Crock Pot Beef Barley Soup

Submitted by Chippie1

"This is a really easy and good soup. Add more beef broth if looking for a very beefy taste and thicken up with cornstarch & beef broth. My family just loves this dish and ask for it frequently. The main thing to remember is to NOT STIR the soup until close to the end of cooking time."

 

• Ready In: 10hrs 10mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 lb cubed beef stew meat
• 2 cups carrots, sliced thin
• 1 cup celery, thin sliced
• 3⁄4 cup chopped green pepper
• 1 large onion, diced
• 1⁄2 cup barley
• 1⁄4 chopped parsley
• 4 beef bouillon cubes
• 1 (10 ounce) can beef broth
• 2 teaspoons salt
• 3⁄4 teaspoon dried basil
• 2 tablespoons catsup
• 5 cups water

directions

1. Layer in crock pot.
2. Vegetables and meat.
3. Barley, beef broth, and spices.
4. Cover with water.
5. DO NOT STIR.
6. Cook on low 10 hours; high 6 hours, or combination of above.

Reviews

[RSL]

This is excellent stuff! I have my own recipe for beef barley soup posted here, and I actually like this one much better than mine - less work too! A few changes I made - I didn't measure the veggies, just chopped up a bunch and dumped them in. I used 3 stalks of celery, 4 carrots, and about 3/4 of a very large onion leftover from last night. I had no green pepper in the house so I skipped that. I added a package of au jus mix because I always do to beef and barley soup, it just adds something to the taste I love. Because of that, I skipped the salt. Also, I used 4 c. beef broth and about 2 c. water, and skipped the beef boullion, both since I used more broth than called for and to keep the saltiness down because of the au jus. I opted not to thicken it - it was just right for us. This filled my 5 qt. crock to the brim - I'm so glad I didn't try to use my 4 qt.! I think I will actually replace my recipe with this one, so good!

 

[zaar junkie]

This is a good soup. I used chicken broth and only 3 cups of water since I wanted a more stew-like consistency. I added some freshly ground pepper just before serving too. It made 4 generous portions and was very tasty. BF loved it. Thanks so much.

 

[hazigurl2]

Thick and meaty. Good flavor.

 

[tanarae1951]

I buy chuck roast on sale and have meat department guys grind it on "chili grind" to produce 1 and 1/2 pound packages of cut up and ready to go chuck for this beef barley soup. I also use the ground chuck for slow cooker chili. If you've never tried this method (ground chuck versus cutting chuck roast up yourself), you might want to give a try. It is divine!

 

[rhahn1]

I have been looking for a beef barley recipe and it seemed there was either too much barley and it was mushy or there wasn't enough barley and it was too soupy! I must admit I was skeptical about this recipe because it didn't start with cooking the onions in olive oil and then browning the meat . And I was using recipes that included things that were missing here like Bay leaves and dark beer! And the ketsup! that was strange to me I've always used tomato paste. But like I always do the first time I made this recipe as written And I will continue to do so. it's so easy and it is so delicious. I always laugh when people say this is a great recipe however I ....?and then they proceed to say 10 things they did that weren't in the original recipe. I always make it the first time asvwritten before I make any tweaks and really I probably won't tweak this at all, not even to add the garlic I thought I would miss. this was just delicious! Again, so easy! Put it on the crockpot, went about my day and then we had a warm hearty meal I wholeheartedly recommend you making this and make it just the way it's written enjoy !