Slow Cooker Beef and Barley Soup
User Reviews
4.5
Slow Cooker Beef and Barley Soup
Description
This Slow Cooker Beef and Barley Soup starts by browning seasoned sirloin tips in oil to seal in flavor. Vegetables including carrots, baby bella mushrooms, onion, and garlic are sautéed with tomato paste and thyme to build a savory base. Chicken and beef broth combined with soy sauce create a nuanced liquid that simmers alongside pearled barley in the slow cooker for several hours. The long, gentle cooking tenderizes the beef and allows the barley to absorb flavors and soften fully.
The result is a rich soup with earthy mushroom and herb notes, tender meat, and chewy barley providing substance. The soy sauce adds umami depth without overpowering the soup’s natural flavors. This makes for a satisfying meal especially suitable for cold days or when a nourishing bowl is desired.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 ½ pounds sirloin tips flap meat or chuck roast, cubed
- salt
- black pepper
- ¾ cup carrots about 3-4 medium carrots peeled, 1/4-inch sliced
- 8 ounces baby bella mushroom wiped clean and diced
- 1 cup onion about 1 medium yellow or white onion, chopped
- 2 cloves garlic finely minced or pressed
- 1 tablespoon tomato paste
- 1 teaspoon thyme dried
- 3 cups chicken broth low-sodium
- 3 cups beef broth low-sodium
- 2 teaspoons soy sauce low-sodium
- ⅔ cup barley not quick-cooking, pearled
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 33g | 66% |
| Fat | 7g | 11% |
| Cholesterol | 69mg | 23% |
| Sodium | 413mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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