Slow Cooker Beef And Barley Soup

• 1.5 pounds beef stew meat, cut into 1-inch cubes
• 1 cup pearl barley, rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups diced carrots
• 2 cups diced celery
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups water

Steps

1. 1 Place beef in the bottom of a slow cooker.
2. 2 Layer onion and garlic over the beef.
3. 3 Add barley, beef broth, carrots, celery, diced tomatoes, tomato paste, thyme, rosemary, bay leaf, salt, and pepper.
4. 4 Pour in water and stir gently to combine.
5. 5 Cover and cook on low for 6 hours or on high for 3 hours, until beef is tender and barley is cooked through.
6. 6 Remove the bay leaf before serving.

Nutrition

Tips

• For even more flavor, sear the beef in a hot skillet before adding it to the slow cooker.
• Check the seasoning and adjust to taste before serving.
• This soup tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium heat until warmed through.

Serving Suggestions

• Serve with crusty bread for dipping.
• Garnish with fresh parsley or a drizzle of olive oil.

FAQ