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Crockpot Beef and Barley Soup

This slow-cooker beef and barley soup combines tender chunks of beef with chewy barley and a medley of vegetables, creating a hearty, rustic stew. The ingredients simmer for hours, developing deep flavors and a thick, chunky texture with a savory aroma. Once ready, the soup is thick and satisfying, with a comforting, stew-like appearance.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1.5 pounds beef stew meat cut into chunks
  • 1 cup barley pearled or quick-cooking
  • 3 carrots carrots peeled and chopped
  • 2 celery stalks celery chopped
  • 1 large yellow onion diced
  • 4 garlic cloves garlic minced
  • 6 cups beef broth low sodium preferred
  • 1 tablespoon tomato paste optional for richness
  • 1 teaspoon dried thyme or Italian seasoning
  • 1 bay leaf bay leaf
  • Salt and pepper to taste

Equipment

  • Slow Cooker
  • Sharp knife
  • Cutting board
  • measuring cups and spoons
  • Wooden spoon

Method
 

  1. Begin by evenly chopping carrots, celery, and onion into bite-sized pieces, and mincing the garlic cloves to release their aroma.
  2. In a skillet over medium-high heat, fry the beef chunks until browned on all sides, hearing a gentle sizzle and watching them develop a rich, golden crust.
  3. Transfer the browned beef to the slow cooker, then add the chopped vegetables, minced garlic, and barley directly on top.
  4. Pour in the beef broth, stirring in tomato paste, thyme, and dropping in a bay leaf, then season with salt and pepper according to your taste.
  5. Cover the slow cooker with its lid, set to low, and cook for about 4 hours, until the beef is tender and the barley has expanded into a hearty, chewy texture.
  6. Once cooking is complete, remove the bay leaf and give the soup a gentle stir, allowing the ingredients to meld and thicken the broth slightly.
  7. Taste the soup and adjust seasoning with more salt and pepper if needed, ensuring a balanced, savory flavor.
  8. Serve the soup hot, garnished with fresh herbs or a squeeze of lemon if desired, enjoying its thick, chunky texture and rich aroma.