Are you looking for a comforting dish that’s both easy to prepare and deeply satisfying? This one pot recipe for beef and barley soup is perfect for cozy nights or meal prepping for the week ahead.
Using a slow cooker, this dish brings together hearty ingredients for a flavorful and rich meal with minimal effort. Skip the hassle of multiple pans and discover the joy of letting your slow cooker work its magic.
Why This Beef and Barley Soup Stands Out
This one pot recipe offers a blend of convenience and unbeatable flavor. Cooking in a slow cooker allows the ingredients to meld together beautifully, creating a soup that’s rich and comforting.
- Time-Saving: The microwave preps your aromatics, saving time without sacrificing flavor.
- Depth of Flavor: Soy sauce, beef broth, and vegetables combine to create an umami-rich base.
- Minimal Cleanup: One pot means less mess and more time to enjoy the meal.
This recipe transforms simple pantry staples into a gourmet experience with a little planning.
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Tips for Perfect Results Every Time
A successful one pot recipe depends on thoughtful preparation and small tweaks.
- Microwave Onions First: Pre-softening onions in the microwave with tomato paste ensures you build deep flavors before slow cooking begins.
- Use the Right Barley: Opt for pearl barley, which has the perfect texture and absorbs flavors without over-thickening.
- Trim Your Beef: Choose blade steaks, which become tender and shred beautifully after cooking.
These steps elevate the dish from good to exceptional while keeping it approachable for busy cooks.
Substitutions and Dietary Adaptations
This recipe is adaptable to various dietary preferences without compromising its comforting taste.
- Make It Gluten-Free: Swap the pearl barley with gluten-free grains like quinoa or rice.
- Vegan Option: Replace the beef with hearty mushrooms and double the vegetables for a plant-based version.
- Low-Sodium: Use low-sodium soy sauce and beef broth for a heart-healthy adaptation.
With these substitutions, everyone at the table can enjoy this dish, regardless of their dietary needs.
Pairings and Serving Suggestions
Enhance your dining experience by pairing this hearty soup with the right sides and beverages.
- Sides: Serve with crusty bread or a side salad to complement the rich, hearty flavors.
- Beverages: A light red wine or sparkling water with lemon balances the dish’s richness.
- Toppings: Fresh parsley or a drizzle of red wine vinegar adds brightness to the final dish.
These simple touches make your meal feel complete and restaurant-quality without added effort.
Storing & Reheating for Meal Prep
This one pot recipe is a fantastic choice for meal prepping, as it stores and reheats beautifully.
- Storage: Divide the soup into airtight containers and refrigerate for up to 4 days.
- Freezing: Freeze in portions for up to 3 months; just thaw overnight in the fridge.
- Reheating: Warm gently on the stovetop or microwave to avoid overcooking.
Meal prep has never been this easy or delicious! With every bowl, you’ll savor a dish that tastes as good as the first day you made it.
Recipe
Homemade Beef & Barley Soup One Pot Recipe
Equipment
- Slow cooker
- Microwave-safe bowl
Ingredients
- 2 onions chopped fine
- 1/4 cup tomato paste
- 2 tablespoons vegetable oil
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- 1/2 teaspoon table salt
- 1/2 teaspoon pepper
- 1 28-ounce can diced tomatoes
- 4 cups beef broth
- 2 carrots peeled and chopped
- 1/3 cup soy sauce
- 1/2 cup pearl barley rinsed
- 2 bay leaves
- 2 pounds beef blade steaks 3/4 to 1 inch thick, trimmed
- 2 tablespoons minced fresh parsley
- 2 teaspoons red wine vinegar
Instructions
- In a microwave-safe bowl, combine onions, tomato paste, vegetable oil, thyme, salt, and pepper. Microwave, stirring occasionally, until onions are softened, about 5 minutes. Transfer the mixture to the slow cooker.
- Stir diced tomatoes (with their juice), beef broth, carrots, soy sauce, barley, and bay leaves into the slow cooker. Nestle trimmed beef steaks into the liquid mixture.
- Cover and cook on low for 9 to 11 hours or on high for 6 to 8 hours until the beef is tender.
- Discard bay leaves. Transfer beef to a cutting board and shred it into bite-sized pieces, discarding any fat or gristle. Return shredded beef to the soup and stir. Let it sit for about 2 minutes to heat through.
- Stir in fresh parsley and red wine vinegar. Taste and adjust seasoning with salt and pepper as needed. Serve warm.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.