Slow Cooker Bone Broth Beef & Barley Soup
Slow Cooker Bone Broth Beef & Barley Soup is the ultimate comfort food, perfect for cozy evenings. This nourishing soup features rich beef broth, tender chunks of beef, and hearty barley, simmered to perfection with fresh vegetables. With minimal effort and maximum flavor, it’s an easy recipe that brings warmth and joy to your dining table. Enjoy this delightful dish that promises to satisfy both body and soul.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 2 lbs beef bones (marrow or oxtail)
- 1 lb chuck roast, cut into chunks
- 1 cup pearl barley
- 3 medium carrots, chopped
- 3 stalks celery, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 8 cups water
Instructions
- Gather all ingredients and rinse the barley under cold water.
- In a skillet over medium-high heat, brown the chuck roast until seared on all sides.
- Add the browned meat and beef bones to the slow cooker along with carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper.
- Pour in enough water to cover the ingredients (about 8 cups).
- Cover and cook on low for 8 hours or high for 4 hours.
- About 30 minutes before serving, stir in the rinsed barley.
- Ladle into bowls and garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Customize your soup by adding leafy greens like spinach or swapping barley for quinoa. Store leftovers in an airtight container for up to four days or freeze for later use.