Slow-cooked beef and barley soup
Warm up with this hearty Slow-Cooked Beef and Barley Soup, a delicious blend of tender beef, wholesome barley, and a medley of fresh vegetables, simmered to perfection in a savory broth. Ideal for cozy family dinners.
- 31 Mar 2025
- Cook time 480 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
Slow-cooked beef and barley soup is a hearty and nutritious dish that combines tender beef, wholesome barley, and a medley of vegetables. This savory soup, perfect for chilly days, offers a comforting and satisfying meal that's rich in flavor and texture. By allowing the soup to cook slowly, you'll enhance the flavors and ensure the beef is tender and delicious.
Ingredients:
Instructions:
- Dice the beef into bite-sized pieces.
- Dice the carrots and celery.
- Chop the onion and mince the garlic.
- Chop the fresh thyme.
- Rinse the pearl barley.
- Shred the cabbage.
- In a large skillet or pot, heat 2 tsp of olive oil over medium-high heat.
- Add the beef pieces and cook, stirring occasionally, until browned on all sides. This should take about 5-7 minutes.
- Remove the beef from the skillet and set aside.
- In the same skillet, add the diced carrots, diced celery, and chopped onion.
- Sauté for about 5 minutes or until the vegetables are softened.
- Add the minced garlic and chopped thyme, stirring for about 1 minute until fragrant.
- Transfer the sautéed vegetables and browned beef into a slow cooker.
- Pour in the 2 cups of beef broth and 1.5 cups of water.
- Add the can of undrained canned tomatoes.
- Stir in the rinsed pearl barley and shredded cabbage.
- Cover the slow cooker and cook on low heat for 7-8 hours or on high heat for 4-5 hours, until the barley is tender and the flavors are well combined.
- Taste the soup and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and serve hot.
Tips:
- For extra depth of flavor, sear the beef in the olive oil until well-browned before adding it to the slow cooker.
- Cut the vegetables into uniform pieces to ensure even cooking.
- Consider adding a splash of red wine or Worcestershire sauce for an extra layer of flavor.
- If you prefer a thicker soup, reduce the amount of water or allow the soup to cook uncovered for the last hour to let some of the liquid evaporate.
- Feel free to add more vegetables such as potatoes, green beans, or mushrooms to suit your taste preferences.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Enjoy your slow-cooked beef and barley soup with a side of crusty bread for a complete and wholesome meal. This soup is perfect for meal prep as it keeps well in the fridge and flavors continue to develop over time. Whether served for lunch or dinner, this hearty soup is sure to be a hit with family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 570 grams |
| Energy | |
| Calories 460kcal | 23% |
| Protein | |
| Protein 40g | 26% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 8g | 20% |
| Sugar 7g | 7% |
| Fat | |
| Fat 24g | 28% |
| Saturated 9g | 30% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 280ug | 31% |
| Choline 160mg | 28% |
| Vitamin B1 0.74mg | 62% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 8mg | 50% |
| Vitamin B6 0.66mg | 39% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 2.34ug | 98% |
| Vitamin C 24mg | 26% |
| Vitamin E 1.50mg | 10% |
| Vitamin K 27ug | 23% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.29mg | 32% |
| Iron, Fe 4.39mg | 40% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 320mg | 26% |
| Potassium, K 870mg | 26% |
| Selenium, Se 40ug | 76% |
| Sodium, Na 690mg | 46% |
| Zinc, Zn 9mg | 80% |
| Water | |
| Water 480g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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