Description
This Crockpot Beef and Barley Soup brings irresistible flavors and cozy comfort into your home. With tender beef and savory vegetables, it’s perfect for easy weeknight meals.
Ingredients
Scale
- 2 pounds beef stew meat
- 6 cups beef broth
- 3 medium carrots
- 2 celery stalks
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup quick pearl barley
- Fresh parsley
Instructions
- Add beef stew meat to the slow cooker.
- Combine diced carrots, celery, chopped onion, and minced garlic over the beef.
- Pour beef broth over the meat and vegetables; stir in tomato paste and Worcestershire sauce.
- Season with Italian seasoning, salt, and black pepper; stir well.
- Cover and cook on LOW for 7–8 hours or HIGH for 4 hours.
- Stir in quick pearl barley 30–45 minutes before serving; cover and cook until tender.
- Serve warm, garnished with fresh parsley.
Notes
Browning the beef first adds extra depth of flavor.
For a thicker soup, reduce broth or mash some vegetables after cooking.
Store in airtight container in the fridge for 3–4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg