Let Me Tell You About This Soup…
Alright, story time. You know those grey, drizzly afternoons where you just want your house to smell like you've got your life together, even if the only thing you've organized are your socks? That's when I pull out this slow cooker beef & barley soup recipe. Actually, I think the first time I tried it was after losing a pretty tragic bet with my brother (don’t ask, it involved karaoke and a questionable falsetto), and I was in serious need of something comforting enough to drown my sorrows. Turns out, this soup is now the reigning champion in my 'cosy dinner' hall of fame. Not to brag, but even my notoriously picky cousin came back for seconds. Which is saying something—she usually eats like a sparrow at weddings.
Why You'll Love This Cozy Pot
I make this when I've got a weekend full of errands (or when I'm pretending I didn't snooze my alarm six times). My family goes a bit nuts for it because, really, who doesn't go weak at the knees for beef chunks swimming in a thick barley broth? (Side note—it’s one of those miraculous recipes that actually improves if you just dump everything in and walk away!) Plus, it’s forgiving. Forgot to add peas? No drama. Added a bit too much barley? Honestly, it still works. I used to panic when my beef ended up a bit chewy, but I realized that the secret is just letting it do its thing—let the slow cooker work its magic while you catch up on laundry. Or Netflix. Or both.
What You'll Need (I Swear It's Mostly Pantry Stuff)
- Beef stew meat: 500g (about a pound, give or take)—I've swapped round steak for chuck roast, and though my grandmother always insisted on fancy butcher meat, I've honestly had great results with the grocery store pack.
- Pearl barley: ¾ cup (if you can, rinse it, though I've forgotten this step more times than I'd admit...)
- Carrots: 2 large, diced. When I'm low, I've even tossed in frozen mixed veg.
- Celery: 2-3 stalks; my mate Tess adds an extra handful for crunch, but it's your call.
- Onion: 1, chopped. (Red onion works too, just ends up a touch sweeter).
- Garlic: 2 cloves, minced. Or a big spoon of the jarred stuff if you're in a rush.
- Beef stock: 5 cups (sometimes I do half stock, half water—nobody's noticed yet!)
- Tomato paste: 2 tablespoon (I tried ketchup once—eh, wouldn’t recommend).
- Bay leaf: 1-2, depending on how much you like living on the wild side.
- Salt & pepper: To taste, really. Start light, you can always add more later.
- Optional: A splash of Worcestershire (or soy sauce if you're out), some fresh parsley at the end, and if you fancy a richer soup, a knob of butter right before serving.
How To Bring This Together Without Losing Your Mind
- Brown the beef (or don't, I won't judge): This is where I stand by the stove half-awake in my slippers. If you want deeper flavor, sear chunks in a pan first until they're brown-ish. But some mornings, it's straight to the slow cooker. Honestly? Not a dealbreaker either way.
- Chuck everything in the pot: Add the meat, barley, carrots, celery, onion, garlic, tomato paste, bay leaf, and stock. Give it a stir. Looks a little... beige? Don’t panic. It’ll perk up.
- Season & start it up: Sprinkle salt and pepper. Throw in that splash of Worcestershire if you’ve got it. Set your slow cooker to LOW for 8-9 hours (or HIGH for about 4-5 if you’re pressed for time, but I really do think it’s tastier with the slower method).
- Final touches: Taste. This is honestly the part where I start eating it straight from the ladle. Fish out the bay leaf—unless you like a hint of adventure in your dinner—and adjust salt/pepper. Stir in parsley and a pat of butter if you’re feeling decadent.
Stuff I’ve Learned the Hard Way
- If you add barley at the very start, it soaks up a lot of stock. I tend to top mine off with hot water halfway, unless you’re in the mood for stew instead of soup (which, come to think of it, is also great).
- If you use old beef stock cubes, check the salt—one too many sodium mishaps here.
- I used to chop everything super fine—then realized big, rustic chunks look (and taste) better.
Some Wild Variations (and a Missed Experiment…)
- Once, I swapped barley for cooked brown rice. Not bad, just less chewy.
- Try some mushrooms, sliced thick—adds an earthy flavor, if you’re feeling fancy.
- Added leftover roast potatoes once... they turned a bit mushy, to be honest. Not my finest hour.
- If you’re vegetarian, I reckon you could sub in a medley of beans for beef—I haven’t tried, but give it a go and let me know (seriously, I’m curious!).
Thingamajigs You’ll Need (or Not…)
- Slow cooker—obviously. But, if you don’t have one, at a push you can use a big Dutch oven in your regular oven at a very low temp. (It’s not quite the same, but it’ll do in a pinch).
- A big wooden spoon: Actually, any old spoon, really. I once used a spatula for the whole process.
Keeping Leftovers (If You Can…)
Officially, this keeps about 3 days in the fridge in a sealed tub. But honestly, in my house? It’s usually vanished after the first night. Still, it reheats well—in fact, I think it tastes even better on day two. You can freeze it too, but the barley soaks up more liquid the longer it sits, so you might have to add a bit of broth to thin it back out. (Or just embrace it as more of a stew—life’s too short for soup rules.)
How We Like to Serve It (Family Quirks Included)
You can obviously just ladle it into bowls and call it a day, but I love to serve mine with hunks of buttered sourdough, which gets dunked—no shame—directly in the bowl. Sometimes I scatter extra chopped parsley (mostly for the fancy factor), and my partner adds a shake of hot sauce (don’t ask). My uncle once insisted this soup was even better poured over mashed potatoes. I don't totally agree, but hey, whatever floats your boat.
Stuff I Wish I'd Known (a.k.a. Hard-Earned Pro Tips)
- I once thought rushing the cooking time wouldn't matter—big mistake. The beef turned out tough as old boots. Low and slow is your best pal here.
- It's tempting to keep lifting the lid to check—but honestly, just trust the process. Every time you peek, you let out steam and it takes longer. (Yes, I’m still working on this.)
- The barley has a mind of its own. If you add too much, it'll swallow your soup whole. I err on the lower side, then add more if I'm feeling brave.
Straight From the Q&A Pile
- Can I make this gluten-free? Not with barley, but you could sub with brown rice or quinoa. It's not quite the same, but still tasty. (I actually got this question from my friend Ros at Gluten Free on a Shoestring, and she's the pro here!)
- Do I have to brown the beef first? Nope. Some people swear by it, others can't be bothered. I do it maybe half the time. Pick your battles.
- What cut of beef is best? Chuck roast is fab. But I've honestly used whatever was cheap at the supermarket. Once used brisket when it was on sale—turned out great, though a bit fattier.
- My barley is chewy—did I mess up? Not at all, actually that's just how barley behaves sometimes. If you like it really soft, toss it in halfway through instead of the start.
- Can I use chicken instead? You could, though once I did and it turned out a bit odd. Kind of like it didn't know if it was stew or soup. But if you're feeling adventurous, there's always this lovely chicken version over on Serious Eats.
So there you have it, my slightly rambling, totally un-fancy way to make Slow Cooker Beef & Barley Soup. If you’re still hungry for more homey recipes—or just want to trade soup stories—check out my go-to food blog Smitten Kitchen (seriously, Deb has saved many a dinner in my house). Happy slow cooking, mate! If you find yourself humming a tune while the kitchen fills with delicious beefy smells, well, you’re in good company. And remember: soup doesn’t fix everything, but it sure is a start.
Ingredients
- 1.5 lbs beef stew meat, cut into 1-inch pieces
- 1 cup pearl barley, rinsed
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
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1Add beef stew meat, barley, carrots, celery, onion, and garlic to the slow cooker.
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2Pour in the beef broth and diced tomatoes with their juices.
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3Stir in dried thyme, bay leaf, salt, and pepper.
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4Cover and cook on low for 8 hours, or until beef and barley are tender.
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5Discard the bay leaf, adjust seasonings if needed, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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