Crockpot Beef Barley Soup Recipe

Crockpot Beef Barley Soup Recipe

Indulge in this hearty and flavorful Crockpot Beef Barley Soup, perfect for cozy nights. Made with tender beef, wholesome vegetables, and rich broth, it’s a dish that’s sure to satisfy!

Ingredients:

• 1.5 lbs beef chuck roast, trimmed and cut into 1-inch pieces
• 1 – 1 1/2 lbs Yukon Gold or russet potatoes, peeled and diced into 1/2-inch pieces
• 2 carrots, peeled and cut into 1/2-inch pieces
• 1 medium yellow or sweet onion, diced
• 2 celery ribs, halved lengthwise and cut into 1/2-1 inch pieces
• 4 garlic cloves, minced
• 2 Tbsp tomato paste
• 2 Tbsp beef base (Better Than Bouillon, optional but recommended)
• 2 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 fresh thyme sprigs
• 2 bay leaves
• 6 cups reduced-sodium beef broth or stock
• 2/3 cup pearl barley

Instructions:

1. (Optional) Heat 1 Tbsp of vegetable oil in a large skillet over medium-high heat and brown the beef cubes for 1-2 minutes on each side.
2. Add the beef and all remaining ingredients to your slow cooker. Stir to combine.
3. Cover and cook on low for 7-8 hours, or on high for 4-5 hours.
4. Remove bay leaves and thyme stems before serving.

Serving:

Serve hot and enjoy this delightful, comforting meal!

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