Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Slow Cooker Beef Barley Soup

6 - 8 servings

servings

15 min

active time

6 hours 15 minutes

total time

Ingredients

1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces

1 - 1 1/2 lbs potatoes, peeled and diced into 1/2 inch pieces (Yukon gold or russets are preferred)

2 carrots, peeled and cut into 1/2 inch pieces

1 medium yellow or sweet 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 better than bouillon beef base (optional but recommended)

2 tsp Worcestershire sauce

1/2 tsp kosher salt

1/4 tsp black pepper

2 sprigs fresh thyme

2 bay leaves

6 cups beef broth or stock

2/3 cup pearl barley

Directions

If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.

Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

Remove bay leaves and thyme stems and serve. Goes perfectly with some crusty bread.

6 - 8 servings

servings

15 min

active time

6 hours 15 minutes

total time
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