Flavor-Packed Crockpot Beef Barley Soup
Servings: 6
Ingredients
- Beef stew meat: 1 lb, cut into bite-sized pieces
- Carrots: 3, sliced
- Celery stalks: 3, sliced
- Onion: 1 large, diced
- Garlic cloves: 3, minced
- Beef broth: 8 cups
- Diced tomatoes: 1 can (14.5 oz)
- Pearl barley: ¾ cup
- Dried thyme: 1 tsp
- Bay leaves: 2
- Salt and pepper: To taste
Instructions
Step 1: Prep Ingredients
- Start by preparing your vegetables. Slice the carrots and celery, dice the onion, and mince the garlic. This makes the cooking process smoother later on.
Step 2: Combine Ingredients
- In your crockpot, combine the beef stew meat, sliced carrots, celery, diced onion, minced garlic, beef broth, canned diced tomatoes (including the juices), pearl barley, dried thyme, bay leaves, and a good pinch of salt and pepper.
Step 3: Cook the Soup
- Set your crockpot to your desired heat level:
- Low: Cook for 8-10 hours for a slow infusion of flavors and ultra-tender beef.
- High: Cook for 4-5 hours for a faster yet still flavorful result.
- As the soup cooks, the beef will become tender, and the barley will absorb the broth, creating a hearty texture.
Step 4: Finish the Soup
- Once cooking is complete, remove the bay leaves.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Step 5: Serve
- Ladle the hot soup into bowls and pair with crusty bread or a side salad for a comforting, wholesome meal.
Tips for Success
- Make-Ahead Prep: You can chop the vegetables and prepare the ingredients the night before. Store them in the fridge for a quick morning start.
- Freezer-Friendly: This soup freezes well. Let it cool completely, portion into airtight containers, and freeze for up to 3 months.
- Customization: Add a handful of spinach or kale during the last 10 minutes of cooking for extra greens.
Enjoy this rich, satisfying soup that’s perfect for chilly evenings or anytime you crave a hearty, home-cooked meal!