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- 1.5 lbs beef chuck roast - 1 cup pearl barley - 4 cups beef broth - 2 cups water - 1 medium onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 1 bay leaf - Salt and pepper to taste - Fresh parsley for garnish Gathering ingredients is the first step to making this hearty soup. Start with the beef chuck roast. This cut has great flavor and tenderness when cooked slowly. Cut it into 1-inch cubes for even cooking. Next, you will need pearl barley. It will soak up the broth and give the soup a nice texture. Now, let’s add some color and nutrition. You need a medium onion, two carrots, and two celery stalks. Chop them up to make them ready for cooking. Garlic is also key. Three cloves will add a wonderful aroma. Now for the seasonings. Dried thyme and parsley will brighten up the soup. A bay leaf adds depth. Don’t forget salt and pepper to taste. Finally, fresh parsley is perfect for garnish. It adds a pop of color and a fresh taste. You are now ready to cook a comforting bowl of beef and barley soup! First, brown the beef cubes in olive oil. Heat the oil in a skillet over medium-high heat. Add the beef cubes and let them sear for about 5 to 7 minutes. This step builds flavor and gives the beef a nice crust. Once browned, transfer the beef to the slow cooker. Next, it's time to sauté the vegetables. In the same skillet, add the chopped onion, diced carrots, diced celery, and minced garlic. Cook the veggies for about 3 to 4 minutes, just until they start to soften. This process releases their natural sweetness and adds depth to the soup. Once done, incorporate the vegetable mix into the slow cooker with the beef. Now we combine everything for an amazing flavor. Add the pearl barley, beef broth, and water to the slow cooker. Toss in the dried thyme, dried parsley, and bay leaf. Season with salt and pepper to taste. Stir it all together and cover the slow cooker. You can cook this soup on low or high settings. If you choose low, let it cook for 7 to 8 hours. For the high setting, cook for 4 to 5 hours. Always check the doneness of the beef and barley. They should be tender and fully cooked. Adjust the seasoning if needed before serving. Browning the meat is key. This step gives the beef a rich flavor. It also makes the soup taste better. Heat olive oil in a skillet and brown the beef cubes for 5-7 minutes. This adds depth to your dish. If you don’t have beef broth, you can use chicken broth instead. Vegetable broth works too. These swaps help keep the soup tasty while changing the flavor profile. Slow cookers can vary in heat. Some cook faster than others. If you have a newer model, check the soup at 4 hours on high. For older models, stick to 7-8 hours on low. You’ll know the soup is ready when the beef is tender. The barley should be soft but not mushy. A good test is to taste a piece of beef. This soup pairs well with crusty bread. A slice of warm bread is perfect for dipping. For presentation, use deep bowls. Ladle the soup in and sprinkle fresh parsley on top. A little sprinkle adds color and freshness. Enjoy your heartwarming meal! {{image_2}} You can easily change up the meat in this soup. Try using chicken or turkey instead of beef. Both will give you a lighter taste. You can also add fun extras like mushrooms or peas. These add texture and flavor to your soup. If you need a gluten-free option, swap out the pearl barley. Try using quinoa or rice instead. They cook up nicely and keep the soup hearty. For a vegetarian twist, use vegetable broth. Just skip the meat. You’ll still enjoy a rich and filling soup. Want to spice things up? Add cayenne pepper for some heat. A little goes a long way! You can also use different herbs to change the flavor. Try basil or rosemary for a new twist. These small changes can make your soup feel fresh and exciting. Store your leftover soup in airtight containers. Glass jars or plastic containers work well. Make sure to let the soup cool before sealing it. This keeps the soup fresh and tasty. To freeze the soup, let it cool completely first. Pour it into freezer-safe containers or bags. Leave some space at the top for expansion. For thawing, place the soup in the fridge overnight. Reheat on the stove or in the microwave until hot. The soup lasts up to 4 days in the fridge. If you see any mold or smell a bad odor, throw it away. Always check for signs of spoilage before eating. Yes, you can make this soup in an Instant Pot. First, brown the beef in the pot using the sauté setting. This takes about 5-7 minutes. After browning, add the vegetables and sauté them for about 3-4 minutes. Then, add the pearl barley, beef broth, water, and seasonings. Close the lid and set the valve to sealing. Cook on high pressure for about 35 minutes. Let the pressure release naturally for 10 minutes, then do a quick release. Remove the bay leaf before serving. Beef chuck roast is a great choice because it becomes tender with slow cooking. Other good cuts include brisket, round, or shank. These cuts also break down well and add flavor to the soup. Choose cuts with some fat for more taste and richness. To thicken your soup, you can use cornstarch or flour. For cornstarch, mix 1 tablespoon with 2 tablespoons of cold water to make a slurry. Stir this into the soup during the last 30 minutes of cooking. If using flour, mix 2 tablespoons of flour with some broth to create a paste. Add this to the soup and stir. Let it cook for 30 more minutes. This will give your soup a nice, thick texture. This blog post covered making a hearty beef and barley soup. We discussed ingredients, cooking steps, and enhancing flavor. You learned about different variations, storage tips, and answered some common questions. Beef and barley soup is simple yet satisfying. It warms you up on cold days. Experiment with flavors and ingredients to make it your own. Enjoy this comforting dish with family and friends!

Slow Cooker Beef and Barley Soup

Warm your soul with this Comforting Beef and Barley Delight! This hearty recipe combines tender beef cubes, nutritious pearl barley, and flavorful vegetables simmered to perfection in your slow cooker. In just a few simple steps, you can prepare a delicious meal that satisfies and comforts. Ready to impress your family with this easy-to-make dish? Click through now for the full recipe and enjoy a bowl of warmth!
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Ingredients
  

1.5 lbs beef chuck roast, cut into 1-inch cubes

1 cup pearl barley

4 cups beef broth

2 cups water

1 medium onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

1 bay leaf

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley for garnish

Instructions
 

In a skillet, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides (about 5-7 minutes). This step adds depth of flavor to the soup.

    Once browned, transfer the beef to the slow cooker.

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

        Add the sautéed vegetable mixture to the slow cooker with the beef.

          Stir in the pearl barley, beef broth, water, thyme, parsley, and bay leaf. Season with salt and pepper to taste.

            Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the barley is cooked through.

              Remove the bay leaf before serving. Adjust seasoning if needed, and garnish with fresh parsley.

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

                  - Serving Suggestions: Serve the soup in deep bowls, optionally with a slice of crusty bread on the side for dipping. Enjoy the heartwarming flavors!