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Hearty Beef Barley Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound beef stew meat
  • 3/4 cup pearl barley
  • 4 cups beef broth
  • 1 (14 oz) can diced tomatoes
  • 2 cups frozen carrots
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions
 

  • Place the beef stew meat and pearl barley into the slow cooker.
  • Pour in the beef broth and add the can of diced tomatoes with their juices.
  • Add the frozen carrots, frozen peas, dried thyme, and garlic powder.
  • Season with salt and pepper, then stir everything together.
  • Cover and cook on low for 7 to 8 hours until the beef is tender and the barley is cooked through.
  • Stir once more before serving.

Notes

If the barley soaks up too much broth during cooking, add an extra cup of warm beef broth at the end to loosen the texture. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a splash of water. Skip thawing the vegetables since they go straight from the freezer into the pot.
Course: Soup
Cuisine: American
Equipment: Slow Cooker