Description
Warm and hearty, this Crockpot Beef and Barley Soup is perfect for chilly days, delivering comfort in every spoonful. Ideal for family gatherings or cozy nights in.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 cup pearl barley
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 tsp dried thyme
- 2 bay leaves
Instructions
- Chop all vegetables (carrots, celery, onion, garlic) into uniform pieces for even cooking.
- In a skillet over medium-high heat, sear the beef chuck roast on all sides until browned (about five minutes).
- Transfer the browned beef into the crockpot. Add in chopped vegetables and pearl barley.
- Pour four cups of beef broth over everything. Add dried thyme and bay leaves. Stir gently to combine.
- Cover your crockpot and set it to low for about eight hours or high for four hours.
- Once done cooking, remove bay leaves before ladling into bowls. Garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Feel free to swap pearl barley for quinoa or add seasonal vegetables like mushrooms. For extra flavor, consider using fresh herbs instead of dried.