What ingredients do I need for slow cooker beef barley soup?

You’ll need beef stew meat, barley, carrots, celery, onion, garlic, beef broth, diced tomatoes, and some spices. It’s a simple yet hearty combination!

How long does it take to cook beef barley soup in a slow cooker?

Cooking beef barley soup in a slow cooker takes about 6-8 hours on low or 3-4 hours on high. You’ll know it’s done when the beef is tender.

Can I use frozen beef for slow cooker beef barley soup?

Yes, you can use frozen beef. Just make sure to adjust the cooking time, as it might take longer for the beef to thaw and cook through.

What can I substitute for barley in beef barley soup?

You can substitute barley with quinoa, farro, or even rice. Each grain will give a different texture, but they’ll all work well.

How do I make slow cooker beef barley soup from scratch?

Making it from scratch is easy! Just sauté the meat and veggies, combine all ingredients in a slow cooker, and let it cook until tender. It’s that simple!

Slow Cooker Beef Barley Soup - Comforting & Hearty

Name: Slow Cooker Beef Barley Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Ingredients: 1 lb beef stew meat (cut into 1-inch cubes); 1 cup barley; 2 carrots (sliced); 2 celery stalks (diced); 1 onion (chopped); 4 cloves garlic (minced); 6 cups beef broth; 1 can diced tomatoes ((14.5 oz), undrained); 1 teaspoon dried thyme; 1 teaspoon dried rosemary; to taste Salt and pepper; 1 bay leaf; 2 cups frozen peas (optional)

Ingredients

Scale

1 lb beef stew meat (cut into 1-inch cubes)
1 cup barley
2 carrots (sliced)
2 celery stalks (diced)
1 onion (chopped)
4 cloves garlic (minced)
6 cups beef broth
1 can diced tomatoes ((14.5 oz), undrained)
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste Salt and pepper
1 bay leaf
2 cups frozen peas (optional)

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Instructions

Start by browning the beef. In a skillet over medium-high heat, sear the beef cubes on all sides until browned.
Transfer the browned beef to your slow cooker. Add the chopped onion, garlic, carrots, and celery.
Pour in the beef broth and diced tomatoes. Stir in the barley, thyme, rosemary, bay leaf, salt, and pepper.
Set your slow cooker on low for 6-8 hours or high for 3-4 hours. The soup is ready when the beef is tender and barley is cooked through.
If you’re using peas, stir them in about 30 minutes before serving.
Once done, remove the bay leaf and adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 15
Cook Time: 480