Thick Crockpot Beef and Barley Soup
A hearty and comforting soup made with savory beef, tender vegetables, and nutty barley, perfect for chilly days.
Ingrédients
Beef and Base Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch cubes Can be substituted with chicken or turkey for a lighter option
- 1 tablespoon olive oil For searing the beef
- 6 cups beef broth For a vegetarian version, use vegetable broth
- 1 tablespoon Worcestershire sauce
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 stalks celery, diced
- 1 cup mushrooms, sliced
- 1 cup frozen peas Add 30 minutes before serving
- 1 cup chopped fresh parsley for garnish (optional) This adds freshness
Seasonings and Grains
- 1 cup pearl barley Can be substituted with quinoa for gluten-free
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt and pepper
Instructions
Preparation
- Gather all of your ingredients and chop the vegetables. Cut the beef into 1-inch cubes.
- Heat a large skillet over medium-high heat and add olive oil. Sear the beef stew meat for about 5 minutes until browned on all sides.
- Transfer the seared beef into the crockpot.
- In the same skillet, sauté the diced onion, carrots, celery, and mushrooms for about 5 minutes until they start to soften.
- Add the minced garlic into the skillet and sauté for an additional minute.
- Transfer the sautéed vegetables to the crockpot with the beef.
- Add the pearl barley, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper into the crockpot.
- Nestle the bay leaves into the mixture, ensuring they are submerged.
- Cover the crockpot and cook on low for 8 hours or high for 4 hours.
- About 30 minutes before serving, stir in the frozen peas.
Notes
For extra flavor, add a splash of red wine along with the broth or stir in a dollop of sour cream just before serving. You can also substitute other vegetables based on your preference.