Why You’ll Love This Recipe
- Rich and Flavorful: Browning the beef and adding a concentrated beef base creates a depth of flavor that’s complemented by the natural sweetness of carrots, celery, and onions.
- Nutritious and Hearty: Packed with protein from the beef and fiber-rich barley, this soup is filling and nourishing, making it ideal for a wholesome meal.
- Easy to Make: The slow cooker makes this recipe simple—just brown the beef, add the ingredients, and let it cook. It’s perfect for busy days when you want a meal ready with minimal effort.
- Perfect for Leftovers: This soup reheats well, so you can enjoy it throughout the week or freeze portions for later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Beef: In a non-stick frying pan, cook the pieces of beef over medium-high heat until browned on all sides. Stir frequently to ensure even browning, which is key for developing a deep, rich flavor in the soup.
- Transfer to the Crock-Pot: Once browned, transfer the beef to the slow cooker (crock-pot). Add the sliced carrots, celery, chopped onion, sliced mushrooms, beef base, water, minced garlic, and a bay leaf. These ingredients will form a flavorful, aromatic broth as they slow-cook together.
- Begin Cooking the Soup: Cover the slow cooker and set it to cook on high heat for 1 hour. This helps infuse the broth with the beef flavor quickly.
- Add Barley and Continue Cooking: After 1 hour, add the pearl barley to the soup. Lower the heat to the low setting and continue cooking for an additional 4-6 hours, until the vegetables are tender, the beef is fully cooked, and the barley has absorbed the flavors without becoming mushy.
- Season and Serve: Once cooking is complete, season the soup with salt and black pepper to taste. Discard the bay leaf before serving to avoid its tough texture. Ladle the Beef Barley Soup into bowls, and garnish with fresh herbs like parsley if desired.
Servings and Timing
This recipe yields approximately 6 servings. The total cooking time is about 5 to 7 hours, including 1 hour on high heat and an additional 4 to 6 hours on low heat in the slow cooker.
Variations
- Vegetable Additions: Enhance the nutritional value by adding vegetables such as diced potatoes, parsnips, or turnips.
- Grain Substitutions: If barley isn’t available, you can substitute it with farro or quinoa for a different texture and flavor.
- Herb Enhancements: Introduce herbs like thyme or rosemary during cooking for added aroma and depth.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature before transferring it to airtight containers. Refrigerate for up to 3 days.
- Freezing: For longer storage, freeze the soup in freezer-safe containers for up to 3 months.
- Reheating: Reheat the soup on the stovetop over medium heat until warmed through, stirring occasionally. If the soup has thickened during storage, add a splash of water or broth to reach the desired consistency.
FAQs
How can I make this soup gluten-free?
To make this soup gluten-free, substitute the pearl barley with a gluten-free grain such as quinoa or rice. Additionally, ensure that the beef base or broth used is certified gluten-free.
Can I use a different cut of beef?
Yes, you can use other cuts of beef suitable for slow cooking, such as beef stew meat or brisket. These cuts will become tender during the slow cooking process.
Is it possible to cook this soup on the stovetop instead of a slow cooker?
Yes, to prepare this soup on the stovetop, brown the beef in a large pot, add the remaining ingredients (except barley), bring to a boil, then reduce to a simmer and cook for about 1.5 hours. Add the barley and continue to simmer for an additional 45 minutes, or until the barley and beef are tender.
Can I make this soup vegetarian?
To make a vegetarian version, omit the beef and use vegetable broth instead of beef base. Increase the quantity of mushrooms and add other hearty vegetables like potatoes or beans to provide substance.
How can I add more flavor to the soup?
For additional depth of flavor, consider deglazing the pan used to brown the beef with a splash of red wine before adding the contents to the slow cooker. You can also add a tablespoon of tomato paste or a dash of Worcestershire sauce to enhance the savory profile.
What type of mushrooms work best in this recipe?
Cremini or button mushrooms are commonly used, but you can experiment with varieties like shiitake or portobello to introduce different flavors and textures.
Can I prepare this soup in advance?
Yes, this soup can be prepared a day ahead. In fact, allowing it to sit overnight in the refrigerator can deepen the flavors. Reheat gently on the stovetop before serving.
Beef and Barley Soup
- Total Time: 5 hours 15 minutes - 7 hours 15 minute
- Yield: 6 servings
Description
This hearty Beef and Barley Soup is packed with tender beef, earthy barley, and a rich, flavorful broth. Browning the beef enhances depth, while slow cooking melds all the ingredients into a comforting and satisfying meal. Perfect for meal prep, leftovers, and freezing!
Ingredients
- 1 ½ lbs beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil (for browning)
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp beef base (or beef bouillon)
- 6 cups water (or beef broth)
- 1 bay leaf
- ¾ cup pearl barley
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Brown the Beef: Heat olive oil in a pan over medium-high heat. Add beef and cook until browned on all sides. Stir frequently for even browning.
- Transfer to Slow Cooker: Move the beef to a slow cooker. Add carrots, celery, onion, mushrooms, garlic, beef base, water, and bay leaf.
- Start Cooking: Cover and cook on high for 1 hour to quickly develop the broth’s depth.
- Add Barley & Continue Cooking: Stir in barley, reduce heat to low, and cook for an additional 4-6 hours until beef is tender and barley has absorbed the flavors.
- Season & Serve: Remove the bay leaf, season with salt and pepper, and serve hot. Garnish with parsley if desired.
Notes
- Vegetable Additions: Try adding diced potatoes, parsnips, or turnips for extra nutrients.
- Gluten-Free Option: Swap barley for quinoa or rice.
- More Flavor: Deglaze the beef pan with red wine or add Worcestershire sauce for a richer taste.
- Storage: Refrigerate for up to 3 days or freeze for 3 months. Reheat with a bit of extra broth if needed.
- Prep Time: 15 minutes
- Cook Time: 5-7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
