Slow-Cooked Beef Barley Soup with Tender Chunks of Beef and Nutty Barley
Introduction
Who doesn’t love a warm and comforting bowl of soup on a chilly day? This slow-cooked beef barley soup is the ultimate comfort food, packed with tender chunks of beef, nutty barley, and flavorful vegetables. Whether you’re looking for a hearty meal to feed your family or a delicious dish to impress your guests, this recipe is a winner.
Why You’ll Love This Recipe
There are so many reasons to love this slow-cooked beef barley soup. First and foremost, it’s incredibly easy to make. Simply toss all the ingredients into your slow cooker, set it, and forget it. The long cooking time allows the flavors to meld together beautifully, resulting in a rich and satisfying soup.
Another reason to love this recipe is its versatility. You can easily customize it to suit your taste preferences by adding your favorite vegetables or herbs. Additionally, this soup is packed with nutrients, making it a wholesome and nourishing meal for the whole family.
Ingredients
Here’s what you’ll need to make this delicious slow-cooked beef barley soup:
- 1.5 pounds beef stew meat, cut into bite-sized pieces
- 1 cup pearl barley
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Optional: Add any additional vegetables or herbs of your choice, such as mushrooms, peas, or rosemary.
Step-by-Step Instructions
1. In a large skillet, heat some oil over medium heat. Add the beef stew meat and cook until browned on all sides. Transfer the meat to your slow cooker.
2. Add the onion, carrots, celery, and garlic to the slow cooker.
3. Pour in the beef broth and add the bay leaves, dried thyme, salt, and pepper. Stir well to combine.
4. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the beef is tender.
5. About 30 minutes before serving, add the pearl barley to the slow cooker and stir well. Cook until the barley is tender.
6. Remove the bay leaves and season the soup with additional salt and pepper if needed.
7. Serve the slow-cooked beef barley soup hot, garnished with fresh parsley if desired.
Expert Tips for Success
• For best results, sear the beef stew meat before adding it to the slow cooker. This step helps lock in the flavor and gives the meat a nice browned exterior.
• If you prefer a thicker soup, you can add a slurry of cornstarch and water during the last 30 minutes of cooking. This will help thicken the broth.
• Feel free to play around with the seasonings and add your favorite herbs or spices to enhance the flavor of the soup.
Variations and Substitutions
This slow-cooked beef barley soup is incredibly versatile and can be customized to suit your preferences. Here are a few ideas:
• Make it vegetarian by omitting the beef and using vegetable broth instead of beef broth. You can add extra vegetables like mushrooms or butternut squash for a hearty vegetarian version.
• If you’re short on time, you can cook this soup on the stovetop. Simply simmer it over low heat for 1-2 hours, until the beef is tender and the barley is cooked through.
• For a gluten-free version, you can substitute the pearl barley with gluten-free grains like quinoa or rice.
Serving Suggestions
This slow-cooked beef barley soup is a complete meal on its own, but you can serve it with some crusty bread or a side salad for a more substantial feast. The rich flavors of the soup pair well with a crisp green salad or a slice of warm and buttery garlic bread.
FAQs
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. To reheat, simply thaw it in the refrigerator overnight and warm it up on the stovetop or in the microwave.
Q: Can I use a different type of meat?
A: Absolutely! While beef stew meat works great in this recipe, you can also use other cuts of beef like chuck roast or even boneless short ribs. Just make sure to adjust the cooking time accordingly to ensure the meat becomes tender.
Q: Can I make this soup in an Instant Pot?
A: Yes, you can easily adapt this recipe for an Instant Pot. Follow the same steps for searing the meat and sautéing the vegetables using the sauté function. Then, add the remaining ingredients and cook on high pressure for 25 minutes. Allow for a natural pressure release before opening the lid and serving the soup.
Final Thoughts
This slow-cooked beef barley soup is a true classic that never fails to satisfy. With its tender chunks of beef, nutty barley, and flavorful broth, it’s the perfect dish to warm you up on a cold day. Whether you’re cooking for your family or hosting a dinner party, this recipe is sure to impress. So grab your slow cooker and get ready to enjoy a bowl of pure comfort!
We hope you try this recipe and love it as much as we do. Don’t forget to share your cooking adventures with us and let us know how the slow-cooked beef barley soup turned out for you. Happy cooking!
Slow-Cooked Beef Barley Soup with Tender Chunks of Beef and Nutty Barley
A warm and comforting slow-cooked beef barley soup packed with tender chunks of beef, nutty barley, and flavorful vegetables. This rich and satisfying soup is easy to make and perfect for chilly days.
Ingredients
- 1.5 pounds beef stew meat, cut into bite-sized pieces
- 1 cup pearl barley
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions
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In a large skillet, heat some oil over medium heat. Add the beef stew meat and cook until browned on all sides. Transfer the meat to your slow cooker.
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Add the onion, carrots, celery, and garlic to the slow cooker.
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Pour in the beef broth and add the bay leaves, dried thyme, salt, and pepper. Stir well to combine.
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Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the beef is tender.
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About 30 minutes before serving, add the pearl barley to the slow cooker and stir well. Cook until the barley is tender.
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Remove the bay leaves and season the soup with additional salt and pepper if needed.
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Serve the slow-cooked beef barley soup hot, garnished with fresh parsley if desired.
