Slow Cooker Beef Barley Soup

Here’s a hearty and comforting Slow Cooker Beef Barley Soup recipe—perfect for a cozy dinner with minimal effort:

🥣 Slow Cooker Beef Barley Soup

🍽️ Servings: 6–8

⏲️ Prep Time: 15 minutes | Cook Time: 7–8 hours (low) or 4–5 hours (high)

🧾 Ingredients:

• 1 ½ lbs beef stew meat, cut into bite-sized pieces

• 1 cup pearl barley

• 4 carrots, peeled and sliced

• 3 celery stalks, sliced

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 (14.5 oz) can diced tomatoes, with juice

• 8 cups beef broth (low sodium if preferred)

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½ tsp dried rosemary (optional)

• Salt and pepper, to taste

• 1–2 bay leaves

• 2 tbsp olive oil (for browning beef, optional)

🔪 Instructions:

1. Optional but recommended:
   In a skillet over medium-high heat, brown the beef in olive oil in batches. This step adds flavor but can be skipped if you’re short on time.

2. Assemble in Slow Cooker:
   Add browned beef, barley, carrots, celery, onion, garlic, diced tomatoes (with juice), and beef broth to the slow cooker.

3. Season:
   Stir in Worcestershire sauce, thyme, oregano, rosemary (if using), salt, pepper, and bay leaves.

4. Cook:

   • On LOW for 7–8 hours

   • Or on HIGH for 4–5 hours
     Until beef is tender and barley is cooked.

5. Finish & Serve:
   Remove bay leaves. Taste and adjust salt and pepper. Serve hot with crusty bread or a side salad.

📝 Tips:

• You can add mushrooms, parsnips, or green beans for variety.

• Freezes well: Cool completely and store in freezer-safe containers for up to 3 months.

• Substitute quick-cooking barley only if cooking on HIGH and for shorter times (adjust to avoid mushiness).