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Slow Cooker [or not] Beef and Barley Soup
with baguette

Active: 30 minTotal: 5 hr 30 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Carrots / Celery / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. 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.)
  3. 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.)

Make

  1. 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.
  2. If you’d like the baguette warm, heat it up in the oven.
  3. Serve soup with some parsley (if using) over top. Enjoy with baguette on the side.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

This meal has 29 reviews

GF version, not a fan. It lacked the thickness and starch of the barley. I would recommend trying potatoes instead of Quinoa.

By: Kristine
Posted: Mar 25, 2020
Diet: Gluten-free

I used venison and it was outstanding! Making again

By: Meg
Posted: Mar 11, 2020
Diet: Original

It's fine. I did it in the slow cooker for 4 hours on high and everything cooked properly.

By: Beth
Posted: Mar 10, 2020
Diet: Original

Adults and kids liked it!

By: Jessie
Posted: Mar 09, 2020
Diet: Original

Great taste!

By: Kate
Posted: Mar 07, 2020
Diet: Vegetarian

Loved the original of this soup and loved it even more in the slow cooker! I subbed farro for barley (added it about 2 hours before we ate). Didn't brown the meat but cut it into very small bites and it was great. (note to self: used about 3 cups broth and 2 pkgs mirepoix)

By: Elissa
Posted: Mar 07, 2020
Diet: Original