Can I use quick barley instead of pearl barley?

Oh honey, I wouldn't. Quick barley turns to mush with long cooking. Pearl barley's sturdier texture holds up beautifully. If quick barley's all you have, reduce cooking time by half and add it during the last hour.

How do I make this gluten-free?

Easy swap. Use quinoa instead of barley (just 1/2 cup since it expands more) and gluten-free beef broth. Cook time stays about the same - you'll know it's done when the quinoa's little tails unfurl.

Can I prep ingredients the night before?

Absolutely, I often chop all veggies and cube the beef before bed, storing them separately in the fridge. Next morning, just dump everything in - takes 2 minutes flat. If you are looking for other make-ahead ideas, this dinner that will last a few days might help.

Why is my soup too thick?

That thirsty barley soaks up broth like a sponge overnight. Just stir in warm water or broth when reheating until it's your perfect consistency.

Hearty Slow Cooker Beef and Barley Soup in 8 Hours Flat -

Name: Hearty Slow Cooker Beef and Barley Soup in 8 Hours Flat
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 1 pound beef stew meat, cubed; 1 cup pearl barley; 4 cups beef broth; 2 cups water; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper

Hearty Slow Cooker Beef and Barley Soup in 8 Hours Flat

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A hearty and comforting slow cooker beef and barley soup perfect for winter dinners. Tender beef, wholesome barley, and vegetables simmer together for a rich flavor.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Yield: 6 servings
Category: Soup
Method: Slow Cooker
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

1 pound beef stew meat, cubed
1 cup pearl barley
4 cups beef broth
2 cups water
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Place beef, barley, broth, water, onion, carrots, celery, garlic, bay leaf, thyme, salt, and pepper in the slow cooker.
Stir to combine.
Cover and cook on low for 7-8 hours or high for 4-5 hours.
Remove the bay leaf before serving.
Serve hot.

Notes

For a thicker soup, reduce the water by 1 cup.
Leftovers can be stored in the fridge for up to 3 days.
You can add more vegetables like mushrooms or potatoes if desired.

Find it online: https://recipeszest.com/slow-cooker-beef-and-barley-soup-recipe/