Easy Beef and Barley Soup
Beef and Barley Soup: hearty, protein-packed, and deliciously easy. Toss it in the slow cooker, let it simmer all day, and enjoy it in the evening!
Servings: 8 servings
Cost: $21.25
Equipment
- Large pan or large pot
Ingredients
- 2 tablespoons olive oil divided
- 1 pound beef chuck roast cut into 1-inch cubes or use pre-cut stew meat for super quick prep
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 yellow onion finely diced (1-1/2 cups)
- 3 cups chopped yellow potatoes (no need to peel)
- 2 ribs celery sliced in half lengthwise, then cut into 1/2-inch pieces
- 1 (8-ounce) bag baby carrots cut in half lengthwise
- 1 can (14.5-ounces) diced tomatoes fire-roasted if possible, don't drain
- 2 tablespoons tomato paste
- 2/3 cup pearled barley rinsed
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce
- 2 tablespoons freeze-dried parsley or fresh
- 2 tablespoons beef bouillon powder
- 6 cups water
Instructions
- Lightly coat the Crock-Pot with cooking spray.
- Cut the beef chuck roast into 1-inch cubes. Heat a large pot on high (cast iron works best). Add 1 tablespoon oil. Once the pot is hot, add a single, spaced-out layer of beef (don’t overcrowd). Season with salt & pepper. Sear for about 2 minutes per side. Don’t stir; let each side brown, then flip with tongs only when it releases easily.
- Sear the beef in batches as needed, adding more oil only if the pot gets dry. Transfer each browned batch directly into the slow cooker.
- Add the remaining 1 tablespoon oil to the pot, then add the diced onion. Sauté, scraping up any browned bits, until the onion is golden and tender, about 5 minutes. Transfer to the slow cooker.
- Add all remaining ingredients to the slow cooker and stir to combine. Make sure everything is submerged in the liquid.
- Cover and cook on low for 7 to 10 hours or on high for 5 to 8 hours, until the beef and potatoes are very tender. Cooking on low gives the best texture.
- Before serving, remove the bay leaves, taste and adjust seasonings (I typically add another 1/2 tsp salt), stir well, and ladle into bowls. Enjoy!
Video
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Barley keeps soaking up liquid, so if you want to avoid that, strain it out and store separately.
Reheat: Warm gently on the stovetop, adding a splash of broth if it thickens.
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 36g | Protein: 29g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 1299mg | Potassium: 1604mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3212IU | Vitamin C: 18mg | Calcium: 89mg | Iron: 5mg