UPDATE: As of January 2021 I have updated the printable recipes for my Beef Barley Soup to include directions for both the Instant Pot and Slow Cooker. This post has the Slow Cooker directions.

Jump to Recipe

---

Making Slow Cooker Beef Barley Soup

To start, prepare a 2 pound chuck roast by cutting into small 1 to 1.5 inch cubes. I always try to trim away large chunks of visible fat to make the dish leaner. See the large white area of fat I’m pointing to? It’s running through the middle of the roast and can be removed entirely.

Some fat is both necessary and delicious – because it will add flavor, so use your best judgement and your families preferences when cutting your roast.

Next, roughly chop the following:

2 cups carrots. Baby carrots will do, but I generally prefer whole carrots for better flavor.

2 cups chopped onion. White or yellow sweet onions will work best.

2 cups chopped celery.

2-3 garlic cloves, minced or pressed.

Now that all of the prep work is done, add 1 Tablespoon of cooking oil to a sauté pan, I prefer extra virgin olive oil or avocado oil, but use whatever you have on hand. Once the pan has heated up, add in the celery, onions, carrot and garlic and sauté for 3-4 minutes stirring often. You really just want to start to draw the moisture out of the veggies and begin to soften them.

Next add in 1/4 cup of dry red wine. If you do not have wine or prefer not to cook with it, you can add in 1/4 cup of water or beef stock.  I did try the recipe both ways and I prefer the depth of flavor that the wine adds to the soup. Let the wine (or water or stock) cook for about a minute or two.

Transfer sautéed vegetables and wine to the bottom on your slow cooker. Next add in your chopped chuck roast, 1 small can (6 oz) tomato paste, 2 Tablespoons *Organic Beef Better Than Bouillon, 1 Tablespoon of Worcestershire sauce, 3/4 cup of dry pearl barley and optionally a few sprigs of fresh thyme. If you do not have fresh thyme it’s not a big deal, the soup will still be delicious.

Now add in 40 ounces of water. Room temperature water is fine.

Stir all of the ingredients together and then cover and set on low for 6-8 hours. I would suggest 8 hours for extra tender meat.

Once the beef barley soup is done cooking you are ready to eat.  You can adjust the seasoning to your preference by adding freshly ground black pepper and salt. I don’t think it needs anything, but that’s just me. This makes A LOT of soup. I generally portion the extras into a few containers for extra meals throughout the week and freeze several to have on hand for a quick lunch or dinner anytime.

I hope you add my Slow Cooker Beef Barley Soup to next week’s meal plan and that you enjoy it as much as I do. Get my free Family Meal Planner straight to your in box, when you sing up here. 

Until next time, happy cooking!

*Buying Tip: Organic Beef Better Than Bouillon is now sold at Costco!