Slow Cooker Beef and Barley Soup

Tender browned beef chuck, pearl barley, and classic diced vegetables simmer slowly in savory beef broth for a hearty, comforting soup with a rich homemade flavor.

Prep: 25 min · Cook: 420 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 2 lb (900 g) beef chuck roast
• 1.5 teaspoons (7 g) kosher salt
• 0.5 teaspoon (1 g) black pepper
• 2 tablespoons (30 mL) olive oil
• 1 medium (about 170 g) yellow onion
• 3 medium (about 225 g) carrots
• 3 about 150 g celery stalks
• 3 cloves (9 g) garlic
• 6 cups (1.4 L) low-sodium beef broth
• 0.75 cup (150 g) pearl barley
• 1 teaspoon (1 g) dried thyme
• 1 leaf bay leaf

Cooking instructions

1. Pat the beef dry and season it with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Brown the beef in batches, turning occasionally, then transfer it to a 6-quart slow cooker. Do not overcrowd the skillet. (about 12 min) — Medium-high heat
2. Add the onion, carrots, celery, and garlic to the slow cooker with the beef. Pour in 5 cups (1.2 L) of the broth, then stir in the thyme and bay leaf. (about 5 min)
3. Cover and cook on LOW for 5 hours, or until the beef is beginning to become tender. (about 300 min) — LOW
4. Rinse the pearl barley. Stir it into the slow cooker with the remaining 1 cup (240 mL) broth. Cover and continue cooking on LOW for 1 1/2 to 2 hours, until the barley is tender and the beef reaches at least 145°F (63°C), followed by a 3-minute rest; for a softer braised texture, cook until the beef is fork-tender. (about 105 min) — LOW
5. Remove the bay leaf. Taste and adjust the salt and pepper. If the soup is thicker than desired, stir in hot water or additional broth until it reaches a brothy consistency. Serve hot. (about 5 min)