Thick Crockpot Beef and Barley Soup

why make this recipe

Thick Crockpot Beef and Barley Soup is a wonderful dish that brings warmth and comfort to any meal. It’s packed with nutrients, thanks to the vegetables and barley. This soup is also easy to prepare, allowing you to set it and forget it while you go about your day. The rich flavors from the beef and herbs create a hearty meal that’s perfect for cold nights or family gatherings.

how to make Thick Crockpot Beef and Barley Soup

Ingredients:

• 1.5 pounds beef stew meat, cut into 1-inch cubes (Can be substituted with chicken or turkey for a lighter option)
• 1 tablespoon olive oil (For searing the beef)
• 6 cups beef broth (For a vegetarian version, use vegetable broth)
• 1 tablespoon Worcestershire sauce
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 stalks celery, diced
• 1 cup mushrooms, sliced
• 1 cup frozen peas (Add 30 minutes before serving)
• 1 cup chopped fresh parsley for garnish (optional) (This adds freshness)
• 1 cup pearl barley (Can be substituted with quinoa for gluten-free)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Directions:

1. Preparation: Start by heating the olive oil in a skillet over medium-high heat. Sear the beef stew meat until browned on all sides. This step helps lock in the flavor.
2. Transfer the seared meat to the crockpot.
3. Add the diced onion, minced garlic, diced celery, sliced mushrooms, Worcestershire sauce, beef broth, thyme, rosemary, salt, and pepper to the crockpot. Stir everything together.
4. Add the pearl barley and mix it in thoroughly.
5. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
6. About 30 minutes before serving, stir in the frozen peas.

how to serve Thick Crockpot Beef and Barley Soup

Serve the soup hot in a bowl. You can garnish it with fresh chopped parsley for added flavor and color. Pairing it with crusty bread or biscuits can also enhance your meal.

how to store Thick Crockpot Beef and Barley Soup

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.

tips to make Thick Crockpot Beef and Barley Soup

• For extra flavor, consider adding a splash of red wine when cooking the beef.
• Adjust the thickness of the soup by adding more or less broth based on your preference.
• You can also add other vegetables like carrots or potatoes for a more robust soup.

variation (if any)

You can easily make this recipe gluten-free by substituting pearl barley with quinoa. Additionally, for a lighter version, swap the beef with chicken or turkey.

FAQs

Can I use beef broth from a box instead of homemade?
Yes, store-bought beef broth works perfectly fine. Just make sure to choose a good quality brand for the best flavor.

Can I cook this soup overnight?
Yes, you can set the crockpot to cook overnight on low. Just ensure you use the right amount of broth to prevent overcooking.

How can I make this recipe spicier?
If you like a little heat, consider adding red pepper flakes or diced jalapeños to the soup when you add the other ingredients.

Thick Crockpot Beef and Barley Soup

A warm and comforting soup, packed with nutrients from vegetables and barley, perfect for cold nights and family gatherings.

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Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 1.5 pounds beef stew meat, cut into 1-inch cubes Can be substituted with chicken or turkey for a lighter option
• 1 tablespoon olive oil For searing the beef
• 6 cups beef broth For a vegetarian version, use vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 stalks celery, diced
• 1 cup mushrooms, sliced
• 1 cup frozen peas Add 30 minutes before serving
• 1 cup chopped fresh parsley for garnish (optional) This adds freshness
• 1 cup pearl barley Can be substituted with quinoa for gluten-free
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• to taste Salt and pepper

Instructions

 

Preparation

• Start by heating the olive oil in a skillet over medium-high heat.
• Sear the beef stew meat until browned on all sides.
• Transfer the seared meat to the crockpot.
• Add the diced onion, minced garlic, diced celery, sliced mushrooms, Worcestershire sauce, beef broth, thyme, rosemary, salt, and pepper to the crockpot. Stir everything together.
• Add the pearl barley and mix it in thoroughly.
• Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
• About 30 minutes before serving, stir in the frozen peas.

Notes

Serve the soup hot in a bowl, garnished with fresh chopped parsley. Pair with crusty bread or biscuits for a more satisfying meal. Tips: For extra flavor, consider adding a splash of red wine when cooking the beef. Adjust the thickness of the soup by adding more or less broth based on your preference. You can also add other vegetables like carrots or potatoes for a more robust soup.

Keyword Beef Soup, Comfort Food, Crockpot Beef and Barley Soup, Hearty Soup, Slow Cooker Soup