Description
This Crockpot Beef and Barley Soup is a delightful mixture of tender beef and fresh vegetables, simmered to perfection for a simple, satisfying meal on cold nights.
Ingredients
Scale
- 2 pounds beef stew meat
- 6 cups beef broth
- 3 medium carrots (diced)
- 2 celery stalks (diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup quick pearl barley
- Fresh parsley (for garnish)
Instructions
- Add beef stew meat to the crockpot.
- Stir in diced carrots, celery, onion, and minced garlic.
- Pour in beef broth, tomato paste, and Worcestershire sauce.
- Add Italian seasoning, salt, and black pepper; stir to combine.
- Cook on LOW for 7–8 hours or HIGH for 4 hours.
- About 30-45 minutes before serving, stir in quick pearl barley.
- Continue to cook until barley is tender, about 30-45 minutes more.
- Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
For a gluten-free option, substitute barley with quinoa or omit it altogether.
Use high-quality low-sodium broth for the best flavor.
Cool leftovers before storing in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg