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Hearty Beef Barley Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

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

Instructions
 

  • Place the beef stew meat, pearl barley, beef broth, carrots, celery, onion, garlic, diced tomatoes, thyme, and bay leaves into the slow cooker.
  • Stir in salt and pepper to season the mixture evenly.
  • Cover the slow cooker and cook on low for 7 to 8 hours, until the beef is fork-tender and the barley has softened.
  • Remove and discard the bay leaves before ladling the soup into bowls.

Notes

If the soup thickens too much after sitting, stir in a splash of extra broth when reheating. Leftovers keep in the refrigerator for three days and taste even better the next day as the flavors settle.
Course: Soup
Cuisine: American
Equipment: Slow Cooker