Description
A hearty and comforting beef barley soup made in a slow cooker, perfect for chilly evenings.
Ingredients
Scale
- 1.5 lbs beef chuck roast, trimmed and cut into 1-inch pieces
- 1 – 1.5 lbs potatoes, peeled and diced
- 2 carrots, peeled and cut into 1/2-inch pieces
- 1 medium yellow or sweet onion, diced
- 2 ribs celery, sliced and cut into 1/2–1 inch pieces
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp Better Than Bouillon beef base (optional)
- 2 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 sprigs fresh thyme
- 2 bay leaves
- 6 cups reduced sodium beef broth
- 2/3 cup pearl barley
Instructions
- Trim fat from beef and cut into 1-inch cubes.
- Add beef, potatoes, carrots, onion, celery, garlic, tomato paste, beef base, Worcestershire sauce, salt, pepper, thyme, bay leaves, broth, and barley to slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until beef is tender.
- Remove bay leaves before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Slow Cooker Beef Barley, Beef Soup, Comfort Food