Best 8 Slow Cooked Beef Barley Soup Recipes
Indulge in the heartwarming goodness of slow-cooked beef barley soup, a classic comfort food that nourishes both body and soul. This savory and satisfying soup features tender chunks of beef, plump barley grains, and an array of vegetables simmered in a rich and flavorful broth. The slow-cooking process allows the flavors to meld and deepen, resulting in a hearty and comforting soup that's perfect for chilly days or whenever you crave a taste of pure culinary bliss.
This versatile soup offers endless possibilities for customization. Experiment with different cuts of beef, such as chuck roast or brisket, to achieve your desired level of tenderness and flavor. Add your favorite vegetables, such as carrots, celery, onions, and potatoes, to create a vibrant and colorful medley. Enhance the soup's flavor profile with aromatic herbs like thyme, rosemary, and bay leaves. For a touch of spice, incorporate a pinch of cayenne pepper or a dash of paprika.
Whether you prefer a classic beef barley soup or a more adventurous variation, this recipe collection has something for every palate. Discover the traditional version, featuring simple, wholesome ingredients that come together to create a timeless classic. Explore variations that incorporate unique ingredients and cooking techniques, such as a hearty beef barley soup with Guinness or a slow cooker beef barley soup with a tangy tomato base.
Embrace the versatility of slow-cooked beef barley soup and let your culinary creativity shine. Gather your ingredients, choose your favorite recipe, and embark on a culinary journey that will leave you feeling warm, satisfied, and utterly content.
CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP
Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h50m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
- Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
- Cover and cook on Low heat setting 8 to 9 hours.
- Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.
Nutrition Facts : Calories 325, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 6 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1260 mg
CUBED BEEF AND BARLEY SOUP
Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.-Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 8h50m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.
Nutrition Facts : Calories 233 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 644mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
CROCKPOT BEEF BARLEY SOUP
This ultra comforting beef barley soup recipe is made easy in the slow cooker, which makes for incredibly tender beef and vegetables with perfectly textured barley!
Provided by The Chunky Chef
Categories Entree Main Course
Time 6h15m
Number Of Ingredients 15
Steps:
- If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.
- Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
- Remove bay leaves and thyme stems and serve. Goes perfectly with some crusty bread.
Nutrition Facts : Calories 378 kcal, ServingSize 1 serving
SLOW-COOKED BEEF BARLEY SOUP
"My hubby doesn't usually consider a bowl of soup 'dinner,' but this hearty, comforting soup, served with cornbread on the side, got a thumbs up...even from him!" Ginny Perkins - Columbiana, Ohio
Provided by Taste of Home
Categories Lunch
Time 9h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown meat in oil over medium heat; drain., Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley and seasonings., Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat.
Nutrition Facts : Calories 259 calories, Fat 9g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 1316mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 5g fiber), Protein 21g protein.
SLOW-COOKER BEEF AND BARLEY SOUP
Cook up something with stick-to-your-ribs substance when the weather turns cold: This beef and barley slow-cooker stew, packed with veggies, tender beef, and soft barley is your new go-to comfort food soup. Set your slow-cooker on low in the morning and by evening, dinner is served.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h50m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except peas.
- Cover; cook on Low heat setting 9 to 10 hours.
- Stir in peas. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until peas are tender.
Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 50 mg, Fiber 5 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g
SLOW COOKER FRESH VEGETABLE-BEEF-BARLEY SOUP
Most vegetable-beef-barley soups are bland soups to help people that are ill, but I like vegetable-beef-barley soup to have more flavor, so I have worked at making this one have more flavor and more veggies then most. When I make this soup, I make my family a nice loaf of bread to serve them with it, plus I also give them a nice chunk of cheese. I also fix a light dessert or slice up some fruit.
Provided by rlt11_NMC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 8h20m
Yield 10
Number Of Ingredients 22
Steps:
- Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
- Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 37.7 g, Cholesterol 36 mg, Fat 5.2 g, Fiber 6.7 g, Protein 19 g, SaturatedFat 1.6 g, Sodium 879.5 mg, Sugar 9 g
SLOW-COOKER BEEF AND BARLEY SOUP
This recipe is inspired by the beef, leek and barley soup in "Home Cooking" (Knopf Doubleday Publishing Group, 2010), a memoir and cookbook by Laurie Colwin. It defies what you're told you must do to make an exceptional soup: Brown your meat, add ingredients in layers, and taste as you go. Instead, just chop a few vegetables, put everything in a pot - or in this case, a slow cooker - then forget about it. This recipe builds satisfying, hearty flavors in a few key ways: The small quantity of dried mushrooms not only nods to mushroom-barley soup, but also creates an umami backdrop. Opt for chicken stock instead of beef, which is more consistently flavorful across brands. Use a collagen-rich cut of meat, like chuck or short ribs. And last, a long cook time allows flavors to deepen, without any babysitting.
Provided by Ali Slagle
Categories dinner, soups and stews, main course
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a 5-to-8-quart slow cooker, add the beef, stock, carrots, onion, barley, thyme, porcini, 2 teaspoons salt, 1 teaspoon black pepper and 2 cups water. Stir to combine, cover and cook on low until the meat shreds when pulled with two forks, 6 to 8 hours.
- If your soup has fat on the surface, skim it with a spoon. (The amount will vary, depending on your cut of meat.) Remove and discard the thyme. If using chuck, shred the meat using two forks right in the pot; if using short ribs, transfer to a cutting board and pull the meat away from the bones. Remove any excess fat and cartilage, then chop and shred the meat and return it to the slow cooker. Stir in the vinegar. If the flavors taste muted, add salt and vinegar. If it's too mild, add more black pepper.
SLOW-COOKER BEEF AND BARLEY SOUP
The barley cooked over a long periods of time, adds a velvety texture as well as a nutty flavor to the soup. Try substituting two Tablespoons minced fresh dill for the parsley.
Provided by Chef mariajane
Categories Clear Soup
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining beef.
- Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions, carrots, and 1/4 teaspoons salt. Cook until the vegetables are softened, about 5 minutes. Stir in the wine, scraping up any browned bits. Simmer until the wine has reduced by half, about 1 minute, then pour into the slow cooker.
- Add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Cover and cook, on either low or high, until the beef is tender, 6-7 hours on low or 4-5 hours on high. Before serving, stir in parsley and season with salt and pepper to taste.
- TO MAKE AHEAD: The night before (or a day in advance) prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the vegetables and wine in another container. In the morning, add the chilled ingredients to the slow cooker, then add the tomatoes with their juice, the broths, thyme and barley to the slow cooker. Proced with step 3. The cooking time will run to the high end of the range given in the recipe.
Tips:
- Use the right cut of beef: Chuck roast or beef stew meat are both good choices for this soup, as they are both well-marbled and will become tender when cooked slowly.
- Sear the beef before cooking: Searing the beef adds flavor and helps to brown the meat, which gives the soup a richer color.
- Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables, such as potatoes, parsnips, or turnips.
- Add barley early in the cooking process: Barley takes longer to cook than the other ingredients, so it is important to add it early on.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a bay leaf or two for extra flavor.
- Serve the soup hot: This soup is best served hot, with a side of bread or crackers.
Conclusion:
This slow-cooked beef barley soup is a hearty and flavorful meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious and satisfying soup that the whole family will love.
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