Description
This Crockpot Beef Barley Soup is a hearty, comforting meal that’s perfect for cozy nights or meal prep. With tender chunks of marbled stew meat, nutrient-rich vegetables, and chewy pearl barley, every spoonful is satisfying and delicious. Slow-cooked for hours, the flavors meld beautifully, creating a rich broth that tastes like it’s been simmering all day. The beef becomes melt-in-your-mouth tender, while the barley provides a wholesome, nutty texture. This recipe is ideal for a cold day when you need a nourishing, filling soup that warms you from the inside out.
Ingredients
- 2 pounds stew meat (nicely marbled beef chunks)
- Salt and pepper, to taste
- 2 tablespoons oil
- 10 cups water
- 3 tablespoons Better Than Bouillon Beef Base (or other high-quality beef base)
- 2 cups celery, chopped
- 2 onions, chopped
- 5 cloves garlic, minced
- 1 large potato, peeled and shredded (about 2 cups)
- 3–4 large carrots, peeled and shredded (about 2 cups)
- 1 cup pearl barley, rinsed
Instructions
1️⃣ Brown the Beef: Generously season the stew meat with salt and pepper. In a large pan, heat the oil over medium-high heat. When the oil is very hot, add about one-third of the beef, making sure not to overcrowd the pan. Brown the meat for 1-2 minutes on each side until it develops a deep, golden crust. Transfer to a plate. Repeat with the remaining batches until all the meat is browned.
2️⃣ Deglaze the Pan: After browning all the meat, add 2 cups of water to the hot pan and bring it to a boil. Scrape up the browned bits from the bottom of the pan — this is where a lot of flavor lives! Set aside.
3️⃣ Prepare the Slow Cooker: Add the browned beef, the deglazed water, and the remaining 8 cups of water to your crockpot. Stir in the Better Than Bouillon beef base until well mixed.
4️⃣ Add Vegetables: Toss in the chopped celery, onions, and minced garlic. Give it all a good stir. Cover and cook on low for about 6 hours.
5️⃣ Add Potatoes and Carrots: After 6 hours, add the shredded potatoes and carrots to the slow cooker. Stir to combine and cook for an additional hour, allowing the vegetables to soften and release their flavors.
6️⃣ Add the Barley: Finally, add the rinsed pearl barley to the crockpot. Cover and let it cook for another hour or so, until the barley is tender and fully cooked through.
7️⃣ Taste and Adjust: Once everything is cooked, taste the soup and adjust the seasoning with salt and pepper as needed. Serve the soup hot with crusty bread or on its own for a satisfying, wholesome meal.
Notes
- Browning the Meat: Don’t skip the browning step! It adds depth of flavor to the soup that’s well worth the extra time.
- Barley Tips: Make sure to rinse the barley before adding it to the soup to remove excess starch and ensure it cooks evenly.
- Storage: This soup keeps well in the fridge for 3-4 days and also freezes beautifully. If freezing, just note that the barley may continue to absorb liquid, so you might want to add a bit of extra broth when reheating.