Description

This Slow Cooker Beef Barley Soup is a comforting and hearty meal perfect for chilly days. It features tender stewing beef, nutritious barley, carrots, and celery simmered together in a flavorful beef broth infused with Italian seasoning and tomato paste. Easy to prepare and slow-cooked to perfection, this soup brings warmth and wholesome flavors to your table with minimal effort.

Ingredients

Units Scale

Meat and Aromatics

1 tablespoon oil
1 lb beef stewing meat
1 small onion, finely diced
2 teaspoons minced garlic

Vegetables and Grains

3 large carrots, peeled and chopped
2 ribs celery, chopped
1/2 cup pearl or pot barley, rinsed

Seasonings and Broth

1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 tablespoons tomato paste
2 bay leaves
4 cups low sodium beef broth

Garnish

Fresh parsley for serving

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Instructions

Heat the oil: Place a large pan over medium-high heat and add the oil. Allow it to heat for about 1 minute until shimmering.
Brown the beef: Add the beef stewing meat to the hot pan in batches, ensuring there is space around each piece to brown evenly. Cook until all sides are browned, then remove the meat from the pan and transfer it to a 4-6 quart slow cooker.
Sauté the onions and garlic: In the same pan, add the finely diced onions and cook over medium heat until they become translucent, about 3-4 minutes, while stirring to lift all the browned bits left from the meat. Stir in the minced garlic, salt, Italian seasoning, and black pepper, cooking for another minute until fragrant.
Add vegetables and barley to the slow cooker: Transfer the cooked onions and garlic mixture into the slow cooker on top of the beef. Then add the chopped carrots, celery, rinsed barley, tomato paste, and bay leaves. Stir everything together gently to combine.
Pour in beef broth and cook: Pour the 4 cups of low sodium beef broth into the slow cooker. Cover with the lid and cook on low for 6-8 hours, or on high for 3-4 hours. The soup is done when the vegetables and barley are tender and the beef is cooked through.
Finish and serve: Before serving, stir in freshly chopped parsley and adjust seasoning with additional salt or pepper if needed. Ladle the soup into bowls and enjoy hot.

Notes

This soup is ideal for cold weather, providing a warm and satisfying meal that builds enhanced flavor as it slow cooks.
Using low sodium beef broth helps control saltiness, but seasoning can be adjusted towards the end to taste.
For a thicker soup, you can mash some of the barley and vegetable mixture before serving.
Leftovers store well in the refrigerator for 3-4 days and can be frozen for up to 3 months.

Nutrition

Serving Size: 2 cups
Calories: 338 kcal
Sugar: 5 g
Sodium: 1200 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 7 g
Protein: 33 g
Cholesterol: 70 mg