This recipe delivers a rich and flavorful beef barley soup, perfect for a chilly evening or a satisfying weeknight meal. Slow-cooked in your trusty crock pot, this soup requires minimal hands-on time, allowing the flavors to meld beautifully throughout the day. The result? A deeply satisfying and healthy meal that's sure to become a family favorite.
What Makes This Crock Pot Beef Barley Soup Recipe Special?
This recipe isn't just another beef barley soup; it's designed for maximum flavor and ease. We've incorporated several key elements:
- Slow Cooking Magic: The crock pot allows the beef to become incredibly tender, while the barley absorbs all the delicious broth flavors.
- Flavorful Broth Base: We're not using just plain water! This recipe starts with a rich beef broth foundation, creating a more intense and savory taste.
- A Blend of Vegetables: A variety of vegetables adds depth and nutrition, creating a well-rounded and healthy soup.
- Easy Cleanup: The crock pot simplifies the entire cooking process, minimizing cleanup time.
Ingredients You'll Need:
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup pearl barley, rinsed
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Instructions:
- Sear the Beef (Optional but Recommended): Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides. This step adds extra depth of flavor. If skipping this step, proceed directly to step 2.
- Combine Ingredients in Crock Pot: Transfer the browned beef to your slow cooker. Add the chopped onion, carrots, and celery. Stir in the minced garlic, rinsed barley, beef broth, diced tomatoes (undrained), thyme, rosemary, salt, pepper, and bay leaf.
- Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and the barley is cooked through.
- Serve: Remove the bay leaf before serving. Garnish with fresh parsley and enjoy!
Frequently Asked Questions (FAQs)
Can I use different types of barley?
While pearl barley is recommended for its texture and cooking time in this recipe, you can experiment with other types like hulled barley or even quick-cooking barley. Keep in mind that cooking times may vary. Hulled barley will require a significantly longer cooking time.
Can I add other vegetables?
Absolutely! Feel free to add other vegetables like potatoes, turnips, parsnips, or green beans. Add them along with the carrots and celery. Keep in mind that adding more vegetables might increase the cooking time slightly.
How can I make this soup thicker?
If you prefer a thicker soup, you can mash some of the cooked barley against the side of the pot before serving. Alternatively, you can stir in a tablespoon or two of cornstarch mixed with a little cold water towards the end of the cooking time.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing in freezer-safe containers for up to 3 months.
Tips for the Best Crock Pot Beef Barley Soup:
- Don't overfill your slow cooker: Leave some space at the top to allow for steam to escape.
- Taste and adjust seasoning: Before serving, taste the soup and adjust the salt and pepper to your preference.
- Get creative with your vegetables: Experiment with different vegetables to create your own unique variation.
Enjoy your delicious and comforting crock pot beef barley soup! Let me know in the comments how yours turned out!
