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Beef Barley Soup with Root Vegetables
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound beef stew meat, cut into bite-size pieces
  • 3/4 cup pearl barley
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 medium potatoes, peeled and cubed
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 6 cups beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
  • Transfer the browned beef to the slow cooker. Add the onion, garlic, carrots, parsnips, potatoes, and barley.
  • Pour in the beef broth and stir in the thyme, bay leaves, salt, and pepper.
  • Cover and cook on low for 8 hours or until the beef is tender and the barley is soft.
  • Remove the bay leaves before serving.

Notes

If the soup thickens too much after cooking, stir in a splash of extra broth to loosen it. Leftovers store well in the fridge for three days and reheat gently on the stovetop without losing texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet