Slow Cooker Beef & Barley Soup
Ingredients:
- 1.5 pounds fried ground beef, peeled and cut into 1-inch pieces
- 2/3 cup pearl barley
- 1 pound potatoes, peeled and diced
- 2 carrot slicesOnion diced 1 piece
- 2 celery ribs, chopped
- 2 tablespoons tomato paste
- 4 cloves minced garlic
- 6 cups beef broth
- 2 teaspoons Worcestershire sauce
- 2 fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Slow Cooker Beef & Barley Soup
How to make:
In the slow cooker, beef, potatoes, carrots, onions, celery, and garlic. Optional: Brown the beef before adding to the slow cooker.
Combine tomato paste, beef base, Worcestershire sauce, salt, and black pepper in a bowl. Spread this mixture over the ingredients in the slow cooker. Add the
thyme sprigs and bay leaf to the slow cooker.
Pour beef broth/soup until ingredients are covered.
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until beef is tender.
About 30 minutes before serving, add pearl barley and stir. Continue cooking until the barley is tender and the stew has thickened, usually another 30 to 40 minutes.
Remove bay leaves and thyme sprigs before serving.
Taste and adjust seasoning as needed.
Note: