Slow Cooker Beef Barley Soup Recipe + VIDEO (crock pot) (2024)

FAQs

Why does my beef barley soup have no flavor? ›

That's because the beef needs time to cook, and if we boil the vegetables for the same amount of time, they'll become flavorless wads of mush. Don't worry: We'll add them back to the pot long enough to tenderize them and get more of their flavor into the broth.

Yes! Barley holds a good amount of starch, which will release into the soup when it's cooked. That starch will help thicken the broth to leave you with a deliciously thick, creamy soup.

If the soup is too thick, add a little water or more low-sodium beef broth to bring it to the desired consistency. Add the parsley right before serving and enjoy!

Slow cookers can transform a few simple ingredients into the most delicious soups by simmering them for hours. This low and slow cooking allows the flavors to mingle, creating rich, flavorful soups perfect for chilly days, nights, or any day you want to enjoy a bowl full of goodness.

Beef stock on its own should be extremely rich; how did you make it? If the soup is already made and you just want to deepen the flavour, try a shake of a pre-made sauce such as Worcestershire, brown sauce, barbecue sauce, soy or even kecap manis etc. For next time, more or better beef stock.

What is the best cut of beef for soup? The best cut of meat for beef soup is either a chuck roast, chuck shoulder, chuck-eye roast or top chuck – with chuck roast being my personal favorite. These are the most tender cuts.

Do you cook barley before adding it to soup? Your beef barley soup will simmer long enough to cook the barley. There is no need for the additional step of cooking the barley first. The barley takes about 30 minutes to cook completely.

Do you have to soak barley before cooking? Pearl barley does not need to be soaked prior to cooking because it cooks quickly. Hulled barley benefits from soaking in water for a few hours before cooking. However, you should still budget more time for the hulled grain to cook (about 35 to 40 minutes).

As barley is a starch the best you can do is dilute it, or thin it out a bit. You may need to add a fair bit of broth and more of your vegetal ingredients. Possibly to the point of doubling your recipe.

Overcooked barley will become mushy, while undercooked may have a thicker and chewier texture. You can make barley as a side dish, but you can also cook it into your food. Feel free to cook our pearled barley in your favorite soup or stew, but be mindful that it will absorb a lot of liquid.

Is barley soup good for you? ›

Barley is high in fiber, especially beta-glucan, which may reduce cholesterol and blood sugar levels. It may also aid weight loss and improve digestion. Whole-grain, hulled barley is more nutritious than refined, pearled barley. It can be substituted for any whole grain and easily added to your diet.

Tips for using barley

There is no need to rinse barley before using it. To enhance the flavour of barley, heat the kernels in a skillet for a few minutes or cook it in broth instead of water.

For example, root vegetables like carrots and potatoes take the longest to cook, so put those in first. Follow it with meat and then everything else on top. Bonus: You don't have to stir, which makes cooking with a slow cooker even less effort. Try it with Moroccan Lamb Stew.

If you're cooking for yourself or for only two people, a 2 1/2 to 3 1/2-quart slow cooker might be large enough. It's great for smaller amounts of soups and stews. Many slow cooker recipes are written for 6-quart models and can simply be halved for this size.

If you take an extra 10 minutes to sauté the aromatics before scraping them into the slow-cooker, the finished dish will have deeper flavor and better texture. (And some new slow-cookers allow you to sauté right in the insert, so you don't have to wash a separate skillet.)

The best way to ensure a flavorful soup is to brown the beef and onions in the beginning. If the soup tastes bland at the end of cooking, add more spices and herbs. After adding, allow the soup to cook a little longer so the flavors to meld together.

Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients. Some freshly cracked pepper helps, too!

You can fix bland bone broth by boiling it down to concentrate the flavor, adding a touch of salt and spices like curry powder, cumin or black pepper. If the broth is very bland, it's likely because there isn't enough gelatin in it, this begs the question as to why you're drinking a bland product.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.