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A cozy, satisfying slow cooker soup with tender beef chunks, wholesome vegetables, and hearty pearl barley simmered in a rich, savory broth. Perfect comfort food with minimal effort, great for busy days and cold evenings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 8 ounces mushrooms, thinly sliced
  • 8 large carrots, peeled and sliced diagonally into 1/2-inch pieces
  • 6 large cloves garlic, minced
  • 4 medium-large yellow potatoes, peeled and cut into 1-inch chunks
  • 1 large yellow onion, chopped
  • 6 cups low sodium beef broth
  • 1 cup dry red wine (optional; can substitute with additional beef broth or splash of balsamic vinegar)
  • 1/4 cup tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 3/4 cup pearl barley
  • 1 bay leaf
  • Chopped fresh parsley (for garnish)

Instructions

  1. Cut the boneless beef chuck roast into 1-inch cubes and season generously with kosher salt and freshly ground black pepper.
  2. Peel and slice carrots diagonally into 1/2-inch pieces.
  3. Mince the garlic.
  4. Peel and cut yellow potatoes into 1-inch chunks.
  5. Chop the yellow onion.
  6. Thinly slice the mushrooms.
  7. Heat 1 tablespoon olive oil in the slow cooker using a searing setting or in a large skillet over medium-high heat.
  8. Brown the beef cubes on all sides in the hot oil; drain excess fat if needed.
  9. Transfer the browned beef to a 7-quart or larger slow cooker.
  10. Add mushrooms, carrots, garlic, potatoes, onion, 6 cups beef broth, 1 cup dry red wine, 1/4 cup tomato paste, 1 tablespoon Dijon mustard, and 1 teaspoon dried thyme to the slow cooker and stir to combine.
  11. Stir in 3/4 cup pearl barley and add 1 bay leaf.
  12. Cover and cook on high for 4 hours, then reduce to low and cook an additional 2 hours, or until the beef is fork-tender and the barley is cooked through.
  13. If using quick-cooking barley, add it 15–30 minutes before the end of cooking to avoid a mushy texture.
  14. Remove bay leaf before serving. Garnish with chopped fresh parsley.

Notes

Use boneless beef chuck roast for best tenderness; top round can be used but is less tender., Browning beef before slow cooking enhances flavor., Cut vegetables chunkier to prevent them from becoming mushy during the long cooking time., Vegetables can be added later if smaller pieces are preferred for firmer texture., Pearl barley contains gluten; substitute with brown rice or quinoa cooked separately for gluten-free version., Red wine adds depth but can be omitted, substituting with beef broth and a splash of balsamic vinegar if desired., Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer storage., Reheat gently on stovetop or microwave until hot., For a vegetarian version, omit beef and use vegetable broth with extra mushrooms and white beans or lentils added near end of cooking.

Nutrition

Find it online: https://theproteincook.com/beef-barley-soup-easy-slow-cooker-recipe/