Crockpot Beef & Barley Soup
This crockpot beef and barley soup is cozy, hearty, and perfect for cold days. Tender beef, vegetables, and barley simmer low and slow in a rich, savory broth, making it a comforting, make-ahead meal that’s just as good for leftovers as it is for dinner the first night.
Servings: 4
Ingredients
- 2 pounds beef stew meat or chuck roast, cut into 1-inch cubes
- 6 cups beef broth
- 3 medium carrots peeled and diced
- 2 celery stalks diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 cup quick pearl barley
- Fresh parsley for garnish
Instructions
- Add the beef to the slow cooker.
- Stir in the carrots, celery, onion, and garlic.
- Pour in the beef broth, water, and tomato paste.
- Add the Worcestershire sauce, Italian seasoning, salt, and pepper, then give everything a good stir.
- Cover and cook on LOW for 7–8 hours or HIGH for 4 hours, until the beef is tender.
- About 30–45 minutes before serving, stir in the quick pearl barley.
- Cover again and continue cooking until the barley is tender and the soup has thickened slightly.
- Ladle into bowls and serve with crusty bread.