Best Paleo Beef and Barley Soup Slow Cooker

Slow Cooker Beef and Barley Soup is loaded with tender beef, vegetables, and barley in a fragrant broth. There'south no pre-cooking required - only combine everything in the slow cooker, simmer it depression all 24-hour interval, and come habitation to this comforting meal.

This time of yr, my idea of decorated weeknight sky is coming home to a hearty, savory soup simmering in the boring cooker. Beefiness and Barley Soup is one of my all-time favorites. I always serve information technology with warm, crusty bread, just it really doesn't need anything on the side at all - information technology's a complete repast in a basin. The best part of this soup? The super fragrant, rich broth that comes from the meat, vegetables, and dried herbs simmering together.

Do y'all beloved freezer meals as much as I do? Check out all of my freezer-friendly meals which each include a printable label to attach to the meal.

Why Brand Beef and Barley Soup In the Boring Cooker

Beef and Barley Soup uses beef stew meat which is lean and prone to drying out as it cooks. The solution? Simmering the beefiness over very low heat. The wearisome cooker does all the work for you and prevents the soup from boiling (which can make the beefiness tough).

Ingredients for Beef and Barley Soup

• Onions, Celery, Carrots - This mix of vegetables, also called "mirepoix", is a classic base for soups and stews. The onions can be chopped small, but the celery and carrots should be sliced into thick slices so that they will hold up during the long cooking time.
• Tomato Paste - This adds a rich savory flavor to the soup and thickens the broth slightly.
• Diced Fire-Roasted Tomatoes - Any diced tomatoes will work in this soup, just fire-roasted tomatoes give the soup even more depth of flavor. Every bit the name implies, these are tomatoes that are roasted earlier they're chopped. Sometimes burn-roasted tomatoes come with added garlic and basil and those would be great additions to the flavors of the soup. The tomatoes should not be spicy, and so be sure to check the label and don't get a version that includes spice or spicy ingredients like jalapeños.
• Beef Broth - Beef goop helps to enhance the season of the soup. This can be fairly salty, then experience free to grab a low-sodium version if you're sensitive to salt. (You can always season the soup with more salt at the end of cooking if needed.)
• Pearl Barley - Exist sure to grab "pearl" or "pearled" barley. These are barley grains that take had the tough outer hull removed so they melt faster (in the right corporeality of time for this soup).
• Beef Stew Meat - This cut of beef usually comes pre-sliced into cubes. It's a leaner cut that works well when simmered over low oestrus. Nosotros get ours at Costco and freeze information technology in 1 lb portions for soups and stews (meet below for more uses for beef stew meat).
• Italian Seasoning, Bay Leaves - These pantry staples add herb flavor to the soup.
• Fresh Parsley, Lemon Juice - About slow cooker meals benefit from having a few fresh ingredients added at the end. You can skip the fresh parsley and / or lemon juice stirred in at the end, but they assistance to highlight and brighten the other flavors in the soup.

Substitutes for Beefiness Stew Meat

If you prefer to employ another cut of meat in identify of beef stew meat, attempt sliced chuck, sirloin, or brisket. Short ribs (bone-in or boneless) or oxtail also make great additions to beef soup or stew.

Do Y'all Need to Brown the Beef First?

I never like telling you to (or making myself) exercise the extra work to brown meat in a skillet unless it's admittedly necessary. This recipe is improved by including the browning step, though it is non completely necessary. I found that browning the meat first helped it to hold its cubed shape, stay tender, and added a noticeable depth to the flavour. That said, nosotros all really liked the version fabricated without browning the meat. It wasn't *quite* as good, just if you're in a rush, I say go for it and skip the browning.

Freeze This Meal

To Freeze Beef and Barley Soup: If you're going to freeze this recipe, combine all ingredients listed beneath except 4 cups of the goop, parsley, and lemon juice in a freezer-safe bag or container. I ever recommend leaving some or all of the liquid out of the soup when you freeze it to save infinite in the freezer. (Just go along a carton of beef broth in the pantry for when you are gear up to cook this soup.)

To Slow Cook Soup : Defrost the soup in the fridge for 24 to 48 hours. Pour the soup into the bowl of a boring cooker and add 4 cups of Beefiness Stock. Cook on low for 7 to 8 hours.

Print the recipe beneath for a printable label yous tin can attach to the tiptop of the freezer meal.

Other Ways to Use Beef Stew Meat

• Instant Pot Korean Beefiness and Brownish Rice - This recipe that uses pantry / freezer staples is a regular at our business firm. The beefiness simmers in a rich, savory and sweet sauce that you tin spice to your liking (or not at all).
• Mississippi Roast - This tiresome cooker meal calls for whole chuck roast only it would be great with beef stew meat too. Just follow the directions, including browning the meat earlier adding it to the slow cooker.
• Wearisome Cooker Sesame Beef and Broccoli

Favorite Tools

• KitchenAid Wearisome Cooker (6 quart) - This $99 automobile has been a staple in my kitchen for years and works ameliorate than any other deadening cooker I've used.

Slow Cooker Beef and Barley Soup

Wearisome Cooker Beefiness and Barley Soup is loaded with tender beef, vegetables, and barley in a fragrant broth. Simmer it depression all day long and stop the 24-hour interval with this comforting repast. Best served with warm, buttery slices of fresh staff of life.

This recipe should be fabricated in a six-quart or larger irksome cooker.

Prep Time 10 mins

Cook Time seven hrs

Total Time 7 hrs 10 mins

Form: Main Dish

Keyword: beef recipe, easy freezer repast, freezer friendly, good for you recipe, dull-cooker

Servings: 6

Calories: 314 kcal

Cost: $xi.75

• half-dozen-quart Tiresome Cooker

• Knife

• Cutting Board

• 1 Onions, chopped
• 3 stalks Celery, sliced
• 8 ounces Carrots, sliced into rounds
• 4 cloves Garlic, chopped
• two Tablespoons Tomato Paste
• i 14 ounce can Diced Tomatoes, preferably fire-roasted
• half-dozen cups Beef Broth
• ⅓ loving cup Pearl Barley
• ane pound Beef Stew Meat (should come sliced into cubes; see notation)
• two teaspoons Italian Seasoning
• 2 Bay Leaves
• 1 Tablespoon Parsley, curly or flat-leaf, chopped
• ane teaspoon Lemon Juice
• Baguette (optional, for serving)

• Optional Browning (this step improves season and helps the beef and helps it to stay tender, but tin can be skipped in a compression): Heat 2 tablespoon cooking oil (not in ingredients list) in a large skillet or saute pan over medium meat. Pat the beefiness dry and season it lightly with some salt and pepper. Add the beefiness to the skillet and cook on all sides until brown. It does not demand to be cooked through since it will finish cooking in the slow cooker.

• Combine onions, celery, carrots, garlic, tomato paste, diced tomatoes (including liquid), goop, barley, beef stew meat, Italian seasoning, and bay leaves in the bowl of a slow cooker. (See below for freezer instructions.)

• Melt on depression for 7 to eight hours. (Annotation: I don't recommend cooking this on high because many slow cookers so hot on the high setting that they can eddy, leading to tougher, drier pieces of meat.)

• Discard bay leaves.

• Stir in parsley and lemon juice.

• Taste soup and season with some salt and pepper if needed.

• Serve with warm baguette slices.

In testing we used big cubes of beef stew meat (2 to iii inches). The meat will compress considerably as it cooks. If using smaller cubes of beef, reduce cook fourth dimension by 1 hour.

If you're going to freeze this recipe, combine all ingredients listed higher up except parsley and lemon juice in a freezer-safe purse or container just practice non cook. Add two cups of stock but leave four cups out until y'all're ready to cook. Refrigerate for up to 3 days. Freeze for up to 4 months.

Print and adhere the label below so cooking instructions are ready when you are!

Calories: 314 kcal | Carbohydrates: 31 g | Protein: 32 grand | Fat: 7 g | Saturated Fat: 2 chiliad | Cholesterol: 70 mg | Sodium: 1111 mg | Potassium: 993 mg | Fiber: 7 g | Sugar: 6 g | Vitamin A: 9840 IU | Vitamin C: 10 mg | Calcium: 95 mg | Iron: iv mg

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Source: https://inquiringchef.com/slow-cooker-beef-and-barley-soup/