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Crockpot Beef Barley Soup

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Crockpot Beef Barley Soup is the perfect blend of hearty ingredients, tender beef, and wholesome vegetables simmered slowly to perfection. As a comforting, filling, and nutritious meal, this soup is ideal for cold winter days when you need something warm and satisfying. The combination of tender beef chunks, fiber-rich barley, and a variety of vegetables makes it both healthy and delicious.

What sets this soup apart is the slow-cooking process. The crockpot method allows the flavors to meld together over time, resulting in a dish that is rich, deeply flavorful, and irresistibly tender. Unlike quicker methods, slow-cooking enhances the complexity of flavors, with each bite providing a depth you can’t achieve with rushed cooking. It’s an excellent make-ahead option, freeing you from standing over the stove while the crockpot does all the hard work.

Benefits of Slow Cooking and Beef Barley Soup 

One of the greatest advantages of making Crockpot Beef Barley Soup is the nutritional benefits it offers. The beef provides a rich source of protein, essential for muscle repair and growth, while barley adds a significant amount of fiber, promoting digestion and helping to keep you full for longer. Barley also delivers a variety of important vitamins and minerals, such as magnesium, niacin, and selenium.

Beyond its health benefits, slow cooking is a powerful technique for developing flavor. The low-and-slow method allows the beef to break down and become melt-in-your-mouth tender. Meanwhile, the barley absorbs the beefy broth, giving the soup a chewy texture that complements the tender vegetables. Aromatics like onions, garlic, and celery have time to infuse the broth, resulting in a rich and savory base that ties all the elements together.

Moreover, the convenience of slow cooking makes it a favorite for busy families. With just a few minutes of prep, you can set your crockpot to work while you attend to other tasks. The result is a gourmet-quality dish that requires minimal hands-on cooking, but provides maximum flavor.

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Ingredients Breakdown

Stew Meat (2 pounds):
Choosing the right cut of beef is essential for Crockpot Beef Barley Soup. Opt for well-marbled stew meat, typically from tougher cuts like chuck roast or round roast. These cuts are perfect for slow-cooking because the connective tissue breaks down over time, resulting in juicy, tender beef. Marbling, or the fat interspersed in the meat, enhances flavor and keeps the beef moist during cooking. Browning the beef before adding it to the crockpot caramelizes the exterior, adding an extra layer of richness and depth to the dish.

Seasoning (Salt and Pepper):
Seasoning the beef with salt and pepper is crucial for flavor-building. The salt helps tenderize the meat and enhances the natural flavors, while the pepper provides a subtle kick of spice. Proper seasoning ensures that each element of the soup is well-flavored from the start.

Oil for Browning (2 tbsp):
Browning the beef is an essential step in developing flavor for the soup. The hot oil sears the beef, locking in moisture and creating a caramelized crust that enriches the overall taste of the dish. Skipping this step would result in less flavorful beef and a less complex soup.

Better Than Bouillon Beef Base (3 tbsp):
Better Than Bouillon Beef Base is a concentrated beef stock that adds a depth of flavor beyond what you’d get from traditional broth. It provides a rich, beefy umami flavor that transforms the soup from ordinary to extraordinary. Unlike regular bouillon cubes, this paste adds a more nuanced and concentrated flavor.

Vegetables (2 cups celery, 2 onions, 5 garlic cloves):
Aromatics like celery, onions, and garlic are the backbone of any good soup. These vegetables create a flavor base, releasing their juices as they cook, which enriches the broth. They also provide important nutrients like vitamins A and C, potassium, and antioxidants, which contribute to the health benefits of the soup.

Shredded Potato (1 large, 2 cups):
The potato plays a dual role in this soup. First, it adds bulk and texture, contributing to the heartiness of the meal. Second, as the potato cooks down, it releases starches that naturally thicken the broth, giving the soup a satisfying body without the need for additional thickeners.

Carrots (2 cups):
Carrots lend a natural sweetness to the soup, balancing out the savory flavors of the beef and broth. They are rich in beta-carotene, fiber, and antioxidants, making them a healthy and flavorful addition. Shredding the carrots allows them to cook evenly and break down into the soup, making the texture smoother.

Pearl Barley (1 cup):
Barley is the star grain in this soup. With its chewy texture and mild nutty flavor, pearl barley provides a delightful contrast to the tender beef and vegetables. It’s high in fiber, particularly beta-glucan, which helps lower cholesterol levels. Barley also absorbs the beefy broth as it cooks, making each grain full of flavor.

Prepping the Ingredients 

Proper preparation of ingredients ensures that the Crockpot Beef Barley Soup cooks evenly and delivers the best texture and flavor. First, it’s essential to chop vegetables like celery and onions uniformly. This allows them to cook at the same rate, ensuring no pieces are over- or under-cooked. Mince the garlic finely to ensure that its flavor spreads evenly throughout the soup.

For the barley, rinsing it thoroughly under cold water removes any excess starch, preventing it from becoming too sticky during cooking. Rinsing also helps the barley cook to the right texture—chewy but not mushy.

When it comes to shredding potatoes and carrots, using a box grater or food processor speeds up the process and ensures even shreds. These smaller pieces will blend into the soup more smoothly and thicken the broth without leaving large chunks, adding to the overall harmony of the dish.


This detailed section introduces the dish, explains the benefits of slow cooking, and provides a thorough breakdown of the essential ingredients and preparation techniques.

Step-by-Step Cooking Process and Serving Suggestions

Browning the Beef: Why and How 

Browning the beef is a crucial step in building a deep, rich flavor for your Crockpot Beef Barley Soup. When beef is seared, it undergoes the Maillard reaction—a chemical process that browns the meat and enhances its natural flavors, creating a complex, savory taste. This not only gives the beef a delicious crust but also adds rich, caramelized bits (fond) to the pan, which will be used later to flavor the broth.

Step-by-Step Browning Guide:

  1. Start by generously seasoning the beef chunks with salt and pepper. This will help lock in flavor and tenderize the meat.
  2. Heat 2 tablespoons of oil in a large pan over medium-high heat. The oil needs to be hot enough to sear the meat, so wait until it begins to shimmer slightly.
  3. Add the beef to the pan in small batches to avoid overcrowding. If the beef is too crowded, it will steam rather than brown, which will reduce flavor.
  4. Sear the beef for 1-2 minutes on each side until a rich, brown crust forms. Remove each batch and set aside on a plate while you work through the remaining meat.

Achieving that perfect brown crust is key to developing a deep flavor in your soup. Take the time to brown the beef properly before moving to the next step.

Deglazing the Pan for Maximum Flavor 

Once all the beef has been browned, the bottom of your pan will be coated with flavorful bits known as fond. These caramelized pieces contain concentrated flavors that can dramatically enhance your soup’s depth. Deglazing is the process of loosening these browned bits by adding liquid to the pan, which dissolves the fond and incorporates it into your dish.

How to Deglaze:

  1. After removing the last batch of browned beef, add 2 cups of water to the hot pan.
  2. Use a wooden spoon or spatula to scrape up the fond from the bottom of the pan as the water begins to boil.
  3. Continue stirring until all the fond has dissolved into the liquid.

This step ensures that none of the delicious browned bits are left behind, adding an extra layer of umami flavor to the broth and enriching the overall taste of the soup.

Setting Up the Crockpot 

Now that the beef is browned and the fond has been deglazed, it’s time to set up your crockpot for slow cooking. This process is simple but important for layering flavors that will develop throughout the cooking process.

  1. Transfer the browned beef along with any juices that have collected on the plate into the crockpot. This allows the beef’s flavors to infuse directly into the broth.
  2. Pour the deglazed liquid from the pan into the crockpot, ensuring that none of the flavor from the fond is lost.
  3. Add the remaining 8 cups of water and stir in 3 tablespoons of Better Than Bouillon Beef Base. This beef base will add richness and depth to the soup, making the broth savory and hearty.
  4. Layer the chopped vegetables on top: celery, onions, and minced garlic. These aromatics will slowly release their flavors into the broth during the cooking process, enhancing the overall complexity of the dish.

Slow Cooking: Time and Techniques

Slow-cooking is essential for this recipe, as it allows the beef to become tender while developing a rich, savory broth. Cooking the soup on low heat over several hours is ideal because it gives the connective tissues in the beef time to break down, resulting in meat that practically melts in your mouth.

Why Cook on Low Heat? Cooking on low heat for around 6 hours ensures that the beef becomes fork-tender and the vegetables soften without becoming mushy. This method also allows the flavors from the aromatics and beef to infuse the broth thoroughly, creating a layered and robust flavor profile. High heat may speed up the process but risks toughening the beef and overcooking the vegetables.

What to Expect After 6 Hours: After six hours of cooking, your beef should be incredibly tender and break apart easily when pressed with a spoon. The vegetables will be soft but not disintegrated, contributing to a thick and flavorful broth. At this point, check the texture of the beef and vegetables to ensure everything is cooked to perfection.

Adjust Cooking Time if Needed: If the beef isn’t tender enough or the broth hasn’t developed the richness you desire, continue cooking for an additional 30 minutes to an hour. The goal is to achieve a perfect balance between flavor development and ingredient texture.

Adding Shredded Potatoes and Carrots: Timing is Key 

At the 6-hour mark, it’s time to add the shredded potatoes and carrots. These vegetables are added later in the cooking process to avoid overcooking and to give the soup a thicker, heartier texture.

Why Add Them After 6 Hours? Shredded potatoes and carrots cook more quickly than the initial batch of vegetables. Adding them too early could result in mushy vegetables that disintegrate into the soup, losing their texture. By adding them during the final hour, they soften just enough to blend into the broth without falling apart.

Thickening and Sweetening the Soup: As the shredded potatoes cook, they release starches that naturally thicken the broth, adding a rich, creamy consistency. The carrots, with their natural sweetness, balance out the savory elements of the soup and enhance the overall flavor.

Let the soup cook on low for another hour after adding these ingredients.

Incorporating Pearl Barley: Final Stages of Cooking 

Pearl barley is added toward the end of the cooking process to avoid overcooking, which can cause it to become too soft or mushy. Barley needs about an hour to cook through, absorbing liquid from the soup and thickening it in the process.

Why Add Barley in the Final Hour? Barley has a chewy, slightly nutty texture that can break down if cooked for too long. Adding it at the final stage of cooking ensures that it retains its pleasant texture while still absorbing the flavorful broth. If added too early, it might turn the soup into a porridge-like consistency, which is not desirable for this recipe.

Checking Barley for Doneness: After adding the rinsed barley, let the soup cook for another hour on low heat. The barley should be tender but still have a slight bite to it. Taste the soup periodically to check for the right texture—barley should have a firm but chewy consistency, not mushy or undercooked.

Final Adjustments and Serving

Once the barley is tender and the soup has thickened to your liking, it’s time to make the final adjustments.

Seasoning Adjustments: Taste the soup and adjust the seasoning if necessary. You may want to add more salt or pepper at this stage, depending on personal preference. If the broth is too thick, you can thin it out by adding more water or beef broth. On the other hand, if you prefer a thicker consistency, continue cooking uncovered for a few more minutes to reduce the liquid.

Serving Suggestions: Serve the Crockpot Beef Barley Soup in deep bowls to allow room for the rich broth and hearty chunks of beef, vegetables, and barley. Pair the soup with a slice of crusty bread or a fresh, crisp side salad to balance out the richness of the meal.

Garnishing: To elevate the presentation, garnish each bowl with fresh herbs like parsley or thyme. These herbs not only add a pop of color but also provide a fresh, aromatic contrast to the savory soup.

Frequently Asked Questions 

Can I make this soup ahead of time?

Absolutely! In fact, Crockpot Beef Barley Soup often tastes even better the next day as the flavors have more time to meld and deepen. The soup thickens as it sits, and the ingredients continue to infuse the broth with rich flavors. Simply store it in the refrigerator and reheat when ready to serve. It’s a great option for meal prepping, as it holds up well for several days.

How do I store and reheat leftovers?

To store leftovers, transfer the soup into airtight containers and refrigerate for up to 4 days. When reheating, you can either use a microwave or a stovetop. If the soup has thickened too much, add a splash of water or broth to loosen it up. Reheat gently on the stove, stirring occasionally to prevent it from sticking to the pot, or microwave it in 1-2 minute intervals until warmed through.

Can I freeze Crockpot Beef Barley Soup?

Yes, this soup freezes exceptionally well. Make sure to cool the soup completely before transferring it into freezer-safe containers. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and reheat it on the stove or in the microwave. You may need to add a bit of water or broth when reheating to restore the consistency.

Can I use another grain instead of barley?

Yes, you can substitute barley with other grains like farro, quinoa, or even brown rice. Keep in mind that each grain has a different cooking time, so adjust the final cooking stage accordingly. Quinoa, for example, cooks much faster than barley.

What can I substitute for Better Than Bouillon Beef Base?

If you don’t have Better Than Bouillon Beef Base, you can substitute it with beef broth or stock. While it won’t have the same concentrated richness, it will still provide a flavorful base for your soup. Consider using homemade or low-sodium options to control the saltiness.

Can I make this soup gluten-free?

Yes, making this soup gluten-free is simple. Swap the pearl barley for a gluten-free grain like rice or quinoa. Also, double-check that the beef base or broth you’re using is certified gluten-free to avoid any hidden gluten ingredients.

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Crockpot Beef Barley Soup


  • Author: Christine

Description

This hearty Crockpot Beef Barley Soup is the ultimate comfort food, combining tender beef, wholesome vegetables, and nutritious barley. Perfect for a chilly day, this slow-cooked soup will fill your kitchen with the warm aromas of a homemade meal simmering to perfection.


Ingredients

Scale
  • 2 pounds stew meat (nicely marbled beef chunks)
  • Salt and pepper (for seasoning the beef)
  • 2 tablespoons oil (for browning the beef)
  • 10 cups water
  • 3 tablespoons Better Than Bouillon Beef Base (mounded tablespoons for extra richness)
  • 2 cups celery, chopped
  • 2 onions, chopped
  • 5 cloves garlic, minced
  • 1 large potato, peeled and shredded (about 2 cups)
  • 34 large carrots, peeled and shredded (about 2 cups)
  • 1 cup pearl barley, rinsed

Instructions

1️⃣ Brown the beef:
Generously season the beef chunks with salt and pepper. Heat 2 tablespoons of oil in a large pan over medium-high heat. When the oil is hot, add about 1/3 of the beef and brown for 1-2 minutes on each side. Remove to a plate when browned. Repeat with the remaining beef in batches (this prevents overcrowding, which would steam the meat instead of browning it).

2️⃣ Deglaze the pan:
After browning the last batch of meat, pour 2 cups of the water into the hot pan. Bring it to a boil and scrape up all the flavorful browned bits stuck to the bottom of the pan. This will add extra depth to the soup.

3️⃣ Add to crockpot:
Transfer the browned beef and the deglazed liquid into the crockpot. Add the remaining 8 cups of water and the Better Than Bouillon Beef Base. Stir in the chopped celery, onions, and garlic.

4️⃣ Slow cook:
Cover and cook on low for about 6 hours, or until the beef is tender and breaks apart easily with a spoon.

5️⃣ Add vegetables:
After 6 hours, stir in the shredded potato and carrots. Cook for another hour on low.

6️⃣ Add the barley:
Finally, add the rinsed pearl barley to the crockpot and cook for another hour, or until the barley is tender.

7️⃣ Serve:
Once the barley is cooked and the soup has thickened, taste and adjust seasoning if needed. Ladle the soup into bowls and serve hot, perhaps with a side of crusty bread.

Notes

  • Make it your own: Feel free to add other vegetables like peas or mushrooms during the last hour of cooking for additional flavors and texture.
  • For a thicker soup: You can mash some of the potatoes into the broth, or add a little cornstarch slurry toward the end.
  • Storage: This soup keeps well in the fridge for up to 3 days and freezes beautifully for up to 3 months.

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