Description
Hearty and comforting Beef Barley Soup slow-cooked to perfection, combining tender beef chuck, nutritious barley, and a medley of vegetables in a flavorful broth. Perfect for a filling meal that warms you from the inside out.
Ingredients
Meat
- 1 pound boneless beef chuck or stew meat, cut into 1-inch cubes
- Salt and freshly ground black pepper (for seasoning beef and to taste)
- 1 tablespoon olive oil
Vegetables
- 1 large onion, peeled and diced (about 2 cups)
- 2 carrots, peeled and diced (about 1 cup)
- 1 celery rib, sliced (about ½ cup)
- 8 ounces mushrooms, trimmed and halved
- 2 cloves garlic, minced
Herbs & Spices
- ½ teaspoon dried thyme (or ½ tablespoon fresh)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Liquids & Grains
- 2 cups beef broth
- 2 cups chicken broth
- 2 cups water
- ½ cup pearled barley
Instructions
- Prepare and Brown the Beef: Pat the beef dry using paper towels and season it with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the beef and cook without stirring for 2 to 3 minutes to allow browning on one side. Stir and continue to cook for another 1 to 2 minutes until the beef is browned all over. Transfer the beef to the slow cooker, leaving the drippings in the skillet.
- Sauté the Vegetables: In the same skillet with the beef drippings, add diced onion, carrots, sliced celery, and halved mushrooms. Sauté over medium heat for 5 to 7 minutes until the vegetables soften and the mushrooms release most of their liquid. Stir in the minced garlic and dried thyme and cook for about 30 seconds until fragrant. Transfer this mixture to the slow cooker with the beef.
- Add Broth, Barley, and Seasonings: Pour the beef broth, chicken broth, and water into the slow cooker. Add the pearled barley and bay leaf. Season with 1 teaspoon salt and ½ teaspoon black pepper. Stir gently to combine all ingredients.
- Slow Cook the Soup: Cover the slow cooker and cook on HIGH for 3 to 4 hours or on LOW for 7 to 8 hours until the beef is tender and the barley is cooked through.
- Finish and Serve: Remove the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot, enjoying a warm and nourishing meal.
Notes
- Use boneless beef chuck or stew meat for the best texture and flavor.
- Fresh mushrooms add earthiness; white button or cremini work well.
- Beef broth can be substituted with all beef or all chicken broth based on preference.
- Pearled barley adds chewiness and thickens the soup slightly; rinse it before adding if preferred.
- Cooking times vary by slow cooker model; test tenderness accordingly.
