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Beef and barley soup with carrots and dill in a white bowl.
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Slow Cooker Beef & Barley Soup with Fresh Dill

Course Soup/Stew
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Author Eric Samuelson

Ingredients

  • 4 cups Beef broth or stock enough to cover the meat)
  • 2 beef stew meat
  • ⅓ cup pearl barley
  • 3-4 3-4 carrots, peeled and sliced into bite size pieces
  • ¼ tsp celery seed
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1-2 tbsp fresh dill chopped

Instructions

  • Place a pan over high heat and add enough oil to coat the bottom. Once the oil is hot, add the stew meat and cook, turning regularly, until browned on all sides. Then, transfer the meat to your slow cooker.
  • Add the barley, carrots, celery seed, garlic powder, and onion powder to the slow cooker, then pour the beef broth over everything.
  • Set your slow cooker to the medium setting and cook for 4-6 hours, or until the beef is tender and easily pierced with a fork.
  • If you want your carrots to be more firm don't add them to the last hour of cooking
  • When the beef is done, add in the fresh dill, 1 tablespoon at a time. Taste and add more if you think it needs it. Add salt and pepper to taste and then the soup is ready to serve.