Slow Cooker Beef Barley Soup

Overhead view of a bowl of beef barley soup

5 from 10 votes

Slow Cooker Beef Barley Soup

This hearty Slow Cooker Beef Barley Soup is infused with incredible flavor from a generous amount of beef and lots of veggies, wine and beef broth. Barley adds extra nutrition as well as thickens the soup during the long, slow cooking process.

Prep Time20

Cook Time8

Total Time8 20

Course: Soups and Stews

Cuisine: American

Keyword: crock pot beef barley soup, Slow Cooker Beef Barley Soup

Servings: Servings

Author: Pat Nyswonger

Ingredients

3 tablespoons vegetable oil
2 pounds chuck roast trimmed and cut into ½ inch pieces
1 onion peeled and chopped
3 large carrots peeled and cut into inch pieces
4 garlic cloves grated or minced
2 celery ribs cut into ½ inch pieces
10 ounces frozen corn kernels thawed
¾ cup hulled barley or pearled barley, uncooked
1 (28 ounce) can canned diced tomatoes
3 tablespoons tomato paste
8 cups beef broth or chicken broth
2 cups dry white wine or extra broth
1 teaspoon salt
½ teaspoon ground black pepper
3 bay leaves fresh or dried
sprigs Fresh rosemary tied with other herbs with string
sprigs Fresh thyme tied with other herbs with string
sprigs fresh parsley tied with other herbs with string

Instructions

Heat the oil in a large skillet over medium-high heat. Season the beef with a pinch of salt and pepper, then add it to the hot skillet in a single layer. Brown the beef on all sides, working in batches if needed to avoid overcrowding the pan. Transfer the browned beef directly to the slow cooker.
Add the chopped onion, carrots, garlic celery, corn, barley, and canned tomatoes.
In a pitcher or large container, add the tomato paste and beef broth. Whisk together to break up the tomato sauce then pour over the vegetables.
Stir in the wine, salt, and pepper. Add the bay leaves and the bundle of fresh herbs.
Put the lid on the slow cooker, set the unit temperature to low, and cook for 7-8 hours.
When ready to serve the soup, taste and adjust seasoning if needed, remove the bay leaves and what is left of the string-tied herbs. Ladle the soup into serving bowls and enjoy!

Notes

Choose the right beef: For the best flavor and tender texture, use a well-marbled cut such as chuck roast or chuck shoulder.

Adjust the consistency: If the soup is thicker than you like, stir in additional beef broth or water until it reaches your preferred consistency.

Storage: Refrigerate leftover soup in an airtight container for 3 to 4 days.

Freezing: Let the soup cool completely, then portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition