Slow Cooker Beef and Barley Soup
This hearty Slow Cooker Beef and Barley Soup is loaded with tender cubed beef, diced vegetables, and a luxurious broth your whole family will love!
- 2 lbs Chuck roast (cut into 1" cubes)
- 3/4 cup Barley
- 8 cups Beef broth
- 3 Carrots (diced)
- 1 Onion (diced)
- 2 Celery (diced)
- 4 cloves Garlic (minced)
- 3 tablespoons Tomato paste
- 1 tablespoon Worchestershire Sauce
- 2 sprigs Thyme
- 2 Bay leaves
- ½ teaspoon Black pepper
- salt to taste
Add all ingredients to 6 quart slow cooker, except barley.
Let cook on high for 4 hours, or low for 8 hours, then add barley and cook for 1 hour longer. Individual slow cooker times can vary, it is best to add barley as beef is becoming tender.
Taste for salt and adjust as needed.
Ladle soup into bowls and serve with buns for dipping, if desired.
I recommend a [easyazon_link identifier="B003HF6PUO" locale="US" tag="foxvalfoo-20"]six-quart slow cooker[/easyazon_link] for this recipe. Five-quart also works, but will be very full.
IF YOU LIKED THIS RECIPE you will love my Beer Braised Short Ribs recipe too!