Slow Cooker Beef and Barley Soup Recipe

This hearty Slow Cooker Beef and Barley Soup is loaded with tender cubed beef, diced vegetables, and a luxurious broth that you will be eagerly sopping up with your favorite bread!

Slow Cooker Beef and Barley Soup Recipe

This Beef and Barley Soup is a really flexible recipe. It can be ready in about 5 hours if cooked on high or let it simmer for 8-10 hours on low. Quite honestly, you could cook it longer too if needed, the worst that will happen is the beef will become fall-apart tender.

Though it is called a soup, its beefiness makes it eat more like a stew. The best beef to use in this soup is chuck roast. Chuck roast is not only fairly inexpensive to purchase, but the long cooking time transforms this particularly tough cut into melt-in-your-mouth tender morsels, while the fat renders out to create an exceptionally luxurious sauce!

Slow Cooker Beef and Barley Soup Recipe
This hearty Slow Cooker Beef and Barley Soup is loaded with tender cubed beef, diced vegetables, and a luxurious broth your whole family will love!

Ingredients

• 2 lbs Chuck roast (cut into 1" cubes)
• 3/4 cup Barley
• 8 cups Beef broth
• 3 Carrots (diced)
• 1 Onion (diced)
• 2 Celery (diced)
• 4 cloves Garlic (minced)
• 3 tablespoons Tomato paste
• 1 tablespoon Worchestershire Sauce
• 2 sprigs Thyme
• 2 Bay leaves
• ½ teaspoon Black pepper
• salt to taste

Instructions

1. Add all ingredients to 6 quart slow cooker, except barley.
2. Let cook on high for 4 hours, or low for 8 hours, then add barley and cook for 1 hour longer. Individual slow cooker times can vary, it is best to add barley as beef is becoming tender.
3. Taste for salt and adjust as needed. 
4. Ladle soup into bowls and serve with buns for dipping, if desired.

Recipe Notes
I recommend a six-quart slow cooker for this recipe. Five-quart also works, but will be very full.

See more: foxvalleyfoodie.com