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Slow Cooker Beef and Barley Soup

A hearty, comforting slow cooker soup made with tender beef, pearl barley, vegetables, and savory broth for the perfect cozy meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1.5 lbs beef chuck roast cut into cubes
  • 1 onion diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 3 cloves garlic minced
  • 0.5 cup pearl barley
  • 2 tbsp tomato paste
  • 8 cups beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • salt and pepper to taste

Equipment

  • Slow cooker
  • Knife
  • Cutting board

Method
 

  1. Add beef, onion, carrots, celery, garlic, barley, and tomato paste to the slow cooker.
  2. Pour in beef broth and add bay leaves and thyme. Stir to combine.
  3. Cook on low for 8–9 hours or high for 4–5 hours until beef is tender.
  4. Remove bay leaves and adjust seasoning with salt and pepper.
  5. Serve hot with fresh parsley and crusty bread.

Notes

Barley thickens soup as it sits. Add extra broth when reheating if desired.