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Slow Cooker Beef and Barley Soup

Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.

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( 37 Ratings)

37 Ratings

5 Stars 24%

4 Stars 14%

3 Stars 35%

2 Stars 22%

1 Stars

Member Reviews ( 3 )

3938481f-6975-43a4-a8a0-cc9f37813f9c

Prep Time 40 min
Total Time 9 hr 50 min
Servings 9

Ingredients

2: tablespoons olive or vegetable oil

1: medium onion, chopped (1/2 cup)

2: teaspoons finely chopped garlic

2: pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces

1: teaspoon salt

1/8: teaspoon pepper

2: medium carrots, cut lengthwise in half, then cut into 1/4-inch slices

1: cup uncooked pearl barley

2: cartons (32 ounces each) Progresso® beef flavored broth

1 1/2: cups Green Giant® frozen sweet peas (from 1-pound bag)

1: cup Green Giant® Niblets® frozen whole kernel corn (from 1-pound bag)

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Directions

1 Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
2 Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
3 Cover and cook on Low heat setting 8 to 9 hours.
4 Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

EXPERT TIPS

Expert Tips

Freeze extra soup in individual serving-size portions, then pop in the microwave for a fast, easy supper when everyone's schedule is different.

Warm a loaf of whole wheat bread while the soup simmers, and creamy butter. Baked apples sprinkled with a dash of cinnamon and a pinch of brown sugar are a great finish to this hearty winter meal.

The great thing about pearl barley is how long it lasts. This grain has a long shelf life of 6 to 9 months if stored in an airtight container. If your pantry is cooler than 68°, barley can last even longer.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 325
Calories from Fat: 135),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 5g, 5% ),
Cholesterol: 60mg; 60%;
Sodium: 1260mg; 1260%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 6g 6% ),
Protein: 27g; 27%

% Daily Value*:

Iron: 20%;

Exchanges:

2 Starch; 3 Lean Meat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 10/18/2012 10:02:18 PM REPORT ABUSE suprwmn1 said:

Rating:

This soup was a hit..very good!

This reply was: Helpful Inspiring

Posted 4/18/2012 11:10:08 AM REPORT ABUSE ahoryn06 said:

Rating:

I loved this soup it was amazing the only thing I think Im going to do next time is add a little more barley as it wasn't as apparent throughout the soup as the veggies were. But Im definitely going to make this again...its super easy.

This reply was: Helpful Inspiring

Posted 12/12/2011 4:25:22 PM REPORT ABUSE Reerah said:

Rating:

I made this soup the other day and my wife and could not stop eating it. Had all of the barley and meat which was tender as ice cream. Needless to say, it was all gone by the second night.

This reply was: Helpful Inspiring