Savory Beef and Barley

This crockpot beef and barley soup transforms simple ingredients into a rich, comforting meal with minimal effort. The slow cooking process allows the flavors to meld together beautifully, creating a hearty soup that satisfies even the hungriest appetites.

I first made this soup when my children were small and I needed something that could cook while I juggled errands and activities. Years later, it remains our favorite weekend comfort food when the weather turns chilly.

Ingredients

• Beef stew meat: Sets the foundation with rich flavor and becomes fork tender after slow cooking
• Onion, garlic, carrots and celery: Create the classic mirepoix flavor base that complements the beef perfectly
• Barley: Adds wonderful texture and nutty flavor while helping thicken the soup naturally
• Beef broth: Provides deep savory notes that develop during cooking
• Diced tomatoes: Contribute acidity that balances the richness and adds brightness
• Dried herbs like thyme and rosemary: Infuse aromatic flavor throughout the long cooking process
• Fresh parsley: Brightens the finished soup with color and fresh flavor

Step-by-Step Instructions

Prep the Ingredients:

Cube the beef into bite sized pieces if not already done. Chop the onion, mince the garlic, and dice the carrots and celery into uniform pieces about 1/2 inch in size. Having everything prepped before beginning makes assembly quick and efficient.

Layer the Ingredients:

Add everything to the crockpot in the following order beef first, then vegetables, barley, and herbs. Pour the broth over everything and add the tomatoes with their juice last. This layering helps ensure even cooking.

Set and Forget:

Cover the crockpot with its lid and set to low for 6 to 7 hours or high for 3 to 4 hours. The longer cooking time on low heat yields more tender beef and allows flavors to develop more fully. No need to stir during cooking.

Finishing Touches:

Once cooking is complete, taste and adjust seasoning with additional salt and pepper if needed. Let the soup rest for about 10 minutes before serving to allow the flavors to settle. Ladle into bowls and sprinkle with freshly chopped parsley.

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The barley in this soup is truly the unsung hero. While the beef gets all the attention, the barley adds a wonderful chewy texture and nutty flavor that complements the meat perfectly. My grandmother always said a good beef soup needs barley to make it truly satisfying, and after years of making this recipe, I completely agree.

Make Ahead and Storage

This soup is perfect for meal planning since it actually improves with time as the flavors continue to develop. You can prepare it up to three days ahead and store in the refrigerator. The barley will continue to absorb liquid, so you may need to add additional broth when reheating. For longer storage, freeze in portion sized containers for up to three months. Thaw overnight in the refrigerator before gently reheating on the stovetop.

Ingredient Variations

This recipe is incredibly forgiving and adaptable to what you have on hand. You can substitute pearl barley with hulled barley for a chewier texture, though it may require additional cooking time. If you prefer, you can replace barley with farro or even brown rice. For the beef, chuck roast cut into cubes works wonderfully, or you can use pre cut stew meat from the grocery store. Vegetable additions like mushrooms, peas, or green beans can be added during the last hour of cooking for more variety.

Serving Suggestions

While this soup is certainly hearty enough to serve as a complete meal, it pairs beautifully with a rustic whole grain bread for dipping. A simple green salad dressed with vinaigrette provides a nice contrast to the richness of the soup. For special occasions, consider serving it in bread bowls for an impressive presentation. A dollop of sour cream or a sprinkle of grated Parmesan cheese makes a wonderful finishing touch for those who enjoy a creamy element.

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Serve this crockpot beef and barley soup with love, and enjoy the wonderful comfort it brings!

Frequently Asked Questions

→ Can I prep this soup ahead of time?

Yes! You can chop all vegetables and meat the night before and store them separately in the refrigerator. In the morning, simply add everything to the crockpot and turn it on. You can also fully cook the soup and refrigerate for up to 3 days or freeze for up to 3 months.

→ What can I substitute for barley?

If you don't have barley or prefer alternatives, try farro, brown rice, or quinoa. Each will provide a different texture and cooking time - quinoa and rice cook faster than barley, while farro has a similar cooking time and chewy texture.

→ Is this soup freezer-friendly?

Absolutely! This soup freezes beautifully. Let it cool completely, then portion into freezer-safe containers leaving some space for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ How can I make this soup thicker?

For a thicker consistency, you can increase the barley to 1.5 cups, or make a slurry by mixing 2 tablespoons of cornstarch with a little cold water and stirring it into the soup during the last 30 minutes of cooking. Another option is to mash some of the cooked vegetables against the side of the pot.

→ What sides pair well with this soup?

This hearty soup pairs wonderfully with crusty bread, a simple green salad, or garlic bread for dipping. For a complete meal, consider serving with grilled cheese sandwiches or warm dinner rolls with butter.

→ Can I use a different cut of beef?

Yes, while stew meat is convenient, you can use chuck roast, bottom round, or brisket cut into cubes. The slow cooking process helps tenderize tougher cuts of meat. For a leaner option, try sirloin, but it won't become quite as tender as fattier cuts.