Crockpot Beef Barley Soup:
Once all the ingredients are in the crockpot, the lid is secured, and the soup is set to cook on low for several hours—typically around 6 to 8 hours. This slow cooking method allows the flavors to meld together beautifully, resulting in a rich and hearty soup that is bursting with flavor.
The aroma that fills the kitchen during cooking is nothing short of mouthwatering, making it hard to wait for the meal to be ready.
As the cooking time comes to an end, the beef becomes incredibly tender, and the barley swells, creating a thick and hearty consistency.
Before serving, it’s a good idea to taste the soup and adjust the seasoning as needed, adding more salt, pepper, or herbs to suit your preference.
Crockpot Beef Barley Soup is not only delicious but also incredibly versatile. You can easily customize it by adding other vegetables, such as mushrooms, peas, or green beans, or by incorporating different herbs and spices to suit your taste.
It’s a fantastic way to use up leftover vegetables or to adapt to what you have on hand.
In summary, Crockpot Beef Barley Soup is a hearty and comforting dish that combines tender beef, wholesome vegetables, and nutty barley in a rich, flavorful broth. With its ease of preparation and the convenience of the slow cooker, this soup is perfect for busy days when you want a nourishing meal waiting for you at the end of the day.
Whether enjoyed on a cold winter evening or as a satisfying lunch, this soup is sure to warm your heart and fill your belly, making it a beloved addition to any recipe collection.
Crockpot Beef Barley Soup 
Ingredients:
- 1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces
- 1 – 1 1/2 lbs potatoes, peeled and diced into 1/2 inch pieces (Yukon gold or russets are preferred)
- 2 carrots, peeled and cut into 1/2 inch pieces
- 1 medium yellow or sweet onion, peeled and diced
- 2 ribs celery, sliced in half lengthwise, then cut into 1/2-1 inch pieces
- 4 cloves garlic, minced
- 2 Tbsp tomato paste
- 2 Tbsp better than bouillon beef base (optional but recommended)
- 2 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 sprigs fresh thyme
- 2 bay leaves
- 6 cups beef broth or stock reduced sodium
- 2/3 cup pearl barley
Instructions:
If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat.. beef cubes and brown for 1-2 minutes per side.
Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
Remove bay leaves and thyme stems and serve.
Enjoy 