Description

This Slow Cooker Beef Barley Soup is everything we love about fall—rich, hearty, and comforting. Packed with tender beef, chewy barley, and classic vegetables, it’s the perfect set-it-and-forget-it recipe for chilly days.

Ingredients

1 lb beef stew meat, cut into 1-inch cubes
1 cup pearl barley, rinsed
2 carrots, diced
2 celery stalks, diced
1 large onion, chopped
3 garlic cloves, minced
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
6 cups low-sodium beef broth
Salt and pepper to taste
1 tbsp oil for browning (optional)
Fresh parsley (for garnish)

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Instructions

Optional: In a skillet, heat oil and brown beef pieces on all sides to enhance flavor.
Add beef (browned or raw), barley, carrots, celery, onion, garlic, tomato paste, thyme, rosemary, bay leaves, and beef broth to your slow cooker.
Cover and cook on low for 7–8 hours or high for 4–5 hours until the beef is tender and the barley is cooked.
Remove bay leaves. Taste and season with salt and pepper. Serve hot, garnished with fresh parsley.

Notes

To make this gluten-free, substitute barley with brown or wild rice. Add mushrooms or fire-roasted tomatoes for extra flavor. For a low-carb version, use cauliflower rice added in the final hour of cooking.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Soup
Method: Slow Cooker
Cuisine: American