Slow Cooker [or not] Beef and Barley Soupwith baguette
- 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
- 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.)
- 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.
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.
I used venison and it was outstanding! Making again
It's fine. I did it in the slow cooker for 4 hours on high and everything cooked properly.
Adults and kids liked it!
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)