Description
A comforting and hearty slow-cooked soup featuring tender beef chuck, chewy pearled barley, and a medley of fresh vegetables, perfect for cold days.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 3/4 cup pearled barley (about 150g)
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 14 oz canned diced tomatoes (400g)
- 6 cups beef broth (1.4 liters), low-sodium recommended
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut (fresh or frozen)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (optional, for browning beef)
Instructions
- Cut the chuck roast into 1-inch cubes (about 2 pounds). Pat dry with paper towels.
- Optional: Heat olive oil in a large skillet over medium-high heat. Brown beef cubes on all sides, about 5-7 minutes per batch. Set aside.
- Prep the vegetables: peel and slice carrots, slice celery stalks, dice onion, mince garlic, peel and cube potatoes, trim and cut green beans.
- Place browned beef (or raw if skipping browning) in the crockpot. Add carrots, celery, onion, garlic, potatoes, green beans, barley, and diced tomatoes.
- Pour in beef broth. Add bay leaves and dried thyme. Season lightly with salt and pepper.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender and barley is cooked but chewy. Add extra broth or water if soup becomes too thick.
- Remove bay leaves. Taste and adjust seasoning with salt and pepper. Optionally add Worcestershire sauce or smoked paprika for extra depth.
- Ladle soup into bowls and serve immediately. Leftovers taste better after resting.
Notes
Browning the beef before slow cooking adds depth of flavor but is optional. Rinse barley before adding to reduce starch and prevent gummy texture. Check liquid levels mid-cook and add broth if needed. Adjust seasoning near the end as slow cooking mellows spices. Soup thickens as it rests; add broth when reheating if necessary.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 320
- Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 28
Keywords: crockpot soup, beef soup, vegetable beef soup, barley soup, slow cooker recipe, comfort food, cold day recipe