Description
This Crockpot Beef Barley Soup is loaded with tender chunks of beef, hearty vegetables, mushrooms and pearl barley in a rich, savory broth. Let it simmer low and slow for an easy, satisfying comfort food dinner that’s perfect for chilly fall and winter days.
Ingredients
2 lbs boneless beef chuck roast, cut into bite-sized pieces
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons vegetable oil, for searing meat
4 large carrots, sliced 1/2-inch thick
4 sticks celery, sliced 1/2-inch thick
3 gold potatoes, peeled and cut into 1-inch cubes
8 oz white mushrooms, sliced thin
1 onion, chopped
4 cloves garlic, minced
2/3 cup pearl barley
8 cups beef broth
3-4 tablespoons tomato paste
1/2 tablespoon worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
Fresh chopped parsley, for topping
Instructions
- Season the beef pieces with salt, black pepper and garlic powder.
- Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, sear the beef until nicely browned on the outside. The beef does not need to cook through at this point. Transfer the browned beef to a 6-quart crockpot.
- Add the carrots, celery, potatoes, mushrooms, onion, garlic and pearl barley to the crockpot.
- Pour in the beef broth, then add the tomato paste, Worcestershire sauce and dried thyme. Stir everything together, then add the bay leaves.
- Cover and cook on low for 6 to 8 hours or high for 4 to 5 hours, until the beef is tender and the vegetables and barley are cooked through.
- Remove the bay leaves and sprinkle with freshly chopped parsley before serving.
Notes
Storage & Reheating – Refrigerate leftovers in a sealed container for 3 or 4 days.
Reheat on the stovetop over medium heat until heated through.
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Category: slow cooker, Soup
- Method: Slow Cooker/Crockpot
- Cuisine: American
