Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
Export 9 ingredients for grocery delivery
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.