Have you been beneath the climate lately, or recognize human being who is? I’m telling you, the germs are in complete impact right right here in Ohio! I simply got over the flu and viral pneumonia, and am now facing a foul case of bacterial bronchitis. And I recognize much of special of us going via the similar thing. Now’s the time for a few SERIOUS relief food… and that's my all time favorite.
SLOW COOKER BEEF BARLEY SOUP RECIPE
Soup is so proper this time of year, regardless of no matter if you’re sick or not. Especially sluggish cooker soups, given that there’s now not much of hands-on cooking time!
Slow cooker red meat barley soup
As I mentioned, red meat barley soup is my favourite soup… ever! Despite loving it so much, for the longest time, I by no means made it at home. I was perfectly totally satisfied commencing a can. But now that I’ve been working on and perfecting this recipe… I’ll by no means have canned red meat barley soup again!
Ladle of sluggish cooker red meat barley soup
WHAT IS THE BEST MEAT FOR SOUP?
Since this soup chefs for a lengthy time within the sluggish cooker, a more durable cut of meat is typically used. I desire to make use of chuck roast or chuck shoulder. The low and sluggish simmer will turn these marbled cuts of red meat into particularly smooth bites of meat that may be literally cut aside with a spoon.
WHAT DOES BARLEY TASTE LIKE?
Barley is such an underused grain. It’s texture is chewy with an virtually nutty flavor, and it chefs perfectly within the sluggish cooker.
Bowl of sluggish cooker red meat barley soup
CAN YOU FREEZE BEEF BARLEY SOUP?
Yep! Since this soup doesn’t include any dairy, it freezes beautifully. Cool the soup totally (or any leftovers), then move to an hermetic container and freeze for as much as 3 months. To thaw it out, area it within the refrigerator the evening earlier than you desire to consume it, and reheat it in a saucepan on the stovetop.
TIPS AND TRICKS FOR MAKING BEEF BARLEY SOUP:
Use a difficult cut of meat. Like I talked about earlier, that's a most advantageous instance of whilst to make use of a more durable cut of meat like a chuck roast or shoulder. No have to purchase dear sirloin suggestions or anything.
Prefer a special meat? Go for it! This soup may be made with floor red meat if you’d prefer. Just really brown and drain the meat earlier than including all of the foods to the sluggish cooker.
Potatoes are optional. I at all times favor a few buttery potatoes in my soup, so I brought them here… but when you’d enormously now not upload them, no worries, the soup will nonetheless style amazing!
In fact, really sense unfastened to change up the veggies to ones which you just love. Mushrooms are a beautiful addition as well!
Browning the meat provides taste but isn’t really essential. I love to brown my red meat pieces, given that I love that more deep taste it adds… but I’ve made this a couple of instances with out taking that more step, and it nonetheless tastes delicious.
Spoonful of sluggish cooker red meat barley soup
Slow cooker with aluminum insert – I LOVE utilizing a sluggish cooker like this, given that you'll be able to brown the meat within the sluggish cooker with out dropping any of these browned bits of flavor!
More economical sluggish cooker – This sluggish cooker has been a workhorse for me, and on the price, you can’t beat it!
Plastic chopping forums – These are proper for chopping up the chuck roast so which you just don’t have the juices working into your wood chopping board.
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Slow Cooker Beef Barley Soup | Hearty and positively soul-warming, this red meat barley soup simmers all day within the sluggish cooker, which makes for an particularly prosperous soup recipe! | The Chunky Chef | #beefbarley #soup #slowcooker #crockpot #comfortfood #barley #beefsoup
SLOW COOKER BEEF BARLEY SOUP RECIPE
This extremely comforting red meat barley soup recipe is made simple within the sluggish cooker, which makes for particularly smooth red meat and vegetables with perfectly textured barley!
5 from 15 votes
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Prep Time: 15 minsCook Time: 6 hrsTotal Time: 6 hrs 15 mins Servings: 6 - 8 servings Calories: 378
Recipe Author The Chunky Chef
1.5 lbs red meat chuck roast, trimmed of extra fats and cut into 1 inch pieces
1 - 1 1/2 lbs potatoes, peeled and diced into 1/2 inch items (Yukon gold or russets are preferred)
2 carrots, peeled and cut into 1/2 inch pieces
1 medium yellow or candy onion, peeled and diced
2 ribs celery, sliced in half lengthwise, then cut into 1/2-1 inch pieces
4 cloves garlic, minced
2 Tbsp tomato paste
2 Tbsp higher than bouillon red meat base (optional but recommended)
2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp black pepper
2 sprigs recent thyme
2 bay leaves
6 cups red meat broth or stock
2/3 cup pearl barley
If desired, warmth 1 Tbsp vegetable oil in a big skillet over MED HIGH heat. Add red meat cubes and brown for 1-2 minutes per side.
Add red meat and all ultimate foods to sluggish cooker and stir to combine. Cover and cook dinner on LOW for 7-8 hours or on HIGH for 4-5 hours.
Remove bay leaves and thyme stems and serve. Goes perfectly with a few crusty bread.source