Description
A comforting and nostalgic beef and barley soup perfect for chilly evenings, filled with tender beef, wholesome barley, and assorted fresh vegetables.
Ingredients
Scale
- 2 lbs chuck roast or brisket, cut into bite-size pieces
- 1 cup pearl barley
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 4 cups beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Prepare the Ingredients: Trim excess fat from the beef and cut it into bite-size pieces. Chop your vegetables.
- Sear the Beef: Brown the beef chunks in a skillet over medium-high heat for added flavor.
- Transfer to the Crockpot: Place the browned beef into the crockpot, followed by the chopped vegetables.
- Add Barley and Liquids: Pour in the barley, beef broth, and toss in the herbs.
- Stir and Season: Gently stir, adding salt and pepper to taste.
- Set to Cook: Cook on low for 6-8 hours or high for 4 hours.
- Garnish and Serve: Adjust seasoning if necessary, and garnish with fresh parsley before serving.
Notes
Feel free to customize with leftover veggies or spices. Best served with crusty bread or a light salad.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg
Keywords: beef soup, barley soup, comfort food, slow cooker recipe, hearty soup