Real Recipes From Real Home Cooks ®

slow cooker beef barley soup

a recipe by
Francine Lizotte
Surrey South, BC

Hearty, healthy, tasty and comforting, this soup is just what you need during the cold winter months!

serves 12 servings
prep time 10 Min
cook time 4 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For slow cooker beef barley soup

  • 2 lb
    blade steak aka chuck steak, cubed into bite-size pieces
  • ground himalayan sea salt, as needed
  • freshly ground black pepper, as needed (i always use mixed peppercorns)
  • 1 1/2 Tbsp
    olive oil
  • 1 1/2 c
    white onions, chopped
  • 1 1/2 c
    carrots, sliced
  • 1 1/2 c
    celery, sliced
  • 2 lg
    cloves garlic, pressed
  • 1 can
    (28 oz.) diced tomatoes with its liquid
  • 2 Tbsp
    tomato paste
  • 2 1/2 c
    low-sodium chicken broth
  • 2 1/2 c
    low-sodium beef broth
  • 1/4 c
    dry red wine
  • 3/4 c
    pearled barley
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    dried rosemary
  • 1 lg
    bay leaf

How To Make slow cooker beef barley soup

  • 1
    Cube beef and then season generously with salt and black pepper. In a large skillet over medium heat, add oil. When hot but not smoking, add meat and quickly sear for about 4 minutes or until most of red is gone even though meat is not totally cooked; remove from heat and set aside.
  • 2
    In a slow cooker, add onion, carrot, celery, garlic, diced tomatoes, tomato paste, chicken broth, beef broth, red wine, barley, Worcestershire sauce and rosemary; stir to combine. Add seared meat including the drippings; stir well. Add bay leaf and cook for 4 ½ hours on “High” or 8 hours on “Low”, or until beef is tender and vegetables are cooked.
  • 3
    If using stove top instead of slow cooker, simmer for 1 hour on medium heat.
  • 4
    To view this recipe on YouTube, click on this link >>>>