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Cozy Slow Cooker Beef Vegetable Barley Soup

slow cooker beef vegetable barley soup - featured image
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A hearty, slow-cooked beef and barley soup that uses simple pantry staples to create a rich, comforting meal perfect for cold nights. The beef becomes tender and the barley stays perfectly chewy without turning to mush.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup pearl barley
  • 4 medium carrots, peeled and chopped into rounds
  • 3 stalks celery, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon flour (optional, for thickening)
  • Salt and black pepper to taste
  • Oil for sautéing (optional)

Instructions

  1. Cut the beef chuck roast into 1-inch cubes. Toss them in a large bowl with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of flour to help thicken the broth and add a crust.
  2. Optional but recommended: Sauté the diced onion and minced garlic in a pan with a little oil for 3 minutes to wake up the flavors.
  3. Add the beef, sautéed onions, garlic, tomato paste, beef broth, carrots, celery, pearl barley, bay leaves, and dried thyme to a 6-quart slow cooker. Stir well to combine and ensure the barley is submerged in liquid.
  4. Cover and cook on LOW for 7-8 hours. Do not cook on HIGH for this duration as the barley may disintegrate.
  5. About 45 minutes before serving, add the chopped green beans to the slow cooker. Cover and continue cooking until the beans are crisp-tender.
  6. Remove the bay leaves. Taste the soup and add more salt and pepper as needed, as the barley absorbs salt during cooking. Stir in the fresh parsley and let the soup sit for 5 minutes before serving to allow it to thicken.

Notes

Do not use instant barley as it will turn to mush. If you need to speed up cooking, you can cook on HIGH for 4-5 hours, but check the barley texture 30 minutes before the end. The soup tastes better on day two as flavors meld. If the soup is too thin after cooling, add a splash of water or broth when reheating. You can freeze this soup for up to 3 months, though the barley may soften further upon thawing.

Nutrition

Keywords: slow cooker soup, beef barley soup, comfort food, winter dinner, easy dinner, healthy soup, gluten-free option

Find it online: https://blingbite.com/cozy-slow-cooker-beef-vegetable-barley-soup-30-minute-easy-dinner/