This hearty, flavorful soup slow cooks with cubes of tender beef chuck roast, perfectly cooked vegetables, and plump, chewy pearled barley. Red wine and beef broth add depth to the beefy broth. Warm up a loaf of fresh sourdough bread in the oven, break off big hunks for dipping, and enjoy the ultimate comfort meal!
WHen We’re Craving Big Comfort and Big Flavor, This Is The Soup!
This hearty soup will always remind me of my husband’s parents, Archie and Loree. They loved a good soup, and especially this recipe — I aimed to make it for them whenever they visited during fall and winter, and often sent them home with a meal of leftovers. And now when they’re no longer with us, I still have their soup-loving son who reminds me that he loves this soup, too!
This is one of the coziest meals I know, perfect for a chilly day. From putting it together in the slow cooker (only takes 25 minutes), to letting it simmer away for a good part of a day, to enjoying that first spoonful of tender, flavorful beef and chewy barley, this soup feels like a great big hug.
This recipe has been a favorite with family, friends, and readers for many, many years. And the #1 thing I hear is how people love how flavorful it is. When I was testing this recipe, I was very choosy to include only ingredients that work well together — ones that support and boost each other’s best qualities. For example, I included red wine, tomato paste, thyme, and a good amount of garlic because all of these pair gorgeously with the main attraction, beef.
So, for the ultimate robust, beefed-up flavor, it’s very important to use a flavorful cut of beef. An inexpensive, tougher cut is best, and I always use beef chuck. First, the beef cubes are seared, to coax out and lock in flavor. Then the slow cooker transforms them into irresistible, fork-tender bites of beefy heaven by sloooowly breaking down its fat marbling and collagen. This also offers rich flavor and a silky, thickened texture to the broth. I greatly appreciate an ingredient that adds so much value to a recipe!
“Made this last night, thought I would have leftovers for today, my family had multiple bowls and finished the stew!!! My husband said it was the best I ever made, so thank you!”
Lynn
Whenever I make this soup, my family asks, “what do you have for dipping?”
Sometimes it’s homemade sourdough bread, other times I grab an artisan loaf from our local Kowalski’s bakery. Popovers are a favorite, too, perfect for mopping up every last bit in the bottom of the bowl.
And when we have guests at the table, I like to add a simple salad of fresh greens with my homemade buttermilk ranch dressing.
I use pearled barley for its Firm, chewy texture
Just like I don’t want mushy apples in my apple crisp (and use certain kinds of apples to accomplish this), I also do not want mushy barley in my soup! So I always use pearled barley in this recipe. It’s similar in size and texture to brown rice, and offers the very best “not-mushy” texture in this slow cooker recipe.
Also. Just Say No to Mushy Vegetables!
The vegetables cook for a long time in the slow cooker, so I always cut them somewhat thick. If you cut them small, they will definitely end up mushy.
If you prefer smaller pieces of veggies, I recommend adding them later in the cooking process.
Slow Cooker Beef and Barley Stew with Vegetables
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless beef chuck roast, cut into 1" cubes (Top round is another option, just know that it will not be as flavorful and tender as chuck.)
- Morton kosher salt
- freshly ground black pepper
- 8 ounces fresh mushrooms, cut into ¼"-thick slices
- 8 large carrots, peeled and sliced diagonally into ½"-thick pieces
- 6 large cloves garlic, minced
- 4 medium-large yellow potatoes, peeled and cut into 1" cubes
- 1 large yellow onion, chopped
- 6 cups low-sodium beef broth
- 1 cup dry red wine
- ¼ cup tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ¾ cup pearled barley* (SEE NOTES)
- 1 bay leaf
- chopped fresh parsley, optional garnish
Instructions
- Sprinkle beef cubes fairly generously with salt and pepper. If you own a slow cooker with a meat browning function, add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker. You will need a large slow cooker for this recipe, as it makes a big quantity (ours is a 7-quart size).
- Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more, or until beef is very tender.
- Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.
Video
Notes
- For very soft barley – add the barley after you brown the beef, and then slow cook for 6 hours, until the soup is done.
- For a firmer, chewier bite – add the barley just 1 to 2 hours before the soup is done.
I substituted very small whole fingerling potatoes and added a bunch of stemmed, chopped kale — both from my garden. I added the kale for the last 2 hours. This is a great recipe.
I like the addition of kale!!!
I was wondering if I could cook in a regular pot and what the times would be?
Wondering the same thing!
I did today!!! Lowest possible setting for several hours until the meat was tender. Delicious!
Yay!!!! :)
It’s just my mom & I at home these days. Do you think halving this recipe would be okay, and would the cooking times need to be adjusted?
This recipe is a winner!!
All the positive reviews are true. This stew is AWESOME!
Wonderful. So happy you agree! Thank you for your comment.