Where can I find pearled barley (and what is it?)

Pearled barley has had its outer husk and bran layers removed. It cooks up tender with a little chewiness and helps make this soup hearty. Look for it near the rice and other grains at your supermarket. Choose regular pearled barley rather than quick-cooking barley for this slow cooker recipe.

Bouillon is soup stock that has been dehydrated into a powder, usually with some spices added. You can find it in the soup aisle. In this recipe, it's going to give the soup broth a nice beefy flavor. And if you prefer, just swap the water and bouillon for 5 cups of beef broth - both will work just fine!

Can't I just add the carrots in the beginning and just let them cook?

You can, but they will be much softer after cooking all day. I like to microwave them separately and stir them in just before serving so they keep a little texture. It’s a small extra step that makes a lovely difference!

Can I use beef broth instead of boullion?

Absolutely! Replace the 5 cups of water and the beef bouillon with 5 cups of beef broth. Either option gives the soup a lovely beefy flavor. Taste before adding salt, since broth and bouillon can vary quite a bit in saltiness.

Do I need to brown the beef first?

Nope! The beef goes straight into the slow cooker, where the long cooking time makes it tender. One less pan to wash is always a good thing in my book.

What size slow cooker should I use?

I use a 6-quart slow cooker for this recipe. It makes a generous batch, so you’ll want plenty of room for the beef, broth and barley.

Why has my soup gotten so thick?

Barley absorbs liquid as it cooks and continues soaking up broth as the soup sits. If your soup gets thicker than you like, stir in a little extra beef broth when serving or reheating.

Have a question that I didn't cover?

Pop it in the Comments section below and I promise to answer pronto!

Slow Cooker Beef Barley Soup

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This easy slow cooker beef barley soup cooks up into a hearty bowl of tender beef, chewy barley and sweet carrots—with plenty left over for another cozy meal!

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 12 servings 1x
Category: Dinner
Method: Microwave, Slow Cooker
Cuisine: American

Ingredients

2 pounds chuck roast, trimmed and cut into bite-sized pieces
5 cups water
4 teaspoons beef bouillon powder
1 onion, chopped
1 (8-ounce) can tomato sauce
¾ cup pearled barley (not quick-cooking)
5 carrots, peeled and chopped
Salt and freshly ground black pepper, to taste

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Instructions

Add the beef, water, bouillon, onion, tomato sauce and barley to a 6-quart slow cooker. Stir to combine, cover and cook on low for 8–10 hours, until the beef is tender.
Just before serving, put the carrots in a microwave-safe bowl with 2 tablespoons of water. Cover with a microwave-safe lid or plate, leaving a small opening for steam. Microwave for 4 minutes, then check for tenderness. Continue in 1-minute intervals as needed until tender.
Carefully drain any remaining water from the carrots and stir them into the soup.
Taste and add salt and pepper as needed. If the soup is thicker than you like, stir in a little extra beef broth. Ladle into bowls and serve!

Notes

- Beef: Chuck roast becomes tender during the long cooking time. Precut stew beef also works; cut any larger chunks into bite-sized pieces.
- Broth option: Replace the water and bouillon with 5 cups of beef broth. Bouillon brands vary in strength and saltiness, so check the package directions and taste before adding salt.
- Barley: Use regular pearled barley rather than quick-cooking barley.
- Carrots: Cooking them separately keeps them tender without becoming mushy.
- Thicker leftovers: Barley continues absorbing broth as the soup sits. Add a splash of beef broth when reheating to loosen it up.

Find it online: https://www.framedcooks.com/beef-barley-soup-2/