Slow Cooker Beef Barley Soup

This slow cooker beef barley soup is going to make your day…maybe even your week!

Slow Cooker Beef Barley Soup by Nutmeg Nanny

It’s been raining for two straight days here. This does not make me happy. I have always wanted to be one of those people who don’t mind the rain, but sadly, I am not.  I now know I could never hack living in Washington. I would probably shrivel up and die. I need sunlight. It’s only December 7th and I already miss the sunlight of summer.  Blerg.      

Slow Cooker Beef Barley Soup by Nutmeg Nanny

So, what’s better than soup for when you are feeling down? Nothing, in my opinion. Especially when it’s a thick and hearty stick to your bones type of soup. Luckily this slow cooker beef barley soup is just that!

Slow Cooker Beef Barley Soup by Nutmeg Nanny

Plus side, it’s also made in the slow cooker. So when you’re in a sloth like state, because it’s grey and rainy, you only need to exert a small amount of energy to throw everything in the cooker.  Then it’s back to being lazy! It’s the best.

Enjoy!!!

Slow Cooker Beef Barley Soup by Nutmeg Nanny

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Slow Cooker Beef Barley Soup

A hearty slow cooker beef barley soup will stick to your bones and keep you full all winter long. It's packed full of vegetables, barley and beef.

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 10 hours

Ingredients:

2.5 lb. chuck roast - cut into bite size pieces*
1 cup pearl barley
2 medium onions - chopped
1 green pepper - chopped
6 carrots - chopped
1 14oz. can diced tomatoes
48oz. beef stock - more if needed
5 sprigs of fresh thyme - leaved pulled off stem
2 teaspoons kosher salt
1 teaspoon fresh cracked pepper

Source: Adapted from Framed Cooks

Directions:

Add all ingredients to a large 6 quart slow cooker, give a quick stir and cook on low for 8-10 hours.

Every few hours I like to give mine a stir and check the liquid level. If it looks as though there is not enough liquid you can add more stock or water.

* I like to freeze my roast for about 20 minutes before cubing. It makes cutting the meat a bit easier.

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21 Responses to “Slow Cooker Beef Barley Soup”

  1. #
    1
    Erica — December 7, 2011 at 7:50 pm

    I do not enjoy beef….except in beef soup! SO good! This looks amazing. Thick and delicious

  2. #
    2
    Joanne — December 7, 2011 at 10:47 pm

    The rain is seriously getting to me also. If I don’t get sunlight…I start melting. True story.

    Yum to the soup!

  3. #
    3
    katrina sloan — December 8, 2011 at 2:44 am

    I’m all about soup right now!! Gonna try this asap :) thank you for the idea

  4. #
    4
    Katherine Martinelli — December 8, 2011 at 8:00 am

    This sounds so warm and comforting. I hate the rain and winter too! Good thing I moved to the desert… but even here it’s getting cold at night and is dark super early so I’m totally craving this kind of soup!

  5. #
    5
    Rachel @ Not Rachael Ray — December 8, 2011 at 9:23 am

    This looks excellent! Could go for a big bowl of it right now! I’m pinning and stumbling this guy!

  6. #
    6
    Faith — December 8, 2011 at 3:55 pm

    This definitely looks perfect for the dreary weather we’ve been having! Barley in soups is fantastic and so healthy too!

  7. #
    7
    Sandi — December 8, 2011 at 3:57 pm

    I was in when I saw your first picture, but I was reaaally in when I it was created in the slow cooker. It makes life so much easier :)

  8. #
    8
    Jen @ My Kitchen Addiction — December 13, 2011 at 10:13 pm

    Yum! I am all for dinner that I can throw into the slow cooker these days… This one looks phenomenal!

  9. #
    9
    megan @ whatmegansmaking — December 14, 2011 at 12:15 pm

    This looks awesome! I could totally eat a bowl of this right now. What would you think of putting the whole roast in the crockpot with the other ingredients, then once it was done, just shredding the meat into the soup. Would that work? Change the outcome at all? It seems easier than cutting up the raw meat, but your soup looks so good I don’t want to change it too much :)

  10. #
    10
    Cheryl — January 13, 2013 at 8:07 pm

    I made this recipe and it was delicious! Great recipe! So easy! I’ll be making this again!

  11. #
    11
    Laura Vavrek — January 6, 2014 at 8:56 pm

    HIGH for 8-10 hours? Not Low?

    • nutmegnanny replied: — January 6th, 2014 @ 9:17 pm

      Hi Laura! Sorry about that! When I re-typed the recipe I must have made that mistake. I changed the directions :)

  12. #
    12
    Laura Vavrek — January 12, 2014 at 7:50 am

    No apologies needed! Glad I checked. Making this today – looks great and is one of the only soups my husband will eat.

  13. #
    13
    Tiffany — February 3, 2014 at 2:21 am

    Can i substitute dried thyme instead of fresh?? And if so,
    How much will i need??

    Thank you!!

    • nutmegnanny replied: — February 3rd, 2014 @ 10:33 am

      Hi Tiffany! Dried thyme will work just fine. I would add 1/2 teaspoon dried thyme in place of the fresh. If you’re not a fan of thyme you could always drop it down to 1/4 teaspoon. Hope this helps!

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