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- 1 pound beef chuck roast, cut into 1-inch cubes - 1 cup pearl barley, thoroughly rinsed - 4 cups low-sodium beef broth - 2 cups water - 1 medium onion, finely chopped - 3 large carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 bay leaves - Salt and freshly ground black pepper to taste - 1 cup frozen peas - Chopped fresh parsley for garnish In this recipe, I use beef chuck roast. It’s tender and full of flavor. The pearl barley adds a nice chewy texture to the soup. I choose low-sodium beef broth to control the salt level. The water helps balance the broth and keeps it light. For vegetables, I use onion, carrots, and celery. They provide a base of taste. Garlic adds a strong, rich flavor. I love using thyme and rosemary for their earthy aroma. Bay leaves give a deep flavor that makes the soup special. I always taste and adjust the salt and pepper for the best flavor. Frozen peas are optional but add a pop of color and sweetness. I like to garnish with fresh parsley. It brightens up the dish and adds a fresh taste. Each ingredient plays a role, making this soup both hearty and comforting. Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add 1 pound of beef chuck roast, cut into 1-inch cubes. Sear the beef in a single layer, turning occasionally for about 5 to 7 minutes. This browning step builds a deep flavor in the meat. When the beef is nicely browned on all sides, carefully transfer it to the slow cooker. Now, it’s time to add more flavor. Add 1 medium onion, finely chopped, 3 large carrots, diced, and 2 diced celery stalks into the slow cooker with the beef. Don't forget the 3 cloves of minced garlic! These veggies bring sweetness and depth to the soup. Next, stir in 1 cup of pearl barley that you rinsed thoroughly. Then, pour in 4 cups of low-sodium beef broth and 2 cups of water. Add 1 teaspoon each of dried thyme and dried rosemary, along with 2 bay leaves. Finally, season with salt and freshly ground black pepper to taste. Cover the slow cooker with its lid. Set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. The goal is for the beef to become tender and for the barley to cook fully. About 30 minutes before serving, you can stir in 1 cup of frozen peas if you like. This adds a nice pop of color! Once it's done, don't forget to remove the bay leaves. Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with chopped fresh parsley for a burst of freshness! Searing the beef is key. This step adds depth and richness to your soup. When you brown the meat, it creates a nice crust. This crust holds in juices and makes the beef tender. Use medium-high heat and olive oil for best results. After searing, transfer the beef to the slow cooker. Adjust the seasonings to your taste. Start with salt and pepper. You can always add more later. Taste your soup before serving to ensure the flavor is just right. Make sure the barley is cooked well. Pearl barley should be tender but not mushy. It adds a nice chewiness to the soup. Let it cook fully with the beef and vegetables. This will create a hearty texture. Add frozen peas about 30 minutes before serving. This keeps them bright green and fresh. The peas also add a nice pop of color to your dish. Serve the soup with crusty bread. A good sourdough or baguette works great for dipping. The bread complements the rich soup. For garnish, sprinkle chopped fresh parsley on top. This adds a bright touch and enhances the look. You can also add a dash of freshly cracked black pepper for some extra flavor. {{image_4}} You can switch up the beef cut for this soup. Try using brisket or stew meat. These options add unique flavors. Some folks even use ground beef for a different texture. Instead of pearl barley, consider using farro or quinoa. Both grains add a nutty taste. If you prefer legumes, try lentils or chickpeas. They cook fast and add protein. Feel free to add more veggies to make it your own. Mushrooms bring an earthy flavor. Spinach or kale boosts nutrition and color. You can also toss in zucchini or bell peppers for a fresh touch. For a seasoning twist, add cumin or smoked paprika. These spices change the soup’s flavor profile. A dash of hot sauce can add warmth too. To make the soup gluten-free, skip the barley. Use rice or gluten-free grains. They work well and keep the soup hearty. If you need low-sodium options, pick low-sodium broth. You can also reduce the salt you add. Fresh herbs like parsley or cilantro add flavor without extra salt. To store your soup, let it cool first. Use an airtight container for best results. This keeps the soup fresh and tasty. You can store it in the fridge for up to three days. When you want to eat it again, simply reheat it on the stove or in the microwave. Freezing the soup works great too! Portion it into freezer-safe bags or containers. Make sure to leave some space at the top since liquids expand when frozen. Your soup can stay good for about three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it on low heat, stirring often, until it’s hot throughout. Leftovers are a chance to get creative! You can serve the soup with a side of crusty bread or over rice for a different meal. If you want to jazz it up, add some fresh herbs or a squeeze of lemon. When reheating, do it slowly to keep all the flavors just right. Enjoy your tasty soup in new ways! Yes, you can use different types of barley. The most common ones are pearl and hulled barley. Pearl barley cooks faster and is softer. Hulled barley is chewier and takes longer to cook. You can also use barley flakes for a quick option. Just note that cooking times will change with each type. You can store cooked beef barley soup in the fridge for about three days. Keep it in an airtight container to maintain freshness. For longer storage, you can freeze it. The soup lasts well in the freezer for up to three months. Just remember to thaw it in the fridge before reheating. Yes, you can skip browning the meat. However, browning adds great flavor. If you don't sear the beef, the soup will still taste good but may be less rich. The meat will also be softer but won’t have that nice color. I recommend browning for the best taste and texture. This blog covered how to make delicious beef barley soup from scratch. You learned about key ingredients, step-by-step instructions, and useful tips for flavor and texture. Remember to choose fresh vegetables and seasonings to boost the taste. Play with variations to make it your own, and don’t forget about storage tips for leftovers. Enjoy this comforting dish with friends and family, as it’s sure to please everyone. Cooking at home brings joy, and this soup makes it easy!

Slow Cooker Beef Barley Soup

Warm up your dinner table with this Hearty Slow Cooker Beef Barley Soup! Packed with tender beef, nutritious barley, and vibrant veggies, this comforting recipe is perfect for cozy nights. Discover the easy steps to create a rich, flavorful soup in your slow cooker that the whole family will love. Ready in just a few hours, it’s the ultimate hassle-free meal. Click through to get the full recipe and start cooking today!
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Ingredients
  

1 pound beef chuck roast, cut into 1-inch cubes

1 cup pearl barley, thoroughly rinsed

4 cups low-sodium beef broth

2 cups water

1 medium onion, finely chopped

3 large carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

1 cup frozen peas (optional)

Chopped fresh parsley, for garnish

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the beef cubes in a single layer. Sear the beef, turning occasionally, until nicely browned on all sides, about 5-7 minutes. This step enhances the flavor of the meat.

    Carefully transfer the browned beef to the slow cooker. Add the chopped onion, diced carrots, diced celery, and minced garlic directly into the slow cooker with the beef.

      Stir in the thoroughly rinsed pearl barley, followed by the low-sodium beef broth and water. Add the dried thyme, dried rosemary, and bay leaves. Season with salt and pepper to taste, ensuring even distribution of flavors.

        Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The goal is for the beef to become tender and the barley to cook through completely.

          Approximately 30 minutes before you plan to serve, if desired, stir in the frozen peas to allow them to warm through and add a pop of color to the dish.

            Once done cooking, carefully remove the bay leaves from the soup to avoid any bitterness. Taste the soup and adjust the seasoning with salt and pepper if necessary.

              Ladle the hearty soup into individual bowls and generously garnish with chopped fresh parsley for a touch of brightness and added flavor.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                  - Presentation Tips: Serve with crusty bread on the side for dipping, and consider adding a sprinkle of freshly cracked black pepper on top for an appealing finish.