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As the temperatures drop and chilly winds begin to howl, there's nothing quite like a warm bowl of soup to provide comfort and nourishment. Hearty soups have long been a staple of home-cooked meals, particularly during the colder months when their rich flavors and satisfying textures can warm both body and soul. Among the myriad of soup options available, one stands out for its nutritious ingredients and filling nature: Hearty Slow Cooker Beef & Barley Soup.

Slow Cooker Beef & Barley Soup

Warm up your cold days with a bowl of Hearty Slow Cooker Beef & Barley Soup. This comforting recipe combines tender beef, wholesome barley, and fresh vegetables for a nutritious and satisfying meal. The slow cooker makes preparation effortless and fills your home with inviting aromas. Perfect for busy lifestyles, this soup allows you to set it and forget it, resulting in a rich, flavorful dish that’s ideal for sharing with family and friends. Enjoy the warmth and nourishment it brings!
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Ingredients
  

1.5 lbs beef chuck roast, cut into 1-inch cubes

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

3 carrots, sliced into rounds

2 celery stalks, diced

1 cup pearl barley

6 cups beef broth (homemade or store-bought)

1 cup crushed tomatoes (canned)

2 teaspoons dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and black pepper to taste

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Beef: In a large skillet over medium-high heat, pour in the olive oil. Season the beef cubes generously with salt and black pepper. Sear the beef in batches, turning occasionally, until well browned on all sides (about 5-7 minutes per batch). Once browned, transfer the beef to the slow cooker.

    Sauté Aromatics: In the same skillet, add the diced onions and sauté for about 5 minutes until they are softened and translucent. Stir in the minced garlic, along with the sliced carrots and diced celery, cooking for an additional 3-4 minutes until the vegetables are slightly tender. Once ready, transfer the vegetable mixture to the slow cooker with the beef.

      Combine Ingredients: To the slow cooker, add the pearl barley, beef broth, crushed tomatoes, dried thyme, dried rosemary, and bay leaves. Stir all the ingredients together thoroughly to ensure everything is well combined.

        Slow Cook: Cover the slow cooker with a lid. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender and the barley has fully cooked through.

          Finish the Soup: About 30 minutes before serving, stir in the frozen peas to warm through. Taste the soup and adjust the seasoning with additional salt and black pepper as needed.

            Serve: Once the soup is fully cooked, remove the bay leaves. Ladle the hearty beef and barley soup into bowls and garnish with a generous sprinkle of fresh chopped parsley.

              Prep Time, Total Time, Servings:

                20 minutes | 7 hours | 6 servings

                  - Presentation Tips: Serve the soup with crusty bread on the side for dipping, and a sprinkle of extra parsley for a fresh touch. Enjoy your comforting bowl of flavor!