Slow Cooker Beef Barley Soup
For those of us who live in a cold climate during the winter months we know that there are certain dishes that warm us up inside out and “soups” are at the top of the list. To me, making homemade soups is a necessity as they help me get through that frigid time of the year…
The reason why I enjoy making soups so much is that they can easily turn into a main dish like Split Pea & Ham Soup, Chicken Tortilla Soup, or this featured one… my Slow Cooker Beef Barley Soup! With chunks of beef mixed with barley in a lovely broth, this soup definitely fills you up. This is the kind of meal that we feel great having, it’s definitely comfort food! Another reason why this soup appears on my menu almost every winter is I don’t really have to babysit it… the slow cooker does the job for me!
I like to serve this Slow Cooker Beef Barley Soup with crusty bread like my French Baguettes with butter. Although very filling, it also pairs very well with grilled cheese, my Monte Cristo or my Croque-monsieur Montréal Style sandwich !
I have a long list of favorite soups but this one is in my top 5. I grew up with this soup and when I came back home from school or after playing outside in the snow, this soup did exactly what it was supposed to do; wrap me up with warmth inside out and take care of my hunger…
As an adult, I’ve made this soup a ton of times during the winter and each spoon takes me back to when I was a child. Now living in British Columbia where the winter is not as harsh as the ones in the East, I still enjoy this amazing soup and more so because I use my slow cooker to make it!
As much as this is an uncomplicated recipe, it’s a great soup to keep around when the thermometer starts dropping and there’s a snow storm outside. I’m telling you… this Slow Cooker Beef Barley Soup is a dish that your whole family will enjoy!
Bon Appétit!
Here are more delicious soup recipes for you to try…
– Broccoli Cheddar Soup
– Udon Noodle Soup
– West Coast Smoked Salmon Chowder
– Minestrone Soup
– Carrot Soup with Mashed Potatoes
– Turkey Noodle Soup
and for even more soup & chowder recipes, click on this link… Recipe Category • Soups
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Slow Cooker Beef Barley Soup
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Ingredients
- 2 lbs. blade steak aka chuck steak, cubed into bite-size pieces
- ground Himalayan sea salt, as needed
- freshly ground black pepper, as needed (I always use mixed peppercorns)
- 1 1/2 tbsp. olive oil tips & tricks
- 1 1/2 cups white onions, chopped
- 1 1/2 cups carrots, sliced
- 1 1/2 cups celery, sliced tips & tricks
- 2 large cloves garlic, pressed
- 1 can (28 oz.) diced tomatoes with its liquid
- 2 tbsp. tomato paste tips & tricks
- 2 1/2 cups low-sodium chicken broth
- 2 1/2 cups low-sodium beef broth
- 1/4 cup dry red wine *optional
- 3/4 cup pearled barley
- 1 tbsp. Worcestershire sauce
- 1 tsp. dried rosemary
- 1 large bay leaf
Directions
- Generously season the beef cubes with salt and freshly ground black pepper.
- In a large skillet over medium heat, add oil. When hot, add the cubes and quickly sear for about 4 minutes or until no longer red but not totally cooked; remove from the heat and set aside.
- In a slow cooker, add onions, carrots, celery, garlic, diced tomatoes, tomato paste, chicken broth, beef broth, red wine, barley, Worcestershire sauce and rosemary; stir to combine.
- Add the seared meat to the veggies including the drippings; stir well. Add bay leaf and cook for 4 ½ hours on “High” or 8 hours on “Low”, or until the beef is tender and the vegetables are cooked (*see footnote).
- If using the stove top instead of the slow cooker, simmer for 1 hour on medium heat.
Notes
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