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Cozy Crockpot Thick Beef and Barley Soup

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A rich, hearty, and thick beef and barley soup slow-cooked with root vegetables, perfect for cold days and comforting family dinners.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 3/4 cup pearl barley, rinsed
  • 2 large carrots, peeled and chopped
  • 1 large parsnip, peeled and chopped
  • 2–3 celery stalks, chopped
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 6 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for browning the beef

Instructions

  1. Chop the carrots, parsnips, celery, and onion into roughly 1/2-inch pieces. Mince the garlic. Rinse the pearl barley under cold water until the water runs clear.
  2. Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Add beef cubes in batches so they don’t crowd the pan. Brown on all sides, about 5-7 minutes per batch. Transfer browned beef to a plate.
  3. In the same skillet, reduce heat to medium. Add diced onion, celery, carrots, and parsnips. Cook for 5 minutes until softened and fragrant. Stir in minced garlic and cook for another minute.
  4. Stir 2 tablespoons of tomato paste into the vegetables, cooking for 1-2 minutes until it darkens slightly.
  5. Transfer browned beef, sautéed vegetables, rinsed barley, beef broth, Worcestershire sauce, dried thyme, bay leaves, salt, and pepper to the crockpot. Stir gently to combine.
  6. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender and barley has plumped up, thickening the soup.
  7. Remove bay leaves and taste for seasoning. Add more salt or pepper if needed. For thicker soup, mash a few chunks of potato or carrot against the crockpot side and stir in.
  8. Ladle soup into bowls and garnish with fresh parsley if desired. Serve warm.

Notes

Browning the beef adds depth of flavor and texture. Rinse barley to prevent gluey texture. Use low sodium broth to control saltiness. Adjust liquid levels during cooking if needed. For gluten-free, substitute barley with quinoa or gluten-free oats. Vegetarian version uses mushrooms and vegetable broth.

Nutrition

Keywords: beef soup, barley soup, crockpot soup, slow cooker, comfort food, winter recipe, hearty soup, root vegetables

Find it online: https://emmaoven.com/cozy-crockpot-thick-beef-and-barley-soup-easy-recipe-for-cold-days/