Slow Cooker Beef and Barley Soup

5 from 2 votes

Slow Cooker Beef and Barley Soup

Slow Cooker Beef and Barley Soup is warm, hearty and filled with flavor. The combination of beef, vegetables and tender pieces of barley make this soup the ultimate winter comfort food.

Prep Time20

Cook Time4

Total Time4 20

Servings:

Calories: 284kcal

Ingredients

1 tablespoon olive oil extra virgin
2 lbs stewing beef
1 cup onion chopped
2 cups carrots peeled and chopped
1 ½ cups celery chopped
3 cloves garlic minced
6 cups beef broth
½ cup dry red wine
1 teaspoon parsley flakes
1 teaspoon ground black pepper
1 bay leaf
½ teaspoon dry red chilies optional
⅔ cup pearl barley

Instructions

In a medium fry pan, brown beef and onions over high heat. Pour beef and onions into slow cooker.
Add all of the ingredients to the slow cooker except for the barley.
Cook on high for 3 hours or low for 6 hours.
Add barley to the slow cooker and stir to combine.
Cook for an additional 1 hour on low or 2 hours on high.
Spoon into bowls and enjoy! Makes 6 servings (1 ½ cups of soup per serving).

Notes

Be sure to brown the beef over high heat because you just want to brown the outsides of the beef to lock in the flavor. The beef will continue to cook in the slow cooker.

Do not add the barley to the soup until the last hour or two of cooking! If the barley is added too early it will get soggy.

Slow Cooker Beef and Barley Soup can be stored in the fridge for up to three days. Simply remove soup from fridge, place in a pot or bowl and reheat on the stovetop or in the microwave.

Slow Cooker Beef and Barley Soup freezes well. Place soup in a freezer safe container and freeze up to three months. I prefer to freeze the soup in individual sized freezer safe containers. Soup can be removed from freezer for a quick lunch or dinner. Thaw on the counter and reheat according to your preferences.

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