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Hearty Beef Barley and Vegetable Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound beef stew meat, cut into bite-sized pieces
  • 1/2 cup pearl barley
  • 3 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 4 cups beef broth
  • 1 (14-ounce) can diced tomatoes
  • 2 teaspoons dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat a skillet over medium heat and brown the beef stew meat on all sides. This step builds flavor before the long cook time.
  • Transfer the browned beef to the slow cooker. Add the pearl barley, carrots, celery, onion, beef broth, diced tomatoes, and dried thyme.
  • Stir the ingredients together and season with salt and black pepper.
  • Cover and cook on low for 7 to 8 hours until the beef is tender and the barley is soft.
  • Taste and adjust seasoning if needed. Stir in the fresh parsley just before serving.

Notes

If the soup thickens too much after cooking, add a splash of extra broth when reheating. Leftovers store well in the fridge for up to three days and taste even better the next day once the flavors settle. Skip the parsley if you prefer a simpler finish.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet