Crockpot Beef and Barley Soup
A warm, hearty blend of tender beef, nutty barley, and fresh vegetables, simmered all day for a comforting meal.
Ingredients
Main Ingredients
- 1 lb beef chuck roast, cut into 1-inch cubes Ensure it's halal-certified
- 1 cup pearl barley, rinsed Rinsing removes dust or impurities
- 3 large carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth Ensure it's halal-certified
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish Optional
Instructions
Preparation
- Start by cutting your beef into cubes and chopping your vegetables (carrots, celery, onion, and garlic). Rinse the pearl barley under cold water to remove any dust or impurities.
Searing the Beef
- In a large skillet, heat olive oil over medium-high heat. Add the beef cubes and season them with salt and pepper. Sear the meat for about 3-4 minutes until browned on all sides.
Combining Ingredients
- Transfer the browned beef to the crockpot. Add the chopped carrots, celery, onion, garlic, and rinsed barley. Pour in the beef broth and water, then sprinkle in the thyme and rosemary.
Cooking
- Cover and set your crockpot to low and cook for about 6-8 hours or until the beef is tender and the barley is cooked through. If you’re in a hurry, you can set it on high for 3-4 hours.
Finishing Touches
- Once done, taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They can be frozen in freezer-safe containers for up to 3 months.