Description
This Crockpot Beef and Barley Soup combines tender beef, fresh vegetables, and chewy barley for an easy, satisfying dish that warms the soul. Perfect for a comforting family meal!
Ingredients
Scale
- 2 pounds beef stew meat
- 6 cups beef broth
- 3 medium carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup quick pearl barley
- Fresh parsley (for garnish)
Instructions
- Place beef stew meat in the slow cooker.
- Add diced carrots, celery, onion, and minced garlic; mix well.
- Pour in beef broth and tomato paste; add Worcestershire sauce, Italian seasoning, salt, and pepper. Stir gently.
- Cover the slow cooker and cook on LOW for 7-8 hours or HIGH for 4 hours.
- About 30-45 minutes before serving, stir in quick pearl barley and cover again until barley is tender.
- Serve hot, garnished with fresh parsley.
Notes
For more flavor, brown the beef before adding it to the crockpot.
Use low-sodium broth to better control the soup’s saltiness.
Easily adjust the thickness by adding more or less broth based on preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg