Description
A warm and comforting beef barley soup with tender chunks of beef, nutty barley, and a mirepoix of carrots, celery, and onions in a rich tomato-beef broth.
Ingredients
Scale
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 cup barley
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 teaspoons thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large skillet, brown the beef stew meat over medium heat. Transfer to a slow cooker.
- Add the barley, chopped onion, carrots, celery, minced garlic, beef broth, diced tomatoes, thyme, bay leaf, salt, and pepper.
- Stir to combine all ingredients, ensuring barley is submerged.
- Cover and cook on low for 8 hours or on high for 4 hours, until beef is tender and barley is cooked.
- Remove bay leaf before serving.
- Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley if desired.
- Serve hot with crusty bread or salad.
Notes
Store in an airtight container for 3–4 days in the refrigerator. It can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg
Keywords: soup, beef, barley, comfort food, slow cooker