This Slow Cooker Beef Barley Soup is an easy crockpot meal perfect for fall or winter! Loaded with vegetables and tender chunks of beef. Includes step by step recipe video.
Course Soup
Cuisine American
Prep Time 15minutes
Total Time 15minutes
Servings 4servings
Calories 338cal
Author Ashley Fehr
Ingredients
1tablespoonoil
1lbbeef stewing meat
1small onionfinely diced
2teaspoonsminced garlic
1teaspoonsalt
1teaspoonItalian seasoning
1/4teaspoonblack pepper
3large carrotspeeled and chopped
2ribscelerychopped
1/2cuppearl or pot barleyrinsed
2tablespoonstomato paste
2bay leaves
4cupslow sodium beef broth
fresh parsley for serving
Instructions
Heat a large pan over medium-high heat. Add oil and let heat 1 minute.
Brown meat in batches (allowing space around each piece) medium-high heat. Remove from pan and place in a 4-6 quart slow cooker.
Add onions to the saute pan and cook over medium heat until translucent -- they will pick up all the brown bits left by the meat! Stir in garlic, salt, Italian seasoning and pepper and cook 1 minute.
Add the onions to the slow cooker on top of the beef, along with the carrots, celery, barley, tomato paste and bay leaves. Stir well, and then stir in the beef broth.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender.
Stir in fresh parsley as desired and season to taste. Serve.
Video
Notes
This recipe makes 2 quarts of soup. One serving is 2 cups.