Description

This Slow Cooker Beef and Barley Soup is a hearty and comforting meal perfect for cozy days. Tender seared beef chuck combined with nutritious pearl barley, potatoes, aromatic vegetables, and savory broth slow-cooked to perfection creates a rich, flavorful soup. Enhanced with smoked paprika, garlic, and a touch of balsamic vinegar, this dish offers a complex depth of flavor with minimal effort.

Ingredients

Meat and Oil

1 tablespoon olive oil (or as desired)
1 1/2 pounds beef chuck roast, diced into 1-inch cubes (top round roast, bottom round roast, or stew meat may be substituted)

Spices and Seasonings

1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
1 teaspoon dried thyme (1-2 teaspoons fresh thyme may be substituted)
1 teaspoon smoked paprika (regular paprika may be substituted)
2-3 cloves garlic, finely minced
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
2 bay leaves

Vegetables

1 medium white onion (or yellow onion), diced small
3 carrots, peeled and diced small
2 celery ribs, diced small
1 cup baby bella mushrooms, sliced (white mushrooms may be substituted or omit if preferred)
2 cups baby golden or yellow potatoes, diced

Grains and Liquids

5 cups beef broth (regular or reduced sodium)
1 cup pearl barley

Garnish

2 tablespoons freshly minced parsley (optional)

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Instructions

Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Season the diced beef evenly with salt and pepper. Add the beef to the skillet and sear, flipping every minute or so, until all sides are just browned but not cooked through, about 5 minutes. Transfer the seared beef to the slow cooker insert and set aside.
Sauté the Vegetables: Using the same skillet (do not wipe it out), add the onions, carrots, celery, and mushrooms. Sprinkle with dried thyme and smoked paprika. Add more oil if needed. Sauté the vegetables for about 5 minutes or until they begin to soften, stirring frequently.
Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste with the vegetables. Cook for an additional minute to enhance their flavors.
Combine Ingredients in Slow Cooker: Transfer the sautéed vegetable mixture to the slow cooker over the seared beef. Add the beef broth, balsamic vinegar, pearl barley, diced potatoes, and bay leaves. Stir gently to combine.
Slow Cook the Soup: Cover and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours, until beef and potatoes are tender and barley is cooked through but still chewy. Stir occasionally during cooking. Note that slow cookers vary, so start checking for doneness about an hour before the cooking time ends.
Adjust Liquid and Flavor: During cooking, if the soup thickens too much, add additional broth or water to maintain a soup-like consistency. After cooking, remove bay leaves. Taste and adjust seasoning with salt and pepper as needed. If flavors seem flat, add a pinch of sugar to balance acidity.
Garnish and Serve: Ladle the soup into bowls and optionally garnish with freshly minced parsley. Serve with crusty breads such as homemade sourdough, buttery no-knead dinner rolls, or potato rolls for a complete comforting meal.

Notes

Searing the beef before slow cooking enhances flavor and texture significantly; do not skip this step.
Use reduced sodium beef broth if you prefer a lower salt content, but adjust seasoning at the end accordingly.
Barley may absorb different amounts of liquid; add extra broth or water as necessary to keep your desired soup consistency.
Feel free to substitute mushrooms or omit them based on preference.
Checking doneness an hour before the estimated cooking time is recommended as slow cooker heat outputs vary.

Prep Time: 20 minutes
Cook Time: 4 hours 20 minutes
Category: Soup
Method: Slow Cooking
Cuisine: American