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To make a hearty Slow Cooker Beef and Barley Soup, gather these simple ingredients: - 1 pound beef stew meat - 1 cup pearl barley - 4 cups beef broth - 2 cups water - 1 medium onion - 2 cloves garlic - 3 carrots - 2 stalks celery - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 2 bay leaves - Salt and pepper - 1 tablespoon olive oil - 2 tablespoons fresh parsley (for garnish) These ingredients are easy to find in any grocery store. The beef stew meat gives the soup its rich flavor. Pearl barley adds a nice texture. The broth and water help create a warm, comforting base. Fresh parsley brightens the dish and adds color. Make sure your vegetables are fresh. Chopped carrots and celery add sweetness and crunch. The onion and garlic bring depth to the taste. Dried thyme and oregano give this soup its lovely aroma. Salt and pepper will enhance all the flavors. This list makes a soup that serves six. Each ingredient plays a role in making it both tasty and comforting. You can feel good knowing you are using wholesome ingredients to create a nourishing meal. First, heat 1 tablespoon of olive oil in a skillet over medium-high heat. When the oil gets hot, add 1 pound of beef stew meat cut into 1-inch cubes. Cook the beef for about 5 to 7 minutes. You want it browned on all sides. This step adds flavor. Once browned, transfer the beef into your slow cooker. In the same skillet, add 1 medium diced onion, 2 minced cloves of garlic, 3 chopped carrots, and 2 chopped stalks of celery. Cook these for about 3 to 4 minutes. Stir until the veggies start to soften. This makes them sweet and tasty. After that, add the sautéed veggies to the slow cooker. Now it’s time to bring everything together. Add 1 cup of rinsed pearl barley, 4 cups of beef broth, and 2 cups of water to the slow cooker. Next, sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 2 bay leaves. Don’t forget to add salt and pepper to taste. Stir everything well to combine. Cover the slow cooker. Set it to low heat for 8 hours or high heat for 4 hours. The beef should be tender, and the barley should be cooked through. If using low heat, it’s great to prepare in the morning. You can come home to a warm dinner. Once the cooking time is done, carefully remove the bay leaves. Taste the soup and adjust the seasoning if needed. You can add more salt or pepper based on your liking. This final taste test makes sure the soup is just right. To make your soup shine, use the right seasonings. I recommend adding dried thyme, oregano, and a pinch of salt and pepper. These ingredients boost the beef's rich taste. Fresh parsley as a garnish adds a nice pop of color and flavor. Browning the beef is key. It creates a nice crust that adds depth. Heat olive oil in a skillet. Sear the beef cubes until they are brown on all sides. This step takes about 5 to 7 minutes. Transfer the meat to your slow cooker after browning. You can adjust the liquid in your soup based on your taste. If you like a thicker soup, use less water. For a brothier soup, add a bit more. Just remember to keep an eye on the barley. If you cook it too long, it can become mushy. Aim for a perfect texture by checking it towards the end of cooking. Serve your beef and barley soup hot. It pairs well with crusty bread or a fresh salad. For a fun twist, try adding a dollop of sour cream or a sprinkle of cheese on top. This adds richness and makes the dish feel special. You can also serve it in a bread bowl for a unique touch. {{image_2}} You can make this soup even better by adding more veggies. In the fall, try adding sweet potatoes or parsnips. In the spring, peas or asparagus work great. You can also toss in some spinach or kale for a green boost. Just chop them small so they cook well. Add them to the slow cooker with the other veggies. Want to change the meat? You can use chicken or turkey instead of beef. Just cut them into one-inch pieces and follow the same steps. For a meat-free version, try using lentils or chickpeas. They add protein and flavor. Use vegetable broth with them for a great taste. You can change the soup's flavor by adding spices. Try cumin for a warm taste or chili powder for some heat. You can also add a splash of soy sauce or Worcestershire sauce for extra zest. Experiment with different herbs like rosemary or basil to find your favorite mix. To store your leftover beef and barley soup, let it cool first. Place it in an airtight container. This helps keep it fresh. In the fridge, the soup lasts about three to four days. If you want it to last longer, consider freezing it. For freezing, use freezer-safe containers. Pour the cooled soup into the containers, leaving some space at the top. This space allows for expansion. The soup can freeze well for up to three months. When you’re ready to eat, move it to the fridge overnight to thaw. To reheat, pour the soup into a pot over low to medium heat. Stir often to avoid sticking. You can also use the microwave. Heat it in short bursts, stirring in between. Make sure it’s piping hot before serving. This ensures all flavors stay vibrant. Avoid reheating more than once to prevent spoilage. You can easily make this soup vegetarian. Use vegetable broth instead of beef broth. For the meat, replace it with hearty veggies like mushrooms or lentils. They add great texture and flavor. You can also use tofu for protein. This way, you keep the warmth and depth of the original dish while making it plant-based. Yes, you can use quick-cooking barley. However, you need to adjust the cooking time. Quick-cooking barley usually takes about 10 to 15 minutes to cook. Add it in the last 30 minutes of cooking to prevent it from becoming mushy. This keeps the soup tasty and the barley just right. Beef and barley soup is full of nutrients. Beef provides protein, iron, and zinc. Barley is high in fiber, which aids digestion. Carrots and celery add vitamins A and C. This soup is warm and filling. It nourishes your body and keeps you satisfied. Yes, you can cook this soup on the stovetop. Start by browning the beef in a pot. Then, add the sautéed vegetables, broth, and barley. Let it simmer for about 1.5 to 2 hours. Check the beef and barley for tenderness. This method is faster and still gives great flavor. Pair this soup with crusty bread or a fresh salad. A slice of sourdough complements the soup's rich taste. You can also serve it with crackers for added crunch. Try a light green salad for freshness. These sides enhance the meal and make it even more enjoyable. This blog post shared how to make tasty Slow Cooker Beef and Barley Soup. You learned about the key ingredients, step-by-step instructions, and helpful tips. The blog also covered variations to suit your taste and how to store leftovers for later. Remember, you can adjust flavors and ingredients to your liking. Enjoy cooking this warm and hearty soup that brings comfort to any meal. Happy cooking!

Slow Cooker Beef and Barley Soup

Warm up with a bowl of comforting beef and barley soup that's perfect for chilly days! This hearty recipe features tender beef, wholesome pearl barley, and vibrant vegetables slow-cooked for ultimate flavors. In just a few simple steps, you can create a nourishing meal that the whole family will love. Click through to discover the full recipe and bring this comforting dish to your table today!
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Ingredients
  

1 pound beef stew meat, cut into 1-inch cubes

1 cup pearl barley, rinsed

4 cups beef broth

2 cups water

1 medium onion, diced

2 cloves garlic, minced

3 carrots, chopped

2 stalks celery, chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

2 bay leaves

Salt and pepper to taste

1 tablespoon olive oil

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

In a skillet over medium-high heat, add olive oil. When hot, add the beef cubes and brown them on all sides (about 5-7 minutes). Transfer the browned beef to the slow cooker.

    In the same skillet, add the diced onion, minced garlic, chopped carrots, and celery. Sauté for 3-4 minutes until the vegetables start to soften.

      Add the sautéed vegetables to the slow cooker along with the rinsed pearl barley, beef broth, water, dried thyme, oregano, bay leaves, salt, and pepper. Stir to combine everything well.

        Cover the slow cooker and set it to low heat for 8 hours or high heat for 4 hours, until the beef is tender and the barley is cooked through.

          Once cooked, remove the bay leaves and taste for seasoning, adjusting as necessary.

            Serve the soup hot, garnished with fresh parsley.

              Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6