Ingredients
1 1/2 pounds beef stew meat, cut into bite-sized pieces
1 cup pearl barley, rinsed
2 carrots, peeled and sliced
2 celery stalks, sliced
1 onion, chopped
3 cloves of garlic, minced
1 cup mushrooms, sliced
1 can (14.5 oz) diced tomatoes, undrained
6 cups beef broth
2 cups water
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
1 cup pearl barley, rinsed
2 carrots, peeled and sliced
2 celery stalks, sliced
1 onion, chopped
3 cloves of garlic, minced
1 cup mushrooms, sliced
1 can (14.5 oz) diced tomatoes, undrained
6 cups beef broth
2 cups water
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
Directions
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the beef stew meat, season with salt and pepper, and brown on all sides. This should take about 5-7 minutes.
3. Transfer the browned beef to your slow cooker.
4. In the same skillet, add a bit more oil if needed and sauté the onions and garlic until fragrant, about 2-3 minutes.
5. Transfer the sautéed onions and garlic to the slow cooker.
6. Add the carrots, celery, mushrooms, and diced tomatoes to the slow cooker.
7. Stir in the beef broth, water, barley, bay leaves, and thyme.
8. Give everything a good stir, place the lid on the slow cooker, and cook on low for 7-8 hours or on high for 4-5 hours.
9. About 30 minutes before serving, give the soup a good stir and check the seasoning, adding more salt and pepper if needed.
10. Remove the bay leaves before serving.
Variations & Tips
Feel free to add more vegetables like peas, corn, or spinach towards the end of the cooking time for extra color and nutrition. For a richer flavor, you can deglaze the skillet with a splash of red wine before adding the onions and garlic. If you prefer a thicker soup, reduce the amount of water or add a slurry of cornstarch and water near the end of the cook time. And for those who enjoy a bit of heat, a pinch of red pepper flakes can add a delightful kick to the soup.