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The aroma of Crockpot Beef and Barley Soup wafts through the kitchen, creating a cozy atmosphere that feels like a warm hug on a chilly day. Just imagine the rich, savory broth bubbling away, filling your home with the promise of a hearty meal. As the vegetables soften and the beef becomes tender, you can almost taste the comforting flavors waiting to greet you at the dinner table. It’s the kind of dish that transforms even the dreariest of days into something special.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot Beef and Barley Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crockpot Beef and Barley Soup

This recipe brings back fond memories of my grandmother’s kitchen, where she would welcome us after school with delicious aromas that had us racing to the dinner table. Each spoonful of soup brings back those moments of comfort and togetherness. Whether you’re warming up after a long day or gathering with family on a weekend, this Crockpot Beef and Barley Soup is perfect for any occasion. So grab your slow cooker, and let’s make something wonderful together!

Why You’ll Love This Recipe

Simple & Quick: Prep is just 10 minutes, letting your crockpot do all the work!
Irresistible Flavor: Tender beef and hearty barley mingle in a full-bodied broth that warms your soul.
Eye-Catching Appeal: A colorful mix of carrots, celery, and onions makes each bowl inviting.
Flexible Serving: Perfect for family dinners, meal prep, or casual get-togethers.
Diet-Friendly Options: Easily adaptable for gluten-free diets with a simple substitute.

Ingredients You’ll Need

2 pounds beef stew meat: This cut has a good amount of fat and connective tissue, which breaks down beautifully during slow cooking for tender pieces. You can also use chuck roast if preferred, just be sure to cut it into 1-inch cubes.
6 cups beef broth: A rich beef broth infuses the soup with deep flavor. You can choose low-sodium for better control over the saltiness or homemade broth for a personal touch.
3 medium carrots: Peeled and diced carrots bring sweetness and color to the soup. Feel free to substitute with parsnips for a unique twist.
2 celery stalks: Celery adds a nice crunch and earthiness. If you’re in a bind, leeks can be used instead.
1 medium onion: Chopped onion introduces aromatics that elevate the overall flavor. Yellow or white onions work wonderfully here.
3 cloves garlic: Minced garlic amps up the flavor profile. Fresh garlic is best, but garlic powder can substitute in a pinch.
2 tablespoons tomato paste: This adds a depth of flavor and slight acidity. You can also use a can of diced tomatoes as a substitute if you prefer a chunkier soup.
1 tablespoon Worcestershire sauce: This sauce enriches the broth with umami. Keep an eye on the amount if you’re sensitive to saltiness.
1 teaspoon Italian seasoning: A blend of herbs enhances the cozy flavors. If you’re missing any herbs, feel free to substitute with a pinch of dried basil or oregano.
1 teaspoon salt: Adjust to your taste, especially if you’re using store-bought broth, which can be salty.
½ teaspoon black pepper: Freshly ground pepper adds a bit of heat and flavor.
1 cup quick pearl barley: This grain cooks quickly, absorbing the flavors of the soup beautifully. If you prefer, you can use regular pearl barley, but it will require extra cooking time.
Fresh parsley: A sprinkle of fresh parsley adds a lovely color and vibrant freshness to the dish.

How to Make Crockpot Beef and Barley Soup

Add the Beef: Start by placing your 2 pounds of beef stew meat into the bottom of your slow cooker. Make sure the pieces are evenly spread out so they can cook uniformly. The beef will form the foundation of this hearty soup, tenderizing perfectly throughout the cooking process.

: Next, add in the chopped carrots, diced celery, and onion. Toss in the minced garlic for that fragrant aroma. As you mix the vegetables with the beef, envision how their flavors will meld together in the slow cooker, creating a richly textured base for your soup.

Pour the Broth: Carefully pour in your 6 cups of beef broth followed by the tomato paste. Stir everything together until it’s well combined, making sure the tomato paste dissolves into the broth. This step is crucial for achieving a balanced depth of flavor.

Add Seasonings: With the broth added, it’s time to flavor this soup! Stir in the Worcestershire sauce, Italian seasoning, salt, and black pepper. Taste along the way; seasoning is personal, and you might find you need a tad more than suggested.

Cover and Cook: Now that everything is in the pot, cover with the lid and set your slow cooker to LOW for 7-8 hours or HIGH for 4 hours. This slow simmer allows the beef to become tender and the flavors to develop wonderfully. As you wait, you can enjoy the scents wafting through your kitchen!

Add Barley: About 30-45 minutes before you’re ready to serve, open that bubbling pot and stir in the cup of quick pearl barley. Cover it back up and continue cooking. The barley will soak up the savory liquid and add a delightful chewiness to the soup.

Serve and Enjoy!: Once everything is cooked and the barley is tender, ladle the soup into bowls. Top with a sprinkle of fresh parsley for color and a hint of freshness, then serve it up alongside some crusty bread. Trust me, you’ll want to dunk that bread!

Storing & Reheating

To store your Crockpot Beef and Barley Soup, allow it to cool before transferring it to an airtight container. At room temperature, it will last for about 2 hours, but you should refrigerate it if you’re not eating it right away. In the fridge, it will remain fresh for up to 4 days. For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months. When you’re ready to enjoy it again, simply reheat in a saucepan over medium heat until warmed through. Keep in mind that the texture may change slightly, but a splash of broth will refresh it to perfection.

Chef’s Helpful Tips

Avoid Overcooking: Ensure you check the beef for doneness; it should be fork-tender but not falling apart.
Sauté for Extra Flavor: If you have time, sautéing the onions and garlic before adding them enhances their flavors.
Watch Water Levels: If your soup seems too thick, simply add a bit more broth or water when you stir in the barley.
Experiment with Veggies: Try adding potatoes or mushrooms for added variety and richness. Just be sure to adjust cooking times as needed.
Garnish Freely: Don’t shy away from fun toppings! Crumbled crackers, cheese, or even a dash of hot sauce can elevate each serving.

Making Crockpot Beef and Barley Soup is not just about following a recipe but also about enjoying the process, from the scent that fills your home to the joy of sharing it with loved ones. This hearty meal is perfect for cozy nights in, and I encourage you to experiment with the flavors and ingredients to make it your own.

Recipe FAQs

Can I make this soup ahead of time?

Absolutely! This soup is fantastic for meal prep. Prepare it the night before and store it in the fridge. The flavors will deepen overnight, and when you reheat it, you’ll have an even more delicious dinner!

Can I use frozen beef for this recipe?

Yes, you can use frozen beef, but be sure it’s broken into smaller pieces to ensure it cooks thoroughly. Cook it for an additional 30 minutes if necessary, ensuring it reaches a safe internal temperature.

Can I make this dish in an Instant Pot?

Definitely! You can adapt this recipe for an Instant Pot by using the sauté function for the beef and vegetables. Then, add the broth and seasonings, sealing the lid and cooking on high pressure for about 30 minutes. Quick and easy!

How can I make this soup gluten-free?

For a gluten-free version of Crockpot Beef and Barley Soup, simply substitute the barley for a gluten-free grain like quinoa or brown rice. Make sure your beef broth is also labeled gluten-free, and you’re good to go!