Name: Crock Pot Beef and Barley Soup
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs Beef Chuck Roast, cubed; 1 cup Pearled Barley; 2 cups Carrots, sliced; 2 cups Celery, sliced; 1 large Yellow Onion, diced; 3 cloves Garlic, minced; 6 cups Beef Broth, low sodium; 14.5 oz Diced Tomatoes; 1 tsp Dried Thyme; 1 tsp Dried Rosemary; 2 pieces Bay Leaves; 2 tbsp Olive Oil

"This soul-warming soup features melt-in-your-mouth chunks of chuck roast, nutty pearled barley, and a medley of garden-fresh vegetables. It is the ultimate set-it-and-forget-it meal for chilly evenings or busy workdays that the whole family will love."

1 Ingredients

Qty	Item
2 lbs 900 g	Beef Chuck Roast, cubed
1 cup 200 g	Pearled Barley
2 cups 250 g	Carrots, sliced
2 cups 200 g	Celery, sliced
1 large 150 g	Yellow Onion, diced
3 cloves 9 g	Garlic, minced
6 cups 1.4 l	Beef Broth, low sodium
14.5 oz 411 g	Diced Tomatoes
1 tsp 1 g	Dried Thyme
1 tsp 1 g	Dried Rosemary
2 pieces 2 leaves	Bay Leaves
2 tbsp 30 ml	Olive Oil

2 Instructions

Heat the olive oil in a large skillet over medium-high heat. Pat the beef cubes dry and sear them in batches until browned on all sides, then transfer to the Crock Pot.

Add the onion, carrots, celery, garlic, and pearled barley to the slow cooker.

Pour in the beef broth and the canned diced tomatoes (with their juices).

Stir in the thyme, rosemary, and bay leaves. Season with a pinch of salt and pepper.

Cover and cook on Low for 7-8 hours or on High for 4-5 hours until the beef is tender.

Remove the bay leaves, taste for seasoning, and serve hot.

·
Always brown the beef before adding it to the slow cooker; this creates a deeper, more complex flavor profile.
·
Use pearled barley rather than hulled barley for this recipe as it holds its texture better over long cooking times.
·
If the soup becomes too thick as the barley absorbs liquid, simply stir in an extra cup of warm beef broth at the end.
·
Add a splash of Worcestershire sauce or red wine for extra depth.

? Frequently Asked Questions

Can I use quick-cooking barley?

It is not recommended for the slow cooker as it will become mushy. Stick to pearled or hulled barley.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Note that the barley will continue to absorb liquid as it sits.

Can this recipe be frozen?

Yes, this soup freezes very well for up to 3 months. Thaw overnight in the fridge before reheating.

What is the best cut of beef for this soup?

Beef chuck roast is the best choice because the connective tissue breaks down during slow cooking, resulting in very tender meat.

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Crock Pot Beef and Barley Soup

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1 Ingredients

2 Instructions

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