Slow Cooker Beef and Barley Soup

Slow Cooker Beef and Barley Soup

Prep: 25 minutes · Cook: 7 to 8 hours on Low · Total: About 8 hours 25 minutes · Serves: 8

Ingredients

• 1 1/2 pounds boneless beef chuck, trimmed and cut into 1-inch pieces
• 1 tablespoon neutral oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 medium yellow onion, diced
• 3 carrots, sliced 1/2 inch thick
• 3 celery stalks, sliced
• 8 ounces cremini mushrooms, quartered, optional
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 3/4 cup pearl barley, rinsed (not quick-cooking barley)
• 6 cups low-sodium beef broth
• 1 cup frozen peas

Directions

1. Pat the beef dry and season it with 1/2 teaspoon salt and the pepper. Heat the oil in a large skillet over medium-high heat. Brown the beef in two batches, 2 to 3 minutes per side; transfer it to a 6-quart slow cooker.
2. Add the onion, carrots, celery, mushrooms if using, garlic, tomato paste, Worcestershire sauce, thyme, bay leaf, rinsed barley, broth, and remaining 1/2 teaspoon salt. Stir once.
3. Cover and cook on Low for 7 to 8 hours or High for 4 to 5 hours, until the beef and barley are tender. Avoid repeatedly lifting the lid.
4. Stir in the frozen peas, cover, and cook on High for 10 to 15 minutes, until the peas are hot.
5. Discard the bay leaf. Skim excess fat if needed, taste, and adjust salt and pepper before serving.

Cook’s notes

Pearl barley thickens the broth as it cooks. For a brothier soup, stir in 1 to 2 cups hot broth near the end. Quick-cooking barley will become too soft with this timing.

Storage and reheating

Cool in shallow containers and refrigerate for up to 4 days or freeze for up to 3 months. Barley continues absorbing liquid, so add broth while reheating until steaming hot.

Estimated nutrition per serving

Approximately 390 calories · 29 g protein · 36 g carbohydrate · 15 g fat · 7 g fiber · 620 mg sodium. Actual values vary.