Hearty Slow Cooker Beef and Barley Delight
A rich and savory slow-cooked beef barley soup perfect for chilly nights, packed with hearty vegetables and tender beef.
Prep time: 20 minutesCook time: 7 hoursServes: 6
Ingredients
2 lbs beef chuck roast, cubed
1 cup pearl barley
4 cups beef broth
2 cups water
1 onion, chopped
2 carrots, sliced
2 stalks celery, chopped
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
2 tbsp olive oil
Instructions
1. Heat olive oil in a skillet over medium heat. Add beef cubes and brown on all sides.
2. Transfer browned beef to the slow cooker.
3. In the same skillet, add onion, carrots, and celery, sautéing until softened. Add garlic and sauté for another minute.
4. Transfer the vegetables to the slow cooker.
5. Add barley, beef broth, water, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker.
6. Stir to combine all ingredients.
7. Cover and cook on low for 6-7 hours or until beef and barley are tender.
8. Remove bay leaf before serving.
Storage
Allow soup to cool to room temperature, then store in airtight containers in the refrigerator for up to 3 days.
Reheating
Reheat on the stove over medium heat, stirring occasionally, until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
