Crockpot Beef Barley Soup








This ultra comforting beef barley soup recipe is made easy in the slow cooker, which makes for incredibly tender beef and vegetables with perfectly textured barley!



▢1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces

▢1 – 1 1/2 lbs potatoes, peeled and diced into 1/2 inch pieces (Yukon gold or russets are preferred)

▢2 carrots, peeled and cut into 1/2 inch pieces

▢1 medium yellow or sweet onion, peeled and diced

▢2 ribs celery, sliced in half lengthwise, then cut into 1/2-1 inch pieces

▢4 cloves garlic, minced

▢2 Tbsp tomato paste

▢2 Tbsp better than bouillon beef base (optional but recommended)

▢2 tsp Worcestershire sauce

▢1/2 tsp kosher salt

▢1/4 tsp black pepper

▢2 sprigs fresh thyme

▢2 bay leaves

▢6 cups beef broth or stock reduced sodium

▢2/3 cup pearl barley


If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.


Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.


Remove bay leaves and thyme stems and serve.











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