Slow Cooker Beef Barley Soup is a hearty, flavorful soup with tender beef and vegetables, plus plump barley. It's an easy crockpot recipe that's comfort in a bowl! Watch the video!
Ingredients
1tablespoonolive oil
2poundsboneless beef chuck roastcut into 1" cubes
kosher salt
freshly ground black pepper
8ouncesmushroomscut into thin slices
8large carrotspeeled and sliced diagonally into 1/2" pieces
6large cloves garlicminced
4medium-large yellow potatoespeeled and cut into 1" cubes
Sprinkle beef fairly generously with kosher salt and pepper. If you own a slow cooker with a meat browning function, add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker. You will need a large slow cooker for this recipe, as it makes a big quantity (ours is a 7-qt. size).
Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more, or until beef is tender.
Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.