Why Make This Recipe
Slow Cooker Beef and Barley Soup is a hearty and comforting dish perfect for cold days. It is easy to prepare and the slow cooker does most of the work for you. Not only does this soup taste delicious, but it also fills your home with a wonderful aroma. With tender beef, nutritious vegetables, and wholesome barley, this soup is a complete meal that satisfies everyone. Plus, it’s great for meal prepping and can easily be stored for later!
How to Make Slow Cooker Beef and Barley Soup
Ingredients:
- 3 lbs. beef roast (chuck roast for rich flavor)
- 2 tbsp olive oil (for searing the beef)
- 2 medium carrots, sliced thinly
- 2 stalks celery, sliced
- 1 large yellow onion, diced finely
- 4 cloves garlic, minced
- 1 cup barley (or quinoa for a gluten-free option)
- 1 can diced tomatoes (14.5 oz)
- 1 can sweet corn (14.5 oz), drained (to be added in the final 30 minutes)
- 6 cups beef broth
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tbsp freshly chopped parsley (for garnishing)
- Optional: A splash of Worcestershire sauce
Directions:
- Heat olive oil in a hot skillet and sear the beef roast until browned on all sides to lock in the flavors.
- In your slow cooker, place the sliced carrots, celery, diced onion, and minced garlic.
- Put the seared beef on top of the vegetables, then pour in the beef broth. Stir in the barley, diced tomatoes, oregano, and thyme.
- Cover the slow cooker and cook on low for about 8 hours, or until the beef is tender.
- During the last 30 minutes of cooking, add the drained sweet corn to the soup.
- Once cooked, shred the beef and mix it back into the soup.
- Garnish with freshly chopped parsley before serving. Optional: Add a splash of Worcestershire sauce with the broth for an extra burst of flavor.
How to Serve Slow Cooker Beef and Barley Soup
Serve this delicious soup hot, in large bowls. It’s perfect with crusty bread or warm rolls on the side for dipping. You can also top each bowl with extra parsley for added freshness. This soup is ideal for family dinners, or you can serve it at gatherings and parties where it will surely impress your guests.
How to Store Slow Cooker Beef and Barley Soup
Allow any leftovers to cool down before storing. Place the soup in airtight containers and keep it in the refrigerator. It will last for about 3 to 4 days. For longer storage, you can freeze the soup. Just make sure to use freezer-safe containers or bags. When ready to eat, thaw in the fridge overnight and reheat on the stove or in the microwave.
Tips to Make Slow Cooker Beef and Barley Soup
- Use a good quality beef roast for better flavor.
- Make sure to sear the beef well to enhance the taste.
- You can adjust the seasonings according to your taste preferences.
- For a gluten-free option, substitute barley with quinoa.
- Add any other vegetables you like or have on hand for more nutrition.
Variation
You can make this soup with different types of grains, such as quinoa or rice. You can also add beans for extra protein and fiber. Experiment with your favorite vegetables, like peas or bell peppers, to mix things up!
FAQs
Q1: Can I use pre-cooked beef in this recipe?
A1: Yes, you can use pre-cooked beef. Just add it during the last hour of cooking to heat it through.
Q2: Is this soup suitable for freezing?
A2: Yes, this soup can be frozen. Just make sure it’s cooled down before storing it in freezer-safe containers.
Q3: How can I make this soup spicier?
A3: You can add a pinch of red pepper flakes or some diced jalapeños to the slow cooker for a spicy kick.