Description
This comforting Beef Barley Soup is a slow-cooked classic with tender beef, wholesome barley, and fresh veggies in a rich broth. Perfect for meal prep—make ahead and freeze for easy dinners!
Ingredients
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3 tbsp vegetable oil
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1.5 lbs lean boneless beef (chuck or stew meat), cubed
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2 tsp garlic powder
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1 tsp salt
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1 tsp black pepper
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6 cups water, divided
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3 cans (10.5 oz each) beef broth
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6 carrots, diced
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6 green onions, diced
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4 celery stalks, chopped
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1 cup pearl barley (uncooked)
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1/2 cup fresh parsley, chopped
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1 tsp dried thyme
Instructions
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Brown the Beef:
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Heat oil in a skillet over medium. Sear beef cubes for 5 mins until browned.
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Stir in garlic powder, salt, and pepper. Transfer to a slow cooker.
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Deglaze:
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Add ½ cup water to the skillet, scraping up browned bits. Pour into slow cooker.
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Combine:
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Add remaining water, broth, carrots, onions, celery, barley, and parsley.
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Cover and cook on LOW 6–8 hours (or HIGH 3–4 hours) until barley is tender.
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Finish:
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Stir in thyme before serving. Adjust seasoning if needed.
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Notes
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Freezer-Friendly: Cool completely and freeze for up to 3 months. Reheat with a splash of broth.
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Barley Swap: Use farro or brown rice (adjust cooking time).
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Instant Pot: Sauté beef, then pressure cook on HIGH for 25 mins with quick release.
Nutrition
- Calories: 280 kcal
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g