Slow Cooker Beef and Barley Soup

This beef and barley soup cooked in a crockpot is incredible. There are not enough words to describe how good and tasty this soup is. The beef marrow bones that were added and slowly cooked with the rest of the ingredients made a lot of difference to the overall taste of the dish. After 7 hours of cooking in the crockpot, the beef came out nice and tender. The broth was delicious, rich, and flavorful and had the perfect consistency. There were just enough vegetables and barley in the soup. My family really enjoyed this satisfying and comforting soup. It will definitely be added to our list of favorite crockpot recipes. Enjoy!

Cooking Tips for Perfect Beef and Barley Soup

To get the most out of your slow cooker beef and barley soup, start by searing the beef before adding it to the crockpot. This step enhances the flavors and adds depth to the broth. Use a heavy skillet to brown the beef on all sides, then transfer it to the slow cooker. Don’t skip the aromatics. Onions, garlic, and herbs are essential for building a solid flavor base. Consider adding a bay leaf or some thyme for an extra layer of aromatic goodness. Adjust the cooking time based on your slow cooker. While seven hours on low works for many recipes, some cooks find that their slow cookers run hot. If you notice that your beef is cooking too quickly, reduce the time or switch to a lower setting. Lastly, add the barley about an hour before serving. This helps it maintain its texture and prevents it from becoming too mushy.

Ingredient Notes for the Best Flavor

Selecting the right ingredients can make all the difference in your beef and barley soup. Choose a good quality beef, such as chuck roast or stew meat. These cuts have enough marbling to stay tender during the long cooking process. For the marrow bones, try to find those from grass-fed beef for a richer flavor. When it comes to vegetables, stick to sturdy options like carrots, celery, and potatoes, which hold up well over the long cooking time. Fresh herbs are preferable, but if you only have dried, use about one-third of the amount. Don’t forget the broth. Homemade beef broth will give the best flavor, but store-bought works too. If using store-bought, opt for low-sodium versions so you can better control the seasoning. Lastly, barley is key; pearl barley is the most common choice, but you can use hulled barley for a more nutritious option, though it may take longer to cook.

Serving Suggestions and Pairings

Beef and barley soup is hearty enough to be a meal on its own, but it pairs well with a few simple sides. A crusty bread or homemade rolls are perfect for dipping and soaking up that rich broth. For a lighter touch, consider a simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette. This contrast in textures adds a nice balance to the meal. If you want to elevate the experience, serve the soup with a sprinkle of fresh parsley or chives on top for a pop of color and freshness. A dollop of sour cream can also add a creamy richness that complements the flavors beautifully. For drinks, a robust red wine or a light beer can enhance the meal, but if you prefer non-alcoholic options, a sparkling water with a splash of lemon works nicely to cleanse the palate.

Frequently Asked Questions

Can I use a different type of meat instead of beef?

Sure, you can swap out the beef for chicken or even turkey. Just keep in mind that you may need to adjust the cooking time since poultry cooks faster than beef.

What vegetables can I add to the soup?

You can get creative with veggies like potatoes, green beans, or mushrooms. Just chop them up and toss them in, but remember to add them at the beginning with the other ingredients for even cooking.

How should I store leftovers?

Let the soup cool completely before transferring it to an airtight container. It will keep well in the fridge for about 3-4 days, or you can freeze it for up to three months.

What can I serve with this soup?

A nice crusty bread or a simple side salad pairs perfectly with this hearty soup. It makes for a comforting meal that everyone will love.

What common mistakes should I avoid when making this soup?

One common mistake is adding the barley too early, which can make it mushy. Remember to add it about an hour before serving to keep that nice texture.

Slow Cooker Beef and Barley Soup

Liza A

Hearty slow cooker beef and barley soup combines tender beef and rich marrow bones with veggies for a cozy bowl of comfort that practically cooks itself. Enjoy the deep flavors and satisfying texture with every spoonful.

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Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Course Soup

Cuisine American

Servings 5 -6 servings

Calories 350 kcal

Ingredients

  

1x2x3x

• 1-1/2 lb stewing beef cubes
• 3 beef marrow bones or soup bones
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup chopped celery
• 1 clove garlic minced
• 5 cups water
• 1 cup bottled strained tomatoes passata or regular tomato sauce
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 1 bay leaf
• 1/2 cup pot barley or pearl barley
• 3/4 tsp salt
• 1/2 tsp dried thyme
• 1/4 tsp pepper

Instructions

 

• Place beef cubes in slow cooker. Add beef bones, onions, carrots, celery and garlic.
• In a bowl, whisk together water, strained tomatoes, tomato paste and soy sauce. Pour over meat mixture. Add bay leaf, barley, salt, thyme and pepper.
• Cover and cook on low until beef is tender, 6 to 8 hours. Discard bones and bay leaf.

Notes

Recipe source: Canadian Living

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 4gCholesterol: 80mgSodium: 400mgFiber: 5gSugar: 5g

Keyword barley, beef soup, comfort food, hearty meal, slow cooker

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