When the weather outside is frightful, whip up a batch of this delightful beef barley soup. The slow cooker does all the work to create a hearty, soul-warming meal with minimal hands-on time. This soup brings together tender cubes of beef, nutty pearl barley, chopped carrots, celery, and garlic with Italian seasoning and tomato paste for depth of flavor. As it simmers away, your house will fill with the incredible aromas of this cozy one-pot dinner. Loaded with protein, fiber, and vitamins, every spoonful will provide comfort on cold winter days. The beef becomes fork-tender after hours in the slow cooker, while the pearl barley softens but maintains a pleasant chewy texture. Make this on a weekend and enjoy easy weeknight meals all week long. This satisfying soup truly cures the chill and warms you from head to toe. Once you try it, this beef barley soup may become your new favorite cold weather tradition.
What type of beef should I use for the best texture?
Look for beef stew meat or chuck roast cut into 1-inch cubes. The smaller cubes will become very tender as they slowly cook, while larger pieces may end up a bit tough.
Can I make this soup in a regular stockpot instead of the slow cooker?
Yes, you can make this on the stovetop instead. Add all the ingredients except the barley to a large stockpot. Bring to a boil, then reduce heat and simmer for 2-3 hours until beef is very tender. Add the barley and cook 30 minutes more until barley is al dente. The slower cooking results in more tender beef.
What if my soup is too thick after cooking?
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