Name: Crockpot Beef Barley Soup Recipe
Ingredients: Beef: 1.5 lbs Beef Stew Meat, cut into 1-inch cubes. The foundation of our soup’s robust flavor comes from beef stew meat. Look for chuck roast or round roast, as these cuts become wonderfully tender and flavorful after slow cooking. Cutting the beef into uniform 1-inch cubes ensures even cooking and perfect bite-sized pieces in your soup. Don’t be tempted to use leaner cuts; the marbling in stew meat renders down during the long cooking process, adding richness and moisture to the broth.; Barley: 1 cup Pearl Barley. Barley is the star grain in this soup, providing a delightful chewy texture and nutty flavor that perfectly complements the beef and vegetables. Pearl barley is recommended because it cooks relatively quickly in the crockpot compared to hulled barley. It also releases some starch as it cooks, contributing to a slightly thicker and heartier broth. Avoid quick-cooking barley, as it can become mushy in a slow cooker.; Vegetables: A Symphony of Flavors and Textures Onion: 1 large Yellow Onion, chopped. Onion is a fundamental aromatic that forms the base of many savory dishes, and this soup is no exception. Yellow onions are preferred for their balanced flavor that sweetens as they cook, adding depth and complexity to the broth. Chopping the onion ensures it cooks down evenly and blends seamlessly into the soup.; Carrots: 2 large Carrots, peeled and sliced. Carrots bring a touch of sweetness and vibrant color to the soup. Slicing them into rounds or half-moons ensures they cook through in the crockpot while retaining a pleasant texture. Carrots also contribute essential vitamins and nutrients to your meal.; Celery: 2 stalks Celery, chopped. Celery adds a subtle savory note and aromatic complexity to the soup. It works in harmony with the onion and carrots to create a classic mirepoix base, the foundation of many flavorful soups and stews. Chopping the celery into small pieces ensures it cooks evenly and becomes tender in the slow cooker.; Potatoes: 2 medium Russet Potatoes, peeled and cubed. Potatoes add heartiness and substance to the soup, making it a truly filling meal. Russet potatoes are a great choice because they hold their shape well during slow cooking and provide a slightly creamy texture without becoming overly mushy. Cubing them into bite-sized pieces ensures they cook evenly and are easy to eat in the soup.; Garlic: 2 cloves Garlic, minced. Garlic is a powerhouse of flavor that adds a pungent and aromatic dimension to the soup. Mincing the garlic releases its oils and maximizes its flavor infusion into the broth. Adding garlic at the beginning of the cooking process allows its flavors to meld and deepen throughout the slow cooking time.; Broth: The Soul of the Soup Beef Broth: 6 cups Beef Broth. Beef broth is the liquid base of our soup and contributes significantly to its rich, beefy flavor. Use low-sodium beef broth to control the saltiness of your soup, allowing you to season it to your preference later. High-quality beef broth will enhance the overall depth of flavor.; Water: 2 cups Water. Adding water along with the beef broth helps to balance the flavors and creates the perfect amount of liquid for the soup. The water also helps to extract flavors from the vegetables and beef as they slow cook.; Flavor Enhancers: Seasoning and Herbs Tomato Paste: 2 tablespoons Tomato Paste. Tomato paste adds a concentrated umami flavor and a subtle richness to the soup. It also helps to deepen the color of the broth. Sautéing the tomato paste briefly before adding it to the crockpot can further enhance its flavor by caramelizing the sugars.; Worcestershire Sauce: 1 tablespoon Worcestershire Sauce. Worcestershire sauce is a secret ingredient that adds a complex savory depth to the soup. Its umami-rich flavor profile complements the beef and vegetables beautifully.; Dried Thyme: 1 teaspoon Dried Thyme. Thyme is a classic herb that pairs perfectly with beef and vegetables. Its earthy and slightly lemony flavor adds a warm and aromatic dimension to the soup. Dried thyme is convenient for pantry cooking and releases its flavor gradually during slow cooking.; Bay Leaf: 1 Bay Leaf. Bay leaf is an essential aromatic for soups and stews. It adds a subtle, tea-like flavor that enhances the overall complexity of the broth. Remember to remove the bay leaf before serving the soup, as it is not meant to be eaten.; Salt and Black Pepper: To taste. Salt and black pepper are essential seasonings that bring out the flavors of all the other ingredients. Season generously to taste, starting with about 1 teaspoon of salt and ½ teaspoon of black pepper, and adjust as needed at the end of cooking. Remember that slow cooking can intensify flavors, so it’s always best to season gradually.; Optional Garnishes (for serving): Fresh Parsley, chopped; Crusty Bread or Rolls. While not strictly ingredients in the soup itself, fresh parsley and crusty bread elevate the serving experience. Fresh parsley adds a pop of color and freshness, while crusty bread is perfect for soaking up the delicious broth.

Ingredients

Beef: 1.5 lbs Beef Stew Meat, cut into 1-inch cubes. The foundation of our soup’s robust flavor comes from beef stew meat. Look for chuck roast or round roast, as these cuts become wonderfully tender and flavorful after slow cooking. Cutting the beef into uniform 1-inch cubes ensures even cooking and perfect bite-sized pieces in your soup. Don’t be tempted to use leaner cuts; the marbling in stew meat renders down during the long cooking process, adding richness and moisture to the broth.

Barley: 1 cup Pearl Barley. Barley is the star grain in this soup, providing a delightful chewy texture and nutty flavor that perfectly complements the beef and vegetables. Pearl barley is recommended because it cooks relatively quickly in the crockpot compared to hulled barley. It also releases some starch as it cooks, contributing to a slightly thicker and heartier broth. Avoid quick-cooking barley, as it can become mushy in a slow cooker.

Vegetables: A Symphony of Flavors and Textures
- Onion: 1 large Yellow Onion, chopped. Onion is a fundamental aromatic that forms the base of many savory dishes, and this soup is no exception. Yellow onions are preferred for their balanced flavor that sweetens as they cook, adding depth and complexity to the broth. Chopping the onion ensures it cooks down evenly and blends seamlessly into the soup.
- Carrots: 2 large Carrots, peeled and sliced. Carrots bring a touch of sweetness and vibrant color to the soup. Slicing them into rounds or half-moons ensures they cook through in the crockpot while retaining a pleasant texture. Carrots also contribute essential vitamins and nutrients to your meal.
- Celery: 2 stalks Celery, chopped. Celery adds a subtle savory note and aromatic complexity to the soup. It works in harmony with the onion and carrots to create a classic mirepoix base, the foundation of many flavorful soups and stews. Chopping the celery into small pieces ensures it cooks evenly and becomes tender in the slow cooker.
- Potatoes: 2 medium Russet Potatoes, peeled and cubed. Potatoes add heartiness and substance to the soup, making it a truly filling meal. Russet potatoes are a great choice because they hold their shape well during slow cooking and provide a slightly creamy texture without becoming overly mushy. Cubing them into bite-sized pieces ensures they cook evenly and are easy to eat in the soup.
- Garlic: 2 cloves Garlic, minced. Garlic is a powerhouse of flavor that adds a pungent and aromatic dimension to the soup. Mincing the garlic releases its oils and maximizes its flavor infusion into the broth. Adding garlic at the beginning of the cooking process allows its flavors to meld and deepen throughout the slow cooking time.

Broth: The Soul of the Soup
- Beef Broth: 6 cups Beef Broth. Beef broth is the liquid base of our soup and contributes significantly to its rich, beefy flavor. Use low-sodium beef broth to control the saltiness of your soup, allowing you to season it to your preference later. High-quality beef broth will enhance the overall depth of flavor.
- Water: 2 cups Water. Adding water along with the beef broth helps to balance the flavors and creates the perfect amount of liquid for the soup. The water also helps to extract flavors from the vegetables and beef as they slow cook.

Flavor Enhancers: Seasoning and Herbs
- Tomato Paste: 2 tablespoons Tomato Paste. Tomato paste adds a concentrated umami flavor and a subtle richness to the soup. It also helps to deepen the color of the broth. Sautéing the tomato paste briefly before adding it to the crockpot can further enhance its flavor by caramelizing the sugars.
- Worcestershire Sauce: 1 tablespoon Worcestershire Sauce. Worcestershire sauce is a secret ingredient that adds a complex savory depth to the soup. Its umami-rich flavor profile complements the beef and vegetables beautifully.
- Dried Thyme: 1 teaspoon Dried Thyme. Thyme is a classic herb that pairs perfectly with beef and vegetables. Its earthy and slightly lemony flavor adds a warm and aromatic dimension to the soup. Dried thyme is convenient for pantry cooking and releases its flavor gradually during slow cooking.
- Bay Leaf: 1 Bay Leaf. Bay leaf is an essential aromatic for soups and stews. It adds a subtle, tea-like flavor that enhances the overall complexity of the broth. Remember to remove the bay leaf before serving the soup, as it is not meant to be eaten.
- Salt and Black Pepper: To taste. Salt and black pepper are essential seasonings that bring out the flavors of all the other ingredients. Season generously to taste, starting with about 1 teaspoon of salt and ½ teaspoon of black pepper, and adjust as needed at the end of cooking. Remember that slow cooking can intensify flavors, so it’s always best to season gradually.

Optional Garnishes (for serving): Fresh Parsley, chopped; Crusty Bread or Rolls. While not strictly ingredients in the soup itself, fresh parsley and crusty bread elevate the serving experience. Fresh parsley adds a pop of color and freshness, while crusty bread is perfect for soaking up the delicious broth.

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Instructions

Step 1: Prepare the Beef

Pat Dry and Season: Pat the beef stew meat dry with paper towels. This step is crucial for browning, as excess moisture can hinder browning. Season the beef generously with salt and black pepper. Don’t be shy with the seasoning; it’s the foundation of the beef flavor.

Brown the Beef (Optional but Recommended): While you can skip browning for a truly hands-off approach, taking a few extra minutes to brown the beef significantly enhances the flavor of the soup. Heat 1 tablespoon of olive oil or vegetable oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the beef in batches, being careful not to overcrowd the pan. Brown the beef on all sides until it’s nicely seared. Browning creates Maillard reaction, which develops rich, complex flavors that you won’t get from simply adding raw beef to the crockpot. Remove the browned beef from the skillet and set aside.

Step 2: Sauté Aromatics (Optional but Recommended for Deeper Flavor)

Sauté Onion, Carrots, and Celery: In the same skillet you used to brown the beef (no need to clean it, as the beef bits will add flavor!), add the chopped onion, carrots, and celery. Sauté over medium heat for about 5-7 minutes, or until the onions become translucent and softened, and the carrots and celery are slightly tender. Sautéing these vegetables softens them and releases their flavors, creating a more aromatic base for the soup.

Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the skillet with the vegetables. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has deepened in color. Cooking the tomato paste at this stage helps to caramelize its sugars and intensifies its flavor. Be careful not to burn the garlic.

Step 3: Combine Ingredients in the Crockpot

Layer Ingredients: In a 6-quart or larger crockpot, add the browned beef (if you browned it), sautéed vegetables (if you sautéed them), pearl barley, cubed potatoes, beef broth, water, Worcestershire sauce, dried thyme, and bay leaf.

Stir to Combine: Stir all the ingredients in the crockpot to ensure they are well combined and the barley is distributed evenly.

Step 4: Slow Cook to Perfection

Cook on Low or High: Cover the crockpot and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. Cooking on low for a longer period generally results in more tender beef and a richer, more developed flavor. However, high heat works well if you’re short on time. The soup is ready when the beef is fork-tender, the barley is cooked through and chewy, and the vegetables are soft.

Check for Doneness: After the recommended cooking time, check the beef and barley for doneness. The beef should easily shred with a fork. The barley should be tender and chewy, not crunchy. If the barley is still a bit firm, continue cooking for another 30 minutes to an hour.

Step 5: Season and Serve

Remove Bay Leaf: Before serving, remove the bay leaf from the crockpot and discard it.

Taste and Adjust Seasoning: Taste the soup and adjust seasoning as needed. Add more salt and pepper to taste. You may also want to add a pinch of dried thyme or a splash of Worcestershire sauce if you feel it needs a little extra depth of flavor.

Serve Hot: Ladle the Crockpot Beef Barley Soup into bowls and serve hot. Garnish with fresh chopped parsley, if desired. Serve with crusty bread or rolls for dipping and soaking up the delicious broth.

Nutrition

Serving Size: One Normal Portion
Calories: 350-400 kcal
Sugar: 5-7g
Sodium: 500-700mg
Fat: 15-20g
Saturated Fat: 5-7g
Carbohydrates: 35-40g
Fiber: 8-10g
Protein: 25-30g
Cholesterol: 70-90mg