Recipe: Beef Barley Soup

Beef & Barley Soup

Beef Barley Soup

Decorating for fall at the store has me ready for SOUP SEASON! Which honestly, it could be 100 degrees outside and I would still eat soup! This is such an EASY, delicious, crock-pot friendly soup to throw together! 🍲

Ingredients

  • 2 lbs chuck roast
  • 3 Tbsp Garlic Extra Virgin Olive Oil
  • 1 1/2 cups carrots, chopped (about 3 carrots)
  • 1 cup celery, chopped (about 2 stalks)
  • 1 large onion, chopped
  • 3 Tbsp ketchup
  • 1 1/2 Tbsp minced garlic
  • 2 32oz cartons beef broth
  • 1 Tbsp soy sauce
  • 2 tsp Worcestershire sauce
  • 1/2 tsp rosemary
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • Himalayan Sea Salt and freshly ground black pepper, to taste
  • 1 cup pearl barley
  • 3 Tbsp fresh parsley, minced

Directions

Heat Garlic Extra Virgin Olive Oil in a large pot over medium-high heat. Season with Himalayan Sea Salt and freshly ground black pepper. Let sear until golden brown on bottom (about 3 minutes or so) then flip and sear on reverse (about 2 minutes).

While beef is searing, add 1 1/2 cups of the beef broth, ketchup, soy sauce and Worcestershire sauce to the crock pot, whisk vigorously. Once beef is done searing, place in crock pot on low heat. Add carrots, celery, onion, garlic, rosemary, thyme and two bay leaves. Cook for about 7 hours on low heat.

After beef is cooked, remove from crock pot and shred. Return the beef to the crockpot with remaing beef broth and uncooked barley. Cook for an additional hour on low heat.

When ready to serve, top with fresh parsley!

Enjoy!

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Comments (2)

    • Annette

    Chelsea,
    I made the Beef Barley Soup today. My husband tried the beef while I was pulling it apart before adding the Pearl Barley to the Crock Pot and he said it was amazing-I was very pleased.. The only Pearl Barley I could find at Woodman’s in Appleton was Bob’s Red Mill.

    I wish I would have read the directions on the package and did not just follow your recipe. One hour on low led me to crunchy barley. I should have pre-cooked the barley and added to the soup for the last hour on low. The package suggests Slow Cooker time is 2 1/2 to 3 hours. By the time the barley was soft-carrots and celery were mush. Of course I use regular barley and quick cook barley in other soups-but seeing the ingredient “pearl barley” reminded me of my mom’s soup when I was young. Lesson Learned Thanks

    August 14, 2021
      • Chelsea Gilling

      Hi Annette!

      Oh darn! I’ve always cooked it like this and haven’t had a problem! Sorry about that! I’m glad you loved the flavor though!

      August 16, 2021