Description
A warm and comforting beef and barley soup that’s perfect for chilly days, packed with tender beef, earthy barley, and fresh vegetables.
Ingredients
Scale
- 1.5 lbs chuck roast, cut into bite-sized chunks
- 1 cup barley
- 2 carrots, chopped
- 2 potatoes, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prep your ingredients: Cut beef and chop vegetables.
- Sear the beef: In a skillet over medium heat, sauté beef with olive oil until browned.
- Transfer to the crockpot: Add beef, barley, vegetables, garlic, and herbs to the crockpot.
- Add the liquids: Pour in enough broth to cover all ingredients.
- Set your crockpot: Cover and cook on low for 8 hours or high for 4 hours.
- Taste and adjust: Check seasonings before serving.
- Serve: Ladle into bowls, adding parsley or sour cream if desired.
Notes
For best results, layer heartier ingredients at the bottom of the crockpot. Avoid lifting the lid too often during cooking.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: crockpot, beef soup, barley soup, comforting soup, fall recipes