Homemade Slow Cooker Beef & Barley Soup
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Nothing Beats Homemade Comfort Food
There’s something incredibly comforting about a steaming bowl of homemade soup, especially when it’s a rich and hearty beef and barley creation that’s slowly cooked to perfection. The aroma of tender beef mingling with vegetables can whisk you away to a cozy kitchen on a cool evening. My experience with this slow cooker beef and barley soup is simple: it’s become a staple in my house. Perfect for family dinners or an easy weeknight meal, it’s a recipe that invites conversation and joy around the table.
Why You’ll Love This Dish
Why go through the trouble of making beef and barley soup when you can grab something pre-made at the store? Well, let me tell you: this recipe is quick, budget-friendly, and oh-so-satisfying. It effortlessly brings together wholesome ingredients that create mouthwatering flavors over a long, slow cook. Perfect for those chillier nights or when you just need something hearty and comforting, this soup proves that you don’t need culinary expertise to prepare something delicious—in fact, it practically cooks itself!
“This beef and barley soup was a hit at our dinner table! The flavors melded beautifully, and I loved how easy it was to make. It’s comforting and delicious—a family favorite now!” — Sarah J.
The Cooking Process Explained
Ready to roll up your sleeves? Making this Homemade Slow Cooker Beef & Barley Soup is as satisfying as it is easy. It begins with a quick sear of the beef to lock in those juicy flavors. Then, you simply layer your ingredients in the slow cooker, set it, and let time work its magic. Over the course of six to eight hours, you’ll transform simple ingredients into a savory soup that’s full of depth and character.
What You’ll Need
Here’s a list of ingredients to gather before you start your culinary adventure:
- 2 tbsp olive oil
- 3 lbs. beef roast
- 2 medium carrots, sliced thinly
- 2 stalks celery, sliced
- 1 large yellow onion, diced finely
- 4 garlic cloves, minced
- 1 tbsp freshly chopped parsley
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 6 cups beef broth
- 1 (14.5 oz.) can diced tomatoes
- 1 bay leaf
- 1 cup barley
- 1 (14.5 oz.) can sweet corn, drained
Feel free to adjust the vegetables based on your family’s preferences or what you have on hand. Substituting quinoa for barley is another nutritious option if you’re looking for gluten-free alternatives!
Step-by-Step Instructions
Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Sear the beef roast until browned on all sides. This helps to enhance the flavor!
Prepare the Slow Cooker: Carefully transfer the beef roast to the bottom of your slow cooker.
Layer Flavor: Add the sliced carrots, celery, diced onion, minced garlic, chopped parsley, oregano, thyme, beef broth, diced tomatoes, bay leaf, and barley.
Slow Cook: Cover and cook on low for 6 to 8 hours.
Add Corn: In the last 30 minutes of cooking, stir in the drained sweet corn.
Serve: Finally, remove the bay leaf and enjoy your hearty soup!
Best Ways to Enjoy It
Serving up this slow cooker beef and barley soup is all about cozy vibes. Consider garnishing each bowl with additional parsley for a pop of color and freshness. Pair it with crusty bread, a side salad, or even some homemade cornbread for a complete meal. It’s perfect for warming up on a chilly evening or to impress guests with little effort!
How to Store & Freeze
Got leftovers? No worries! This soup stores exceptionally well. Allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, ensure that it’s warmed through thoroughly to avoid any food safety issues.
Helpful Cooking Tips
- Beef Selection: Opt for a chuck roast for its rich flavor and tenderness.
- Searing: Searing the beef not only adds flavor but also improves the soup’s overall color.
- Flavor Development: Adding the corn in the last 30 minutes retains its sweetness and crunch!
Creative Twists
Ready to switch things up? Try adding diced potatoes for extra heartiness or throw in some kale or spinach during the last cook time for a nutrient boost. If you prefer a spicier kick, add some diced jalapeños or a splash of hot sauce.
Your Questions Answered
How long does it take to prepare?
Prep time is about 20-30 minutes, followed by a leisurely cook of 6-8 hours in the slow cooker.
Can I use chicken instead of beef?
Absolutely! Chicken thigh or breast would work beautifully, just adjust the cooking time as necessary.
What should I do if the soup is too thick?
You can easily thin it out by adding a bit more beef broth or water until it reaches your desired consistency.
This Homemade Slow Cooker Beef and Barley Soup is not just a recipe; it’s a loving embrace in a bowl. Perfected over time, it’s a dish that’s sure to be cherished by all who try it. Happy cooking!
Slow Cooker Beef and Barley Soup
Ingredients
Method
- In a large skillet, heat the olive oil over medium-high heat. Sear the beef roast until browned on all sides.
- Carefully transfer the beef roast to the bottom of your slow cooker.
- Layer the sliced carrots, celery, diced onion, minced garlic, chopped parsley, oregano, thyme, beef broth, diced tomatoes, bay leaf, and barley.
- Cover and cook on low for 6 to 8 hours.
- In the last 30 minutes of cooking, stir in the drained sweet corn.
- Finally, remove the bay leaf and enjoy your hearty soup!
