Description
This Crockpot Beef and Barley Soup is a comforting dish filled with tender beef, rich broth, and hearty barley, perfect for cozy dinners or meal prep.
Ingredients
Scale
- 2 pounds beef stew meat
- 6 cups beef broth
- 3 medium carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup quick pearl barley
- Fresh parsley (for garnish)
Instructions
- Place beef stew meat in the bottom of the slow cooker.
- Stir in diced carrots, celery, chopped onion, and minced garlic.
- Pour in beef broth and mix in the tomato paste, stirring to dissolve it.
- Add Worcestershire sauce, Italian seasoning, salt, and pepper, and stir well.
- Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
- About 30-45 minutes before serving, stir in the quick pearl barley.
- Serve in bowls, garnished with fresh parsley.
Notes
Allow soup to cool before storing in the refrigerator for up to 3 days.
This soup freezes well for up to 3 months; just remember to leave space for expansion.
Reheating can be done on the stovetop or microwave; add a splash of broth if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg