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Slow Cooker Beef and Barley Soup

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 20 min
  • 500 min
  • $$$
Gatheredtable
inspired by Picky Palate Blog

Ingredients

  • 1 pound beef stew meat
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 6 carrots (roughly 2 cups sliced and peeled)
  • 4 stalks celery (roughly 1 cup washed and chopped)
  • 1 1/2 cups chopped onion
  • 1 cup sliced mushrooms
  • 3 tablespoons minced garlic
  • 3 tablespoons fresh chopped thyme leaves
  • 8 cups beef stock
  • 1 1/2 cups barley
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons Worcestershire Sauce
  • 1/4 cup chopped fresh parsley (optional)
  • 2 bay leaves

Directions

Prep: 1. Cut beef into 1-inch pieces. 2. Chop carrots, celery, mushrooms, garlic, thyme and onions. Make: 1. Combine flour, salt and pepper in a large ziplock bag. Add beef and shake to coat. 2. Heat oil to medium-high in large skillet. Add flour-coated beef pieces and brown, turning as you go to ensure it is browned on all sides. Remove beef and place in slow cooker. 3. In same skillet, add additional oil, then saute carrots, celery, onions, mushrooms, garlic and thyme. Transfer to slow cooker. 4. Stir in beef broth, barley, bay leaves, salt, pepper and worcestershire sauce. 5. Cook on low for 8 hours or high for 4 hours. Serve with fresh parsley on top.

Notes

This slow cooker version of this classic soup is simple and homey, perfect for a cold day!

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