Crockpot Beef Barley Soup

Step 1

1️⃣ Brown the Beef: Generously season the stew meat with salt and pepper. In a large pan, heat the oil over medium-high heat. When the oil is very hot, add about one-third of the beef, making sure not to overcrowd the pan. Brown the meat for 1-2 minutes on each side until it develops a deep, golden crust. Transfer to a plate. Repeat with the remaining batches until all the meat is browned.

Step 2

2️⃣ Deglaze the Pan: After browning all the meat, add 2 cups of water to the hot pan and bring it to a boil. Scrape up the browned bits from the bottom of the pan — this is where a lot of flavor lives! Set aside.

Step 3

3️⃣ Prepare the Slow Cooker: Add the browned beef, the deglazed water, and the remaining 8 cups of water to your crockpot. Stir in the Better Than Bouillon beef base until well mixed.

Step 4

4️⃣ Add Vegetables: Toss in the chopped celery, onions, and minced garlic. Give it all a good stir. Cover and cook on low for about 6 hours.

Step 5

5️⃣ Add Potatoes and Carrots: After 6 hours, add the shredded potatoes and carrots to the slow cooker. Stir to combine and cook for an additional hour, allowing the vegetables to soften and release their flavors.

Step 6

6️⃣ Add the Barley: Finally, add the rinsed pearl barley to the crockpot. Cover and let it cook for another hour or so, until the barley is tender and fully cooked through.

Step 7

7️⃣ Taste and Adjust: Once everything is cooked, taste the soup and adjust the seasoning with salt and pepper as needed. Serve the soup hot with crusty bread or on its own for a satisfying, wholesome meal.