Slow Cooked Beef Barley Soup

• 1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces

• 1 - 1 1/2 lbs potatoes, peeled and diced into 1/2 inch pieces

• 2 carrots, peeled and cut into 1/2 inch pieces

• 1 medium yellow or sweet onion, peeled and diced

• 2 ribs celery, sliced in half lengthwise, then cut into 1/2-1 inch pieces

• 4 cloves garlic, minced

• 2 Tbsp tomato paste

• 2 Tbsp better than bouillon beef base

• 2 tsp Worcestershire sauce

• 1/2 tsp kosher salt, 1/4 tsp black pepper

• 2 sprigs fresh thyme

• 2 bay leaves

• 6 cups beef broth or stock

• 2/3 cup pearl barley

  
  

Step 1

If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat.  Add beef cubes and brown for 1-2 minutes per side.

Step 2

Add beef and all remaining ingredients to slow cooker and stir to combine.  Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours