Description
Hearty and comforting Beef and Barley Soup made with tender beef stew meat, pearl barley, and a medley of vegetables slow-cooked in rich beef broth with herbs. Perfect for a nourishing meal that warms you up from the inside out.
Ingredients
Scale
Soup Ingredients
- 1 lb (450 g) beef stew meat, cubed
- 6 cups beef broth
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- ½ cup pearl barley
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Combine Ingredients: Add the cubed beef, beef broth, chopped onion, sliced carrots, sliced celery, pearl barley, minced garlic, dried thyme, and bay leaf into the crockpot.
- Season: Season the mixture with salt and pepper according to your taste.
- Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is tender and the barley is fully cooked through.
- Finish: Remove the bay leaf and taste the soup, adjusting the seasoning with extra salt and pepper if needed.
- Serve: Ladle the hot soup into bowls and serve immediately for a warming meal.
Notes
- For a thicker soup, increase the amount of pearl barley to ¾ cup.
- You can brown the beef stew meat in a skillet before adding to the crockpot for enhanced flavor.
- Feel free to add other vegetables like diced potatoes or peas for variation.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 2 months.
