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As the weather turns cooler and the days grow shorter, there’s something undeniably comforting about a warm bowl of soup. Hearty Slow Cooker Beef & Barley Soup epitomizes this comfort, offering a rich, savory experience that warms both body and soul. This dish combines tender chunks of beef, wholesome barley, and a medley of vegetables, making it not only satisfying but also nourishing. The slow cooker method is key here, allowing flavors to meld beautifully over several hours, resulting in a deeply flavorful and aromatic soup that is perfect for any occasion.

Slow Cooker Beef & Barley Soup

Warm up your cold days with a comforting bowl of Hearty Slow Cooker Beef & Barley Soup. This classic recipe features tender beef, wholesome barley, and a medley of vegetables, creating a deliciously rich and nourishing dish. The slow cooker method enhances the flavors, resulting in a deeply satisfying soup that is perfect for any gathering. With nutritious ingredients and easy preparation, you’ll love enjoying this hearty dish that brings warmth to your kitchen and soul.
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Ingredients
  

1.5 lbs beef chuck roast, cut into bite-sized pieces

1 cup pearl barley, rinsed thoroughly

4 cups beef broth (low sodium recommended)

2 cups water

1 medium onion, finely chopped

3 cloves garlic, minced

3 medium carrots, sliced into rounds

2 stalks celery, chopped into small pieces

1 cup diced tomatoes (canned or fresh)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper (adjust to taste)

2 tablespoons Worcestershire sauce

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the beef chunks in a single layer, ensuring not to overcrowd the pan. Brown the pieces on all sides, approximately 5-7 minutes, to lock in the juices and deepen the flavor of the soup.

    Prepare Slow Cooker: Once the beef is browned, transfer it to the slow cooker. Layer the chopped onion, minced garlic, sliced carrots, and chopped celery on top of the beef to enhance the flavor as they cook.

      Add Liquids: Carefully pour in the beef broth and water. Next, add the diced tomatoes, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir gently to combine all ingredients, making sure everything is evenly distributed.

        Incorporate Barley: Add the rinsed pearl barley to the mixture, stirring gently to ensure the barley is fully submerged in the liquid. This step is crucial for the barley to cook evenly.

          Slow Cook: Cover the slow cooker with its lid and set it to cook on low for 8 hours or on high for 4 hours. For the best flavor and aroma, the low setting is highly recommended.

            Final Touches: After the cooking time is completed, remove the bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper to your liking.

              Serve: Ladle the hearty soup into bowls and sprinkle generously with freshly chopped parsley. This will add a vibrant touch and a burst of fresh flavor to your dish. Enjoy your comforting meal!

                Prep Time: 15 minutes | Total Time: 8 hours 15 minutes | Servings: 6-8

                  Presentation Tips: For an extra touch, serve with crusty bread on the side and add a drizzle of olive oil over the soup just before serving.