Description
Warm up with this delightful Crockpot Beef and Barley Soup, featuring tender beef, hearty barley, and vibrant veggies. Ideal for a quick and comforting meal anytime!
Ingredients
Scale
- 2 pounds beef stew meat
- 6 cups beef broth
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup quick pearl barley
- Fresh parsley for garnish
Instructions
- Place beef stew meat in the bottom of the crockpot.
- Add diced carrots, celery, chopped onion, and minced garlic on top of the beef.
- Pour beef broth over the ingredients and stir in tomato paste until dissolved.
- Add Worcestershire sauce, Italian seasoning, salt, and pepper; stir until well combined.
- Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.
- Stir in quick pearl barley about 30-45 minutes before serving.
- Once cooked, serve in bowls garnished with fresh parsley.
Notes
Store leftovers in airtight containers for 3-4 days.
Can substitute barley with farro or quinoa for variations.
Feel free to add additional vegetables like potatoes or peas for more nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg