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- 1 pound beef chuck, cut into bite-sized pieces - 1 tablespoon olive oil - 1 medium onion, diced - 2 carrots, chopped - 2 celery stalks, chopped - 3 cloves garlic, minced - 6 cups beef broth (low sodium) - 1 cup pearl barley, rinsed - 1 cup frozen peas - Fresh parsley for garnish Beef chuck is the star of this dish. It brings great flavor and tenderness. I prefer this cut because it cooks well and becomes soft in the slow cooker. The vegetables add sweetness and texture. Onions, carrots, celery, and garlic build the base of flavor. The broth and barley create a thick, hearty soup. - 2 bay leaves - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste Herbs make this soup aromatic and tasty. Bay leaves add depth, while thyme and rosemary give it a fresh taste. I always use salt and pepper to balance the flavors. You can adjust these to suit your taste. Fresh parsley is a great garnish. It adds color and a hint of freshness when serving. - Searing the Beef Chuck: First, I heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, I add one pound of beef chuck, cut into bite-sized pieces. I sear the beef until it is browned on all sides. This step adds flavor to the soup and makes it taste rich. - Transferring to the Slow Cooker: After browning, I carefully transfer the beef into my slow cooker. This sets the stage for a hearty soup. - Cooking Onions, Carrots, Celery, and Garlic: In the same skillet, I add a medium diced onion, two chopped carrots, two chopped celery stalks, and three cloves of minced garlic. I sauté these for about five minutes until they soften a bit. This step builds more depth in flavor. - Adding to the Slow Cooker: Once the veggies are ready, I add them to the slow cooker with the beef. The smell is amazing! - Adding Broth and Barley: Next, I pour in six cups of low-sodium beef broth. I also add one cup of rinsed pearl barley, two bay leaves, one teaspoon of dried thyme, and one teaspoon of dried rosemary. - Incorporating Seasonings: I give everything a good stir to mix it well. Season with salt and pepper to taste. - Setting Cooker Temperature (Low vs. High): I can choose to cook on low for seven to eight hours or on high for four to five hours. Low gives a richer flavor, but high works well if I’m short on time. - Cooking Times and Tips: I check the beef for tenderness and the barley to ensure they are cooked through. - Adding Frozen Peas: About thirty minutes before serving, I toss in one cup of frozen peas. They add color and sweetness to the soup. - Adjusting Seasoning: Before serving, I taste the soup and adjust the seasoning as needed. A little more salt or pepper can elevate the flavor. This slow cooker beef barley soup is now ready to enjoy! To make this soup even better, I suggest adding some fun extras. You can toss in mushrooms or green beans for more taste and texture. These add-ins blend well with the beef and barley. You can also try different herbs and spices. Adjusting seasonings over time helps you find the right balance. Taste your soup at different stages. If it needs more flavor, add salt, pepper, or herbs. Present your soup in warm bowls. A sprinkle of fresh parsley adds a nice touch. The green color makes it look appetizing. Serve it with crusty bread for a hearty meal. A fresh salad on the side gives a nice crunch. This combination makes your dinner feel special. Freezing this soup is easy. Let it cool before you pack it away. Use airtight containers to keep it fresh. This soup can last in the freezer for up to three months. When you’re ready to eat, take it out and thaw it in the fridge overnight. To reheat, pour the soup into a pot. Heat over low until warm, stirring often. You can also use the microwave. Just heat in short bursts, stirring in between. This way, you keep all the great flavors! {{image_2}} Gluten-Free Alternatives If you need a gluten-free version, you can swap pearl barley with quinoa or rice. Both will still give you a nice texture. Make sure to check your broth. Some broths may contain gluten. Low-Sodium Options To cut down on salt, choose low-sodium broth. You can also add fresh herbs instead of salt for flavor. A squeeze of lemon juice can brighten the taste too. Different Types of Meat Beef chuck works great, but you can use chicken or turkey. These options will change the flavor but still give you a hearty soup. Just adjust the cooking time if you use chicken, as it cooks faster. Vegetable Variations Feel free to add more veggies. Potatoes, green beans, or corn can add good flavor. You can also use whatever veggies you have on hand. Just chop them into bite-sized pieces so they cook evenly. Adding Spices for Different Flavor Profiles Want to spice it up? Add some cumin or paprika for a warm flavor. A dash of soy sauce can bring in umami. Experiment with herbs like cilantro or dill for a fresh twist. Cultural Variations of Beef Barley Soup Many cultures have their own version of beef barley soup. In some places, they add beans or lentils. In others, they might use different spices. Trying these variations can make your soup unique and fun. Store your beef barley soup in the fridge for up to 3 days. Use a tight container to keep it fresh. Glass containers work well, but plastic ones are also fine. Make sure to let the soup cool before sealing it up. To freeze soup safely, let it cool first. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as soup expands when it freezes. It can last for about 3 months in the freezer. For thawing, move the soup to the fridge overnight. If you need it fast, you can thaw it in a bowl of cold water. Reheat soup on the stovetop or in the microwave. For the stovetop, heat over medium-low until hot. Stir often to avoid burning it. If you use the microwave, heat in short bursts, stirring in between. To keep flavors strong, taste and adjust seasonings as you reheat. Add a splash of broth or water if it seems thick. Remember, a good soup deserves a careful reheating! Beef barley soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to enjoy it later, consider freezing it. Yes, you can cook this soup on the stovetop. Start by browning the beef in a pot. Remove the beef and sauté the onions, carrots, celery, and garlic. Then add everything back to the pot with the broth and barley. Simmer for about 1.5 to 2 hours on low heat until the beef is tender. No, barley is not gluten-free. It contains gluten, which may cause issues for those with celiac disease or gluten intolerance. If you need a gluten-free option, try using quinoa or rice instead of barley. Yes, you can use quick cooking barley. Just note that it cooks faster than pearl barley. Reduce the cooking time in the slow cooker to about 30 minutes on high or 1 hour on low. This helps keep the texture just right. In this post, we explored the rich flavors of beef barley soup. We covered the key ingredients, including tender beef chuck, fresh vegetables, and hearty barley. I shared step-by-step instructions to make cooking easy. Tips and variations added fun twists, and storage info ensured your soup lasts. This soup is simple to prepare and perfect for any meal. Enjoy experimenting with different ingredients. A warm bowl of beef barley soup can bring comfort and joy to any day.

Slow Cooker Beef Barley Soup

Warm up with this hearty slow cooker beef barley soup that's perfect for cozy nights! This delicious recipe features tender beef, nutrient-rich vegetables, and pearl barley, simmered to perfection for a tasty, comforting dish. With just a few steps, you can enjoy a filling meal that's easy to make. Click through to discover how to bring this hearty stew to your table and impress your family with your cooking skills!
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Ingredients
  

1 pound beef chuck, cut into bite-sized pieces

1 tablespoon olive oil

1 medium onion, diced

2 carrots, chopped

2 celery stalks, chopped

3 cloves garlic, minced

6 cups beef broth (low sodium)

1 cup pearl barley, rinsed

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 cup frozen peas

Fresh parsley for garnish

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Add the beef chunks and sear them on all sides until browned. This will add depth to your soup.

    Transfer the browned beef to your slow cooker.

      In the same skillet, add the diced onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables are slightly softened.

        Add the sautéed vegetables to the slow cooker.

          Pour in the beef broth and add the rinsed pearl barley, bay leaves, dried thyme, and rosemary. Stir to combine all the ingredients.

            Season with salt and pepper to taste.

              Cover the slow cooker 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.

                About 30 minutes before serving, add frozen peas and stir. Remove bay leaves before serving.

                  Taste for seasoning and adjust as needed.

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

                      - Presentation Tips: Serve the soup hot in bowls, garnished with fresh parsley for a pop of color. Pair it with crusty bread for a complete meal!