Are there any other kinds of beef I can use?

Chuck roast is always our first choice for this recipe, but you can use brisket, round roast, or that beef that comes pre-chopped and is usually labeled beef stew meat (that is usually chuck roast and you will want to cut it into smaller soup-sized pieces).

What are the different kinds of barley?

There are all different kinds, but the two you are most likely to find are pearled barley and hulled barley. The main difference between hulled barley and pearl barley is that hulled barley only has the outer husk taken off. Pearled barley has both the husk and the bran layer taken off, so it cooks faster and has a gentler flavor. We like pearled barkey for this recipe, which you can find in the rice aisle of your supermarket.

Can this recipe be made ahead of time?

Yep! And not only that, it's even better the next day when the flavors have had a chance to deepen. It will last up to a week in your fridge - you can freeze it for several months as well.

Have a question that I didn't answer?

Leave me your question in the comments and I will get back to you pronto!

Warm Up with Slow Cooker Beef Soup and Crispy Bacon

Slow Cooker Beef Soup

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5 from 1 review

Try this delicious slow cooker beef soup recipe with a crispy bacon topping. Perfect for a comforting meal on a cold day.

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 6 servings 1x
Category: Lunch
Method: Slow Cooker
Cuisine: American

Ingredients

Scale

1 medium sweet onion, peeled and chopped
4 carrots, peeled and chopped
1/4 cup pearled barley
1–1/2 pounds beef chuck roast, cut into 1/2-inch pieces
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) diced tomatoes with their juices
1 jar (12 ounces) beef gravy
1/2 teaspoon pepper
6 strips of bacon (regular or thick-cut), cut into one inch pieces

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Instructions

Whirl the onions and carrots in a food processor until they are finely chopped. Put them in your slow cooker and pour the barley over them.
Put the beef on top of the barley.
Mix up the broth, tomatoes, gravy and pepper and pour it over the beef. Give everything a good stir.
Cover your cooker and cook the soup for 8 hours on low.
When you are ready to serve it, cook up the bacon and either stir it into the cooked soup or use it as a garnish!

Notes

- Beef: We recommend a chuck roast for this recipe. It is sometimes labeled “pot roast” and you can find it in with the steaks at your grocery store.

- Barley: Barley is a delicious whole grain packed with fiber and vitamins, and it is perfect for adding some texture and flavor to soups and stews. You can find it in the rice aisle of your supermarket.

- Gravy: We recommend a jarred gravy for this recipe (we think the flavor is better), but you can use any type of beef gravy that you like.

Find it online: https://www.framedcooks.com/slow-cooker-beef-soup/