This Beef and Barley Soup is the definition of comfort in a bowl. Slow-simmered beef becomes tender and flavorful, while pearl barley adds a satisfying, hearty texture that makes this soup deeply grounding and filling. It’s the kind of meal that fills the kitchen with comforting aromas and invites you to slow down, cozy up, and enjoy something truly sustaining—perfect for chilly days and simple, nourishing dinners.
Beef & Barley Soup
Ingredients
- 1 lb beef stew meat, cut into bite-size pieces
- 1 cup pear barley, rinsed
- 3 large carrots, sliced
- 2 celery stalks, sliced
- 1 large onion, diced
- 3 garlic cloves minced,
- 1 cup mushrooms, sliced
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups low-sodium beef broth or bone broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- sea salt and black pepper, to taste
- fresh parsley for garnish (optional)
Instructions
- Start by cutting the beef stew meat into bite-sized pieces and chopping all the vegetables.
- Place the beef stew meat in the bottom of the crock put. Add the rinsed barley followed by the carrots, celery, onion, garlic and mushrooms.
- Sprinkle the dried thyme, rosemary, salt and pepper over the ingredients. Add the bay leaf
- Pour the diced tomatoes (with their juice) over the top, followed by the beef broth.
- Cover the crockpot and cook on low for 7-8 hours or on high 4-5 hours, until the beef is tender and the barley is cooked through.
- Once the soup is done, remove the bay leaf. Stir the soup to combine all the flavors. Taste and adjust seasoning if needed.
Video
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Download the Crocktober Guide and enjoy cozy, nourishing meals all season long.
