Slow Cooker Beef and Barley Soup
American recipes

Slow Cooker Beef and Barley Soup

Slow Cooker
serves 6

This beef and barley soup is a generous, old-fashioned bowl of comfort. Stewing beef, pearl barley, carrots and celery cook slowly in beef stock until the meat is tender and the barley is plump.

Serve with crusty bread for a filling dinner. The soup thickens as it stands, so loosen leftovers with a little extra stock when reheating.

SoupComfort FoodBudget
20 mins prep7 hrs cook7 hrs 20 mins total

  1. Heat the oil in a frying pan over a medium-high heat. Brown the beef in batches, then transfer it to the slow cooker.

  2. Add the onion, garlic, carrots, celery and pearl barley to the slow cooker.

  3. Pour in the beef stock and stir in the tomato purée, thyme, bay leaf, salt and pepper.

  4. Cover and cook on Low for 6–8 hours, until the beef is tender and the barley is plump. Stir once or twice if convenient.

  5. Check the consistency during the final hour and add a little extra stock or water if the soup has thickened too much.

  6. Remove the bay leaf, taste and adjust the seasoning, then serve with chopped parsley and crusty bread.

Keep cooking

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