Crockpot Beef and Barley Soup
Crockpot Beef and Barley Soup is a warm and hearty dish that brings together tender beef, chewy barley, and vibrant vegetables in a delicious, comforting bowl. Perfect for chilly days, this easy, set-it-and-forget-it recipe fills your home with mouthwatering aromas while you go about your day. Ideal for family gatherings or meal prep, each savory spoonful promises to satisfy cravings and create lasting memories around the dinner table.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: Serves approximately 6 portions 1x
- Category: Main
- Method: Crockpot
- Cuisine: American
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 cup pearl barley
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 14.5 oz can diced tomatoes (fire-roasted)
- 6 cups low-sodium beef broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the vegetables and mincing the garlic.
- Sear the beef chuck roast in a skillet over medium heat until browned (about 4–5 minutes per side).
- Transfer the seared beef to the crockpot. Add the chopped vegetables, barley, diced tomatoes, bay leaves, thyme, salt, and pepper.
- Pour the beef broth over all ingredients and stir gently to combine.
- Cook on low for about 8 hours or high for about 4 hours until everything is tender.
- Remove bay leaves before serving. Ladle into bowls and enjoy!
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg
Keywords: For added nutrition, consider incorporating spinach or mushrooms into the soup. You can substitute barley with quinoa for a gluten-free option. Store leftovers in an airtight container in the fridge for up to three days.