Slow-Cooker Beef and Barley Soup

2 pounds boneless beef chuck, cut into 1-inch pieces, or 2 to 3 pounds bone-in beef short ribs (3 to 4); see Tip

1 quart chicken stock

3 medium carrots, sliced ½-inch-thick

1 large yellow onion, chopped

½ cup pearl barley

2 fresh thyme sprigs or 2 dried bay leaves

½ ounce dried porcini, crushed or chopped into small pieces

Kosher salt (Diamond Crystal) and black pepper

2 teaspoons apple cider vinegar, white wine vinegar or lemon juice, plus more as needed

In a 5-to-8-quart slow cooker, add the beef, stock, carrots, onion, barley, thyme, porcini, 2 teaspoons salt, 1 teaspoon black pepper and 2 cups water. Stir to combine, cover and cook on low until the meat shreds when pulled with two forks, 6 to 8 hours.
If your soup has fat on the surface, skim it with a spoon. (The amount will vary, depending on your cut of meat.) Remove and discard the thyme. If using chuck, shred the meat using two forks right in the pot; if using short ribs, transfer to a cutting board and pull the meat away from the bones. Remove any excess fat and cartilage, then chop and shred the meat and return it to the slow cooker. Stir in the vinegar. If the flavors taste muted, add salt and vinegar. If it’s too mild, add more black pepper.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 8h