Nothing warms the soul quite like a bowl of slow-cooked beef and barley soup. This wholesome, “set-it-and-forget-it” meal features tender chunks of beef chuck roast, nutritious pearled barley, and vibrant vegetables in a rich, savory broth. Cooked low and slow in a Crock-Pot, it develops a thick, stew-like consistency that is satisfying, healthy, and incredibly easy to prepare for a comforting family dinner.
Ingredients
- 1.5 lbs beef chuck roast, cut into 1-half inch cubes
- 3/4 cup pearled barley, rinsed
- 3 medium carrots, sliced into rounds
- 2 ribs celery, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Step-by-Step Instructions
- Assemble in Slow Cooker: Place the cubed beef, rinsed pearled barley, sliced carrots, celery, chopped onion, and minced garlic in the bottom of your slow cooker.
- Add Liquids and Seasoning: Pour in the diced tomatoes, beef broth, and Worcestershire sauce. Stir in the dried thyme, a pinch of salt, and freshly cracked black pepper.
- Cook: Cover the slow cooker with the lid. Cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and the barley is soft and plump.
- Adjust and Serve: Remove the lid, discard the bay leaf if you added one, and taste. Season with additional salt and pepper if needed. Serve hot, garnished with fresh parsley.
Tips and Notes
- Pearled Barley: Pearled barley is the best choice for slow-cooking because it holds its shape and creates a thick, hearty broth. Avoid quick-cooking barley, which will turn mushy.
- Beef Prep: For extra flavor, you can sear the beef cubes in a hot skillet with olive oil for 2 minutes before transferring them to the slow cooker.
