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Benjamin

Best Slow Cooker Beef Barley Soup - Comfort Food Made Easy

This Slow Cooker Beef Barley Soup is the ultimate comfort food! Packed with tender beef, hearty vegetables, and chewy pearl barley, this one-pot meal is both nutritious and satisfying. With minimal effort and maximum flavor, it’s perfect for busy weeknights, meal prepping, or cozy family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 -8 servings
Course: Soups & Stews
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds cooked stew meat or chuck roast cubes use leftovers if available
  • 3-4 medium carrots peeled and diced
  • 1.5 cups onion finely chopped
  • 3-4 medium potatoes peeled and cut into 1-inch cubes
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 teaspoon ginger finely chopped
  • 6 cups low-sodium beef broth
  • 1 cup red wine optional; can be replaced with beef broth
  • 2 tablespoons tomato paste
  • ⅓ cup tomato sauce or crushed tomatoes
  • 1 tablespoon Dijon mustard
  • 1-2 tablespoons Italian seasoning
  • Salt to taste
  • Pepper to taste
  • 1 bay leaf
  • ¾ cup pearl barley
  • ¾ cup frozen vegetables your favorite blend
  • 1-2 tablespoons fresh parsley finely chopped, for garnish

Method
 

Prepare the Beef:
  1. If you’re using leftover cooked beef, add it directly to the slow cooker.
  2. If starting with raw beef, heat 2 tablespoons of butter and 2 tablespoons of oil in a nonstick pan. Sear the beef over medium-high heat until golden brown, then transfer it to the slow cooker.
Combine Ingredients:
  1. Add the carrots, onion, potatoes, celery, garlic, ginger, beef broth, red wine (if using), tomato paste, tomato sauce, Dijon mustard, Italian seasoning, salt, pepper, bay leaf, and pearl barley into the slow cooker. Mix until everything is well combined.
Cook the Soup:
  1. Cover the slow cooker and cook on High heat for 4 hours.
  2. After 4 hours, add the frozen vegetables, stir, and continue cooking on Low heat for 2 more hours.
Garnish and Serve:
  1. Remove the bay leaf and garnish the soup with freshly chopped parsley.
  2. Serve hot and enjoy!

Notes

  • Leftover-Friendly: If you have leftover roast or steak, it works wonderfully in this recipe and saves time.
  • Customizable Veggies: Feel free to add zucchini, green beans, or spinach for extra nutrition.
  • Thicker Consistency: For a thicker soup, reduce the broth slightly or simmer uncovered during the last 30 minutes of cooking.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

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