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In the world of comfort food, few dishes evoke warmth and satisfaction quite like a bowl of hearty beef and barley soup. This slow cooker recipe combines tender chunks of beef with wholesome barley and an array of vegetables, creating a nourishing meal that is perfect for chilly days. The magic of this dish lies in its ability to transform simple ingredients into a rich, flavorful soup that not only warms the soul but also fills the belly. The slow cooker method allows for a hands-off approach, making it a convenient option for busy weeknights or lazy Sundays.

Slow Cooker Beef & Barley Soup

Discover the ultimate comfort food with this Slow Cooker Beef and Barley Soup recipe! Packed with tender chunks of beef, hearty barley, and a medley of vegetables, this nourishing dish is perfect for chilly days. The slow cooker method allows for easy preparation, making it a great choice for busy weeknights or lazy weekends. Enjoy a warm, flavorful meal that not only satisfies your hunger but also provides essential nutrients for a wholesome dining experience. Perfect for sharing with family and friends!
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Ingredients
  

1.5 lbs beef chuck, cut into 1-inch cubes

1 cup pearl barley, rinsed

1 medium onion, finely diced

2 cloves garlic, minced

3 medium carrots, peeled and sliced

3 celery stalks, sliced

4 cups beef broth

2 cups water

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and black pepper, to taste

2 tablespoons extra virgin olive oil

1 tablespoon Worcestershire sauce

Optional: Chopped fresh parsley for garnish

Instructions
 

Sear the Beef: Heat a large skillet over medium-high heat and add the extra virgin olive oil. Once the oil is shimmering, add the cubed beef in a single layer. Sear the beef for 5-7 minutes, turning occasionally, until it is browned on all sides. This step enhances the flavor of the soup, creating a rich base. Transfer the seared beef to your slow cooker.

    Sauté the Aromatics: In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes, stirring frequently, until the onions are translucent and fragrant. Transfer the sautéed onions and garlic directly into the slow cooker.

      Combine Ingredients: To the slow cooker, add the sliced carrots, celery, rinsed barley, beef broth, water, bay leaves, dried thyme, dried rosemary, Worcestershire sauce, and a generous pinch of salt and black pepper. Stir well to ensure all ingredients are evenly distributed.

        Cook: Cover your slow cooker and set it to the low setting for 8 hours or high for 4 hours. The goal is for the beef to become tender and for the barley to cook through, absorbing the flavorful broth.

          Final Touches: After the cooking time is completed, carefully remove the bay leaves from the soup. Taste the soup and adjust the seasoning with additional salt and black pepper, if needed.

            Serve: Ladle the hearty beef and barley soup into bowls. For a fresh burst of color and flavor, garnish each serving with a sprinkle of chopped fresh parsley, if desired.

              Enjoy: This delicious soup pairs beautifully with a slice of crusty bread, turning your bowl of comfort into a satisfying meal!

                Prep Time, Total Time, Servings: 20 mins | 8 hours 20 mins | 6 servings