Beef Barley Soup a la Crock Pot
Hearty beef barley soup with chunks of tender beef with some veggies and barley. A crock pot soup that you can start in the morning and eat in the evening. Make a pot today for that cold winter day.
  • CourseSoup, Slow Cooker
  • CuisineAmerican
Servings Prep Time
6 30minutes
Cook Time
Servings Prep Time
6 30minutes
Cook Time
  • 1pound chuck roastcubed or use stew meat
  • 1-2cloves garliccrushed or minced
  • 1tablespoon oil
  • 2stalks celery
  • 1 1/2 carrots
  • 1 onionmedium
  • 1 potatomedium
  • 3 tablespoons tomato paste
  • 1teaspoon saltto taste
  • 1/2teaspoon pepper
  • 1/2cup uncooked barley
  • 5cups beef broth
  1. Start with about 1 pound of chuck roast. Trim and cut into bite size pieces.
  2. Heat 1 tablespoon oil in a large pan over medium-high heat. Add the beef to brown for about 5 minutes. Add 1-2 cloves crushed garlic for the last minute of browning. Move to a crock pot.
  3. Dice 2 stalks celery, 1 medium potato, 1 1/2 carrots, and one medium onion. Add to crock pot.
  4. Add 3 tablespoons tomato paste, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 cup uncooked barley. Finally add 5 cups beef broth.
  5. Cook on low for 8 hours.
Recipe Notes

Again the pictures are double the written instructions. I felt the barley was a little too much but my wife was good with it. I would decrease by 25%.

As written, this will fit into a smaller 3 1/2 quart crock pot.

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