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Hearty Beef & Barley Crockpot Soup – Comforting, Cozy, and Easy

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds beef chuck, cut into 1-inch cubes (stew meat works too)
  • 3/4 cup pearl barley (rinsed)
  • 1 large yellow onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 8 cups beef broth (low-sodium preferred)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 2 tablespoons olive oil (for searing; optional but recommended)
  • Salt and black pepper, to taste
  • Optional add-ins: 1 cup sliced mushrooms, 1 cup frozen peas (add at the end), 1–2 potatoes diced
  • Fresh parsley, chopped, for garnish

Method
 

  1. Season the beef. Pat the beef dry, then season generously with salt and pepper. Dry surfaces sear better and build flavor.
  2. Sear for depth (optional, but worth it). Heat olive oil in a skillet over medium-high. Brown the beef in batches, 2–3 minutes per side. Don’t crowd the pan. Transfer browned beef to the crockpot.
  3. Bloom the aromatics. In the same skillet, add onion, carrots, and celery with a pinch of salt. Cook 4–5 minutes until softened and lightly browned. Stir in garlic and tomato paste for 30 seconds until fragrant. Scrape everything into the crockpot, deglazing the skillet with a splash of broth if needed.
  4. Load the cooker. Add rinsed barley, beef broth, Worcestershire, thyme, rosemary, bay leaves, and any optional mushrooms or potatoes. Stir to combine.
  5. Set and cook. Cover and cook on Low for 7–9 hours or High for 4–5 hours, until beef is very tender and barley is plump.
  6. Finish and adjust. Remove bay leaves. If using peas, stir them in during the last 10 minutes. Taste and adjust salt and pepper. Add a splash of water or broth if the soup is thicker than you like.
  7. Serve. Ladle into bowls, top with chopped parsley, and serve with crusty bread or a simple green salad.