Slow Cooker Beef and Barley Soup

Name: Slow Cooker Beef and Barley Soup
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6 servings
Ingredients: 1 1 tablespoon oil; 1 ½ 1 ½ pounds sirloin tips; salt and pepper; ¾ ¾ cup 1/4-inch sliced carrots; 8 8 ounces baby bella mushrooms; 1 1 cup chopped onion; 2 2 cloves garlic; 1 1 tablespoon tomato paste; 1 1 teaspoon dried thyme; 3 3 cups low-sodium chicken broth; 3 3 cups low-sodium beef broth; 2 2 teaspoons low-sodium soy sauce; ⅔ ⅔ cup pearled barley

User Reviews

4.5

207 reviews

Excellent

Prep Time
25 mins
Cook Time
8 hrs
Total Time
8 hrs 25 mins
Servings
6 servings
Course
Soup
Cuisine
American

Slow Cooker Beef and Barley Soup

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

1 1 tablespoon oil
1 ½ 1 ½ pounds sirloin tips flap meat or chuck roast, cubed
salt and pepper
¾ ¾ cup 1/4-inch sliced carrots about 3-4 medium carrots peeled
8 8 ounces baby bella mushrooms wiped clean and diced
1 1 cup chopped onion about 1 medium yellow or white onion
2 2 cloves garlic finely minced or pressed
1 1 tablespoon tomato paste
1 1 teaspoon dried thyme
3 3 cups low-sodium chicken broth
3 3 cups low-sodium beef broth
2 2 teaspoons low-sodium soy sauce
⅔ ⅔ cup pearled barley not quick-cooking

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Instructions

In a 12-inch nonstick skillet, heat the oil until rippling and hot over medium heat. Season the beef with salt and pepper and add to the skillet in a single layer (you may need to do this in batches), cooking for 1-2 minutes, browning on all sides. Repeat with the remaining meat if needed.
Scoop the meat into the slow cooker, leaving as much oil/liquid behind in the skillet as possible. Return the skillet to medium heat and add the carrots, mushrooms, onion and garlic. Cook for 4-5 minutes until the carrots and mushrooms start to soften. Stir in the tomato paste and thyme and cook for 1-2 minutes.
Whisk in the chicken broth and simmer for a minute or so. Pour the mixture into the slow cooker. Add the beef broth, soy sauce and barley. Give the soup a good stir and then cover the slow cooker and cook on low 7-9 hours. Season with salt and pepper to taste, if needed, before serving.