Slow Cooker Beef and Barley Soup

This Slow Cooker Beef and Barley Soup is a hearty and delicious dinner for the whole family. It's so comforting and pleseant on a cold day!

Course Dinner, Main Course

Cuisine American

Keyword beef and barley soup, beef soup recipe, easy slow cooker recipes, homemade soup recipe, slow cooker beef recipe, slow cooker soup, slow cooker soup recipe

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 264kcal

Author Jenny

Cost 15

Equipment

Crock Pot

Ingredients

1 pound stewing beef
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons extra virgin olive oil
2 cups sliced carrots peeled
1 cup chopped celery
1 1/2 cups chopped onion
2 cups sliced cremini mushrooms
1 medium zucchini sliced and chopped
3 tablespoons minced garlic
1 small jalapeno optional
2-3 tablespoons fresh chopped thyme leaves
64 ounces reduced sodium beef broth
8.8 ounces barley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2-3 tablespoons Worcestershire Sauce
1/4 cup chopped fresh parsley

Instructions

Place beef pieces into a large ziptop bag. Add flour, salt and pepper. Shake to coat evenly.
Heat olive oil in a large skillet or pot over medium heat. Brown coated beef pieces on both sides until browned, about 5 minutes per side. Transfer beef to 5 quart crock pot on high.
In same skillet beef was browned, add 2 more additional tablespoons of olive oil. Saute carrots, celery, onions, mushrooms, zucchini, garlic and thyme. Cook and stir for about 10 minutes. Transfer to crock pot. Stir in beef broth, barley, salt, pepper and worcestershire sauce. Close with lid and cook on high for 3-4 hours. About an hour before soup is done, stir in fresh parsley. Serve with crusty bread.

Nutrition