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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
  • 1/2 cup pearl barley
  • 4 cups beef broth
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste

Instructions
 

  • Season the beef with salt and pepper. Heat a skillet over medium heat and brown the pieces on all sides. Transfer the beef to the slow cooker.
  • Add the onion, carrots, celery, and garlic to the slow cooker. Stir in the tomato paste and thyme until the vegetables are coated.
  • Pour in the beef broth and add the barley and bay leaf. Stir once 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 leaf. Taste and adjust salt and pepper if needed before serving.

Notes

If the barley absorbs too much broth during cooking, stir in an extra half cup of warm broth before serving. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of water to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet