Beef Barley Soup (Crockpot or Stovetop)
This hearty beef barley soup is packed with tender chunks of beef, wholesome pearl barley, carrots, celery, and mushrooms simmered in a rich, savory broth. It’s a comforting, one-pot meal perfect for chilly days and makes excellent leftovers.
Equipment
- Large heavy-bottom pot or Dutch oven (for stovetop method)
- Crockpot or slow cooker (for slow cooker method)
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1 ½ pounds beef chuck cut into 1-inch cubes
- ¾ cup pearl barley
- 3 medium carrots sliced
- 2 celery stalks chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup mushrooms sliced
- 6 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes in batches and brown on all sides. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook for 4-5 minutes until softened.
- Stir in garlic and tomato paste and cook for 1 minute.
- Return the beef to the pot.
- Add beef broth, pearl barley, thyme, and bay leaf.
- Bring to a boil, then reduce heat to low and cover.
- Simmer for 60-90 minutes until beef is tender and barley is cooked.
- Add mushrooms during the last 20 minutes of cooking.
- Season with salt and black pepper to taste.
- Remove bay leaf, garnish with fresh parsley, and let rest for 10 minutes before serving.
- For Crockpot: Brown the beef first, then add all ingredients except mushrooms to the slow cooker. Cook on LOW for 7-8 hours or HIGH for 4-5 hours. Add mushrooms during the final hour.
Notes
Nutritional Information (Approximate per serving)
- Calories: 390
- Protein: 32g
- Carbohydrates: 32g
- Fiber: 6g
- Fat: 15g
- Saturated Fat: 5g
- Sodium: 620mg
