Slow Cooker Beef And Barley Soup Recipes

SLOW-COOKER BEEF AND BARLEY SOUP

Slow-Cooker Beef and Barley Soup image

This recipe is inspired by the beef, leek and barley soup in "Home Cooking" (Knopf Doubleday Publishing Group, 2010), a memoir and cookbook by Laurie Colwin. It defies what you're told you must do to make an exceptional soup: Brown your meat, add ingredients in layers, and taste as you go. Instead, just chop a few vegetables, put everything in a pot - or in this case, a slow cooker - then forget about it. This recipe builds satisfying, hearty flavors in a few key ways: The small quantity of dried mushrooms not only nods to mushroom-barley soup, but also creates an umami backdrop. Opt for chicken stock instead of beef, which is more consistently flavorful across brands. Use a collagen-rich cut of meat, like chuck or short ribs. And last, a long cook time allows flavors to deepen, without any babysitting.

Provided by Ali Slagle

Categories dinner, soups and stews, main course

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 pounds boneless beef chuck, cut into 1-inch pieces, or 2 to 3 pounds bone-in beef short ribs (3 to 4); see Tip
1 quart chicken stock
3 medium carrots, sliced 1/2-inch-thick
1 large yellow onion, chopped
1/2 cup pearl barley
2 fresh thyme sprigs or 2 dried bay leaves
1/2 ounce dried porcini, crushed or chopped into small pieces
Kosher salt (Diamond Crystal) and black pepper
2 teaspoons apple cider vinegar, white wine vinegar or lemon juice, plus more as needed

Steps:

In a 5-to-8-quart slow cooker, add the beef, stock, carrots, onion, barley, thyme, porcini, 2 teaspoons salt, 1 teaspoon black pepper and 2 cups water. Stir to combine, cover and cook on low until the meat shreds when pulled with two forks, 6 to 8 hours.
If your soup has fat on the surface, skim it with a spoon. (The amount will vary, depending on your cut of meat.) Remove and discard the thyme. If using chuck, shred the meat using two forks right in the pot; if using short ribs, transfer to a cutting board and pull the meat away from the bones. Remove any excess fat and cartilage, then chop and shred the meat and return it to the slow cooker. Stir in the vinegar. If the flavors taste muted, add salt and vinegar. If it's too mild, add more black pepper.

CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP

Classic Slow-Cooker Beef and Barley Soup image

Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h50m

Yield 9

Number Of Ingredients 11

Ingredients

2 tablespoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
2 pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces
1 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1 cup uncooked pearl barley
2 cartons (32 ounces each) Progresso™ beef flavored broth
1 1/2 cups frozen sweet peas (from 1-pound bag)
1 cup frozen whole kernel corn (from 1-pound bag)

Steps:

Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
Cover and cook on Low heat setting 8 to 9 hours.
Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

Nutrition Facts : Calories 325, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 6 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1260 mg

CUBED BEEF AND BARLEY SOUP

Cubed Beef and Barley Soup image

Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.-Jane McMillan, Dania Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 8h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 carton (32 ounces) beef broth
1 bottle (12 ounces) beer or nonalcoholic beer
1 small onion, chopped
1/2 cup medium pearl barley
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 bay leaf
2 cups frozen mixed vegetables, thawed

Steps:

In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.

Nutrition Facts : Calories 233 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 644mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

SLOW COOKER BEEF BARLEY SOUP

Slow Cooker Beef Barley Soup image

A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.

Provided by HCHImCBb

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 8h10m

Yield 10

Number Of Ingredients 13

Ingredients

1 ½ pounds boneless lean beef, cubed
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 (10.5 ounce) cans beef broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
½ cup chopped fresh parsley
1 cup barley
1 teaspoon dried thyme

Steps:

In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g

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