Crockpot Beef Barley Soup

Name: Crockpot Beef Barley Soup
Ingredients: 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 (Yukon gold or russets are preferred); 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 (optional but recommended); 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 reduced sodium; 2/3 cup pearl barley

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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.

Step 3

Remove bay leaves and thyme stems and serve. Goes perfectly with some crusty bread.

Crockpot Beef Barley Soup

Ingredients

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