Description

A hearty, fork-tender beef and barley soup that simmers for 8 hours in the slow cooker. This easy ‘set it and forget it’ meal requires zero evening cleanup and delivers rich, comforting flavor.

Ingredients

Scale

2–3 lbs beef chuck roast, cut into 1-inch cubes
1 medium yellow onion, finely chopped
3 large carrots, peeled and sliced
2 stalks celery, diced
1 cup pearl barley
4–6 cups low-sodium beef broth
2 tbsp tomato paste
1 tsp dried thyme
2 bay leaves
3–4 cloves garlic, minced
Salt and black pepper to taste
Fresh parsley, chopped (optional, for garnish)

Instructions

Cut the beef chuck roast into 1-inch cubes and toss with salt, pepper, and minced garlic.
Add the beef to the bottom of a 6-quart slow cooker insert.
Add the chopped onions, carrots, and celery on top of the beef.
Sprinkle the pearl barley over the vegetables.
Pour in the beef broth, tomato paste, dried thyme, and bay leaves.
Stir gently to combine, ensuring the barley is submerged in the liquid.
Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours).
Remove bay leaves. Taste and adjust seasoning with salt and pepper.
If the soup is too thick, add more broth or water. If too thin, cook on HIGH for 30 minutes.
Ladle into bowls and garnish with fresh parsley if desired.

Notes

Pearl barley expands significantly during cooking; start with 4 cups of broth and add more if needed. For a gluten-free version, substitute barley with certified gluten-free oats or cornstarch slurry. Barley may become mushy when frozen; consider freezing the soup without barley and adding fresh cooked barley upon reheating. Searing the beef before adding to the slow cooker is optional but adds depth of flavor.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4
Sodium: 600
Fat: 12
Saturated Fat: 4
Carbohydrates: 30
Fiber: 5
Protein: 25

Keywords: slow cooker beef and barley soup, beef stew, crockpot recipes, easy weeknight dinner, freezer friendly soup, hearty soup