Description
A hearty and comforting slow cooker beef barley soup packed with tender beef, wholesome barley, and fresh vegetables. Perfect for a cozy meal any day of the week.
Ingredients
1 pound beef stew meat, cut into 1-inch cubes
1 cup pearl barley, rinsed
4 medium carrots, peeled and diced
3 celery stalks, diced
1 medium yellow onion, diced
3 cloves garlic, minced
6 cups beef broth
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef stew meat and brown on all sides, about 5 minutes. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion, carrots, and celery. Cook for 3-4 minutes until slightly softened. Add minced garlic and cook for 1 more minute.
Transfer the sautéed vegetables and garlic to the slow cooker.
Add rinsed pearl barley, beef broth, diced tomatoes with their juice, dried thyme, dried rosemary, bay leaf, salt, and black pepper to the slow cooker.
Stir all ingredients gently to combine.
Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until beef is tender and barley is cooked through.
Remove bay leaf before serving.
Ladle soup into bowls and garnish with chopped fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 8 hours