Description
Hearty Crockpot Beef and Barley Soup is a cozy dish perfect for autumn nights.
Ingredients
Scale
- 2 lbs Chuck Roast (or beef stew meat as substitution)
- 4 cups Potatoes (waxy varieties preferred)
- 3 cups Carrots (cut into ½ to 1-inch pieces)
- 1 cup Onion (any variety)
- 2 stalks Celery (cut into larger pieces)
- 1 cup Pearl Barley (add in the last 2–3 hours of cooking)
- 4 cloves Minced Garlic (fresh is best)
- 2 tbsp Tomato Paste (or tomato sauce)
- 1 tbsp Beef Base (optional but recommended)
- 2 tbsp Worcestershire Sauce
- 1 tbsp Kosher Salt (adjust to taste)
- 1 tbsp Ground Black Pepper (adjust to taste)
- 4 sprigs Fresh Thyme (or dried if fresh unavailable)
- 2 leaves Bay Leaves
- 4 cups Beef Stock/Broth (homemade or store-bought)
Instructions
- In a large skillet, heat about 2 tablespoons of vegetable oil over medium-high heat. Add the chuck roast cubes in batches, browning them for 3-4 minutes until nicely seared on all sides for enhanced flavor.
- Transfer the browned beef to your crockpot. Add diced potatoes, carrots, onions, celery, pearl barley, minced garlic, and tomato paste. Pour in the beef stock and add Worcestershire sauce, salt, pepper, thyme sprigs, bay leaves, and beef base if using.
- Set your crockpot to LOW and let it cook for 7-8 hours or on HIGH for 4-5 hours. The ingredients should become tender, and the aroma will fill your kitchen with comfort. Taste and adjust seasoning if necessary.
- Before serving, carefully remove the bay leaves and stems of thyme. Give the soup a gentle stir to combine everything and serve hot, letting those flavors shine.
Notes
- Prep Time: 30 minutes
- Cook Time: 7-8 hours on LOW or 4-5 hours on HIGH
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg