Crockpot Beef and Barley Soup
A pound of cubed chuck cooks 8 hours on LOW with pearl barley, carrot, celery and onion in a soup that holds six portions.
6
servings20
minutes8
hoursA pound of cubed chuck cooks 8 hours on LOW with pearl barley, carrot, celery and onion in a soup that holds six portions.
Ingredients
1 lb beef chuck, trimmed and cut into 1-inch cubes
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
1 large onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 garlic cloves, minced
3/4 cup pearl barley, rinsed
6 cups low-sodium beef broth
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
Directions
- Season the beef with the salt and pepper.
- Brown the beef in the oil in a skillet for 5 minutes and move it to the slow cooker.
- Cook the onion for 2 minutes in the same skillet and add the garlic.
- Add the vegetables and barley to the slow cooker.
- Whisk the tomato paste into the broth and pour it in.
- Add the bay leaves and thyme.
- Cover and cook on LOW for 8 hours, until the beef is tender.
- Remove the bay leaves.
- Mash a spoon of barley against the side to thicken the soup.
- Taste for salt and portion into six bowls.
Notes
- Barley keeps absorbing liquid in the refrigerator, so thin leftovers with broth. Keeps 5 days and freezes for 3 months.
Why the barley behaves
Pearl barley softens over eight hours and thickens the broth itself, so there is no need for flour. Mashing a spoonful against the pot wall gives a bit more body.
The beef is browned briefly first, which gives the broth a deep base.
Crockpot Beef and Barley Soup: swaps
Mushrooms or parsnips can join the carrots. Beef stew meat works in place of chuck. Quick-cooking barley does not work here, since it turns to paste over this long a cook.
Hulled barley needs more time.
Leftovers
Barley keeps absorbing liquid, so leftover soup turns thick like stew. Thin it with a splash of broth when you reheat. Serve with crusty bread. Freeze in portions, and add extra broth when warming.
One mistake with barley
Using too little liquid in the leftovers. Barley keeps swelling in the refrigerator, and the soup turns into a thick stew. Add a splash of broth when you reheat, and taste for salt again, since the added liquid dilutes the seasoning.
Crockpot Beef and Barley Soup at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 13, led by beef chuck, kosher salt, black pepper, olive oil
Tips for Crockpot Beef and Barley Soup
Barley keeps absorbing liquid in the refrigerator, so thin leftovers with broth. Keeps 5 days and freezes for 3 months.
Crockpot Beef and Barley Soup FAQ
How long does Crockpot Beef and Barley Soup take?
Crockpot Beef and Barley Soup takes 8 hours of cooking after 20 minutes of prep.
How many people does Crockpot Beef and Barley Soup serve?
This recipe makes 6 servings.
What do I need to make Crockpot Beef and Barley Soup?
13 ingredients, led by beef chuck, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
Part of: 10 Healthy Crockpot Recipes: Dinners With Portions Stated
