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Slow Cooker Beef and Barley Soup

Slow cooker beef and barley soup combines browned beef chuck, vegetables, and pearl barley in a savory broth. The beef cooks until fork-tender, while the barley adds a tender, hearty texture.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 lb beef chuck cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 3 carrots medium, peeled and sliced
  • 3 celery ribs sliced
  • 3 cloves garlic minced
  • 8 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.75 cup pearl barley rinsed

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Heat the olive oil in a 12-inch skillet over medium-high heat.
  2. Season the beef with the salt and pepper.
  3. Brown the beef in batches on all sides, transferring each batch to a 6-quart slow cooker.
  4. Add the onion, carrots, celery, garlic, beef broth, Worcestershire sauce, thyme, and bay leaf to the slow cooker.
  5. Stir to combine.
  6. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is fork-tender.
  7. Stir in the barley.
  8. Cover and cook on HIGH for 45 to 60 minutes, until the barley is tender.
  9. Remove the bay leaf before serving.

Notes

For deeper browning, brown the beef in batches without crowding the skillet. Refrigerate leftovers for up to 3 to 4 days; freeze for up to 3 months. For a gluten-free variation, use a gluten-free grain in place of the barley.