beef and barley soup cooked in a crockpot is a hearty and delicious meal that’s perfect for a cozy day. Here’s a step-by-step guide on how to prepare it:
- 1.5 pounds (680g) stewing beef, cut into cubes
- 1 cup pearl barley, rinsed and drained
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 8 cups beef broth (homemade or store-bought)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Cooking oil (for browning beef)
- Fresh parsley, chopped (for garnish)
- Brown the Beef: Heat a skillet or frying pan over medium-high heat. Add a bit of cooking oil. When hot, add the beef cubes in batches to avoid overcrowding. Brown the beef on all sides, then transfer it to a plate. This step adds flavor to the soup.
- Prepare the Vegetables: Place the sliced carrots, celery, diced onion, and minced garlic in the crockpot.
- Add the Browned Beef: Place the browned beef cubes on top of the vegetables in the crockpot.
- Add Barley and Spices: Sprinkle the rinsed pearl barley over the beef and vegetables. Add the bay leaves, dried thyme, dried rosemary, salt, and pepper.
- Pour in the Beef Broth: Carefully pour the beef broth over everything in the crockpot. Make sure all the ingredients are submerged in the broth.
- Cooking Time: Cover the crockpot with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The longer you cook it, the more tender the beef and flavorful the soup will be.
- Check and Adjust: About halfway through the cooking time, check the soup for seasoning. Adjust the salt and pepper if needed. You can also remove the bay leaves at this point.
- Serve: When the soup is ready, discard the bay leaves, and ladle the hot soup into bowls. Garnish with freshly chopped parsley.
- Enjoy: Serve the beef and barley soup with some crusty bread or crackers. It’s a complete meal on its own, but you can also pair it with a salad for a more substantial meal.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.
Enjoy your homemade Beef and Barley Soup cooked in a crockpot! It’s a comforting and nutritious dish that’s perfect for cooler days.