Beef & Barley Soup

INGREDIENTS:

1 pound (450g) beef stew meat, cut into small cubes

1 cup pearl barley, rinsed

4 cups beef broth

4 cups water

2 carrots, peeled and diced

2 celery stalks, diced

1 onion, finely chopped

3 cloves garlic, minced

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

DIRECTIONS:

Prepare the Ingredients:

Rinse the pearl barley under cold water and set it aside.

Chop the carrots, celery, onion, and garlic.

Cut the beef stew meat into small, bite-sized cubes if it’s not already done.

Sear the Beef:

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Season the beef cubes with salt and pepper.

Sear the beef in batches until browned on all sides, adding more oil if needed. This step helps to enhance the flavor of the soup.

Transfer the seared beef to the slow cooker.

Combine Ingredients in the Crock Pot:

Place the rinsed pearl barley, diced carrots, celery, onion, minced garlic, bay leaves, dried thyme, and dried rosemary into the slow cooker with the seared beef.

Add Broth and Water:

Pour the beef broth and water into the slow cooker, ensuring all ingredients are submerged. The liquid should cover all the ingredients by about an inch.

Cooking in the Crock Pot:

Set the Crock Pot to low heat and cook for 6-8 hours or on high for 3-4 hours. Cooking times may vary depending on your slow cooker model.

Check and Adjust Seasoning:

After the cooking time is complete, taste the soup and adjust seasoning with salt and pepper if needed. Remove the bay leaves.

Serve:

Ladle the hot beef and barley soup into bowls.

Optionally, garnish with chopped fresh parsley for a burst of color and added freshness.