Ingredients:
- 1 1/2 lbs (680 g) beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil (optional, for browning beef)
- 1 cup pearl barley
- 4 medium carrots, sliced
- 3 celery stalks, diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup frozen peas or green beans (added during the last 30 minutes)
Instructions:
- Optional: Brown the Beef
- Heat olive oil in a skillet over medium-high heat.
- Sear the beef on all sides for extra flavor. Transfer to the crock pot.
- Combine Ingredients
- Add the carrots, celery, onion, garlic, tomatoes, beef broth, barley, thyme, parsley, and bay leaf into the crock pot. Stir well.
- Season with salt and pepper.
- Cook in the Crock Pot
- Cover and cook on low for 8-9 hours or high for 4-5 hours, until the beef is tender and the barley is cooked.
- Add Optional Vegetables
- During the last 30 minutes, stir in peas or green beans if desired.
- Taste and Adjust
- Remove the bay leaf. Taste the soup and adjust the seasoning with more salt or pepper if needed.
- Serve
- Ladle into bowls and enjoy with crusty bread for a hearty meal!
This slow-cooked Beef & Barley Soup is perfect for chilly days and tastes even better as leftovers. 😊