Slow Cooker Beef Barley Soup

Francine Lizotte


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


☆☆☆☆☆ 0 votes

12 servings
10 Min
4 Hr 30 Min
Slow Cooker Crock Pot


  • 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 large
    cloves garlic, pressed
  • 1 can(s)
    (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 large
    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 >>>>

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