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When the temperature drops and the days grow shorter, few meals are as comforting as a steaming bowl of soup. Hearty Slow Cooker Beef & Barley Soup is a quintessential dish that not only warms the soul but also nourishes the body. This recipe is perfect for any season, offering an inviting aroma and rich flavors that can brighten even the dreariest of days. The beauty of this soup lies in its simplicity and the slow cooking process, which allows the ingredients to meld together beautifully, creating a satisfying meal that you can enjoy with family and friends.

Slow Cooker Beef & Barley Soup

Warm up your evenings with Hearty Slow Cooker Beef & Barley Soup, a comforting dish perfect for any season. This recipe combines tender beef, nutritious pearl barley, and a mix of flavorful vegetables, all simmered to perfection in your slow cooker. The slow cooking process enhances the rich flavors, creating a nutritious meal that's ideal for family gatherings or meal prep. Enjoy every spoonful of this soul-satisfying soup, and savor the moments spent around the dinner table.
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Ingredients
  

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

1 cup pearl barley, rinsed

4 cups beef broth

2 cups water

1 medium onion, finely chopped

3 cloves garlic, minced

3 medium carrots, sliced into thin rounds

2 stalks celery, chopped into small pieces

1 cup diced tomatoes (either canned or fresh)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 teaspoon salt (to taste)

1/2 teaspoon black pepper (to taste)

2 tablespoons Worcestershire sauce

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Beef: In a large skillet or frying pan, heat the olive oil over medium-high heat. Once hot, add the beef chunks in a single layer, ensuring not to overcrowd the pan. Sear the beef for about 5-7 minutes, turning occasionally until browned on all sides. Browning the meat enhances the flavor of the soup.

    Prepare the Slow Cooker: Carefully transfer the browned beef into the slow cooker. Next, layer the chopped onion, minced garlic, sliced carrots, and chopped celery over the beef, distributing them evenly.

      Add Liquids and Seasonings: Pour the beef broth and water into the slow cooker, followed by the diced tomatoes, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir gently with a wooden spoon to combine all ingredients thoroughly.

        Incorporate Barley: Carefully fold in the rinsed pearl barley, ensuring it’s well mixed and submerged under the liquid. This will allow it to cook evenly throughout the soup.

          Slow Cook: Place the lid securely on the slow cooker. Set the temperature to low and cook for 8 hours, or on high for 4 hours. The low and slow method is recommended for optimal flavor and texture.

            Final Touches: Once the cooking time elapses, remove and discard the bay leaf from the soup. Taste the soup for seasoning, adjusting with additional salt and pepper if necessary to suit your preference.

              Serve: Ladle the warm, hearty soup into individual bowls. Garnish each bowl with a sprinkle of freshly chopped parsley to add a vibrant touch and some fresh flavor. Enjoy your comforting meal!

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