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Cozy Crockpot Beef and Barley Soup

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A comforting and hearty slow-cooked soup featuring tender beef, chewy pearl barley, and a medley of root vegetables, perfect for cold winter days.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 3/4 cup pearl barley, rinsed
  • 3 medium carrots, peeled and sliced into rounds
  • 2 medium parsnips, peeled and chopped
  • 2 celery stalks, chopped
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth (low sodium preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 whole bay leaves
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil

Instructions

  1. Rinse 3/4 cup pearl barley under cold water to remove dust or starch. Peel and chop carrots, parsnips, and celery into bite-sized pieces. Dice onion and mince garlic. Cut beef chuck roast into 1-inch cubes. Prep time about 15-20 minutes.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Brown beef cubes in batches without crowding, about 2-3 minutes per side. Set browned beef aside.
  3. In the same skillet, reduce heat to medium. Cook diced onion for 3-4 minutes until translucent. Stir in minced garlic and 2 tablespoons tomato paste; cook for 1 minute until fragrant.
  4. Transfer browned beef, sautéed onion mixture, rinsed barley, chopped carrots, parsnips, and celery into the crockpot. Pour 6 cups beef broth over ingredients. Add Worcestershire sauce, bay leaves, and thyme. Season lightly with salt and pepper.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours. If cooking on high, check barley texture at 3 hours to avoid overcooking.
  6. About 10 minutes before serving, taste and adjust salt and pepper. Remove bay leaves.
  7. Ladle soup into bowls and serve hot. Pairs well with crusty bread or a simple green salad.

Notes

Browning the beef before slow cooking deepens flavor significantly. Rinsing barley prevents cloudiness and gummy texture. Adjust salt towards the end of cooking. Stir halfway through if crockpot cooks unevenly. For gluten-free, substitute barley with quinoa or millet. Can be adapted for stovetop or pressure cooker.

Nutrition

Keywords: beef soup, barley soup, crockpot soup, slow cooker, winter recipe, comfort food, root vegetables, easy soup

Find it online: https://emmayum.com/cozy-crockpot-beef-and-barley-soup-recipe-easy-and-perfect-for-winter/