Slow Cooker Beef and Barley Soup
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
7 hrs
-
Total Time
7 hrs 20 mins
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Servings
8
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Calories
399 kcal
-
Cuisine
American
Slow Cooker Beef and Barley Soup
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This soup has a similar taste profile as a hearty beef stew, but, it's a little lighter and healthier, too. The barley is loaded with nutritional value and is delicious, too. Sear the meat first and then bring it all together in your slow cooker. Leftovers are even better the next day!
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Ingredients
- 2½ lbs beef chuck roast
- salt and pepper
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 medium carrots peeled and cut into ¼-inch slices
- 3 ribs celery sliced
- 4 cloves garlic minced
- 1 cup pearl barley aka pearled barley
- 2 tablespoon tomato paste
- 1 cube beef bouillon
- 1 tablespoon Worcestershire sauce
- 1 tablespoon thyme fresh, chopped
- 1 tablespoon rosemary fresh, chopped
- 1 teaspoon smoked paprika
- 2 bay leaves fresh or dried
- 1½ teaspoon kosher salt
- 1 teaspoon black pepper
- 6 cups beef broth
- 2 tablespoon parsley Italain, chopped, for garnish (optional)
Instructions
- Cut the beef into bite-sized pieces and then season with salt and pepper. Heat the oil in a large skillet over medium heat. Add the beef (working in batches, if necessary) and sear until browned all over, about 5 minutes. Set aside (the beef will not be fully cooked at this point).
- Place all of the remaining ingredients into the slow cooker. Stir in the beef.
- Cook on LOW for 6 to 8 hours, or on HIGH for 4 to 6 hours.
- Discard the bay leaves. Taste and add more salt, if desired. Serve at once. Garnish with chopped parsley, if desired.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- You can skip searing the beef, but, we do recommend it. It deepens the overall flavor of the soup.
- You can substitute dried herbs for the thyme and rosemary. Fresh is best, but, if using dried, then go with 1 teaspoon of each.
- Leftovers are wonderful and will keep in an air-tight container in the fridge for up to 1 week. The soup also freezes wonderfully for up to several months. Reheat leftovers in a pot on the stove over medium heat until simmering and fully heated through.
Nutrition Information
Show Details
Calories
399kcal
(20%)
Carbohydrates
26g
(9%)
Protein
33g
(66%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
728mg
(30%)
Potassium
856mg
(24%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
4236IU
(85%)
Vitamin C
7mg
(8%)
Calcium
76mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 26g | 9% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 728mg | 30% |
| Potassium | 856mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 4236IU | 85% |
| Vitamin C | 7mg | 8% |
| Calcium | 76mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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