs fresh thyme
- 2 Tbsp better than bouillon beef base optional but recommended
Instructions
- If you prefer a richer flavor, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the beef cubes for 1-2 minutes on each side until browned.
- Transfer the beef and all remaining ingredients into your slow cooker. Stir well to combine everything.
- Cover and cook on low for 7-8 hours, or if you're short on time, cook on high for 4-5 hours.
- Once the soup has finished cooking, discard the bay leaves and thyme stems. Serve hot, ideally with crusty bread on the side for dipping.