Ingredients:
1 pound beef stew meat, cubed
Salt and pepper to taste
1 tablespoon vegetable oil
1 large onion, chopped
3 carrots, sliced
3 celery stalks, chopped
4 cups beef broth
2 cups water
1 can (14.5 ounces) diced tomatoes, undrained
3/4 cup pearl barley
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Directions:
Season beef stew meat with salt and pepper. In a skillet, heat vegetable oil over medium-high heat. Brown the beef on all sides, then transfer to a slow cooker.
Add onion, carrots, celery, beef broth, water, diced tomatoes (with juice), barley, thyme, basil, and bay leaf to the slow cooker. Stir well to combine.
Cover and cook on Low for 6-8 hours or until beef is tender and barley is fully cooked.
Remove the bay leaf before serving. Adjust seasoning with salt and pepper as desired.
Serve hot and enjoy the rich, hearty flavors of this classic beef and barley soup.
Prep Time: 15 minutes | Cooking Time: 8 hours | Total Time: 8 hours 15 minutes
Kcal: 320 kcal | Servings: 6 servings