Description
A warm and hearty beef barley soup made in a crockpot, perfect for chilly evenings with family.
Ingredients
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 cup pearl barley
- 1 large yellow onion, chopped
- 2 large carrots, peeled and sliced
- 2 stalks celery, chopped
- 2 medium russet potatoes, peeled and cubed
- 2 cloves garlic, minced
- 6 cups beef broth
- 2 cups water
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Cut the beef into 1-inch cubes. Optionally, sear the beef in a pan for additional flavor before adding to the crockpot.
- Chop all the vegetables: onion, carrots, celery, and potatoes.
- Sauté the onion, garlic, and tomato paste in a pan for a few minutes until fragrant.
- Combine the beef, vegetables, barley, broth, water, Worcestershire sauce, thyme, and bay leaf in your crockpot.
- Season with salt and pepper to taste and stir well.
- Set the crockpot on low and cook for about 7-8 hours, or until the beef is tender.
- Remove the bay leaf and adjust the seasoning before serving.
Notes
For a thicker broth, increase the amount of pearl barley or cook an extra hour. Adding fresh herbs like parsley just before serving enhances flavor.
