Recipe
Slow Cooker Beef & Barley Soup
Tender beef, pearl barley and vegetables simmered in a rich stock for a hearty slow-cooker soup.
Ingredients
Method
20 mins prep420 mins cook440 mins total
Heat the oil in a frying pan over a medium-high heat. Brown the beef in batches, then transfer it to the slow cooker.
Add the onion, garlic, carrots, celery and pearl barley to the slow cooker.
Pour in the beef stock and stir in the tomato purée, thyme, bay leaf, salt and pepper.
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.
Check the consistency during the final hour and add a little extra stock or water if the soup has thickened too much.
Remove the bay leaf, taste and adjust the seasoning, then serve with chopped parsley and crusty bread.
Notes
The beef can be browned in advance, but the soup will still be good if you add it straight to the slow cooker.
Barley continues to absorb liquid as it cools, so leftovers may need extra stock.
About this recipe
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.
