Go Back
As the leaves begin to turn and the temperature drops, there's nothing quite like a warm bowl of soup to bring comfort and nourishment. Soups have long been a staple in many households, particularly during the colder months, when their hearty warmth can be a source of solace and satisfaction. Among the myriad of soup recipes available, the Hearty Slow Cooker Beef & Barley Soup stands out as an exemplary dish that combines rich flavors, wholesome ingredients, and the convenience of slow cooking.

Slow Cooker Beef & Barley Soup

Warm up your chilly evenings with a comforting bowl of Hearty Slow Cooker Beef & Barley Soup. This easy recipe combines tender beef chuck roast, plump barley, and a medley of vibrant vegetables, all simmered to perfection in a slow cooker. With deep flavors and nourishing ingredients, it's not just a meal but a delightful experience. Perfect for busy weeknights or leisurely weekends, you'll love how this hearty soup fills your home with warmth and joy. Enjoy it with crusty bread or a fresh salad for a complete meal!
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs beef chuck roast, cut into 1-inch cubes

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

3 carrots, sliced

2 celery stalks, diced

1 cup pearl barley

6 cups beef broth

1 cup crushed tomatoes

2 teaspoons dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper to taste

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Beef: In a skillet over medium-high heat, add olive oil. Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Transfer the beef to the slow cooker.

    Sauté Aromatics: In the same skillet, add the diced onions and cook until softened, about 5 minutes. Stir in the minced garlic, carrots, and celery, cooking for an additional 3-4 minutes. Transfer the vegetable mixture into the slow cooker with the beef.

      Combine Ingredients: Add the pearl barley, beef broth, crushed tomatoes, thyme, rosemary, and bay leaves into the slow cooker. Stir everything together until well combined.

        Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the barley is cooked through.

          Finish the Soup: About 30 minutes before serving, stir in the frozen peas. Taste the soup and adjust seasoning with salt and pepper as needed.

            Serve: Once cooked, remove the bay leaves. Ladle the soup into bowls and garnish with fresh parsley. Enjoy your hearty and comforting beef and barley soup!

              Prep Time, Total Time, Servings:

                20 minutes | 7 hours | 6 servings