Description
A comforting and nourishing soup filled with tender beef, hearty barley, and vibrant vegetables, perfect for cozy meals.
Ingredients
Scale
- 1 1/2 lb beef chuck, trimmed and cut into 1 inch cubes
- 1 to 1 1/2 lb potatoes (preferably Yukon gold or russet), peeled and diced to 1/2 inch
- 2 carrots, peeled and sliced into 1/2 inch rounds
- 1 medium sweet or yellow onion, diced
- 2 stalks celery, halved lengthwise and cut into 1/2–1 inch pieces
- 2/3 cup pearl barley
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp beef base (optional)
- 2 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 fresh thyme sprigs
- 2 bay leaves
- 6 cups reduced sodium beef stock or broth
Instructions
- Prepare the Ingredients: Trim the beef and dice the vegetables.
- Brown the Beef (optional): Sear beef in a skillet with oil until browned.
- Layer in the Crockpot: Place beef followed by potatoes, carrots, celery, and onion in the crockpot.
- Add Barley and Seasonings: Layer pearl barley, garlic, tomato paste, Worcestershire sauce, salt, pepper, thyme, and bay leaves.
- Pour in the Broth: Add the beef stock over all ingredients.
- Cook Low and Slow: Cover and cook on low for 8 hours until beef is tender.
- Finishing Touches: Discard thyme and bay leaves, adjust seasoning to taste.
- Serve and Enjoy: Ladle soup into bowls and garnish with fresh herbs.
Notes
For a thicker soup, add a cornstarch slurry in the last 30 minutes of cooking. Use fresh herbs like parsley just before serving for added brightness.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg