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Slow Cooker Beef Barley Soup in a bowl with tender beef, pearl barley, carrots, celery, and fresh parsley, steaming hot and ready to serve.

Slow Cooker Beef Barley Soup

A hearty and comforting soup made in the slow cooker with tender beef, barley, and vegetables. Perfect for a cozy dinner!
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs beef stew meat cut into bite-sized cubes
  • 1 cup pearled barley uncooked
  • 8 cups beef broth low sodium preferred
  • 3 carrots peeled and chopped
  • 2 celery stalks chopped
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 2 pcs bay leaves
  • to taste salt and pepper

Equipment

  • Slow Cooker
  • Cutting Board
  • Chef's Knife

Method
 

  1. Place the beef, barley, carrots, celery, onion, and garlic into the slow cooker.
  2. Pour in the beef broth, then add thyme, bay leaves, salt, and pepper.
  3. Stir gently to combine, cover, and cook on low for 7–8 hours, or on high for 4–5 hours, until the beef is tender and the barley is cooked through.
  4. Remove the bay leaves before serving. Taste and adjust seasoning if needed.

Notes

For extra depth of flavor, brown the beef in a skillet before adding it to the slow cooker.