Ingredients
Beef and Vegetables
- 1 lb beef stew meat
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
Soup Base
- 3/4 cup pearl barley
- 8 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
Instructions
- Add Ingredients to Crockpot: Place the beef stew meat, sliced carrots, celery, chopped onion, and minced garlic into the crockpot.
- Mix in Barley and Broth: Stir in the pearl barley, beef broth, tomato paste, and dried thyme until well combined.
- Season the Soup: Season with salt and black pepper according to your taste preferences, ensuring the flavors balance well.
- Cook the Soup: Cover the crockpot and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is tender and the barley is fully cooked.
- Adjust and Serve: Taste the soup and adjust seasoning if needed before serving hot.
Notes
- Browning the beef before adding to the crockpot enhances the flavor but is optional for a quicker prep.
- For extra heartiness, consider adding mushrooms or potatoes to the soup.
- Leftover soup freezes well, making it ideal for meal prep and easy future meals.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
