Slow Cooker [or not] Beef and Barley Soup
with baguette
![Slow Cooker [or not] Beef and Barley Soup](https://cooksmarts.imgix.net/meal_photos/1464/20200302_Beef_and_Barley_Soup-NM-1.jpg?ixlib=rails-4.2.0&auto=format)
We're taking this classic, hearty soup and giving you the option to cook it all day in the slow cooker.
Smarts: Don't want to use the slow cooker? Not to worry. We've got you covered with stovetop instructions as well.
Smarts: Don't want to use the slow cooker? Not to worry. We've got you covered with stovetop instructions as well.
Tags
Ingredients
Beef and Barley Soup:
- Carrots - 6 oz, chopped
- Celery - 3 stalks, sliced
- Onions, medium - 1, chopped
- Garlic - 3 cloves, chopped
- Beef, stew meat - 1 lb (usually sold pre-chopped or cube it yourself; sub boneless beef chuck roast, cubed)
- Oil, cooking - 1 Tbsp
- Tomato paste - 3 Tbsp
- Thyme, dried - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Pearl barley - 1/3 cup
- Stock, beef - 5 cups
- Bay leaves - 2
- Lemon juice - 1/2 tsp
- Baguette, small - 1
- Parsley (opt) - for topping, chopped
Nutrition Facts
Amount Per Serving
Calories
430
Just a moment...
% Daily Value
Total Fat
11g
16%
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Saturated Fat
3g
14%
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Trans Fat
< 1g
Just a moment...
Cholesterol
73mg
24%
Just a moment...
Sodium
969mg
40%
Just a moment...
Total Carbohydrate
48g
16%
Just a moment...
Dietary Fiber
7g
27%
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Sugars
8g
Just a moment...
Protein
37g
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Prep
- Carrots / Celery / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Dry and sear beef - Pat beef dry with paper towels. Season with some salt and pepper. Heat a skillet with oil over medium-high heat and add beef. Sear beef on all sides until deep golden brown, ~8 minutes total. (It doesn’t need to be cooked all the way through, but browning beef well will help to develop flavor and hold its shape while simmering.)
- Cook soup - Combine carrots, celery, onions, garlic, seared beef, tomato paste, dried thyme, red pepper flakes, barley, stock, and bay leaves in the bowl of a slow cooker. Slow cook until beef is tender, 5 to 6 hours on low or 3 to 4 hours on high. If you want to leave this all day, cook the soup on low for 6 hours and then let the soup hold on the warm setting for up to 2 additional hours. (If you don’t want to use the slow cooker, saute the carrots, celery, onions, and garlic in some cooking oil in a Dutch oven. Add the beef, tomato paste, dried thyme, red pepper flakes, barley, stock, and bay leaves. Simmer on low, covered, until beef is tender, ~45 minutes.)
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Make
- When you’re ready to serve, stir lemon juice into the soup. Remove and discard bay leaves. Taste and season with some more salt and pepper.
- If you’d like the baguette warm, heat it up in the oven.
- Serve soup with some parsley (if using) over top. Enjoy with baguette on the side.
Nutrition Facts
Amount Per Serving
Calories
430
Just a moment...
% Daily Value
Total Fat
11g
16%
Just a moment...
Saturated Fat
3g
14%
Just a moment...
Trans Fat
< 1g
Just a moment...
Cholesterol
73mg
24%
Just a moment...
Sodium
969mg
40%
Just a moment...
Total Carbohydrate
48g
16%
Just a moment...
Dietary Fiber
7g
27%
Just a moment...
Sugars
8g
Just a moment...
Protein
37g
Just a moment...
Reviews
Ratings
Most Helpful
Forgot to sear beef but it still was delicious. Used better than bouillon beef for the stock which gave it a great flavor.
1 Helpful34 reviews
Very delicious! Would make again. One of the best beef stew recipes I’ve ever made by far! Used finely chopped beef from HEB and only 4 cups of stock. Makes more than 4 servings. The barley soaked up the liquid and made it thick and rich. :)
0 HelpfulGF version, not a fan. It lacked the thickness and starch of the barley. I would recommend trying potatoes instead of Quinoa.
0 Helpful