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5 from 2 votes

Beef Barley Soup in Crockpot

Old Fashioned beef barley soup in Crockpot with potatoes comes out so good. Chuck roast slow cooked to fork tender with lots of vegetables.
Prep Time15 minutes
Cook Time5 hours
Course: Entree, Soup
Cuisine: American
Keyword: barley, beef, chuck roast, crockpot, potato, slow cooker, soup, stew meat
Servings: 8
Author: Justine

Equipment

  • 1 slow cooker

Ingredients

  • 2 lbs beef stew meat or cubed chuck roast
  • 1 tbsp olive oil
  • 6 c beef broth
  • 1 lb potatoes peeled and cubed 1" ea.
  • 2 carrots peeled and cut into 1" pieces
  • 1 onion sliced
  • 4 tbsp minced garlic
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp thyme
  • 2 bay leaves
  • 2/3 c quick pearl barley quick style

Instructions

  • In a large skillet, heat the oil over medium heat. Place the beef cubes into the skillet, seasoning with salt and black pepper as desired. Brown the beef for 1 to 2 minutes for each side.
  • Remove the beef and place in the slow cooker. Deglaze the skillet by adding 1 cup of beef broth and scraping the bottom with a wooden spoon to remove the cooked pieces.
  • Add the broth to the slow cooker with the remaining ingredients EXCEPT the quick pearl barley. Put the lid on the crockpot and cook on high for 4 to 5 hours (7 hrs on low) or until the beef is tender.
  • About 30 minutes prior to serving, stir in the quick pearl barley and remove the bay leaves.
    Note: If using regular pearl barley, add the barley with the other ingredients and cook for the entire time.

Video

Nutrition

Serving: 2oz | Calories: 391kcal | Carbohydrates: 17g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1100mg | Potassium: 574mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2619IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 3mg