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Hearty Beef Barley 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-size pieces
  • 3/4 cup pearl barley
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 6 cups beef broth
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste

Instructions
 

  • Place the beef, barley, carrots, celery, onion, and garlic in the slow cooker.
  • In a small bowl, whisk the tomato paste into 1 cup of the beef broth until smooth, then pour it into the slow cooker.
  • Add the remaining beef broth, thyme, bay leaves, salt, and pepper. Stir to combine.
  • Cover and cook on low for 7 to 8 hours, until the beef is tender and the barley is cooked through.
  • Remove the bay leaves before serving.

Notes

If the soup thickens too much overnight, stir in a splash of extra broth when reheating. Leftovers keep well in the fridge for three days and reheat gently on the stovetop or in the microwave.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet