Slow-Cooker Beef, Barley, and Mushroom Soup

Browned beef and mushrooms simmer with vegetables and pearl barley for a hearty slow-cooker soup, finished with parsley and crusty bread.

515 min

6 servings

Ingredients

2 1/2 lb beef chuck roast, trimmed and cut into 1-inch cubes

1 1/2 tsp kosher salt, divided

1 tsp ground black pepper, divided

2 tbsp neutral oil, divided

12 oz cremini mushrooms, quartered

1 medium yellow onion, diced

2 medium carrots, cut into 1/2-inch pieces

2 celery ribs, diced

3 garlic cloves, minced

1 tbsp tomato paste

1 tsp dried thyme

6 cups low-sodium beef broth

1 tbsp Worcestershire sauce

1 bay leaf

3/4 cup pearl barley, rinsed

1/4 cup chopped fresh parsley

1 loaf crusty bread, for serving

5- to 6-quart slow cooker · Heavy skillet · Tongs · Cutting board

Protect the barley texture

Add the rinsed pearl barley near the end and check it while tender so the grains remain distinct.

For the table

Set out crusty bread to dip into the broth and catch the tender barley.

01. Dry the beef and season it with 1 tsp salt and 1/2 tsp pepper so it browns instead of steaming.

02. Brown beef in 1 tbsp oil over medium-high heat, turning after a crust forms; work in batches and transfer to a plate.

03. Use the remaining 1 tbsp oil to brown mushrooms in a single layer, then add them to the beef plate.

04. Soften onion, carrots, and celery; stir in garlic, tomato paste, and thyme until fragrant and slightly darkened.

05. Scrape vegetables into a 5- to 6-quart cooker with beef and mushrooms; add broth, Worcestershire, and bay, then stir.

06. Cover and cook on low about 7 hours, until a fork meets only slight resistance in the beef.

07. Stir in rinsed barley and cook covered about 1 hour; check for tender grains that still hold their shape.

08. Discard bay, stir in remaining salt and pepper with parsley, and let the broth settle briefly.

09. Ladle into bowls with an even mix of beef, mushrooms, vegetables, and barley; serve with crusty bread.