Slow Cooker Beef Barley Soup
A warm, hearty dish perfect for chilly days, filled with tender beef, nutritious vegetables, and chewy barley, all slow-cooked for maximum flavor.
Ingredients
Main Ingredients
- 1 pound beef stew meat, cut into cubes Use lean beef if desired.
- 1 cup barley Can substitute with quinoa or farro for variation.
- 4 cups beef broth Homemade or store-bought is fine.
- 2 pieces carrots, diced Add more for extra sweetness if desired.
- 1 piece onion, chopped Use yellow or white onion for best results.
- 2 stalks celery, diced
- 1 can diced tomatoes Drained or undrained based on preference.
- 2 cloves garlic, minced Adjust quantity to taste.
- 1 teaspoon dried thyme Use fresh thyme for a stronger flavor if available.
- to taste Salt and pepper Season according to your preference.
- 2 cups spinach or kale (optional) Add in the last 30 minutes of cooking for vibrancy.
Instructions
Preparation
- Gather all your ingredients.
- In your slow cooker, combine the beef stew meat, barley, beef broth, diced carrots, chopped onion, diced celery, canned tomatoes, minced garlic, and dried thyme.
- Sprinkle in salt and pepper, then stir to combine all ingredients well.
Cooking
- Cover the slow cooker and cook on low for about 8 hours or on high for around 4 hours.
- If adding spinach or kale, do so during the last 30 minutes of cooking.
- Check occasionally to avoid overcooking.
Serving
- Serve hot, garnished with fresh herbs if desired.
- Accompany with crusty bread or buttery rolls.
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Notes
For added flavor, sear the beef before adding to the slow cooker. Feel free to experiment with additional vegetables or grains. Keep some extra broth handy for adjusting the consistency if needed.