When the weather outside is frightful, whip up a batch of this delightful beef barley soup. The slow cooker does all the work to create a hearty, soul-warming meal with minimal hands-on time. This soup brings together tender cubes of beef, nutty pearl barley, chopped carrots, celery, and garlic with Italian seasoning and tomato paste for depth of flavor. As it simmers away, your house will fill with the incredible aromas of this cozy one-pot dinner. Loaded with protein, fiber, and vitamins, every spoonful will provide comfort on cold winter days. The beef becomes fork-tender after hours in the slow cooker, while the pearl barley softens but maintains a pleasant chewy texture. Make this on a weekend and enjoy easy weeknight meals all week long. This satisfying soup truly cures the chill and warms you from head to toe. Once you try it, this beef barley soup may become your new favorite cold weather tradition.
What type of beef should I use for the best texture?
Look for beef stew meat or chuck roast cut into 1-inch cubes. The smaller cubes will become very tender as they slowly cook, while larger pieces may end up a bit tough.
Can I make this soup in a regular stockpot instead of the slow cooker?
Yes, you can make this on the stovetop instead. Add all the ingredients except the barley to a large stockpot. Bring to a boil, then reduce heat and simmer for 2-3 hours until beef is very tender. Add the barley and cook 30 minutes more until barley is al dente. The slower cooking results in more tender beef.
What if my soup is too thick after cooking?
If the soup seems overly thick once done, you can thin it out by stirring in additional beef broth or water to reach the desired consistency. Start with 1⁄4 cup extra liquid at a time.
Should I rinse the barley before adding it to the soup?
It’s recommended to rinse the barley in a fine mesh strainer before using. This removes excess starch and prevents the soup from becoming overly cloudy.
Can I prep this soup in advance?
Yes! Fully prepare the soup through step 3. Allow to cool, then transfer to the refrigerator for up to 4 days. When ready to serve, reheat on the stove until piping hot, adding more broth if needed. You can also freeze the soup for up to 3 months.
Prep Time: 10 mins
Cook Time: 6-8 hours
Total Time: 6 hours 10 mins
Ingredients:
1 cup carrots, peeled and chopped
1 lb stew beef, cut into 1-inch cubes
1/2 cup pearl barley, rinsed
2 tbsp tomato paste
2 stalks celery, chopped
2 tbsp olive oil
Continue Reading in next page
ADVERTISEMENT
